The Ingredients:

Crust

1/3 cup plus 1 tablespoon of Cisco shortening
1 cup of flour
1/2 teaspoon of salt
2-3 tablespoons of cold water

Pie

1/2 cup sugar
3 tablespoons of flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Dash of salt
5 cups thinly sliced tart apples (about five medium)
1 tablespoon of butter

Instructions:

Crust

Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.

Split in half and gather pastry into a ball and shape onto a flattened, flour covered board.  Roll pastry 2 inches larger than pan with flour covered rolling pin

Pie

Heat oven to 425.

Mix sugar, flour, nutmeg, cinnamon, and salt.

Stir in apples

Turn into pie crust and dot with butter.

Cover with top crust and slit to vent. 

Crimp edges and cover edges with 3 inch foil strip to prevent burning. Remove foil for last 15 minutes.

Bake about 40 to 50 minutes until crust is brown and juices begin to bubble thru slits in crust.

The Ingredients:

1 cup of butter (softened)
1/2 cup sugar
2 1/4 cup all purpoe flour
1/2 teaspoon salt
1 egg
1 teaspoon almond extract (or vanilla)
(about 5 dozen cookies)

Instructions:

Heat oven to 400 degrees. Mix butter and sugar. Mix in remaining ingredients.

Place dough in cookie press; form desired shapes on ungreased cookie sheet.

Bake until set but not brown, 6 to 9 minutes. 

Remove from cookie sheet and cool on rack.

Decorate before baking with raisins, nuts, candies, or candied fruits, or after baking with colored sugars, nonpareils, red cinnamon candies or finely chopped nuts.

(for chocolate Spritz, stir in 2 oz melted unsweetened chocolate into butter mixture.)