Chocolate Chip Cookies

INGREDIENTS:

1/2 c. sugar
1/2 c. brown sugar
1/3 c. butter
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
6 oz. pkg. chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. Bake until lightly browned, 8-10 minutes. Cool slightly before removing from cookie sheet. Yield: Approximately 3 1/2 dozen cookies.

Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. salt
1/2 to 1 c. butter
2 tsp. vanilla
2 lg. eggs
2 c. quick-cooking oats
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts

OPTIONAL INGREDIENTS:

Choose one or 1/2 cup of two. 1 c. flaked coconut 1 c. wheat germ 1 c. nonfat dry milk

DIRECTIONS:

Heat oven to 350 degrees. Lightly measure flour into large bowl, saving out 1 cup. Add remaining ingredients, except nuts, chips and oats. If adding optional ingredients (peanut butter, dry milk or wheat germ) do so at this point. Beat at medium speed until well blended, about 1-2 minutes. By hand stir in the cup of flour, oats, chips, and nuts. Drop dough by rounded teaspoonfuls onto foil-lined cookie sheet. Bake for 10-15 minutes or until golden brown.

Chocolate Chip Cookies

INGREDIENTS:

2 c. shortening
2 c. brown sugar
1 c. white sugar

DIRECTIONS:

Cream together until smooth and add: 1 tsp. water 4 beaten eggs

Mix well and add dry ingredients; 2 tsp. soda 1 tsp. salt

Mix thoroughly. Add 2 (12 ounce) packages chocolate chips. Drop from spoon on greased cookie sheets. Bake 10-12 minutes at 350 degrees. 10-12 dozen cookies.

Chocolate Chip Cookies

INGREDIENTS:

2/3 c. shortening
2/3 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. soda
1 tsp. salt
12 oz. chocolate chips

DIRECTIONS:

Mix shortening, butter, sugar, eggs, vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes at 375 degrees.

Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar

Add to mixer bowl. Add: 3 3/4 lbs. butter 2 tbsp. vanilla

Mix well with paddle.

Let mixer run and sprinkle in 3 cups chocolate chips and nuts (if desired). Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven, it is done. Remove and cool.

Butter Pecan Monkey Bread

INGREDIENTS:
1/2 c. chopped pecans
2 doz. frozen dinner rolls
1/2 c. melted butter
2 tbsp. milk
1 pkg. instant butter pecan pudding
1 c. brown sugar

DIRECTIONS:
Butter 9 x 13 inch pan and sprinkle pecans in pan. Put frozen dinner rolls on pecans. Pour on dry pudding mix. Melt butter. Add brown sugar and milk. Stir and pour over rolls. Cover and let rise overnight. Bake 20-25 minutes at 350 degrees.

Butter Pecan Loaf

INGREDIENTS:
1/2 c. butter
1 c. pecans, broken in small pieces
1/2 c. firmly packed brown sugar
1/4 c. white sugar
3/4 c. milk
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
6 to 8 pecan halves
1 tbsp. butter, melted

DIRECTIONS:
Melt the butter in a 2 quart saucepan. Add pecans, broken in small pieces. Stir over medium heat until butter is dark, about 8 minutes. Remove from heat and place pecans in separate dish, reserving butter in pan. Add brown sugar and w white sugar to browned butter. Blend well. Stir in milk; mix until smooth. Sift together flour, baking powder and salt. Add all at once to sugar-milk mixture and blend thoroughly. Stir in browned pecans. Turn into greased 9 x 5 x 3 inch pan. Top with 6 to 8 pecan halves. Brush with 1 tablespoon butter. Bake at 350 degrees for 45 to 55 minutes. Cool thoroughly, at least 4 hours, before slicing.

Butter Pecan Turtle Cookies

INGREDIENTS:
2 c. flour
1 c. packed brown sugar
1/2 c. softened butter (not butter)

CARAMEL LAYER:

2/3 c. butter
1/2 c. packed brown sugar
1 c. whole pecan halves
1 c. chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients, mix at medium speed of mixer until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Set aside and prepare caramel layer.
In 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil for 1 minute, stirring constantly.

Pour evenly over pecans and crust layer. Bake at 350 degrees for 18- 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Slightly swirl chips as they melt. Cool. Cut in 3-4 dozen bars.

Butter Pecan Turtle Cookies

INGREDIENTS:
2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened

DIRECTIONS:
Preheat oven to 350 degrees. In a 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips

In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.

Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.

Butter Pecan Turtle Cookies

INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves

FOR CARAMEL:

2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.

Butter Pecan Turtle Cookies

INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. soft butter

CARAMEL LAYER:

2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.

SUGAR - FREE CHOCOLATE PECAN COOKIES

Ingredients:

2 c. Bisquick
2/3 c. brown Sugar Twin
1 box (4 serving size) sugar-free instant butterscotch pudding
1 box (4 serving size) sugar-free instant chocolate pudding
4 tbsp. butter, melted & cooled
1 tsp. vanilla
3/4 c. mayonnaise
2 1/2 oz. chopped pecans

Directions:

As listed mix all ingredients together, beating well after each addition. Drop dough by teaspoonful onto ungreased baking sheets. Bake at 350 degrees for 16 to 18 minutes or until firm. Cool on pan 5 minutes and then transfer to paper towels. Makes 4 dozen - at about 45 calories per cookie.

Flea Terminator Dog Treats

INGREDIENTS

* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

Popcorn Macaroons

INGREDIENTS

* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.

No Bake Bumpy Peanut Butter Nuggets

INGREDIENTS

* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed

DIRECTIONS

1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.

Coconut Rolled Sugar Cookies

INGREDIENTS

* 1 cup butter
* 1 cup white sugar
* 1 tablespoon milk
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped red and green candied cherries
* 1/2 cup chopped pecans
* 1 cup flaked coconut

DIRECTIONS

1. In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
2. Add the flour and beat until well mixed. Stir in the cherries and pecans.
3. Shape into three 7-inch long rolls. Roll in the coconut to coat.
4. Wrap in plastic wrap and chill for several hours or overnight.
5. Preheat oven to 375 degrees F.
6. Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.

Snickerdoodle Cookies

INGREDIENTS:

2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. shortening
1 1/4 c. sugar
2 eggs
1 tsp. vanilla

SUGAR MIXTURE:
2 tbsp. sugar
1 tbsp. cinnamon
1 tbsp. nutmeg

DIRECTIONS:

Combine first 4 ingredients. Cream sugar and shortening. Add eggs and vanilla, mix well. Add flour mixture, mix well. Take about 1 teaspoon of dough and dip in sugar mixture. Place about 2 inches apart on ungreased cookie sheets and bake at 400 degrees for about 10 minutes.

Snickerdoodle Cookies

INGREDIENTS:

2/3 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. sugar
2 tsp. cinnamon

DIRECTIONS:

Sift together flour, cream of tartar, soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in flour mixture.
Combine sugar and cinnamon, roll teaspoon dough into balls then in sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes. They will puff at first then flatten.

Snickerdoodles IV

INGREDIENTS

* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
3. Roll the dough into the size of small walnuts.
4. Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
5. Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don’t burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.

Whole Wheat Snickerdoodles I

INGREDIENTS

* 1/2 cup butter
* 3/4 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups whole wheat flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon cream of tartar
* 2 tablespoons white sugar
* 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
2. Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
3. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

Snickerdoodles III

INGREDIENTS

* 1 1/2 cups white sugar
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

SHORTBREAD COOKIES

Ingredients:

FIRST LAYER:

1/2 lb. butter
1/2 c. powdered sugar
2 c. flour
1/2 c. cornstarch

SECOND LAYER:

4 eggs
1 pkg. brown sugar
1 tbsp. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. coconut
2 c. chopped walnuts

Directions:

Cream together butter, powdered sugar, flour and cornstarch. Spread or press in bottom of large cookie sheet with sides. Bake 15 minutes at 300 degrees. Have second mixture ready to spread on top as soon as shortbread comes from oven. Beat eggs and brown sugar until light. Add remaining ingredients. Bake at 300 degrees for 15 minutes at 350 degrees for 5 minutes. Cool and frost. Frosting: 1 cube butter, 1 pkg. powdered sugar, 1 tbsp. vanilla and 1 (8 oz.) pkg. cream cheese. Beat until fluffy and light.

CHOCOLATE MINT SHORTBREAD COOKIES

Ingredients:

1 (7 1/4 oz.) pkg. chocolate covered mint patties (20)
1 pkg. shortbread cookies

Directions:

Melt patties mover double boiler. If too thick add 2 teaspoons milk. Dip shortbread cookies into mint mix. I prefer to dip on an angle.

SHORTBREAD & JELLO COOKIES

Ingredients:

SHORTBREAD COOKIES:

2 c. flour
1/2 c. sugar
2 blocks real butter

JELLO COOKIE:

1 sm. pkg. apricot Jello
1 sm. pkg. orange Jello
6 oz. cream cheese
3/4 c. sugar
1 pkg. Dream Whip (follow directions)

Directions:

SHORTBREAD COOKIES: Cream together sugar and butter until creamy. Add flour. Dough will be crumbly. Pat into a baking pan 9 x 13 inches. Bake at 350 degrees for 20 minutes or lightly brown; let cool.

MELT-IN-YOUR MOUTH SCOTTISH SHORTBREAD

Ingredients:

1 1/4 c. powdered sugar
4 c. flour (bleached flour works best)
2 tbsp. cornstarch
4 cubes butter (no substitutions, please) room temperature

Directions:

Stir together powdered sugar, flour and cornstarch. Cut in butter until dough is consistency of play dough. Divide dough into 4 equal parts. Form into balls. With rolling pin on very lightly floured surface, shape each ball into a 1/4 inch thick round. Transfer to baking sheets (two cookies per sheet). Prick each cookie with a fork in a pretty design. Bake at 275 degrees for 25 to 30 minutes.

When cooled, break apart into pie wedge sections.

Note: 1 cube of butter equals 1/2 cup or 8 tablespoons butter (one stick).

MY DAD'S FAVORITE SHORTBREAD COOKIE

Ingredients:

3/4 c. butter
1/4 c. sugar
2 c. flour

Directions:

Oven at 350 degrees. Cream butter and sugar. Work in flour. Roll dough 1/2-1/3 inch thick on lightly floured board. Cut into shapes. Place 1/2 inch apart on ungreased baking sheet. Bake 20 minutes. Immediately remove from baking sheet.

PUMPKIN COOKIES WITH CREAM CHEESE

Ingredients:

COOKIES:

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt

FROSTING:

1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese

Directions:

Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.

PUMPKIN-BUTTERMILK COOKIE

Ingredients:

2 cups sugar
1 cup butter
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
4-5 cups flour (enough to make firm
1 cup solid can pumpkin
2 tablespoons cinnamon
preheat oven to 350

Directions:

Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix.

Add more flour if necessary. Batter should be firm enough to hold a peak.

Drop by spoon fulls and bake on cookie sheet 12 to 15 minutes.

PUMPKIN POLKA DOT COOKIES WITH EQUAL

Ingredients And Directions:

26% calorie reduction from traditional recipe.

1/2 cup stick butter, softened
1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 egg
1 1/2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips

Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed cookie sheet. Bake in preheated 350°F oven 11 to 13 minutes. Remove and cool completely on wire rack. Store at room temperature in airtight container up to 1 week.

Makes about 4 dozen cookies.

* May substitute 30 packets Equal® sweetener.

GREAT PUMPKIN COOKIES

Ingredients:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

Directions:

Combine flour, oatmeal, spices, and salt. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.

Add 1/4 cup Libby's canned pumpkin and mix 1 minute more.

Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.

Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.

Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

PUMPKIN COOKIES

Ingredients:

1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
1 teaspoon butter rum Schnapps (optional)

Directions:

Preheat oven to 400°F.

In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.

Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.

In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).

Stir in raisins, the liquid they steeped in, and chopped nuts.

Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.

Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!

MOM'S OATMEAL RAISIN COOKIES

Ingredients:

1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups chocolate covered raisins
1 1/2 cups chopped pecans

Mix 'n' match:

Substitute chopped dates or chocolate chips or plain raisins for the chocolate covered raisins in these cookies
Substitute walnuts for the pecans

Directions:

Preheat oven to 350°F.

Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.

Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.

Bake until cookies are lightly browned, 16-18 minutes.

Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

Makes 2 dozen cookies

OATMEAL CHOCOLATE CHIP COOKIES

Ingredients:

1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 eggs
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips

Directions:

Preheat oven at 350°F.

Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.

Bake for 8-10 minutes or until lightly brown.

OATMEAL RAISIN COOKIES

Ingredients:

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup raisins
1 cup flaked coconut
1 cup chopped walnuts

Directions:

Preheat oven to 350 deg.

Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.

Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins, coconut and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet then remove to wire rack.

COCONUT OATMEAL COOKIES

Ingredients:

2 cups sifted all-purpose flour
1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats

Directions:

Cream together the butter, adding sugar slowly and beating until light and fluffy.

Add eggs, vanilla, beating well after each addition.

Sift together flour, soda, salt and baking powder.

Slowly add dry ingredients. Stir in oatmeal and coconut flakes.

Drop by large teaspoonfuls onto ungreased baking sheets.

Bake in a preheated 375 degrees F., 12 to 15 minutes, or until golden. Remove to wire racks to cool.

OATMEAL COOKIES

Ingredients:

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 cup raisins
3/4 cup Craisins
1 cup nuts
2 1/2 cups uncooked oats (regular)

Directions:

Preheat oven to 350°F.

Soak the raisins and Craisins in the rum.

In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.

In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.

Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.

Mix for about 3 minutes.

Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.

Makes 4-5 dozen cookies, depending upon size of cookies made.

MONSTER COOKIES

Ingredients and Directions:

2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal

Mix in order given using mixer. Transfer batter to large container and add the following:

6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top

Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.

NOTE: Use smooth peanut butter as it helps to bind everything together.

MONSTER COOKIES

Ingredients and Directions:

2 1/4 c. flour
1 tsp. salt
1 c. soft butter or shortening
3/4 c. packed brown sugar
1/2 tsp. water
1 tsp. soda
3/4 c. granulated sugar
1 tsp. vanilla
2 eggs

OPTIONAL INGREDIENTS:

I always make this recipe after my holiday baking is done and I have bits and pieces of all kinds of baking ingredients leftover. This way, they don't go to waste. I have been known to throw in any one or all of the following. Honey Chocolate chips (or any other flavor) Wheat germ (Monsters don't taste it at all) Nuts (any kind) Fruit chunks Dates Cookie decorations Raisins Coconut Peanut butter M&M'S® Maraschino cherries, quartered Pumpkin pie filling Poppy seed

Sift together the flour, soda and salt. Set aside. Combine the butter, sugars, vanilla and water. Add eggs. Beat until creamy. Add the flour mixture and mix well. Add any of the optional ingredients you choose, remembering to add some that are dry and some that are moist to keep the texture of the cookies. Bake at 375 degrees for 10-12 minutes for cookies, or pour into 9x13 inch baking dish for bar cookies and bake approximately 40 minutes or until done.

MONSTER COOKIES

Ingredients:

12 eggs
4 c. white sugar
2 lbs. brown sugar
1 lb. butter
3 lbs. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. quick-cook oatmeal
1 lb. M & M's
1 (12 oz.) pkg. chocolate chips


Directions:

Cream butter and sugars; add eggs, peanut butter, and vanilla. Next stir in dry ingredients. Then add M & M's and chocolate chips; mix well. A large roaster works well for mixing this big batch.

Pat out into large cookies (2 per cookie sheet) and bake at 350 degrees for approximately 15 minutes. Makes "monsterous" cookies!

MONSTER COOKIES

Ingredients:

12 eggs
4 c. sugar
2 lb. brown sugar
1 lb. butter, softened (not butter)
3 lb. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. oatmeal
1 lb. plain M&M'S®
12 oz. chocolate chips

Directions:

Mix all ingredients in order given. To make Monster size cookies use an ice cream scoop to drop cookie dough onto cookie sheets, otherwise a 1/2 inch size ball makes a nice size cookie. Bake at 350 degrees for 10 to 12 minutes. Makes 20 dozen cookies. You can freeze all ready baked cookies or freeze small 1/2 inch size balls of uncooked cookie dough on cookie sheet. When frozen store in freezer bag or Tupperware until ready to bake.

COOKIE MONSTERS

Ingredients:

1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
8 tsp. baking soda
1 tbsp. vanilla

Directions:

Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients. Mix in very large dish pan. Drop by ice cream scoop on to cookie sheet. Bake at 350 degrees for 12 minutes.

I normally drop by teaspoon and bake only what I want for now, then make in rolls on waxed paper and tin foil and freeze dough. Then slice off as I need for fresh cookies.

MERRY CHRISTMAS COOKIES

Ingredients And Directions:

1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. all purpose flour
1 tsp. soda
1 tsp. salt

Mix shortening, sugar, egg, honey and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir together flour, soda, salt; blend in. Chill dough.

Heat oven to 375 degrees. Roll dough out 1/4" thick. Cut into desired shapes. Place 1" apart on lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. When cool, ice and decorate as desired.

Makes about 5 dozen 2 1/2" cookies.

WREATHS: Cut dough with scalloped cutter, using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing, leaves of green icing, to give effect of holly wreaths.

BELLS: Outline and make clapper with red icing.

STOCKINGS: Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.

SANTA CLAUSES: Outline with red icing. Fill bag with tiny candies. Paint boots with melted chocolate.

ANGELS: Frost skirt and face white; wings light blue. Trim with gold or silver dragees.

CHRISTMAS TREES: Spread with white icing. Sprinkle with green sugar. Decorate with silver dragees and tiny colored candies

MERRY CHRISTMAS MOLASSES COOKIES: Make Merry Christmas Cookies (above) except use brown sugar in place of granulated, molasses in place of honey, and 2 teaspoons cinnamon plus 1 teaspoon ginger in place of lemon flavoring. Shape and decorate (below). TOYS: Outline shapes (drum, car, jack-in-the-box, etc.) with white or colored icing. Pipe icing on animals (reindeer, elephant, horse, camel, dog, kitten, etc.) to give effect of bridles, blankets, or saddles.

BOYS AND GIRLS: Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.

TEDDY BEARS: Make balls for all parts. Press flat, then roll another small ball for nose.

EASY CREAMY ICING:

1 c. sifted powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla or other flavoring
1 1/2 tbsp. cream or 1 tbsp. water

Blend all together. Tint with food coloring.

MAGIC CHRISTMAS COOKIES

Ingredients:

2 egg whites
2/3 c. sugar
1 c. chocolate chips
1 c. chopped nuts, if desired
1 dash salt


Directions:

Beat egg whites until thick and foamy. Add sugar gradually and beat until stiff. Stir in chips, nuts and salt.

Drop cookies from teaspoon onto a cookie sheet covered with an ungreased sheet of aluminum foil, forming small, peaked points resembling miniature snow tipped mountains.

Place in preheated 350 degree oven. TURN OFF OVEN. Leave oven door closed with cookies inside until Christmas morning.

CHRISTMAS TREE BUTTER COOKIES

Ingredients:

1/2 c. butter, softened
1/2 c. granulated sugar
1 lg. egg
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Directions:

In large bowl, beat butter, sugar, egg, and vanilla at medium speed until light and fluffy. Combine flour, baking powder and salt. At low speed, beat flour mixture gradually into butter mixture. Blend well. Refrigerate, covered 1 1/2 to 2 hours. Work with 1/4 dough at a time, keeping remainder refrigerated. Roll to 1/4 inch with floured rolling pin. Cut with Christmas tree cookie cutter or any shape. Space 1 inch apart on cookie sheet. Bake at 375 degrees for 4-7 minutes until edges are barely brown. Under baking is the secret to soft cookies. Cool on wire racks. To frost, mix powdered sugar with softened butter and a little milk. Go heavy on the sugar to keep the frosting whiter. Frost cooked trees. Sprinkle with a variety of sprinkles. These are beautiful and festive when put out on a large platter.

CHRISTMAS WISE MEN HAT COOKIES

Ingredients:

1 ¾ cups flour
1 tsp baking soda
1 tsp salt
½ cup butter
⅓ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 bag of chocolate candy kisses


Directions:

1. Sift flour, soda and salt. Set aside. Cream butter, peanut butter, and sugar. Add egg & vanilla. Blend in dry ingredients.

2. Shape dough into balls and place on greased cookie sheet. Bake at 375°F for 8 minutes.

3. Do not mash down cookies before baking. When they come out of the oven, immediately put a candy kiss on top of each cookie.

When we were little children, we thought the shape these cookies made with the chocolate kisses looked like a hat one of the Three Wise Men might have worn, hence the name of these cookies.

CHRISTMAS MOSAIC COOKIE

Ingredients:

1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling


Directions:

Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.

With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.

Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.

Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.

Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.

Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.

To change this recipe for St. Patrick's Day, replace the red cherries with another package of green, and add green food coloring to the dough.

NO FLOUR PEANUT BUTTER COOKIES

Ingredients:

1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg


Directions:

Believe it or not, this is all it takes. Don't add anything else!

These have the same taste as those chocolate covered peanut butter candies from Reeses!

In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.

When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.

Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.

Makes about 12 cookies. You can double the recipe.

Enjoy!

AMAZING PEANUT BUTTER COOKIES

Ingredients:

1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)


Directions:

Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).

Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!

LOW-CARB PEANUT BUTTER COOKIES

Ingredients:

1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg


Directions:

Mix all ingredients together. Make little balls and place on cookie sheet.

Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.

PEANUT BUTTER BUTTERSCOTCH COOKIES

Ingredients:

1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla


Directions:

Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.

Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.

Remove to cool on wire racks. Store in an airtight container.

This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!

HOUGH'S BUTTER COOKIES

Ingredients:

1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour


Directions:

Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.

Stir in flour and mix only until flour is incorporated - do not over mix.

Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.

Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.

Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.

Remove to wire rack and allow to cool.

Chocolate Kiss Cookies

INGREDIENTS:

1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt

DIRECTIONS:

Cream together shortening and peanut butter. Add sugars and mix. Add egg, milk, vanilla, and beat well. Blend in flour, soda, salt. Shape rounded teaspoonfuls into balls. Roll in granulated sugar and place on an ungreased cookie sheet. Bake 8 minutes at 375 degrees, and remove from oven. Place milk chocolate star or kiss on top of each cookie and return to oven 2-5 minutes longer.

Chocolate Drop Cookies

INGREDIENTS:

2 c. brown sugar
2 eggs
3 c. flour
2 tsp. vanilla
4 sq. melted chocolate
1 c. melted butter
1 c. sour cream
1 tsp. soda
1 c. chopped nuts
Add chopped raisins, if desired

DIRECTIONS:

Mix all ingredients. Drop in teaspoonful on buttered cookie sheet. Bake in 350 degree oven for 10 to 15 minutes. Makes 5 dozen.

Chocolate Flake Cookies

INGREDIENTS AND DIRECTIONS:

Preheat oven to 375 degrees F.

ift together:

2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt

et aside.

ombine:

1 c. softened butter or shortening
3/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1 tsp. almond

eat until creamy.

eat in:

2 eggs

dd flour mixture; mix well.

tir in:

1 (12 oz.) pkg. (2 c.) semi-sweet chocolate morsels
1 c. coarsely chopped nuts (optional)
2 c. sugar frosted flakes

Drop by well rounded half teaspoonfuls onto greased cookie sheets.

Crispy Chocolate Chip Cookies

INGREDIENTS:

40, 000 lb. sugar
30, 000 lb. butter
192, 000 eggs
1, 000 lb. molasses
120 lb. vanilla
500 lb. baking soda
700 lb. salt
42, 000 lb. flour
200 million (45-50, 000 lb.) chocolate chips

DIRECTIONS:

Bake at 340 degrees for 7 to 9 minutes. Makes 2 1/2 million cookies.

Deluxe Pecan Chocolate Cookies

INGREDIENTS:

2 3/4 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 c. butter, softened
1 1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 (24 oz.) pkg. (4 c.) Nestle’s Toll House semi-sweet chocolate morsels
1 c. chopped pecans

DIRECTIONS:

Preheat oven to 375 degrees. In bowl, combine flour, baking soda and salt; set aside. In bowl, combine butter and brown sugar; beat until creamy. Add eggs and vanilla extract; beat until light and fluffy. Gradually blend in flour mixture. Stir in morsels and pecans. Drop by well rounded tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes.

Allow to stand 2-3 minutes before removing from cookie sheet; cool. Makes about 3 dozen 2 1/2 inch cookies.
longer.

Thumbprint Shortbread Cookies

INGREDIENTS

* 3/4 cup margarine
* 1/4 cup white sugar
* 2 cups all-purpose flour
* 1/2 cup chopped pecans
* 1 (16 ounce) container chocolate fudge frosting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.
3. Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.

Tina’s Shortbread Chocolate Chip Cookies

INGREDIENTS

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup unsalted butter
* 1/2 cup white sugar
* 3/4 cup semisweet chocolate chips
* 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
3. Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Vel’s Christmas Shortbread

INGREDIENTS

* 2 cups butter
* 1 cup brown sugar
* 5 cups sifted all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don’t give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.

Whipped Shortbread Cookies

INGREDIENTS

* 1 cup butter, softened
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 1/4 cup red maraschino cherries, quartered
* 1/4 cup green maraschino cherries, quartered

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Whipped Shortbread Cookies

INGREDIENTS

* 1 cup butter
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 12 maraschino cherries

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C.)
2. Combine butter or margarine, flour and confectioner’s sugar and beat for 10 minutes.
3. Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
4. Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Pumpkin Cookies

INGREDIENTS:

1 stick butter
1 1/2 c. sugar
2 eggs
2 c. canned pumpkin
1 tsp. vanilla 1 tbsp. orange juice
1 tsp. grated orange rind
1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Raisins or nuts (opt.)

DIRECTIONS:

Preheat oven to 350 degrees. Put butter and sugar into large mixing bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs and continue beating until smooth. Add pumpkin, vanilla, orange juice and orange rind into the batter. Using wooden spoon mix all ingredients until blended.

Sift both flours together with baking powder, cinnamon and nutmeg into the batter, a little at a time. Mix until all butter is blended into batter. Add raisins and (or) nuts if desired. Grease cookie sheet and drop cookie dough by tablespoon, well separated. Bake for approximately 15 minutes. Remove from oven and cool on wire rack. Yield: 2 1/2 dozen large cookies.

Pumpkin Cookies

INGREDIENTS:

1/2 c. butter
1 1/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1/2 c. mashed cooked or canned pumpkin
2 1/2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. raisins OR chocolate chips
1 c. chopped nuts, if desired

DIRECTIONS:

Cream together butter and brown sugar. Add eggs; beat thoroughly. Mix in vanilla and pumpkin. Sift together dry ingredients. Blend into creamed mixture. Stir in raisins OR chocolate chips and chopped nuts.

Drop dough by heaping teaspoonfuls about 2 inches apart onto greased baking sheet. Bake in a moderate oven at 375 degrees about 15 minutes until lightly browned. Remove cookies and cool on racks. Makes 5 dozen.

Pumpkin Drop Cookies

INGREDIENTS:

1/3 c. Crisco or lard
1 c. sugar
1 c. cooked pumpkin
4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt
1/2 tsp. vanilla
1 tsp. lemon extract
1/2 c. nuts
2 1/4 c. flour

DIRECTIONS:

Cream sugar and fat. Add pumpkin and mix well. Stir in dry ingredients and flavorings. Mix in nuts. Drop by teaspoon on a greased cookie sheet. Bake at 350 degrees for 15 minutes.

Pumpkin Spice Cookies

INGREDIENTS:

2 1/4 c. sugar
3/4 c. shortening
2 eggs, well beaten
1 lg. can pumpkin
1 1/4 tsp. baking soda
4 c. sifted flour
4 tsp. baking powder
2 c. raisins
1 c. nuts, chopped
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1 tsp. salt
2 tsp. vanilla

DIRECTIONS:

Cream together sugar and shortening. Add eggs, pumpkin and baking soda. Mix in all remaining ingredients and stir well. Drop from teaspoon onto cookie sheet. Sprinkle with cinnamon sugar. Bake at 357 degrees for 8-10 minutes.

Raisin Pumpkin Cookies

INGREDIENTS:

2 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. vanilla
3/4 c. cooking oil
1 1/4 c. brown sugar
1 egg
1 c. cooked or canned pumpkin
2 c. raisins, seedless

DIRECTIONS:

Sift together flour, salt, soda and spices. Combine vanilla, oil, sugar, egg and pumpkin. Mix well. Add flour mixture and raisins; mix well. Drop spoonfuls on buttered cookie sheet. Bake at 350 degrees for 20 minutes. These are very good.

Spicy Christmas Ornaments #2

INGREDIENTS:

2/3 c. cinnamon
1 tbsp. allspice
2 tbsp. cloves
1 tbsp. nutmeg
1 c. applesauce

DIRECTIONS:

NOT EDIBLE. Combine first 4 ingredients; blend well. Stir in applesauce, mix well (stiff batter). Roll out 1/4″ thick on ungreased cookie sheet. Using cookie cutter, cut down. Poke holes. Let dry, uncovered 4 to 5 days. To hang, cut ribbon into 10″ lengths. Store in sealed plastic bags until ready to use. Make 18 large or 25 small ornaments.

White Christmas (Candy)

INGREDIENTS:

1 lb. white chocolate
1 lb. peanuts
2 c. Rice Krispies

DIRECTIONS:

Melt candy in double boiler. Add nuts and Rice Krispies (or use large bowl for all three ingredients). Mix well while stirring gently. Spoon onto wax prepared cookie sheets in heaping teaspoons. Refrigerate until firm. Place in cookie cans.

Candied Fruit Slices For Christmas

INGREDIENTS AND DIRECTIONS:
Cream 1 cup butter. Gradually add 1 cup sifted powdered sugar, creaming well.

Blend in 1 unbeaten egg and 1 tablespoon vanilla. Add 2 1/4 cups sifted flour; mix well. Stir in 1 cup pecan halves and 2 cups soft candied cherries, cut in halves. Use red and green cherries. Chill 1 hour.

Divide dough into thirds and shape into rolls 12 inches long. Wrap in wax paper, chill at least 3 hours. Cut into 1/8-inch slices and place on ungreased cookie sheets. Bake at 325 degrees for 13-15 minutes until delicately browned on edges.

For quick chilling of refrigerator cookies, place them in the freezing compartment one or two hours. Makes 7 dozen.

Christmas Honey Fruit Drops

INGREDIENTS:

1/2 c. each mixed chopped candied fruits and peels, chopped candied cherries, raisins, and chopped pecans
1/4 c. bourbon
1/2 c. packed brown sugar
1/4 c. honey
1/2 c. butter
2 eggs
2 3/4 c. all purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. baking powder
1/4 c. dairy sour cream

DIRECTIONS:

Combine fruits, nuts, and bourbon. Cover, let stand several hours. In mixer bowl cream sugar, honey, and butter. Beat in eggs. Mix dry ingredients. Add to creamed mixture alternately with sour cream. Stir fruit mixture into creamed mixture. Drop by teaspoons onto greased cookie sheet. Bake in 350 degree oven for 10 to 12 minutes. Cool on wire rack. Frost, if desired. Makes about 5 dozen cookies.

Christmas Peppernuts

INGREDIENTS:

1/2 c. lard or Crisco
1/2 c. butter
1/2 c. sugar
1/2 c. maple syrup
1 egg
1/4 tsp. cinnamon
1/16 tsp. cloves
1/2 tsp. anise seed or flavoring (add more if you like)
1 tsp. soda
Little salt
Pinch of pepper
1/4 c. ground almonds
1/4 c. other nuts
3 c. flour

DIRECTIONS:

Stir up like other cookies and let stand in refrigerator 1 day or overnight, if possible.

Take some of the dough and roll into long ropes and cut off about 1 inch sections or roll small pieces of dough into small balls and place on ungreased cookie sheet and bake at 400 degrees for 8-10 minutes or until done.

Scarlett’s Best Ever Sugar Cookies

INGREDIENTS

* 1 cup confectioners’ sugar
* 1 cup packed brown sugar
* 1 cup butter
* 1 cup vegetable oil
* 2 egg
* 2 teaspoons vanilla extract
* 4 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cream of tartar
* 1 cup chopped pecans
* 1/3 cup granulated sugar for decoration

DIRECTIONS

1. Preheat oven to 350 degrees F ( 175 degrees C ).
2. In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
3. Bake in preheated oven for 10 minutes or until golden brown around the edges.

Ultimate Maple Snickerdoodles

INGREDIENTS

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1/2 cup margarine, softened
* 1 cup white sugar
* 3 tablespoons real maple syrup
* 1 egg
* 1/2 cup white sugar
* 1/4 cup maple sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Snickerdoodles V

INGREDIENTS

* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 3/4 cups sifted all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1/2 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
3. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

Whole Wheat Snickerdoodles II

INGREDIENTS

* 1 1/2 cups white sugar
* 1 cup butter, softened
* 1 egg
* 1 egg white
* 1 1/2 cups whole wheat flour
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture.
2. In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks.

Snickerdoodle Supreme

INGREDIENTS

* 1 cup shortening
* 1 1/4 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 2 tablespoons white sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg

DIRECTIONS

1. In a medium bowl, cream shortening and sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, and cream of tartar, stir into the creamed mixture. Cover dough and chill for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). In a small saucer, stir together the remaining sugar, with the cinnamon and nutmeg.
3. Roll dough into 1 inch balls and roll the balls in the sugar mixture. Place 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, edges will be golden brown. Remove from cookie sheets to cool on wire racks.

Monster Cookies

INGREDIENTS:

1 lb. Butter Blend
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs
2 tsp. baking soda
2 tsp. baking powder
4 c. flour
1/2 c. non-fat powdered milk
2 c. oatmeal
2 c. bran flakes
2 c. chocolate chips

DIRECTIONS:

Blend Butter Blend, add sugars, beat until creamy. Add eggs until fluffy. Mix baking soda, baking powder, non-fat milk powder and flour together. Gradually add to mixture. Add oatmeal and bran flakes. Beat well. Add chocolate chips, blend gently. Drop heaping tablespoons of batter on ungreased cookie sheets. Bake at 325 degrees for 12 minutes.

Monster Cookies

INGREDIENTS:

12 eggs
2 c. brown sugar
4 c. white sugar
1 tbsp. light corn syrup
8 tsp. soda
1 lb. butter
3 lb. (6 c.) peanut butter
18 c. (3 lb.) oatmeal
1 lb. chocolate chips
1 lb. M&M’S®

DIRECTIONS:

Mix in order given, form into 1 1/2 inch balls and place on cookie sheets; leave room to spread. Bake 12 minutes at 350 degrees. Makes many, many cookies. Freezes well.

Monster Cookies

INGREDIENTS:

2 lbs. brown sugar
1 lb. butter
2 tbsp. vanilla
2 tbsp. corn syrup
1 dozen eggs
2 1/2 tbsp. milk
3 lbs. peanut butter (I used chunky & smooth)
8 tsp. baking soda
1 to 2 c (s) nuts, chopped (optional)
2 c. raisins (optional)
1 lb. M & M candy
1 lb. chocolate chips
18 c. oats

DIRECTIONS:

Using a VERY large bowl: Cream sugar, butter, vanilla, and corn syrup until light and fluffy. Add eggs and milk. Beat well. Add peanut butter and baking soda. Beat until creamy. Stir in M & M’s, chocolate chips, nuts, and raisins until well blended. Add oats, a portion at a time, stirring after each addition until well blended. Drop by spoonfuls or using a small scoop onto cookie sheets. Flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until center looks done and cookies are lightly browned. I did not count the number of cookies as I made them. But I’m guessing this recipe made between 20 to 24 dozen cookies.

Monster Cookies

INGREDIENTS:

6 eggs
1/2 lb. butter
3 c. peanut butter, plain or crunchy
1 lb. brown sugar
2 c. sugar
9 c. quick cooking oatmeal
1 1/2 tsp. vanilla
4 tsp. soda
1 pkg. (12 oz.) chocolate chips
1/2 lb. M&M candies

DIRECTIONS:

Cream eggs, butter and sugars together. Stir in remaining ingredients. Drop on ungreased cookie sheets. Bake at 350 degrees for 10 minutes. These stay fresh a long time.

Our Favorite Monster Cookie Recipe

INGREDIENTS:

3 eggs
1 3/4 c. brown sugar
1/2 c. butter
3/4 c. peanut butter
1 tsp. vanilla
1 tbsp. white corn syrup
2 tsp. soda
4 1/2 c. oatmeal
1 c. chocolate chips
1 c. M & M’s candies

DIRECTIONS:

Beat eggs, add remaining ingredients in order given, up to and including soda. Mix thoroughly. Add oatmeal, chocolate chips and M & M’s and stir in by hand.

Bake at 350 degrees for 10 minutes. We like these cookies soft so don’t overbake. These freeze well. Yield: 6 dozen cookies.

Chocolate Oatmeal Cookies

INGREDIENTS:

1 c. light butter, softened
Sweet & Low brown sugar to equal 1 1/4 c.
1 c. Sugar Twin
2 eggs (or egg substitute)
2 tbsp. milk
2 tsp. vanilla
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. quick cooking oatmeal
1 c. chopped pecans
2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. Beat butter and imitation sugars. Add eggs, milk and vanilla; mix well. Add flour, soda and salt and mix well. Add semi chocolates, oatmeal and nuts and mix well. Form into balls (about 2 teaspoons) and place on ungreased cookie sheets. Mash down with fork. Cook 10 to 12 minutes or until desired brown.

Date Oatmeal Cookies

INGREDIENTS:

1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 c. flour
3 c. dry oatmeal
1 tsp. baking soda
2 tbsp. water
1 c. cut - up dates
Pecans

DIRECTIONS:

Cream shortening, brown sugar, white sugar and eggs together. Add flour, oatmeal and baking soda. Stir into shortening mixture. Add water and dates. Drop on cookie sheet and top with 1/2 pecan. Bake at 350 degrees until done.

Easy Oatmeal Cookies

INGREDIENTS:

2 c. oatmeal
1 c. flour
1 c. sugar
1 tbsp. syrup
6 oz. butter
1 tsp. baking soda

DIRECTIONS:

Melt butter and syrup in pan over low heat. When melted, mix in baking soda. While butter is melting, mix oatmeal, sugar and flour in bowl. When butter mixture is cooled a bit, add to oatmeal mixture and mix well.

Pour into jelly roll type of pan and pat down with fingers, making sure all of mixture is patted down really well. Bake in 350 degree oven for 15 minutes.

Cut into squares as soon as taken out of oven. When cool, re-cut the squares and the cookies are ready to eat. This cookie is crumbly, but the crumbs are also good to eat as topping on fruit desserts.

Famous Audrey’s Oatmeal Chocolate Chip Nut Cookies

INGREDIENTS:

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. all-purpose flour
5 c. oatmeal, finely powdered
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. bag chocolate chips
8 oz. plain Hershey bar, finely grated
3 c. chopped nuts (any kind)

DIRECTIONS:

Cream together butter, sugar, and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal (put small amounts in blender after measuring until it turns to powder), salt, baking powder, and baking soda. Mix together all ingredients and add chocolate chips, Hershey bar (finely grated), and chopped nuts. Place golf ball sized cookies 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Makes 112 cookies.

Diabetic Sugar Free Cookies

INGREDIENTS:

1 3/4 c. flour
1/2 tsp. baking powder
3/4 c. butter
1 pkg. sugar free Jello (any flavor)
1 egg
1 tsp. vanilla

DIRECTIONS:

Cream butter and Jello, mix in eggs and vanilla. Add flour and baking powder. Roll out dough 1/2 inch thick and cut in shapes. Bake at 350 degrees for 8 minutes.

Fudge Nut Bars

INGREDIENTS:-

1 c. butter
2 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
3 c. quick - cooking rolled oats
12 oz. pkg. semi - sweet chocolate morsels
1 c. sweetened condensed milk (not evaporated)
2 tbsp. butter
1/2 tsp. salt
1 c. chopped walnuts
2 tsp. vanilla

DIRECTIONS:-

Cream together 1 cup butter and sugar. Mix in eggs and 2 teaspoons vanilla. Sift together flour, soda and 1 teaspoon salt. Stir in rolled oats; add dry ingredients to creamed mixture and set aside while you make filling.
In a sauce pan over boiling water, mix together chocolate pieces, sweetened condensed milk, 2 tablespoons butter 1/2 teaspoon salt. Stir until chocolate pieces are melted and mixture is smooth; remove from heat and stir in nuts and 2 teaspoons vanilla. Spread about 2/3 of cookie dough in bottom of greased 13 x 9 inch pan. Cover with fudge filling. Dot with remainder of cookie dough and swirl it over fudge filling. Bake in a moderate oven (350 degrees) 25 to 30 minutes or until lightly browned. Cool in pan, cut into small 2 x 1 inch bars.

Chocolate Caramel Nutty Candy Bars

INGREDIENTS:-

2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar

DIRECTIONS:-

Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.

Great Pumpkin Cookies

INGREDIENTS:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

DIRECTIONS:

Combine flour, oatmeal, spices, and salt. Set aside.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

Great Pumpkin Cookies

INGREDIENTS:

4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

DIRECTIONS:

Combine flour, oatmeal, spices, and salt. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.

Add 1/4 cup Libby’s canned pumpkin and mix 1 minute more.

Add the remaining flour and pumpkin alternately. Stir in nuts and raisins.

Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets.

Bake at 350F for 15-20 minutes or until firm and lightly browned.

Makes about 5 dozen cookies.

Unbaked dough can be frozen in air tight container. Thaw in refrigerator and bake as directed.

Sugar Free Cookies

INGREDIENTS:

1 3/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 c. butter
1 (4 serving) pkg. strawberry, raspberry, or lime sugar free gelatin
1 egg
1 tsp. vanilla

DIRECTIONS:

Mix flour with baking powder. Cream butter and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, blending well. Roll out cookie dough and cut into shapes. If you have a cookie press you may use it. Put on ungreased cookie sheet. Bake at 400 degrees about 8 minutes or until edges are golden brown. Makes about 5 dozen.

Buttery Almond Balls

INGREDIENTS:

* 1 cup unsalted butter, room temperature
* 1/2 cup granulated sugar
* 2 eggs, separated
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 2 tablespoons milk
* 1 cup sliced almonds
* 12 to 15 candied red and green cherries, halved

DIRECTIONS:

Preheat oven to 350 degrees.

Cream the butter then beat sugar in gradually. Add the egg yolks and extracts and beat until fluffy. Stir in about half the flour; add the milk then beat well. Stir in the remaining flour and knead just until blended in.

Shape into small balls, roll in lightly beaten egg whites, then in the almonds. Place on greased baking sheets and press a half cherry into the center of each ball. Bake for about 20 minutes, until lightly browned on bottoms. Cool on rack.
Makes 24 to 30 buttery almond balls.

Ribbon Cookies

INGREDIENTS:

* 1 cup butter
* 1 1/2 cups sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 1/2 cups flour
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/4 cup chopped candied cherries, red or green
* 1/4 to 1/2 cup chopped pecans
* 1 ounce semisweet chocolate, melted

DIRECTIONS:

In a large mixing bowl with electric hand-held mixer, cream butter and sugar. Add egg and vanilla; beat thoroughly. Add flour combined with salt and baking powder; mix well.

Divide dough into three parts.
Add chopped cherries to one part, chopped 1/4 cup of chopped pecans and and melted chocolate to another, and add remaining 1/4 cup of chopped pecans to the third portion or leave plain. Line a small loaf pan with waxed paper; pack chocolate pecan dough into the bottom. Over chocolate pecan dough, pack cherry dough, then the plain or pecan mixture. Cover pan with waxed paper and place in refrigerator to chill thoroughly. When well chilled and hardened, turn out of pan and slice thinly. Place ribbon cookies on a greased baking sheet and bake at 400° for about 10 minutes, or until the edges begin to brown.
Makes about 6 dozen ribbon cookies.

Butter Cookies with Chocolate Glaze

INGREDIENTS:

* 3/4 cup soft butter or margarine
* 1/2 cup granulated sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* 2 cups cake flour - sift before measuring
* chocolate glaze, below

DIRECTIONS:

Cream butter, gradually adding sugar. Add egg yolk and vanilla; beat well. Gradually blend in flour. Refrigerate dough for about 2 hours or until dough can be easily handled. Shape into 2 rolls about 1 1/2 to 2 inches in diameter; wrap each roll in waxed paper and refrigerate overnight (seal in a food storage bag and freeze a portion, if desired).
Preheat oven to 400°.

Slice dough 1/8-inch thick and place on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes, or until edges are lightly browned. Cool cookies then dip half of of each cookie into chocolate glaze (recipe below). If desired, before chocolate sets, sprinkle with chopped nuts or coconut. Makes 5 to 6 dozen cookies.

Melt Away Butter Cookies

INGREDIENTS:

* 1 cup butter, room temperature
* 1/4 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2/3 cup confectioners’ sugar
* 2 cups all-purpose flour, sift before measuring
* colored or granulated sugar, if desired

DIRECTIONS:

Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.

Makes about 4 to 5 dozen cookies.

Butter Cookies

INGREDIENTS:

* 1 cup butter
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour, sifted or stirred before measuring
* dash salt
* 1 teaspoon baking powder
* blanched almond halves

DIRECTIONS:

Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls.

Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.

Easy Chocolate Chip Cookies

INGREDIENTS:

1 box yellow cake mix
1/2 c. self-rising flour
2/3 c. oil
2 eggs
6 oz. chocolate chips
1/2 c. nuts

DIRECTIONS:

Mix above ingredients. Drop on cookie sheet and bake 8-10 minutes at 350 degrees.

Famous Nameless Chocolate Chip Cookies

INGREDIENTS:

1 (18 oz.) butter pecan box cake mix
2 sm. pkgs. instant butterscotch pudding
1 c. Bisquick
1 2/3 c. mayonnaise
1 c. chopped pecans
12 oz. semi-sweet chocolate chips

DIRECTIONS:

Combine first 3 ingredients with mixer. Work in mayonnaise. Add nuts, chips and blend well. Drop grape size balls about 2 inches apart on greased cookie sheet. Bake 10-15 minutes at 350 degrees. Allow to cool 5 minutes on cookie sheet.

German Chocolate Crinkle Cookies

INGREDIENTS:

1 pkg. Pillsbury Plus German chocolate cake mix
1/2 c. mashed potato flakes
1 tsp. cream of tartar
1 tsp. cinnamon
3/4 c. butter, melted
3 tbsp. milk
1 egg
1/2 c. chopped nuts
1/4-1/2 c. sugar

DIRECTIONS:

Heat oven to 350 degrees. In large bowl, combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated.

Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cookies will be soft in center. Cool 1 minute; remove from pans. Cool completely. 4-5 dozen cookies.

Gourmet Chocolate Chip Cookies With Pecans

INGREDIENTS:

2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
12 oz. pecans
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla extract
2 eggs
2 sticks butter

DIRECTIONS:

Cream together sugars, vanilla extract, eggs and butter. Add sifted flour, baking soda, and salt. Mix thoroughly. Add chips and pecans. Spoon out mixture in a tablespoon at least 2 inches apart. Bake in 350 degree oven for 8-12 minutes. Remove cookies, let cool, place in cookie jar or container. Makes about 5 dozen (60) cookies.

Master Chocolate Chip Cookie Mix

INGREDIENTS AND DIRECTIONS:

9 c. flour
4 tsp. soda
2 tsp. salt
3 c. brown sugar
3 c. white sugar
4 c. Crisco
4 (12 oz.) pkgs. chocolate chips

Mix all together except Crisco and chips. Cut in Crisco. Add chips. Keeps up to 6 months on shelf.

Mix:

7 c. mix
1 tsp. vanilla
2 eggs

Add:

1 c. nuts

Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Makes 100 (2 inch) cookies.