Cookies and Chewey Bars

100 Good cookies

1 cup sugar
1 cup brown sugar
1 cup butter
1 cup oil
1 egg
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup Rice Krispies
1 cup flaked coconut
1 cup raw oatmeal
1 cup nuts, chopped
3 1/2 cups flour

Mix in order given and drop by teaspoon on cookie sheet.
Press down with fork. Bake at 350 F for 12-15 minutes.
Makes 100 cookies.



Angel Food Lemon Bars

1 box angel food cake mix (dry)
1 (18 oz.) can lemon pie filling
1 cup of coconut

Mix well and put into a 9x13" greased (bottom only) pan .
Bake at 350 for 25 to 30 minutes.  Sift confectioners' sugar
over the bars while still warm.



Best Sugar Cookies
Sugar cookies without the rolling

1 cup butter
1 cup powdered sugar
1 cup sugar
2 eggs
1 cup vegetable oil
2 tsp. vanilla extract
1 tsp. almond flavored extract
4 1/2-4 3/4 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar

Cream butter and both sugars, add eggs, oil and flavorings.  Add dry
ingredients.  Roll into walnut-size balls (may want to refrigerate a
while to make dough a little firmer and easier to roll between your
hands).  Place on ungreased cookie sheet and press to flatten with a
glass dipped in sugar to approx. 1/4-1/8 inch thick.  Bake at 350
degrees 10-12 min. or until VERY lightly browned.  Cool on wire rack.
For the easiest holiday cookies ever, just use colored decorating sugars
when pressing with the glass.  No rolling or cookie cutters!



Bird Nest Cupcakes

Cupcake Mix
White or Chocolate Icing
Shredded Coconut
Pastel Jelly Beans

Bake cupcakes according to package directions.
Cool cupcakes completely.
Cover tops with white or chocolate icing.
Decorate with coconut around the outside edge of cupcake.
Place colored jelly beans in center.
Coconut can be toasted if you prefer a brown nest!




Black Walnut Cookies

1 c. granulated sugar
1c. light brown sugar
1 c. butter/margarine
2 eggs
3 c. all purpose flour
3/4 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
1 tsp. vanilla
1 c. chopped black walnuts

Cream the sugars and butter. Add eggs, one at a time. Add salt, soda, and tartar to your flour.Add to mixture. Add vanilla and walnuts. Mix well. Divide enough dough in thirds, place each dough on a piece of waxed paper. With your hands form a log. Roll on wax paper around the dough and place in refrigerator until the next day. Cut very thin, about 1/8 inch, place on cookie sheet and bake in a 350 degree oven for 8-10 minutes or until nicely browned.



Blueberry Snack Bars

1 1/2 cups flour
1 1/2 sticks butter
1/2 cup powdered sugar
3 eggs
1 1/2 cups sugar
3/4 teaspoon baking powder 1/2 teaspoon salt
3/4 teaspoon cinnamon
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon juice
1 1/2 cups fresh blueberries
6 tablespoons flour

Mix and press into 9 x 13 pan: 1 1/2 c.  flour, butter and powdered sugar.
Bake at 350 degrees for 8 to 10 minutes or until golden brown.  .  Mix other
ingredients and pour on baked crust.  Bake 30 minutes at 350 degrees Cool.
Cut into bars.



Brownies

1 (1 lb.  3.5-oz.) pkg.  Pillsbury Rich & Moist Fudge Brownie Mix
1/4 cup water
1/2 cup oil
2 eggs
1/2 cup chopped pecans
1 (6-oz.) pkg.  (1 cup) semi-sweet chocolate chips
1 (12-oz.) pkg.  (2 cups) white vanilla chips

Frosting for Brownies:
2 cups powdered sugar
1/4 cup unsweetened cocoa
3 to 4 tablespoons hot water
1/4 cup margarine or butter, melted
1 teaspoon vanilla
1/2 to 1 cup pecan halves

1.  Heat oven to 350 degrees F.  Grease bottom only of 13x9-inch pan.  In large bowl,
combine brownie mix, water, oil and eggs; beat 50 strokes with spoon.  Add 1/2 cup
pecans, chocolate chips and 1 cup white vanilla chips; mix well.  Spread in
greased pan.

2.  Bake at 350 degrees F.  for 28 to 34 minutes or until center is set.  Remove
from oven; immediately sprinkle with 1 cup white vanilla chips.  Return to oven
for 1 minute to soften chips; spread evenly over brownies with back of spoon.  Cool.

3.  In small bowl, combine all frosting ingredients except pecan halves.  Beat
until smooth.  (Mixture will be thin.)  Spoon over melted white vanilla chips;
spread to cover.  Arrange pecan halves over frosting.  Cool 1 1/2 hours or
until completely cooled.  Cut into bars.

36 bars
High Altitude (above 3500 feet): Heat oven to 375 F.  Add 1/3 cup flour to dry
brownie mix.  Increase water to 1/3 cup.  Decrease oil to 1/3 cup.  Bake at 375 F
for 30 to 35 minutes.




Butter Cookies

Ingredients:
1 cup heavy cream
1 cup butter
2 cups sugar
1 tsp.  salt
1 tsp.  baking soda
flour as needed (approx.  4 cups)

ICING
2 Tbsp.  Crisco
1/4 tsp.  salt
1 tsp.  vanilla
1-1/2 cup confectioners sugar
2 Tbsp.  milk

Directions:  For cookies, mix all ingredients by hand, roll out to
desired thickness, cut into desired shapes.  Bake until they are set
and a light brown.
Cool before decorating with the icing
These make nice holiday cookies.
Store in closed can or other  food container.



Butter Icing for Sugar Cookies

1 ½ cups confectioners sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
food coloring (optional)
colored sugar (optional)

Combine confectioners sugar, butter, vanilla and milk, beating until
creamy. Thin with a few more drops of milk (if necessary) to reach
desired spreading consistency. Stir in optional food coloring.
Spread frosting over cooled cookies and decorate with colored sugar,
if desired.



Butter Pecan Balls

4-6 dozen

Ingredients:
1 cup butter
2 Tbsp. sugar
1/4 cup light molasses
2 cup sifted flour
1/2 tsp. salt
2 cup finely chopped pecans

Directions:  Cream butter and sugar; add molasses, blending
gradually. Add flour and salt. Mix well. Shape dough into small
balls, about 1 inch in diameter. Place on greased cookie sheet and
bake at 350 degrees for 20-25 minutes. Roll in confectioners sugar
while warm.



Butter Pecan Cookies

1 3/4 c. chopped pecans
1 tbsp plus 1 c. butter
1 cup packed brown sugar
1 egg separated
1 tsp vanilla extract
2 c. self rising flour
1 c pecan halves

Place chopped pecans and 1 tbsp butter in a baking pan. Bake at 325 degrees for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. In a mixing bowl, cream brown sugar, and remaining butter. Beat in egg yoke and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 in. balls, then roll in toasted pecans pressing nuts into the dough. Place 2 in. apart in ungreased pan. Beat egg until foamy. Dip pecan halves in egg white and then gently press one into a ball. Bake at 375 for 10-12 minutes or until golden brown. Cool for 2 min. before removing to wire rack. Yield about 4 doz.



Cake Mix Cookies

1 box 2 layer cake mix any flavor
2 large eggs
1/2 cup oil

Mix them together in large bowl until well blended.
Add 1 cup of chocolate chips, nuts, candies and mix them in
Drop by teaspoon on cookie sheet.

Bake at 350 until done approx. 7-9 minutes.






Caramel Chocolate Squares

1 14oz bag caramels
2/3 cup evaporataed milk
1 box German Chocolate Cake Mix
3/4 cup melted butter
1 cup chopped nuts
1 6oz semi-sweet morsels

Combine caramels and 1/3 cup milk in double boiler till melted. Set
aside. Combine cake mix, butter, 1/3 cup milk, and nuts in large bowl.
Mix well. Press 1/2 mixture in well greased 13x9x2 pan. Reserve remaining
dough for topping. Bake 6 minutes at 350. Remove from oven and spread
with caramel mixture and semi-sweets. Crumble remaining dough over caramel
mixture. (1/2-1 cup flour will be needed to make cake dough firm enough to
crumble.) Bake 18 minutes. Cool and cut in squares.




Cheerios Chocolate Bars
      
1/2 cup of margarine
1 box German chocolate cake mix
1 1/2 cups mini marshmallows
1 cup chopped pecans
6 ounces of chocolate chips
2 cup Cheerios
1 14v oz can sweetened condensed milk
Melt margarine in 15 x 10 x 1 cake pan. Sprinkle German
chocolate cake mix over it and pat down. Sprinkle on in a layer, mini
marshmallows, chopped pecans, chocolate chips, and Cheerios.
Drizzle sweetened condensed milk over top. Bake at 375
degrees 20-25 minutes or until brown.


Cheesecake Brownies

Yields 12 brownies
3 oz unsweetened chocolate
6 tbs butter
2 packages cream cheese-soft (4 oz each)
1 cup sugar
3 eggs
2/3 cup plus 1 tbsp unsifted flour
½ tsp lemon juice
2 tsp vanilla
½ tsp baking powder
¼ tsp salt
1 cup chopped walnuts

Preheat oven 325 degrees. Grease 9" pan. Melt chocolate and butter, then
cool. Beat cream cheese and ¼ cup of sugar until light and fluffy. Beat in
1 egg, 1 tbsp flour lemon juice and ½ tsp vanilla. Spread in pan. Beat
remaining 2 eggs and the rest of the sugar. Fold in flour, baking powder
and salt. Blend in cooled chocolate mixture. Stir in nuts and vanilla.
Drop chocolate mix, by spoonfuls on top of cheese. Swirl with knife to
marble. Bake 30 minutes. Cool and cut into squares.



Cheesecake Dreams

1/3 cup firmly packed light brown sugar
1cup flour
1/2 cup chopped walnuts
1/3 cup butter or margarine, melted
1 8 oz. package cream cheese, softened
1/4 cup sugar
1 egg
2 Tbsp.milk
1 Tbsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 350 F.
Grease an 8 inch square baking pan.
In small bowl mix first three ingredients.
Stir in melted butter until well combined.
Reserve 1/3 cup crumbs, pat remaining gently into pan.
Bake 12-15 minutes.
Meanwhile, beat cream cheese and sugar until smooth.
Beat in remaining ingredients.
Pour over crust.
sprinkle remaining crumbs over top.
Bake 25 minutes until set.
Cool and then cut into 2 inch squares.



Cherry Cheese Slices

1 cup butter/margarine, softened
1 cup confectioners sugar
1 egg
1 tsp. vanilla
2-1/4 cup flour
2 cups red and green candied cherries (halved)
1 cup pecan halves

Cream butter and sugar; add egg and vanilla, beat until
fluffy. Add flour and mix well. Stir in cherries and pecans. Chill
for one hour. Shape dough into three 10 " rolls; wrap in plastic
wrap and freeze up to 2 months. Cut into 1/8" slices. Bake on
ungreased cookie sheet at 325 degrees for 10-12 minutes until edges
are golden.



Chewey Brownie Cookie
3 dozen

2/3 cup shortening
1-1/2 cup packed light brown sugar
1 Tbsp. water
1 tsp. vanilla
2 eggs
1-1/2 cup flour
1/3 cup unswetened baking cocoa
1/4 tsp. soda
1/2 tsp. salt
2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Combine shortening, brown
sugar, water and vanilla in a large mixing bowl. Beat at medium
speed until well blended. Beat eggs into creamed mixture. Combine
flour, cocoa, baking soda and salt. Mix into creamed mixture at low
speed until just blended. Stir in chocolate chips. Drop rounded
tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one
baking sheet at a time for 7-9 minutes or until cookies are set.
Cookies will appear soft and moist. Do not overbake. Cool on baking
sheet 2 minutes. Place sheets of foil on countertop. Remove cookies
to foil to cool completely.



Chewy Granola Bars

1/3 C.butter
1/4 C creamy peanut butter
1/4 C.brown sugar
1/4 C.honey
2 eggs, beaten
1/2 Tsp.cinnamon
1 3/4 C.old fashioned rolled
oats
2/3 C.raisins
1/2 C.peanuts

Beat together and press into 8 x 8 x 2-inch pan. Bake
at 350 degrees for 20 to 30 minutes or until golden. Cool in pan or
rack. Cut into bars. Makes 15 bars.




Chewy Granola Bars 2

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/4 cup sugar
2 tablespoons honey
1/2 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1 1/4 cups crispy rice cereal
1 cup nuts, chopped
1 cup raisins
1 cup semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Add honey, vanilla and egg; mix
well. Combine dry ingredients; add to creamed mixture. Stir in oats,
cereal and nuts. Add raisins or chips if desired. Press into a greased 9
x 13 pan. Bake at 350 for 25 to 30 minutes or until the top is lightly
browned.



Chocolate Oatmeal No Bake

2 cups sugar
3 level tablespoons cocoa
½ cup milk
1 teaspoon vanilla
1 stick margarine (½ cup)
¼ cup peanut butter
3 cups quick oatmeal

In a medium saucepan, combine sugar, cocoa, milk and vanilla. Bring
to a boil. Reduce heat slightly and boil for 1 minute. Remove from
heat. Add peanut butter and margarine. Stir until melted. Stir in
oatmeal. Drop by spoonfuls onto wax paper and let cool.




Chocolate Cherry Bars

1 pkg Pillsbury plus dark chocolate cake mix
1/3 cup margarine or soft butter
1 egg
21 oz can cherry fruit pie filling
1/2 cup powdered sugar
2 1/2 teaspoons water

Heat oven to 350 degrees. In large bowl combine cake mix and
margarine at low speed. Reserve 1 cup crumbs for topping. To
remaining mixture blend in egg until well mixed. Press into ungreased
13x9 pan. Spoon pie filling over crust; sprinkle with reserved crumbs.
Bake at 350 degrees for 30-40 minutes. Cool completely. Combine
sugar and water. If thinner glaze is desired stir in additional water a
drop at a time. Drizzle over top. Loosen edges before cutting.
Cut into squares. 15 servings



Chocolate Crinkle Cookies

1/2 Cup vegetable oil
4 Sq. unsweetened cholate (4 oz) melted
2 Cup granulated sugar
4 Eggs
2 tsp. vanilla
2 Cup flour
2 Tsp baking powder
1/2 Tsp. salt
1 Cup powdered sugar

Mix oil, chocolate and granulated sugar.
Blend in one egg at a time until well mixed.
Add vanilla.
Sift flour, baking powder, and salt into oil mixture.
Chill several hours or overnight to stiffen dough.
Heat oven to 350 degrees.
Drop by tsp into powdered sugar.
Roll in sugar, shape into little balls.
Place about 2" apart onto cookie sheets.
Bake 10-12 minutes - should still be soft, do not over bake!
Makes about 6 dozen small.



Chocolate Dessert Log

1 pkg. (4-serving size) Vanilla Instant pudding (at Christmas,
Pistachio is nice)
1 c. cold milk
3 cups thawed frozen whipped topping
1 pkg.(about 38) thin chocolate wafers

Prepare pudding with milk; let stand 5 mins. Blend in 1 c. thawed
frozen whipped topping
Spread mixture on wafers. Stack in groups of 6 or 8.
On plastic wrap, place stacks to form 2 short rolls. Wrap and chill
2-3 hrs.
Unwrap and frost with remaining whipped topping. Slice diagonally.



Chocolate Macaroons

2-3/4 cups powdered sugar
1-1/4 cups almonds (about 6 ounces)
3 tablespoons unsweetened cocoa powder
4 large egg whites

Preheat oven to 375'F. Line two large baking sheets with parchment.
Finely grind 1 cup powdered sugar and almonds in processor. Transfer to
large bowl. Mix in 1-2/3 cups powdered sugar and cocoa. Beat egg whites
in medium bowl until soft peaks form. Fold into nut mixture in two
additions.
Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe
onto prepared sheets in 1 1/2-inch rounds, spacing apart (batter will
spread to about 2- to 3-inch rounds).
Bake macaroons until puffed and dry-looking on top, about 12 minutes.
Cool on sheets on racks.



Chocolate Walnut Sensations

1 cup plus 2 Tbsp. flour
1/2tsp.baking soda
1/2 tsp.salt
3/4 firmly packed brown sugar
1/2 cup butter,softened
1 tsp. vanilla ext.
1 egg
2 cups semi-sweet chocolate morsels(divided)
1 cup chopped walnuts

Preheat oven to 375F.
In small bowl mix flour,baking soda and salt; set aside In large mixer bowl,
beat brown sugar,butter, and vanilla til creamy Beat in egg;gradually add flour
mixture; Stir in the Chocolate morsels and the walnuts Spread into greased
9 inch baking pan.
Bake for 23-25 minutes.
Remove from oven and immediately sprinkle with remaining cup of morsels,
let soften and spread evenly over top.
Garnish with some coarsely chopped walnuts.
Cool; chill briefly in refrigerator and cut into 2 x 1 1/2 inch bars.



Cocoa-Almond Biscotti

1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
1 1/2 tablespoons coffee liqueur*
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons cocoa
1 (6 oz) can whole almonds (1 cup)

1. Combine butter and sugar in a large bowl; beat at medium speed with an
electric mixer until light and fluffy. Add eggs, beating well. Mix in
liqueur.
2. Combine flour and next 3 ingredients; add to butter mixture, beating
well. Stir in almonds.
3. Divide dough in half; shape each portion into a 9 x 2 inch log on a
greased baking sheet.
4. Bake at 350 degrees for 30 minutes or until firm. Cool on baking sheet
5 minutes. Remove to wire racks to cool completely.
5. Cut each log diagonally into 1/2 inch thick slices with a serrated
knife using a gently sawing motion. Place on ungreased baking sheets.
6. Bake at 350 degrees for 5 to 7 minutes. Turn cookies over, and bake 5
to 7 additional minutes. Remove to wire racks to cool.
*1 1/2 tablespoons chocolate syrup may be substituted.
Yields 2 1/2 dozen



Cocoa Crescents

1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
11/2 teaspoons vanilla extract
13/4 cups all-purpose flour
1/3 unsweetened cocoa
1/8 teaspoon salt
11/2 cups ground pecans
Powdered sugar

Beat butter, granulated sugar and vanilla until light and fluffy. Stir in
flour, cocoa and salt and then gradually add to butter mixture, blending
well. Stir in pecans. Cover and refrigerate dough for one hour, or until
firm enough to handle.
Shape a scant one tablespoon of dough into a log about 21/2-inches long;
place on ungreased cookie sheet. Shape each log into a crescent, tapering
the ends. (Make sure dough is chilled. If dough is too warm, cookies will
spread and lose their shape.)
Bake 13 to 15 minutes or until set at 375 degrees. Cool slightly. Remove
from cookie sheet to wire rack.
Cool completely. Roll in powdered sugar.

Container
A decorated coffee can is a great container for these cookies. Wrap the
cookies first in plastic wrap then replace the plastic lid. Hot glue a
jingle bell on top for a finishing touch.



Coconut Cookies

Ingredients:
2 cups coconut
3/4cup sweetened condensed milk
1 tsp. vanilla
dash salt
cherries

Directions: Mix coconut, milk, vanilla, salt. Drop on greased
cookie sheet. Bake on ungreased sheet for 15 minutes. Easy to make
but hard to get off tins.




Coconut Macaroons

1 14 oz pkg unsweetened flakes coconut
1 14 oz can sweetened condensed milk
2 teaspoons vanilla extract

Mix together and drop by rounded teaspoon on cookie sheet covered with foil and well greased.Bake in pre heated 350 degree oven or 10-12 minutes



Coconut Oatmeal Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups flaked coconut
1 cup oatmeal

Preheat oven to 375 degrees. Cream butter, sugar and brown sugar until fluffy.
Add eggs and vanilla. Beat in flour, baking powder and salt. Fold in coconut and
oatmeal. Drop by spoonfuls onto greased cookie sheets. Bake 9 to 12 minutes.



Coffee Toffee Bars

1 cup brown sugar
1/2 cup butter
1/2 cup margarine
2 cups flour
2 Tablespoons instant coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 cup chocolate chips
1/2 cup sliced almonds
Glaze:
1 cup powdered sugar
2 Tablespoons melted butter
1 to 2 Tablespoons milk
1 teaspoon vanilla

Beat together sugar, butter, and margarine until light and fluffy. Lightly spoon
flour into measuring cup and level off. Add flour, coffee, baking powder, salt,
and almond extract to butter mixture. Blend well. Dough will be crumbly. By
hand, stir in chocolate chips and almonds.
Grease a 10 x 15-inch jelly roll pan. Press dough evenly in prepared pan. Bake
at 350 degrees for 15 to 20 minutes. Combine glaze ingredients and spread over
warm bars.
Note: It's best to cut bars while they are still very warm; chill before
removing from pan.




Colorful Jello Cookies

4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups margarine
1 cup white sugar
1 (3 ounce) package fruit flavored gelatin mix
1 egg
1 teaspoon vanilla extract
1 (1 ounce) package fruit flavored gelatin mix

Preheat oven to 400 degrees F (205 degrees C).
Sift flour with baking powder. Cream margarine; gradually add sugar and gelatin and cream well. Add egg and vanilla; beat well. Gradually add flour mixture; mix until smooth.
Force dough through cookie press onto ungreased cookie sheet. Sprinkle with gelatin. Bake for about 12-13 minutes or until golden brown at the edges.



Congo Squares

1 box light brown sugar
2 c. self rising flour
1 stick melted margarine
1/4 c. oil
2 eggs
6 oz. chocolate chips

Melt margarine, add brown sugar, flour, & oil. Mix well, add eggs
& chocolate chips. Pour in a 13' X 9' pan. Bake about 25-30 minutes
at 350. Cool completely before slicing.



Cookie Dough

This dough is the perfect starting place for almost endless creative
cookie possibilities. One idea: Cut it into the shape of letters to make
festive sayings, then, before putting the cookies on the baking sheets,
sprinkle with colored sugars and poke a hole through each cookie with a
drinking straw. That way, you can lace some ribbon through the cookies and
hang them up when they're all done!
Yields: 4 to 6 dozen cookies

1 1/2 cups (3 sticks) butter (see Note)
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4-1/2 cups all-purpose flour
In a large bowl, beat the butter, sugar, egg, vanilla, and salt. Gradually
add the flour; beat until well combined. Refrigerate the dough for 1 hour.
Preheat the oven to 375 degrees F. Separate the dough into 4 pieces, then
roll out each piece on a lightly floured surface to a 1/4-inch thickness.
Cut or mold the dough into desired shapes. Place the shapes on ungreased
cookie sheets and bake for 8 to 10 minutes, or until light brown.

Note: It's best not to substitute margarine for butter in this recipe. The
size of the cookie cutters you use will determine the yield.




Cookie Dough Truffles

1/2 c. butter, soft
1/4 c. sugar
1 c. mini semisweet chocolate chips
1 12 oz. pkg. semi sweet chocolate chips
1/2 c. brown sugar
1 1/4 c. all purpose flour
1 tsp vanilla
1/4 c. egg substitute
1 1/2 tbsp shortening
1/4 c. chopped nuts

Beat butter til creamy. Gradually add sugars, mix. add egg substitute and vanilla. Mix well. Add flour to butter mixture. Beat. Stir in mini chips and nuts. Mix well. Chill 30 minutes in frig.Remove shape into 1 inch balls. Freeze til very firm. Melt 12 oz.pkg chocolate chips and shortening in microwave according to pkg directions. Using 2 forks quickly dip balls in melted chocolate. drop onto wax paper. Store in refrigerator. Yield 4 1/2 doz.



Cranberry Nut Bars

2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350°F. Grease an 8-inch baking pan.
Beat eggs in a medium mixing bowl until thick. Gradually add sugar,
beating until thoroughly blended. Stir in flour and melted butter, blend well.
Add cranberries and walnuts, mixing gently just until combined.
Spread evenly in pan.

Bake for 40 to 45 minutes or until golden brown and a toothpick inserted
into the center comes out clean. Cool and cut into bars.
Makes 24 servings.



Cream Cheese Cookies

3/4 cup margarine
3 oz. soft cream cheese
l cup powdered sugar
1 tsp. vanilla
1 tsp. lemon juice
2 cups flour
1 cup finely chopped nuts

Cream margarine and cream cheese together.
Add powered sugar and beat hard.
Stir in vanilla and lemon juice. Add flour and mix well. Stir in nuts.
Drop by teaspoonful onto greased cookie sheet.
Bake at 300 degrees for 15 to 20 minutes.
Shift some powered sugar over hot cookie and let cool.



Cream Wafers

1 cup butter, softened
1/3 cup whipping cream
2 cups all purpose flour
Granulated sugar

Filling:
1/2 cup softened butter
1 1/2 cups confectioners sugar
1 teaspoon vanilla
red or green food coloring

With electric mixer, thoroughly mix butter, cream, and flour. Cover;
refrigerate dough for 1 hour. Divide into 3 pieces. Work with one piece
at a time, keeping remaining pieces refrigerated until needed.
Roll out dough 1/8 inch thick on floured surface. Cut into 1 1/2 inch
circles. Transfer circles to a sheet of waxed paper that has been
heavily coated with granulated sugar. Coat both sides with sugar.
Place on ungreased baking sheet. Prick each circle with a fork about 4 times.
Bake in preheated 350 degree oven 7 to 9 minutes, or just until set
but not brown. Let cool on wire racks.
For creamy filling. With electric mixer, cream butter, confectioners
sugar and vanilla until smooth and fluffy. Tint with few drops of food coloring.
A few drops of water may be added for proper spreading consistency.
Spread one side of half the circles with filling. Top with remaining
circles. Store in air tight container or freeze until needed.
Makes about 5 dozen cookies.



Crescent Cookies

1 cup cornstarch
1 cup powdered sugar
2 cups flour, sifted
3 sticks margarine or butter
1/2 cup finely ground nuts

Sift dry ingredients together. Blend in margarine and nuts. Chill, then roll
dough out to about 1/8 inch thick. Use your choice of cookie cutter, or shape by
hand into crescents. Bake at 300 degrees for about 20 to 25 minutes until
lightly browned. Sprinkle with confectioners sugar. These cookies are very rich.
They literally melt in your mouth!



Crunch Peanut Brickle Bars

2 cups quick-cooking oats
1 1/2 cups unsifted flour
1 cup chopped dry-roasted peanuts
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine or butter, melted
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/2 cup peanut butter
1 (6-ounce) package almond brickle chips, or 6 (1 3/16-ounce) milk
chocolate-covered English toffee candy bars, cut into small pieces

Preheat oven to 375°. In large bowl, combine oats,flour,peanuts,
sugar, baking soda and salt; stir in margarine until crumbly.
Reserving 1 1/2 cups crumb mixture, press remainder on bottom of
greased 13x9-inch baking pan.
Bake 12 minutes. Meanwhile, in small mixer bowl, beat Eagle® Brand
with peanut butter until smooth; spread evenly over prepared crust to
within 1/4 inch of edge. In medium bowl, combine reserved crumb mixture
and brickle chips.
Sprinkle evenly over peanut butter mixture; press down firmly. Bake
20 minutes or until golden brown. Cool. Cut into bars. Store loosely
covered at room temperature.
Make 38 to 48 bars



Double Peanut Butter Cookies

1 ½ cups sifted all-purpose flour
½ cup granulated sugar
½ teaspoon soda
¼ teaspoon salt
½ cup shortening
½ cup creamy peanut butter
¼ cup light corn syrup
1 tablespoon milk

Heat oven to 350F
Sift together dry ingredients. Cut in shortening and peanut butter
till mixture resembles coarse meal. Blend in syrup and milk (I use
my hands to get everything into a smoother dough). Shape into
2-inch roll; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on
ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter.
Cover with remaining slices; seal edges with fork. Bake for about
12 minutes. Cool slightly; remove from sheet.

Double this recipe to get about 3 dozen, depending on
the thickness of the roll and slices.



Easy Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg
1/2 tsp vanilla

Mix all ingredients together, shape into walnut size balls.  Place on ungreased
cookie sheet.  Mark with fork. Bake at 350 for 12 to 15 minutes.  Cool on cookie
sheet then remove to cooling rack.  I have also mixed mini M&M's in this batch.
You can also turn these into Peanut Butter Blossoms with the Hershey Kisses.
Bake them as the walnut size balls and about 9 minutes into the baking, remove
from the oven, insert the Hershey Kiss and finish the baking.



Famous Oatmeal Cookies

3/4 C shortening
1C brown sugar
1/2 C white sugar
1 egg
1/4 C water
1 t vanilla
3 C uncooked oats
1 C flour
1 t salt
1/2 t baking soda

Preheat oven to 350 degrees.Beat together shortening,sugars,egg,water,and
vanilla til creamy.Add remaining ingredients ;Mix well.Drop by rounded
teaspoonfuls onto a greased cookie sheet.bake at 350 degrees for 12-15
minutes.
Can add chopped nuts,raisins,choc.chips or coconut.




Filled Brownies

1 pkg. or box Brownie mix

Mix brownie mix according to pkg. directions only add 1 extra egg.
Pour half mixture in pan, cover this with the Hershey bars, pour rest of mixture over candy bars. Bake until just firm. Let cool, cut and enjoy.



Forgotten Cookies

2 egg whites
2/3 cups sugar
1 teaspoon vanilla
6 oz.  chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees
Beat egg whites, sugar and vanilla until stiff
Add chocolate chips and chopped pecans
Stir well and drop by teaspoon on a greased cookie
sheet
Put in oven and turn the oven off.
Do Not Open Oven Until The Next Day!



Frosted Banana Bars

1/2 Cup butter or margarine softened
2 Cups sugar
3 Eggs (or equivalent substitute)
1 1/2 cups mashed ripe bananas (about 3 medium)
1 Tsp.  Vanilla Extract
2 Cups All Purpose Flour
1 Tsp.  Baking Soda
Pinch Salt

Frosting:
1/2 Cup butter or margarine
1 8 Oz.  package cream cheese, softened
4 Cups Confectioners' Sugar
2 Tsp.  Vanilla Extract

In mixing bowl, cream butter and sugar.  Beat in eggs,
bananas, and vanilla.  Combine the flour, baking soda,
and salt; add to creamed mixture and mix well.  Pour
into greased 15" x 10" x 1" baking pan.
Bake at 350 degrees for 25 minutues, or until bars test done.
Cool.
For frosting, cream butter and cream cheese in a mixing bowl.
Gradually add confectioners' sugar and vanilla; beat well.
Spread over bars.
Makes 3 doz.



Fruit and Nut Drops

1 pound light brown sugar
1/2 pound butter
3 whole eggs
2-1/2 cup flour
dash salt
1 cup chopped nuts
1 cup raisins or dates or both

Mix all ingredients together if not stiff
enough add a little more flour.  Drop on greased cookie
sheets and bake at 350 degrees till set.



Fruit and Nut Drops

1 pound light brown sugar
1/2 pound butter
3 whole eggs
2-1/2 cup flour
dash salt
1 cup chopped nuts
1 cup raisins or dates or both

Mix all ingredients together if not stiff
enough add a little more flour.  Drop on greased cookie
sheets and bake at 350 degrees till set.


Fruitcake Drops

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
6 tablespoons margarine or butter (3/4 stick), softened
2 tablespoons shortening
1 large egg
1 cup pitted prunes, coarsely chopped
1 cup golden raisins
1/2 cup red candied cherries, coarsely chopped
1/2 cup sweetened shredded coconut
3 ozs white chocolate, or white baking bar

Preheat oven to 375 degrees F.  Grease large cookie sheet.
In large bowl, combine flour, baking soda, and salt; set
aside.
In another large bowl, with mixer at low speed, beat brown
sugar, margarine or butter, and shortening until blended,
occasionally scraping bowl with rubber spatula.  Increase speed
to high; beat until creamy, about 2 minutes.  At low speed,
beat in egg until blended.  Add flour mixture, prunes, raisins,
cherries, and coconut, and beat just until blended.
Drop dough by rounded tablespoons, about 2 inches apart,
onto cookie sheet.  Bake 10 to 12 minutes, until golden around
edges (cookies will be soft).  With pancake turner, remove
cookies to wire rack to cool.  Repeat with remaining dough.
In heavy small saucepan, melt white chocolate over very low
heat, stirring over cookies.  Allow drizzle to set,
refrigerating if frequently, until smooth.  On sheet of waxed
paper, arrange cookies in 1 layer.  Using spoon, drizzle white
chocolate necessary.  Store cookies in tightly covered
container with waxed paper between the layers.



Fudge Nut Brownies

2 cups (12 ounces) semi-sweet chocolate chips
1/4 cup margarine or butter
2 cups biscuit baking mix
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
   (NOT evaporated milk)
1 egg, beaten
1 teaspoon vanilla extract
1 to 1 1/2 cups coarsely chopped walnuts
Confectioner's sugar

Preheat oven to 350°.  In large saucepan,over low heat, melt 1 cup
chips with margarine; remove from heat.
Add biscuit mix, Eagle® Brand, egg and vanilla.  Stir nuts and remaining
1 cup chips.  Turn into well-greased 13x9-inch baking pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides
of pan.  Cool.  Sprinkle with confectioner's sugar.  Cut into bars.  Store
tightly covered at room temperature.
Makes 24 to 36 bars



Fudgy Mint Brownies

20-oz. pkg. brownie mix
1/2 c. whipping cream
1/2 c. cream cheese, softened
1/4 c. powdered sugar
 1/2 t. peppermint extract
several drops red food coloring
Garnish: peppermint candies, crushed

Prepare brownie mix according to package directions. Bake in 18 to 24 paper-lined mini muffin cups. Let cool. In a medium bowl, beat cream with an electric mixer on high speed until soft peaks form. Set aside. In another bowl, beat together cream cheese, powdered sugar, extract and coloring on low speed until blended; increase to medium speed and beat until smooth. Gently fold in whipped cream. Spread over brownies; garnish with crushed candies. Makes 1-1/2 to 2 dozen.



Ginger Cookies

3/4 cup Butter or Margarine
1 cup brown sugar
1/4 cup molasses
1 Egg
2 Cups flour
2 tsp baking soda
1/2 tps salt
1tsp ginger
1 tsp cinnamon
1/2 tsp  ground cloves

Mix butter,sugar and egg well. add molasses and mix well.
Mix dry ingredients together and add to wet ingredients.
Roll into small balls about 1-1 1/2 inches, and place on cookie sheets,
Put white sugar on small plate, press  a glass into the sugar and press onto the balls
till they are about 1/4 inch thick.
Bake at 350degrees for about 12-15 min



Ginger Snap

2 cup molasses
4 cup sugar
2 cup butter
1 cup hot water
18 cup flour
3 tsp.  ginger
2 tsp.  vinegar
3 tsp.  baking soda
2 tsp.  baking powder (full)

Cream everything together .  Shape into balls about 1" big and
roll in white sugar.  Place on ungreased cookie sheet.  Do not
flatten balls.  Bake at 325 degrees for 15 minutes.



Grandma's Chocolate Chip Cookies

1-1/2 C. sifted flour
1 tsp. salt
1 C.shortening (part butter for flavor)
3/4 C. firm pack brown sugar
3/4 C. granulated sugar
2 eggs
1 tsp. soda, dissolved in 1 tsp. hot water
1 C. nutmeats
1 pkg. chocolate chips
2 C. Mother's Oats
1 tsp. vanilla

Heat oven to 375 degrees.
Cream shortening and sugars together.
Add eggs, soda and water, and vanilla.
Combine flour and salt, add to mixture.
Add nutmeats and oats.
Add chocolate chips.
Drop by level teaspoonful onto baking sheet.
Bake 10 minutes (should be soft when removed)
Makes about 4 dozen.



Grandma's Spice Cookies

1 package (18 1/2 ounces) spice cake mix
1 cup (2 sticks) butter, softened
2 eggs
1 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup crushed cornflakes (see Note)
1 cup rolled oats
1 cup raisins
2 tablespoons sugar

Preheat the oven to 350 degrees F.  In a large bowl, combine the cake mix,
butter, and eggs; mix well.  Add the coconut, walnuts, cornflakes, rolled
oats, and raisins; mix well.  Drop the dough by rounded teaspoonfuls 2
inches apart onto ungreased baking sheets; flatten with a glass that is
repeatedly dipped in the sugar.  Bake for 8 to 12 minutes, or until set.
Cool for 1 minute, then remove from the baking sheets and let cool
completely.
Note: How do you crush the cornflakes?  Place them in a plastic storage
bag, seal, and crush with a rolling pin.
For more holiday cookie recipes, see Candy Cane Cookies and Cookie
Dough.
Yields: about 4 to 5 dozen cookies



Gumdrop Cookies

1/2 c. butter, softened
1/2 c. margarine, softened
1 c. sugar
2 eggs
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. quick-cooking oatmeal, uncooked
1 c. flaked coconut
1 c. chopped pecans
1 c. gumdrops, sliced
sugar


Blend together butter, margarine and one cup sugar. Stir in eggs, one at a time, and vanilla until well mixed; set aside. Sift together flour, baking powder, baking soda and salt; add to butter mixture and mix well. Stir in the next 4 ingredients just until mixed; chill dough about one hour. With floured hands, roll dough into 1-1/2 inch balls. Place on parchment paper-lined baking sheets. Flatten cookies using the bottom of a drinking glass dipped in sugar. Bake at 375 degrees for 10 to 12 minutes. Makes about 3 dozen.



Hello Dolly Bars

I used regular graham cracker crumbs instead of cinnamon graham crackers. I also used unsweetened coconut and semisweet chocolate to try and not make it too sweet.

1 1/2 cups graham cracker crumbs
2 cups semisweet chocolate chips
1 1/2 cups unsweetened shredded coconut
1 1/2 cups chopped pecans
398 ml can sweetened condensed milk
1/2 cup butter

Preheat the oven to 350 degrees. Prepare a 9x9 pan by lining it with parchment paper.Melt the butter in a saucepan. Pour melted butter into the pan. Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust.Layer on top of graham-cracker crust the chocolate chips, coconut and pecans. Evenly pour sweetened condensed milk over everything.Bake in oven for 25 to 30 minutes, top should be light brown. Let cool in pan for at least half an hour, cut into bars and serve.



Hershey Kiss Cookies

¾ cup butter (or margarine)
½ cup sugar
1 egg
1 teaspoon vanilla
¼ teaspoon salt

Cream together the above ingredients

Stir in 1 ¾ cups flour.
Chill 1 hour.
Shape into 1" balls.
Add kisses and bake on ungreased cookie sheet.

Bake at 400 degrees for 8 to 10 minutes.
Makes about 4 dozen




Honey Coconut Pecan Bars

1 cup graham cracker crumbs
1 cup plus 2 Tbsp.all-purpose flour, divided
1/2 cup cold, cubed butter or margarine
3 eggs, divided
1 cup honey
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1 cup chopped toasted pecans

In food processor with metal blade, combine graham cracker crumbs, 1 cup
flour and butter; pulse to combine.  Mixture should resemble course meal.
Add 1 egg and process until dough forms a ball.  Press dough evenly into
greased 9x13-inch baking dish.  Bake at 350°F for 15 minutes, until crust
is set and lightly browned.  Allow to cool.  In medium bowl, combine
remaining 2 Tbsp.  flour and 2 eggs with remaining ingredients until
thoroughly blended.  Pour mixture over crust and bake for 30-35 minutes,
until topping is firm and golden brown.  Allow to cool completely.  Cut into
squares.
Makes 16 squares.



Honey Fig Bars

1-1/4 cup honey, divided
1/2 cup butter or margarine, softened
1 egg
1 cups all-purpose flour
2 cups whole-wheat flour
1 tsp .baking powder
1/2 tsp. baking soda
1 pound dried figs
2 Tbsp. lemon juice
2 tsp. grated lemon peel

In medium bowl, cream 3/4 cup honey with butter until light and fluffy.
Beat in egg.  Add flours, baking powder and baking soda; mix until
combined.  Wrap dough in plastic wrap and freeze until firm (about 2 hours)
or refrigerate overnight.  Meanwhile, in food processor with metal blade,
place remaining 1/2 cup honey, figs, lemon juice and lemon peel.  Process
until figs are finely chopped.  Set aside.
When dough is well chilled, dust work surface and dough with flour.
Working quickly, roll dough to 1/4-inch thick.  With sharp knife, trim
dough into two 12x3-inch rectangles.  (Dough trimmings can be used to make
cut-out cookies.) Spread half of fig mixture evenly down center of one
rectangle.  Gently fold right side of rectangle over filling, then fold
left side over right so they overlap.  Pinch ends to seal.  Repeat with
remaining rectangle and fig mixture.  Carefully place logs seam-side down
on greased baking sheet.  Bake at 350°F for 15 minutes, until lightly
browned.  Remove sheet from oven; allow logs to cool 5 minutes on sheet.
Transfer to wire rack; cool completely.  Cut into 2-inch bars.
Makes 16 bars.



Honey Gingerbread Cookies

1-1/2 cups honey
3/4 cup butter or margarine, softened
1 egg
5 cups all-purpose flour
2 tsp. baking powder
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 tsp. ground cloves

In large bowl, cream honey and butter until light and fluffy.  Beat in egg.
Add flour, baking powder, cinnamon and cloves; mix until combined.  Wrap
dough in plastic wrap and refrigerate for at least 2 hours.  When dough is
chilled, divide dough in half; return one half to refrigerator.  Dust work
surface and dough with flour.  Roll out dough to 1/4-inch thick.  Cut into
desired shapes using cookie cutters; transfer to well-greased baking
sheet.  Bake at 350°F for 10-12 minutes.  Remove cookies from sheet
and cool on wire rack.  Repeat with remaining dough.
Makes about 3 dozen cookies.



Honey Granola

4 cups old-fashioned rolled oats
2 cups coarsely chopped nuts
1 cup golden raisins
3/4 cup honey
1/2 cup butter or margarine
2 tsp. ground cinnamon
1 tsp. vanilla
Dash salt

Combine oats, nuts and raisins in a large bowl; mix well and set aside.
Combine honey, butter, cinnamon, vanilla and salt in a saucepan; bring to
a boil over high heat and boil 1 minute.  Pour honey mixture over oat
mixture; toss until well blended.  Spread on a lightly greased cookie
sheet.  Bake at 350°F 20 minutes or until lightly browned; stir every 5
minutes.  Cool.  Crumble and store at room temperature in airtight container
up to 2 weeks.
Makes 8 cups.



Honey Lemon Squares

1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup + 1 Tbsp. flour, divided
3/4 cup honey
1/2 cup lemon juice
3 eggs
1 tsp. grated lemon peel
1/2 tsp. baking powder

In a medium bowl, cream butter and powdered sugar until light and fluffy.
Add one cup of flour and mix until combined.  Press mixture evenly into the
bottom of a 9-inch square pan.  Bake at 350°F for 20 minutes or until
lightly browned.  Meanwhile, in a medium bowl, whisk together remaining 1
Tbsp.  flour with remaining ingredients until thoroughly blended.  Pour over
a baked crust; bake 20 minutes more, until filling is set.  Cool in pan and
cut into squares to serve.
Makes 12 servings.



Honey-Oatmeal Cookies

½ C shortening
1¼ C sugar
2 eggs
1/3 C honey
1 tsp baking soda
1 tsp salt
1¾ C flour
2 C quick oats
1 C flaked coconut

Heat oven to 375º.  Mix shortening, sugar, eggs, honey, soda, and salt
thoroughly.  Stir in remaining ingredients.  Shape dough by rounded
teaspoonfuls into balls.  Place 2 inches apart on ungreased baking sheet.
Flatten with bottom of glass dipped in sugar.  Bake 8-10 minutes or until
light brown.  Immediately remove from baking sheet.  You may omit coconut
and stir in 1 C raisins and ½ C nuts.

Makes about 5 dozen



Hungarian Pastries

8 oz.  block of cream cheese
2 sticks butter(1 cup)
2 1/2 cup flour
Apricot preserves

Cream butter and cream cheese.
Add flour
Roll out thin
Cut into rectangles or use circle cookie cutter
Fill rounds with spoonful of jam
Pinch closed and place on ungreased cookie sheet
Bake at 350 F.  til golden(about 10 min)
Turn over in confectioners sugar to coat.



Italian Chocolate Nut Cookies

1/2 cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
1/2 cup water
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants

Preheat the oven to 350 degrees.
Combine the first four ingredients in a saucepan.  Heat slowly, stirring,
until the mixture resembles a smooth syrup.  Remove from heat and let cool
to room temperature.
In a large mixing bowl, combine the flour with the baking powder and
spices.  Make a well in the center and pour in the chocolate syrup.  Work
together, first with a spoon, then with clean hands, to make a stiff
batter.  Add the almonds and raisins or currants and work in.
Form into balls no larger than 1 inch and arrange on cookie sheets.  Bake
for 12 to 15 minutes, or until a toothpick inserted into the center of a
cookie tests clean.
Makes about 4 dozen



Layer Cookies

1/2 c. margarine
1-1/2 c. graham cracker crumbs
12 oz. butterscotch chips
12 oz. chocolate chips
1 can Eagle Brand milk

Melt margarine in a 9x13-inch pan.  Layer ingredients
in order listed, drizzling Eagle Brand milk over top.
Bake at 300-degrees for 45 minutes to 1 hour.



Lo-Cal Cookies

4 Pkg. Sweet-n-low
1 Tbsp. Fruit Juice (any)
1 Egg (or substitute)
1/2 Cup Oil
1 1/2 Tsp. mixed spices
1 Cup Applesauce
1 Cup Raisins
1/2 Cup Nuts (any)
1 1/2 Cup Flour
1 Tsp. Baking Soda

Mix together.  Drop by teaspoon full onto ungreased cookie sheet.
Bake 375 degrees - 10-12 minutes.  10 min.  for softer cookies.



Low Fat Granola
 
2 lbs. rolled oats (not the quick-cooking or instant variety
3/4 cup pecans, chopped or broken
3/4 cup pumpkin seeds, whole
3/4 cup hulled sesame seeds, toasted or raw
1/2 cup powdered low fat milk
2 T. sesame oil
1/4 cup honey

Combine the first 4 ingredients in a large bowl
and mix. Add the powdered milk and mix again. Then add the oil
and honey and mix thoroughly, using your hands to turn the
mixture over and over. Place into baking pans and bake in a
slow (250F) oven for 45 minutes to an hour until it is golden
brown. Stir every 10 to 15 minutes. Let cool completely before
storing in an air-tight container. Note: If you add wheat germ,
the granola must be refrigerated. Additional ingredients:
Powdered soy milk or flakes, peanuts, wheat germ, bran, oat,
rye, wheat or soy flakes, soy nuts, raisins, currants or other
dried fruits, almonds or other nuts. Note: If you add soy flakes,
be sure to include them at the very end of baking as they tend
to burn.



Magic Cookie Bars

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 oz.) can Sweetened Condensed Milk
1 (6 oz.) package semi-sweet chocolate morsels
3 1/2 oz. (1 can ) flaked coconut
1 cup chopped nuts (I like walnuts)

(1) Preheat oven to 350 F.  In 13x9 in. baking pan, melt butter
(2)Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs.
(3) Top evenly with layer of coconut,
then chocolate morsels, then nuts; press down gently.
(4)Bake 25 to 30 minutes til lightly browned.

Cool thoroughly before cutting into bars.  These store well.



No Bake Cookies

¼ C milk
¼ C butter
1 C sugar
2 T peanut butter
2 T cocoa
1 C oats
¼ tsp vanilla

Mix sugar, milk, and cocoa in medium saucepan over medium heat; stirring
well.  Bring to a boil and continue boiling for 3 minutes.

Remove from heat.  Stir in oats, peanut butter, and vanilla.  Drop by
spoonfuls onto waxed paper and let cool.



Oatmeal Granola Bars

2 C.  oatmeal, uncooked
3/4 C.  brown sugar
1/2 C.  margarine
1 Dash soda

Boil sugar, shortening and soda.  Add oatmeal and blend.
Spread mixture in a well greased 8-inch square pan.
Bake at 350 degrees for 10 minutes.  Cut into bars while
warm and let cool in pan before removing.



Oatmeal Raisin Cookies

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 1/2 cups self rising flour
1 teaspoon cinnamon
2 cups oatmeal
1/2 cup chopped nuts

Combine eggs, raisins and vanilla.  Let mixture stand for 1 hour or more.
Cream together shortening and sugars.  Blend in flour and cinnamon.
Blend in egg/raisin mixture, oats, and nuts. Mixture will be very stiff.
Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees
for 8 to 10 minutes, making sure the bottoms are brown, the tops only
slightly brown.  The cookies will be soft.  Baking too long make them
become too crisp.  Makes about 3 to 4 dozen cookies, depending on the
size you make.   Let cool completely before storing in a covered container.



Peanut Blossoms

1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
10 ounce pkg of chocolate mini kisses

Beat shortening and peanut butter together, add sugars and beat until
fluffy.  Add egg, milk, and vanilla beat until well blended.  Mix all dry
ingredients, gradually until all is blended in.  Shape dough into 1 inch
balls, roll each ball in granulated sugar.  Bake on un greased cookie sheet
at 375 degrees for 8 to 10 minutes.  Immediately after removing from oven,
place 3 mini kisses on each one pressing down slightly.  Makes about 4
dozen cookies.



Peanut Butter and Jelly Cookies 
Ingredients  
1  stick butter, softened 
1/3 cup  light brown sugar
1/4 cup  creamy peanut butter 
1  large egg yolk 
1 teaspoon  vanilla extract 
1 1/2 cups all-purpose flour 
1/4 teaspoon  salt 
1 cup peanuts, unsalted, roasted, finely chopped 
2/3 cup  strawberry preserves or jam 
 
Preparation
Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt. Form the dough into 1-inch balls. Roll them about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb, make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. The cookies can be stored for up to 3 days in an airtight container.
Yield
2 1/2 dozen cookies



Peanut Butter Bars

1 package (18 1/4 ounces) yellow cake mix
2 large eggs, lightly beaten
1 cup chunky peanut butter
1/2 cup (1 stick) butter, melted
1 package (10 ounces) peanut butter chips
1 can (14 ounces) sweetened condensed milk

Preheat the oven to 350 degrees F.  In a large bowl, combine the cake mix,
eggs, peanut butter, and butter; mix well.  Press half of the mixture onto
the bottom of an ungreased 9- by 13-inch baking dish.  Bake for 10 minutes.
Remove from the oven, top with the peanut butter chips, and drizzle with
the sweetened condensed milk.  Crumble the remaining peanut butter mixture
and sprinkle over the top.  Bake for 25 to 30 minutes, or until golden.
Allow to cool completely then cut into bars.
Note: For chocolate peanut butter bars, you can substitute a chocolate
cake mix for the yellow or chocolate chips for the peanut butter chips.
Serves: 24



Peanut Butter Brownie Cookies

1 (19.5 oz.) package traditional fudge brownie mix
1/4 cup butter or margarine, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 can chocolate fudge frosting

HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.
Yield: 24 cookies



Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 large egg

 Heat oven to 325 degrees.
Beat the egg.
Mix with sugar & peanut butter.
Put on a greased cookie sheet & flatten
with a fork to make the traditional
peanut-butter cookie pattern.
Bake for 8-10 minutes.
These cookies stay a bit moist,
but don't over bake them.



Peanut Butter and Jelly Squares

1 pound white chocolate
1 cup peanut butter
5-6 cups golden grahams cereal
1/4 cup jelly
1 Tablespoon water

Mix chocolate in large stainless steel bowl
or in pot over hot water.  Add peanut butter.  Stir until
melted and smooth.  Remove from heat.  Stir in cereal.
Pour into 9x13 inch foil pan.  Do not use a good Teflon
pan because of being cut.  Refrigerate until hard.  Melt
jelly with water.  Drizzle over treat.  refrigerate until
solid enough to cut into squares.



Peanut Butter Pizza

1/2 Cup Margarine
1/2 Cup Peanut Butter
1/2 Cup Packed Brown Sugar
1/3 Cup Sugar
1 Egg
1 Tsp Vanilla
1 Cup Flour
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Peanut Butter Pieces
1/4 Mini Marshmallows
2/3 Peanuts
1/2 Cup Mini M&M Candies

In a bowl, beat margarine and peanut butter with mixer on high speed for
30 seconds.  Beat in sugars, egg, and vanilla; at low speed, beat in the
flour.  Spread dough evenly in an ungreased 12 or 13 inch round pizza pan.
Bake in 350 degree oven for 15 to 18 minutes,or until golden.  Remove from
oven and sprinkle with chocolate and peanut butter chips.  Let stand for 1
to 2 mintues or until the chips are softened.  With a spatula, spread
melted pieces over crust.  Top with marshmallows, peanuts, and M&Ms.  Bake
about 5 more minutes or until marshmallows are golden.



Pecan Drops

This can be doubled or tripled:
1/2 cup butter or margarine,softened
2/3 cup sugar
1 egg yolk
1/2 tsp.vanilla
1/8tsp.  cream of tartar
1 cup flour
1/3 cup finely chopped pecans
pecan halves

In large mixer bowl cream butter and sugar.
Add egg yolk and vanilla,
beat til light and fluffy
Beat in cream of tartar.
Stir in flour and chopped pecans.
Drop by heaping half
teaspoonfuls 1 inch apart
on lightly greased cookie sheet.
press pecan half into center of each.
Bake in preheated oven at 300 F.  til golden brown
(23- 25 minutes)
Remove at once to wire racks to cool.




Pecan Pie Muffins

2/3 cup melted butter
1 cup brown sugar
2 eggs beaten
1/2 cup self-rising flour
1 cup chopped pecans

Stir all ingredients together and bake in muffin cups papers at 350
degrees for about 20 minutes.  Yields 1 dozen muffins.



Pecan Tassies

1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans

In a large bowl, beat 1/2 cup butter and the cream cheese until creamy.
Add the flour, beating until well combined.
Cover and chill the dough for 30 minutes.
Preheat the oven to 325 degrees F.
In another large bowl, combine the remaining ingredients, including the
remaining 1 tablespoon butter; stir until well combined.
Shape the chilled dough into twenty-four 1-inch balls.  Place each dough
ball in an ungreased mini-muffin cup.  Using your thumb, press the dough to
form a crust.
Spoon the pecan mixture into the crusts, filling them three-quarters
full.
Bake for 35 to 40 minutes, or until the filling is firm and the crust
is golden.
Cool slightly, then remove to a wire rack to cool completely.  Serve, or
cover and chill until ready to serve.
Yields: 2 dozen



Perfect Pecan Bars

1 package yellow cake mix       
1/2 cup butter(melted)
1 egg                          
1/2 cup brown sugar(firmly packed)
1/2 cup dark corn syrup         
1 tsp. vanilla
3 eggs                         
1 cup chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup of
cake mix; set aside. Combine remaining cake mix with melted
butter and 1 egg. Mix until crumbly.
Press in bottom of greased 13x9-inch baking pan.
Bake for 15 minutes or until golden brown. Combine
the reserved cake mix with brown sugar, corn syrup,
vanilla and 3 eggs. Mix until well blended. Pour
over baked crust; sprinkle with pecans. Return to
oven and bake for 35 minutes. Cool and cut into
squares.



Pina Colada Spritz

2/3 cup sugar
1 cup butter -- softened
1 egg
½ teaspoon salt
1 tablespoon pineapple juice
2 ¼ cups all-purpose flour
 Heat oven to 400F

In large mixer bowl combine sugar, butter, egg, salt, and vanilla.
Beat at medium speed, scraping bowl often, until mixture is light
and fluffy, 2 to 3 minutes.  Add flour.  Beat at low speed, scraping
bowl often, until well mixed, 2 to 3 minutes.  If dough is too soft,
cover and refrigerate until firm enough to form cookies, 30 to 45
minutes.  Place dough in cookie press.  Form desired shapes 1 inch
apart on cookie sheets.  Bake for 6 to 8 minutes or until edges are
lightly browned.



Peanut Butter and Jelly Blossoms

1/2 cup granulated sugar
1/2 cup vegetable shortening
1 egg
1-3/4 cup all-purpose flour
1/4 tsp. salt
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 tsp. vanilla
1/2 tsp. baking soda
48 chocolate kisses
granulated sugar

Glaze:
1/4 cup strawberry jelly
1/4 tsp. vanilla

In a large mixing bowl, combine 1/2 cup granulated sugar, brown sugar,
shortening, peanut butter, egg, and one tsp. vanilla.
Beat at medium speed of electric mixer till light and fluffy.
Add flour, baking soda and salt. Beat at low speed till soft dough forms.
Shape into one-inch balls. Roll balls in granulated sugar.
Place balls two inches apart on ungreased cookie sheet.
Bake at 375 degrees in preheated oven for 10 to 12 minutes.
Immediately press chocolate kiss into the center of cookie.
Remove cookies from cookie sheets.

In a small bowl, combine glaze ingredients.
Spoon half teaspoon of glaze around each kiss.
Cool completely before storing.




Potato Chip Cookies

1 teaspoon vanilla
2 sticks margarine
3/4 cup plain flour
1 cup crushed potato chips
1/2 cup ground pecans
1/2 cup sugar
Cream sugar and margarine together
Add flour and chips
Add vanilla and pecans

Grease pan
Preheat 325 degree oven
Drop cookies from teaspoon
Flatten with fork
Bake 12-15 minutes
When edges begin to brown, take cookies out of oven and let cool.
Sprinkle with 10X sugar
top



Power Cookies

1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1 envelope (1 1/4 ounces) vanilla instant breakfast drink mix
1 egg
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
4 1/2 cups granola cereal with raisins, divided

Preheat the oven to 350 degrees F.  In a large bowl, cream the butter,
brown sugar, instant breakfast mix, and egg until smooth.  Add the flour,
baking powder, and cinnamon; beat until thoroughly combined.  Add 3 cups of
the cereal; beat until well mixed.  Place the remaining 1 1/2 cups of the
cereal in a shallow dish, breaking up the larger pieces.  Form the batter
into 1-inch balls and roll in the cereal, coating completely.  Place on
cookie sheets 2 inches apart and bake for 12 to 14 minutes, or until firm
and light golden.  Serve warm, or allow to cool and store in an airtight
container.
Note: These cookies are full of vitamins and minerals, thanks to the
instant breakfast mix.  Oh, sure, it's easy to change the flavor of the
cookies by using a different flavor breakfast mix.
Yields: about 2 dozen



Pumpkin Cookies

1/4 cup shortening or margarine
1/2 cup + 2tbsp packed brown sugar
1 egg
1/2 tsp vanilla
3/4 cup pumpkin
1 1/4 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins (optional)
1/2 cup chopped nuts(optional)

Cream margarine and brown sugar together.  Add egg.  Beat thoroughly.
Mix in vanilla and pumpkin.  Stir together dry ingredients, blend
into creamed ingredients.  Drop dough by teaspoon onto greased
cookie sheet.  Bake at 350*F until lightly browned, about 12-15
minutes.  Makes 2-2 1/1 dozen.  These are super yummy.




Pumpkin Drop Cookies

2 Cups All Purpose Flour
1 Tsp.  Baking Powder
1 Tsp.  Ground Cinnamon
1/2 Tsp.  Baking Soda
1/2 Tsp.  Ground Nutmeg
1/2 Cup Softened Butter or Margarine
1 Cup Packed Brown Sugar
1 Egg
1 Cup Canned Pumpkin
1 Tsp.  Vanilla
1 Cup Raisins
1/2 Cup Chopped Walnuts

Grease a cookie sheet.  Stir together flour, baking powder, cinnamon, soda,
and nutmeg.  In a mixer bowl beat butter or margarine for 30 seconds; add
brown sugar and beat until fluffy.  Add egg, pumpkin, and vanilla, beat
well.  Add dry ingredients to beaten mixture, beating till well blended.
Stir in raisins and walnuts (Dough will be soft) Drop from a teaspoon 2
inches apart onto a greased cookie sheet.  Bake at 375 degrees for 8-10
minutes.  Cool in wire rack.  Makes about 48.





Raisin Filled Cookies

2¼ C flour
¼ tsp salt
2 tsp baking powder
½ C shortening
1 C sugar
2 eggs - beaten
½ tsp vanilla
1 T milk

Cream shortening and sugar.  Add eggs and vanilla.  Sift all dry ingredients
together and add to creamed mixture.  Bake at 375º about 12-15 minutes.

Filling:
1/3 C sugar
1/3 C hot water
1 C raisins
1½ tsp butter
Dash salt

Combine all ingredients and cook until thick.

Roll out dough.  Spread filling over dough within 1 inch of edges.  Roll up
and cut in 1½ to ¾ inch slices.




Reese's Chocolate Cookies

2 cups flour
¾ cup hershey cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups butter ( 2 ½ sticks of margarine )
2 cups sugar
2 eggs
2 teaspoons vanilla
1 2/3 cups of reese's peanut butter chips

Heat oven to 350 degrees.  Stir together flour, cocoa, baking soda,
and salt.  In large bowl, beat butter and sugar; add eggs and
vanilla, beat well.  Gradually add flour mixture.  Stir in peanut
butter chips.  Drop by teaspoons on ungreased cookie sheet.  Bake 8 -
9 minutes.
Makes about 4 ½ dozen










Sugar Cookies

4 c. butter
4 c. sugar
8 eggs
2 tsp. vanilla
2 tsp. salt
4 tsp. baking powder
2c. sour cream
4 tsp. soda
add four to stiffen ( 8-10 c. )
Mix all the ingredients together. chill for 2 hours. ( roll and cut out)
Bake at 350 degrees.
Frosting: 1 box powdered sugar 1 stick oleo, littlr can of milk, and vanilla. Makes a soft sugar cookie.



Raisin Filled Cookies

2¼ C flour
¼ tsp salt
2 tsp baking powder
½ C shortening
1 C sugar
2 eggs - beaten
½ tsp vanilla
1 T milk

Cream shortening and sugar.  Add eggs and vanilla.  Sift all dry ingredients
together and add to creamed mixture.  Bake at 375º about 12-15 minutes.

Filling:
1/3 C sugar
1/3 C hot water
1 C raisins
1½ tsp butter
Dash salt

Combine all ingredients and cook until thick.

Roll out dough.  Spread filling over dough within 1 inch of edges.  Roll up
and cut in 1½ to ¾ inch slices.



Reese's Chocolate Cookies

2 cups flour
¾ cup hershey cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups butter ( 2 ½ sticks of margarine )
2 cups sugar
2 eggs
2 teaspoons vanilla
1 2/3 cups of reese's peanut butter chips

Heat oven to 350 degrees.  Stir together flour, cocoa, baking soda,
and salt.  In large bowl, beat butter and sugar; add eggs and
vanilla, beat well.  Gradually add flour mixture.  Stir in peanut
butter chips.  Drop by teaspoons on ungreased cookie sheet.  Bake 8 -
9 minutes.
Makes about 4 ½ dozen



Roll Out Cookies

Ingredients:
1 cup heavy cream
1 cup softened butter, not melted
2 cups granulated sugar
1 tsp.  salt
1 tsp.  baking soda
about 4 cups flour

ICING
1-1/2 cup confectioners sugar
2 Tbsp.  Crisco
1 tsp.  vanilla
2 Tbsp.  milk

Directions:  For the cookies add all the ingredients together and
mix like pie dough.  Roll out to what ever thickness you like, cut
and bake until lightly brown, When cold mix the icing ingredients
together and spread on cold cookie, sprinkle with colored sugars.



Rum Fruitcake cookies

1c of sugar
3/4 c. vegetable shortening
3 eggs
1/3 c. orange juice
1 tbsp rum extract
3c. all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c. candied fruit
1 c. raisins
1 c. nuts, coarsley chopped.

Preheat oven to 375 F. lightly grease cookie sheets; set aside. Beat sugar and shortening in large bowl until fluffy. Add eggs, orange juice and rum extract;beat 2 minutes longer.combine flour, baking powder, soda, and salt in a bowl. add fruit raisins, and nuts. stir into creamed mixture. drop dough by rounded teaspoons 2 in apart onto prepared cookie sheets. bake 10-12 minutes or until golden. let cookies stand on cookies sheets 2 minutes. remove to wire rack;cool completely.makes 6 doz. cookies



Russian Tea Cake Cookies

1 C.  butter
1/2 C.  powdered sugar
1 tsp.  vanilla
2-1/4 C Flour
1/4 tsp salt
3/4 C finely chopped nuts.

INSTRUCTIONS
Mix butter, sugar, and vanilla thoroughly
Stir flour and salt together.
Blend dry into wet ingredients
Mix in nuts.
Chill dough 1 hour


Heat oven to 400 degrees
Roll dough into 1" balls.
Place on ungreased cookie sheet.  (They do not spread)
Bake 10 - 12 minutes - DO NOT OVERCOOK!  Cookies will still look white, but
bottoms burn easily.
While still warm roll in powdered sugar
Cool, and roll in powdered sugar again.



Salted Peanut Bars

BASE
1 package Yellow Cake Mix
1/3 cup Margarine, softened
1 Egg
3 cups mini Marshmellows

TOPPING
2/3 cup Corn Syrup
1/4 cup Margarine
12 oz. pkg. Peanut Butter Chips
2 cups Rice Krispies
2 cups Dry Roasted Salted Peanuts

BASE: In a large mixing bowl, combine all base ingredients EXCEPT marshmallows. Mix together at low speed until crumbly. Press into the bottom of a 9 x 13 ungreased pan. Bake at 350 for 10 minutes. Remove and sprinkle marshmallows on top. Return to oven for 2 minutes. Cool.

TOPPING: Heat syrup, margarine and chips until chips are melted. Remove from heat and stir in cereal and nuts. Spoon warm topping over marshmallows, spread and cool.



Santana Cookies

2-1/2 cups plain flour
2 sticks margarine
8 Tablespoons 10x Sugar
Mix above ingredients together
2 teaspoons vanilla
1-1/2 cup pecans, chopped

Mix into above dough forming a ball
Knead dough
Grease and flour cookie sheet
Roll and shape cookies with hands
about 1-1/2" long and thumb thick
Bake 325 degrees for 20 minutes
Sprinkle 10x on cookies before they cool



Snickerdoodles Cookies

1 C.  Shortening - part butter
1-1/2 C.  granulated sugar
2 eggs
2-3/4 C Flour
2 tsp.  cream of tartar
1 tsp.  soda
1/4 tsp salt
2 tbsp.  colored sugar
(or 2 tbsp.  gran sugar + 2 tsp.  cinnamon)

Heat oven to 400 degrees
Mix shortening, 1-1/2 cups sugar, and eggs thoroughly
Blend flour, cream or tartar, soda and salt add to wet mix
Make 1" dough balls
roll in colored sugar
Place 2" apart on baking sheet
Bake 8-10 min.
These cookies puf up at first then flatten.
Makes 6 dozen cookies



Snickerdoodles

3¾ C all-purpose flour
½ baking soda
½ tsp cream of tartar
1 C butter or margarine
2 C sugar
2 eggs
½ C milk
1 tsp vanilla
3 T sugar
1 tsp ground cinnamon

Grease a cookie sheet.  Stir together flour, soda, cream of tartar, and ½
tsp salt.  Beat butter for 30 seconds; add the 2 C sugar and beat till
fluffy.  Add eggs, milk, and vanilla; beat well.  Add dry ingredients to
beaten mixture, beating till well combined.

Form dough into 1-inch balls; roll in a mixture of the 3 T sugar and the
cinnamon.  Place balls 2 apart on a cookie sheet; flatten slightly with the
bottom of a drinking glass.  Bake in a 375º oven about 8 minutes or till
light golden.

Makes about 66



Soft Lemonade Cookies


Frozen lemonade concentrate gives these sugar cookies a tart twist. Very easy and different.
Ingredients

1 C. butter or margarine, softened
1 C. granulated sugar
2 eggs
3 C. all-purpose flour
1 tsp. baking soda
6 oz. frozen lemonade concentrate, thawed and divided
Directions

Preheat oven to 400 degrees. In a large bowl, cream the butter and sugar; add in the eggs. Combine the flour and baking soda. Sift once, and to the creamed mixture alternately with 1/3 C. of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with some additional sugar while warm. Cool.

Yield: about 6 dozen



Soft Oatmeal Cookies

1 C shortening
1 C sugar
1 C cooked raisins
5 T raisin juice
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 C oatmeal
1 tsp vanilla
1 C nuts (optional)

Boil raisins in water.  Let cool.  Cream shortening and sugar.  Add egg,
soda, baking powder, salt, and 5 T raisin juice.  (Drain the rest of the
juice off the raisins).  Mix in oatmeal, flour, vanilla, and nuts.  Drop by
teaspoonfuls and bake at 375º for 10 minutes.







SOFT SUGAR COOKIES

3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter or margarine, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract

 Heat oven to 400F

Sift flour, baking powder, and salt together, set aside.  Beat
margarine, sugar, eggs and vanilla in bowl until light and fluffy.
Stir in dry ingredients.  Chill 2 hours.  Heat oven to 400 F.  Roll out
small portions of chilled dough to ¼ inch thickness (or desired
thickness).  Cut out shapes with cookie cutter.  Sprinkle with colored
sugar before baking or add icing when cooled.  Bake 6-8 minutes or
until edges are barely browned.

BUTTER ICING FOR SUGAR COOKIES
1 ½ cups confectioners sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
food coloring (optional)
colored sugar (optional)

Combine confectioners sugar, butter, vanilla and milk, beating until
creamy.  Thin with a few more drops of milk (if necessary) to reach
desired spreading consistency.  Stir in optional food coloring.
Spread frosting over cooled cookies and decorate with colored sugar,
if desired.

     

Soft Lemonade Cookies


Frozen lemonade concentrate gives these sugar cookies a tart twist. Very easy and different.
Ingredients

1 C. butter or margarine, softened
1 C. granulated sugar
2 eggs
3 C. all-purpose flour
1 tsp. baking soda
6 oz. frozen lemonade concentrate, thawed and divided
Directions

Preheat oven to 400 degrees. In a large bowl, cream the butter and sugar; add in the eggs. Combine the flour and baking soda. Sift once, and to the creamed mixture alternately with 1/3 C. of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with some additional sugar while warm. Cool.

Yield: about 6 dozen



Soft Oatmeal Cookies

1 C shortening
1 C sugar
1 C cooked raisins
5 T raisin juice
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 C oatmeal
1 tsp vanilla
1 C nuts (optional)

Boil raisins in water.  Let cool.  Cream shortening and sugar.  Add egg,
soda, baking powder, salt, and 5 T raisin juice.  (Drain the rest of the
juice off the raisins).  Mix in oatmeal, flour, vanilla, and nuts.  Drop by
teaspoonfuls and bake at 375º for 10 minutes.







SOFT SUGAR COOKIES

3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter or margarine, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract

 Heat oven to 400F

Sift flour, baking powder, and salt together, set aside.  Beat
margarine, sugar, eggs and vanilla in bowl until light and fluffy.
Stir in dry ingredients.  Chill 2 hours.  Heat oven to 400 F.  Roll out
small portions of chilled dough to ¼ inch thickness (or desired
thickness).  Cut out shapes with cookie cutter.  Sprinkle with colored
sugar before baking or add icing when cooled.  Bake 6-8 minutes or
until edges are barely browned.

BUTTER ICING FOR SUGAR COOKIES
1 ½ cups confectioners sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
food coloring (optional)
colored sugar (optional)

Combine confectioners sugar, butter, vanilla and milk, beating until
creamy.  Thin with a few more drops of milk (if necessary) to reach
desired spreading consistency.  Stir in optional food coloring.
Spread frosting over cooled cookies and decorate with colored sugar,
if desired.

     

Here is my favorite recipe and it is quite easy:

1 pkg. cake mix (any flavor depending on what kind of cookies you want- we like lemon)
1 stick butter or marg. softened
1 egg

Mix everything together, roll out and cut with cookie cutters. Bake at 350 for 10 min.

I don't like fondant so I use homemade buttercream frosting and sprinkles. Wilton make Valentine Day sprinkles. I also like to do the cutout in the middle with a lifesaver or jolly rancher that melts and looks like stained glass.



Sugar Cookies


4 c. butter
4 c. sugar
8 eggs
2 tsp. vanilla
2 tsp. salt
4 tsp. baking powder
2c. sour cream
4 tsp. soda
add four to stiffen ( 8-10 c. )
MIx all the ingredients together. chill for 2 hours. ( roll and cut out)
Bake at 350 degrees.
Frosting: 1 box powdered sugar 1 stick oleo, littlr can of milk, and vanilla. Makes a soft sugar cookie.



Sugar Cookies


4 c. butter
4 c. sugar
8 eggs
2 tsp. vanilla
2 tsp. salt
4 tsp. baking powder
2c. sour cream
4 tsp. soda
add four to stiffen ( 8-10 c. )
MIx all the ingredients together. chill for 2 hours. ( roll and cut out)
Bake at 350 degrees.
Frosting: 1 box powdered sugar 1 stick oleo, littlr can of milk, and vanilla. Makes a soft sugar cookie.



 Sunflower Seed Cookies

1 cup butter
1 cup brown sugar
1/4 to 1 cup sugar
2 eggs
1 tsp vanilla
3/4 tsp salt
1 tsp baking soda
3 cups quick oats
1 cup sunflower seeds

Cream the butter, brown sugar, and sugar together
Add eggs, vanilla, salt and baking soda
Form into long roll - 1 ½ inch diameter
Wrap in foil and chill
Slice and bake on un-greased cookie sheet at 350 degrees for 10 minutes.



Surprise Cookies

1 cup (2 sticks) margarine or butter, softened
3/4 cup powdered sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1/4 teaspoon salt (optional)
Approximately 48 assorted bite-size candies
Colored sugar or candy sprinkles


Heat oven to 325°F. Beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats and salt; mix well.
Shape dough into 1-inch balls. Press desired candy piece into center of each ball; shape dough around candy so it is completely hidden. Roll cookies in colored sugar or candy sprinkles until evenly coated. Place 1-1/2 inches apart on ungreased cookie sheets.
Bake 14 to 17 minutes or until set and bottoms are light golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Variation: For p



owdered sugar-coated cookies, bake uncoated cookies as directed above. Remove to wire rack; cool 5 minutes. Place about 3/4 cup powdered sugar in plastic bag. Place 3 to 4 cookies in bag; seal. Gently shake until coated with powdered sugar. Repeat with remaining cookies. Sift remaining powdered sugar over cookies. Cool completely.
ABOUT 4 DOZEN COOKIES
For Gift Giving: Pack in holiday cookie tins or make cookie bundles. To make bundles, arrange a few cookies in the center of a square of food-safe wrap. Form into a bundle and tie closed at top with ribbon.


Old Fashioned Tea Cakes

this recipe came from a gooseberry patch cookbook
 it is attributed to ana kelly's(birmingham alabama)aunt cornelia.........ana kelly stated that these date back to the turn of the 20th century.

makes 2 dozen 
1 1/4 hours 45 min prep

1  cup butter, softened
1  cup sugar
1  egg, lightly beaten
1  teaspoon vanilla extract
3  cups flour
1  teaspoon baking powder
1/2  teaspoon baking soda
1/2  teaspoon salt
1/2  cup milk
 sparkling white sugar

1. beat butter at medium speed with an electric mixer until creamy.
2. gradually add 1 cup sugar, beating well.
3. add egg and vanilla;beat well.
4. combine flour,salt,baking soda and baking powder.
5. beat into batter alternatly with milk, beginning and ending with flour mixture.
6. shape dough into 2 discs,wrap well and refridgerate at least 1 hour.
7. roll each disc to a 1/4 inch thickness on a floured surface.
8. cut with a 3 inch cutter, place 1 inch apart on a lightly greased cookie sheet.
9. sprinkle with sugar.
10. bake at 400 degrees for 7-8 minutes.
11. cool 1 minute and move to wire racks.


Turtle Bars     

1 package (14 ounce) caramels
1/2 cup milk
1/2 cup melted butter
1 German chocolate cake mix
1 cup finely chopped pecans
1 package (12 ounce) chocolate chips

Combine caramels and 1/4 cup milk in heavy sauce pan. Cook over low heat,
stirring constantly until caramels are melted. Set aside.

Combine melted butter, dry cake mix, nuts and 1/4 cup milk and mix. Press half
of mixture into greased 13" x 9" pan. Bake at 325º for six minutes. As soon as
crust is finished baking, remove from oven and immediately sprinkle chocolate
chips on tops. Spread caramel mixture over chocolate chips. Sprinkle remaining
cake mixture over caramel.

Return pan to oven and bake at 325º for 15 to 18 minutes. Cool and then cut into
squares.



Ultimate Cookies

1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup chopped nuts (optional)
1 12 oz pkg.  M&M's Semi-Sweet (OR
1 12 oz pkg.  Milk Chocolate Mini Baking Bits)

1) Preheat oven to 350 F.
2) In large bowl, cream butter and sugars until light and fluffy.
3) Beat in egg and vanilla.
4) In medium bowl, combine flour, baking soda and salt.
5) Blend in creamed mixture.
6) Stir in M&M's and nuts.
7) Drop by heaping tablespoonfuls about 2 inches apart onto un greased
cookie sheet.
8) Bake 10-13 minutes.
9) Bake 10-13 minutes.  Do not over bake.
10) Cool one minute on cookie sheet; cool completely on wire racks.
11) Store in tightly covered container.
Makes about 3 dozens cookies.



Yummie Fudgies     

1 can Eagle Brand milk
Chopped nuts as desired (or cherries, any added item you desire)
1-1/2 cup graham cracker crumbs
1 package (small) chocolate chip morsels (semi-sweet)
1 package (small) butterscotch morsels

Mix all ingredients and pour into slightly greased 9 x 9-inch square pan and
bake in preheated oven at 350 degrees until middle still slightly "jelloed".
Cool 45 minutes and cut. If using as the main dessert, cut squares larger and
top with ice cream, whipped cream, or yogurt!



Yummy Ritz Christmas

1 box Ritz crackers
peanut butter
chocolate chips, milk chocolate and a small amount paraffin wax
Colored sprinkles
Spread one side of a ritz cracker with peanut butter, place a 2nd cracker on top
to make a 'sandwich'.
Do this with as many crackers as you wish to make cookies. Melt about 2 lbs
chocolate, with a handful of chocolate chips, and 1 Tbsp of paraffin wax
(approximate--this hold the chocolate together and is used in most confectionery
preparations). I melt my chocolate mixture in the microwave on high for 2
min, stir after one minute.
Now carefully dip each Ritz 'cookie' in the chocolate and cover completely.  Use
a fork to lift the cookie out and let it drip off the excess chocolate for a few
seconds.  Now, place on a cookie sheet covered in waxed paper, and place some
sprinkles on top of each cookie. Place the cookie sheet and cookies in the
fridge for 15 minutes to set.
These are so easy and SO delicious!