Cookies/Bars

The secret of successful truffles is the quality of the chocolate.
Always use the best chocolate available. Truffles should be stored in a
covered container in the refrigerator. They will keep for about two
weeks. Serve them at room temperature

8 ounces semisweet chocolate
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
½ cup finely chopped almonds

In the top of a double broiler, melt the chocolate and the butter over barely simmering water, stirring constantly. Remove from hot water and set aside.In a small, heavy saucepan, bring the cream just to

a boil. Remove from the heat and pour the cream into the chocolate mixture. Mix well. Add the vanilla

and stir until the mixture is smooth. Pour into a shallow bowl and set aside to cool, stirring occasionally.
Cover the bowl and chill in the refrigerator for about 4 hours, or until the mixture is firm, but not solid.
Spread the chopped nuts on a plate. Scoop up the chocolate mixture with a teaspoon and shape it into rough balls. Roll the balls in the nuts.

Double Chocolate Delights:
8 ounces unsweetened chocolate
4 ounces German's sweet chocolate
15-ounce can sweetened condensed milk
1 cup finely chop pecans

In the top of a double broiler, melt the chocolates over barely simmering water, stirring constantly.

Add the condensed milk and stir well until blended. Remove from hot water. Pour the mixture into

a shallow bowl and set aside to cool. Cover the bowl and chill in the refrigerator for 1 hour, or until

the mixture is firm enough to handle. Spread the chopped nuts on a large plate. Scoop up the

chocolate mixture with a teaspoon and shape it into balls. Roll each ball in the nuts. And then ENJOY.

Double Fudge Brownies
¾ cup all-purpose flour
1/3 cup unsweetened cocoa
¼ teaspoon baking powder
1 cup granulated sugar
½ cup butter or margarine, at room temperature
2 large egg whites
1 large egg
1 teaspoon vanilla
½ cup miniature semisweet chocolate chips
½ cup coarsely chopped walnuts (optional)
Confectioners sugar

Preheat the oven to 350 degrees. In a medium-sized bowl, combine flour, cocoa, and baking

powder. In a large bowl, with an electric mixer on medium, cream the granulated sugar and butter

until light yellow and fluffy, scraping the sides of the bowl often. Add the egg whites, egg, and vanilla, beating well.Using a wooden spoon, stir in the flour mixture just until flour disappears. Stir in the

chocolate chips and walnuts (if using). Spoon evenly into a lightly greased 8" x 8" x 2" baking pan;

smooth the surface. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean and

brownies begin to pull away from the pan. Cool on wire rack. Lightly sift confectioner's sugar over

the top. Makes 16 brownies Prep time: 15 minutes Cooking time: 25 minutes

Easy Peanut Butter Cookies

There is NO flour in this cookie recipe. That is not a typo

1 cup peanut butter, creamy or crunchy
1 cup sugar
1 large egg (or 2 small)
1 teaspoon baking soda

Mix the above ingredients well (until dough leaves the side of the bowl in a ball.) Roll in small balls. Flatten with fork. Bake on lightly greased cookie sheet at 350 degrees for 8 to 10 minutes. Let cookies set on cookie sheet for 5 minutes to cool before removing.

Favorite Oatmeal Cookies

2 cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter or margarine, at room temperature
¼ cup low-fat (1% milkfat) milk
2 large egg whites
2 large eggs
2 teaspoons vanilla
3 cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats

Preheat the oven to 375 degrees. In a medium-size bowl, combine the flour,

cinnamon, baking powder, and baking soda. In a large bowl, with an electric

mixer on Medium, cream the sugar and butter until light yellow and fluffy, scraping

the bowl often. Add the milk, egg whites, eggs, and vanilla, beating well. Using a

wooden spoon, stir in the flour mixture just until flour disappears. Stir in the oats.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased baking

sheets. Bake for 8 to 10 minutes or until edges are light brown.
Remove cookies and cool on wire racks. Makes about 42 cookies.
Prep Time: 15 minutes, Cooking Time: 32 minutes.

Hermits

This cookie recipe dates back to Colonial New England

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground allspice or ground nutmeg
½ cup sugar
½ cup butter or margarine, at room temperature
½ cup molasses
2 large egg white
1 large egg
½ cup currants or raisins
1/3 cup finely chopped walnuts or pecans

Preheat the oven to 375 degrees. In a medium-size bowl, combine flour, baking soda,

cinnamon, and allspice. In a large bowl, with an electric mixer on Medium, cream the

sugar and butter until light yellow and fluffy, scraping the sides of the bowl often. Add

the molasses, egg whites, and egg; beat well. Using a wooden spoon, stir in the flour

mixture just until flour disappears. Fold in the currants and walnuts. Drop by rounded

tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. Bake for 8 to 9

minutes or until edges are brown. Remove cookies and cool on wire racks. Lightly

sift confectioners’ sugar over if you like. Makes about 36 cookies.
Prep Time: 15 minutes, Cooking Time: 24 minutes.

No Bake Chocolate Cookies

2 cups sugar
½ cup milk
½ cup butter or margarine
3 tablespoon cocoa
1 tablespoon salt
3 cups quick-cooking oats
1 tablespoon vanilla extract
½ cup broken walnuts
1 cup coconut

Combine sugar, milk, butter, cocoa and salt in a large saucepan; bring to a boil. Remove from heat; stir in oats, vanilla, walnuts and coconut. Drop from teaspoon onto wax paper. Yield: 4 dozen.

Oatmeal Cookies
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter or margarine, at room temperature
1/4 cup low-fat (1% milkfat) milk
2 large egg whites
2 large eggs
2 teaspoons vanilla
3 cups old-fashioned (5 minutes) or quick-cooking (1 minute) rolled oats

Preheat the oven to 375 degrees. In a medium-size bowl, combine the flour, cinnamon, baking powder, and baking soda. In a large bowl, with an electric mixer on Medium, cream the sugar and butter until light yellow and fluffy. Scraping side of the bowl often. Add the milk, egg whites, eggs, and vanilla, beating well. Using a wooden spoon, stir in the flour mixture just until flour disappears. Stir in the oats. Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets. Bake for 8 to 10 minutes or until edges are light brown.Remove cookies and cool on wire racks.

Makes about 42.

Peanut Clusters
2 small bags chocolate chips
1 small bag butterscotch chips
2- 14 ounce bags salted peanuts

Melt the chocolate chips and butterscotch chips in a heavy pan over low heat.

Pour in the peanuts. Mix well. Drop by teaspoonfuls onto waxed paper. Yield: 40 servings.

Taffy Treats

1/3 cup sugar
1-1/3 cup ground nuts
2/3 cups evaporated milk
1/2 cup butter or margarine
1/3 cup powder sugar
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 egg
1 teaspoon vanilla extract
2 cups sifted flour
1 package caramels

Combine sugar, 1/3-cup nuts and 1/3-cup evaporated milk in top of double boiler;

cook over boiling water, stirring, until thick. Cool. Cream butter, powder sugar, salt

and brown sugar. Add egg and vanilla; mix well. Add flour gradually, mixing well after

each addition; shape into 1-inch balls. Make depression in each ball; place 1/4 teaspoon

nut mixture in each depression. Roll, sealing nut mixture inside, place on lightly greased

cookie sheet. Bake in preheated 350-degree oven for 15 to 18 minutes. Remove from

oven; stick toothpick in center of each cookie. Cool. Mix the remaining evaporated milk

and caramels in top of double boiler; cook over boiling water, stirring, until caramels are

melted. Dip each cookie into caramel mixture, coating well; roll bottom half of each cookie

in remaining ground nuts.

Scooteroos
1 cup white Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1 (6 ounce) package chocolate chips
1 package butterscotch chips

Cook syrup and sugar until it starts to boil. Stirring constantly.
Remove from heat. Add peanut butter. Mix well. Pour over 6 cups Rice
Krispies. Press into buttered pan. Melt chocolate chips and
butterscotch chips over low heat. Spread over Rice krispies mixture.
Let cool and cut into squares.

Cream Cheese Chocolate Bars
1 package chocolate cake mix
1 (8-ounce) package cream cheese softened
1 egg
1/2 cup white sugar
1/2 cup chocolate chips

Preheat the oven to 350-degrees. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan. Prepare the cake as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife several times for marbled-effect. Sprinkle with chocolate chips and chopped nuts, if desired. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes.

Pumpkin Bars
4 eggs
1 cup vegetable oil
2 cups sugar
1 can (15-ounce) pumpkin
2 cups flour
1 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup chopped nuts
Cream Cheese Frosting

Grease and flour an 18 x 12-inch baking pan; set aside. Preheat oven to
350 degrees. In a large mixing bowl, combine eggs, oil, sugar, and
pumpkin; blend well. In a separate bowl, sift together flour, baking
soda, salt, and spices. Gradually beat flour mixture into pumpkin mixture.

Stir in nuts. Pour batter into prepared pan. Bake 25 to 30 minutes or until

center springs back when touched lightly. Cool on a wire rack before frosting

with Cream Cheese Frosting. Makes 36 bars.

Cream Cheese Frosting:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups sifted powder sugar

In a mixing bowl, combine cream cheese and butter; cream with electric
mixer until light and fluffy. Beat in milk and vanilla. Gradually beat
in powdered sugar until of spreading consistency

Frozen Pumpkin Squares
1 (1 pound) can pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gal vanilla ice cream, softened
36 vanilla wafers or gingersnaps

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in
pecans. Combine pumpkin mixture and ice cream in chilled bowl. Line
bottom of 13 x 9-inch pan with half the ice cream mixture. Cover with
layer of cookies; add remaining ice cream mixture. Freeze for about 5
hours or until firm. Cut into squares; serve with pecan halves or
whipped cream, if desired. Yield: 18 servings

Peanut Butter Crispy Treats
1 cup light corn syrup
1 cup creamy peanut butter
1 cup sugar
6 cups Rice Krispies cereal

Grease an 11 x 9 x 2-inch pan. In large saucepan over low heat, stir
together light corn syrup, creamy peanut butter and sugar.
Stirring constantly, bring to a boil and boil for 3 minutes. Remove
from heat. Add cereal; toss to coat well. Press into pan. Cool and
then cut into bars.

Coconut-Marshmallow Squares
(Low-Cal)
2 envelopes of unflavored gelatin
2 egg whites
4 teaspoons Sucryl
¼ teaspoon Vanilla
¼ cup toasted shredded coconut

Soften gelatin in ½ cup cold water; dissolve over hot water. Beat egg whites until soft peaks form. Add hot gelatin slowly while beating at high speed for 1 minutes. Pour into 8-inch square pan; chill until set. Unmold onto board; cut into squares with wet knife. Toss lightly in toasted coconut. Yield: 36-40 pieces.

Char's Lemon Bars – Thanks Char!
1 prepackaged refrigerated sugar cookie dough

Roll in a 9 by 13 cake pan and bake at 350 for 15-20 min.

4 Eggs slightly beaten
1 1/2 cups sugar
1/4 cup flour
1 tsp baking powder

Roll in a 9 by 13 cake pan and bake at 350 for 15-20 min.
Blend well add 1/4 cup real lemon juice
Pour into warm crust and bake an additional 20-30 min until golden
When totally cool (lightly) sprinkle with powder sugar

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Carrot Bars
4 eggs
2 cups sugar
1-1/2 cup salad oil
2 teaspoons cinnamon
2 cups sifted flour
1-1/2 cups coconut (flaked)
2 teaspoons soda
1 teaspoon salt
3 cups grated carrots
½ cup chopped nuts

Beat eggs and sugar until light. Add remaining ingredients and mix well.
Bake in well greased and floured 12 x 18-inch baking pan at 350-degrees about 20 minutes. (This is a large recipe, I use dough hooks to add ingredients after adding the eggs and sugar.)

Berry Cheese Bars
2 cups sifted flour
3/4 cup plus 1 tablespoon firmly packed brown sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons cornstarch
1-1/2 cup oats
1 cup butter, softened
1 (8-ounce) cream cheese, softened
1/4 cup lemon juice from concentrate
1 (16-ounce) can whole cranberry sauce

Preheat oven to 350-degrees. In large mixing bowl, combine flour, oats, 3/4-cup sugar and butter. Mix until crumbly. Reserving 1-1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch pan. Bake 15 minutes. Meanwhile, in small mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth; add lemon juice. Spread evenly over crust. In small bowl combine remaining 1 tablespoon sugar and cornstarch. Stir in cranberry sauce. Spoon evenly over cheese layer; top with reserved crumb mixture. Bake 40 minutes or until golden brown. Cool. Chill. Store in refrigerator. Makes 24 to 36 bars.

Coconut Pecan Balls
1-cup butter softened
2 teaspoons vanilla
1/4 teaspoon salt
1 egg white
1-1/2 cups flaked coconut
1/2 cup sugar
2 cups all purpose flour
4 dozen pecan halves
1 tablespoon water

Preheat oven to 350-degrees. Mix butter, sugar, and vanilla. Stir in flour and salt. (If dough is soft, just cover and refrigerate until firm enough to shape.) Shape dough around each pecan half to form 1-inch ball. Beat egg white and water with fork. Dip balls into egg mixture, then roll in coconut. Place about 1-inch apart on an ungreased cookie sheet. Bake until light brown, about 13 to 15 minutes. Store in tightly covered container. Makes 4 dozen.

M & M Cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla
2 eggs
2-1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup M & M candies

Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to the sugar and egg mixture. Mix well. Stir in M & M candies. Drop from rounded teaspoon onto greased cookie sheet. Bake at 375-degrees for 10 to 12 minutes or until golden brown. Makes 100 cookies.

Bran Flake Drop Cookies

3/4 cup sifted flour

1/2 teaspoon salt

1-1/2 teaspoon baking powder

1/2 teaspoon cinnamon

3/4 cup bran flakes

2 tablespoons peanuts, chopped

1/4 cup raisins, finely chopped

1 egg

1 tablespoon sweetener

1/4 cup water

1 tablespoon salad oil

1/2 teaspoon vanilla extract

In a large bowl sift the flour, salt, baking powder and cinnamon together. Add the bran flakes, peanuts and raisins. Beat egg; add remaining ingredients. Stir into the dry ingredients. Do not over mix. Drop by teaspoonfuls on lightly greased cookie sheet. Bake in a preheated 350-degree oven for 10 minutes. These cookies freeze well after they have cooled. Yields 30 cookies at 27 calories per cookie.

Strawberry-Pecan Cookies – Thanks Catherine!

1 1/2 cups whole strawberries, cleaned

1 cup shortening

1 1/2 cups sugar

2 eggs

3 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup chopped pecans

Red food coloring (optional)

Puree strawberries in a blender or food processor. Measure 3/4-cup. In a larger bowl, beat shortening and sugar until fluffy. Beat in eggs one a time. Beat in 3/4-cup puree until just blended. In another bowl, whisk together flour, salt and baking powder. Add gradually, to creamed mixture. Stir in pecans and food coloring, if desired. Drop batter by tablespoon 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until edges are lightly browned. Remove to wire racks to cool. Makes about 60 cookies.

Peanut butter Cookies – Thank you Frances

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup shortening

1/2 cup peanut butter

1-1/2 cup flour

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

Sift flour once with soda and salt. Cream sugar and shortening together. Add beaten egg and mix 'till smooth, add peanut butter, stir well, then add flour mixture, mix to a stiff batter and add vanilla. Roll into balls. Press with back of fork to make a waffle design. Bake in preheated oven 275-degrees for 15 to 18 minutes. Makes 2 dozen

Spicy-Low-Calorie Cookies

1-1/3 cup sifted all-purpose flour

1/2 teaspoon salt

1/3 cup salad oil

1/4 teaspoon sugar

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

In a large bowl combine all of the ingredients. Form into a ball. Roll the ball between two sheets of waxed paper. Roll top sheet. Cut with 2-inch cookie cutter; move with spatula onto cookie sheet. Bake at 450-degrees for about 15 minutes or until brown. Yield: 4 dozen cookies at 30 calories per cookie.

Peanut Butter Bars (No Bake)

2 sticks margarine, melted

3 cups powdered sugar

2 cups graham cracker crumbs (1-1/2 packages)

1-1/2 cup peanut butter

1 cup chocolate chips

1 tablespoon oil

In large bowl melt the margarine. Add the powdered sugar, cracker crumbs and peanut butter.

Mix well and pat into a buttered (9 x13-inch) pan, press down.

Melt the chocolate and 1-tablespoon oil. Spread on top of mixture and chill.

The flavor of all honey baked goods improves with age.

Honey Flavored Macaroons

2 cups quick-cooking oats

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup salad oil

1/2 cup honey

1 egg, lightly beaten

1/4 cup walnuts, finely chopped

In a large mixing bowl, combine the oats, salt, spices and extracts. Mix well. Stir in oil, honey, egg and walnuts. Mix well. Chill the mixture for 1 hour or longer. Press tablespoons of dough together to form cookies. Place the cookies on an ungreased cookie sheet. Bake at 375-degrees for 12 minutes.

Party Cookies

1/2 cup shortening, softened

1/2 cup butter, softened

2 cups brown sugar

2 cups applesauce

2 eggs, lightly beaten

3-1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground cloves

2 teaspoons ground nutmeg

1 teaspoon salt

2 cups rolled oats

2 cups chopped nuts

1 (12-ounce) package chocolate chips

In a large bowl cream the shortening, butter, brown sugar, applesauce, and eggs thoroughly. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add to the creamed mixture. Add the remaining ingredients; mix well. Drop by teaspoonfuls onto a greased baking sheet. Bake at 375-degrees for 1 2 to 1 5 minutes. Makes 100 cookies.

Meringue Kisses

1 egg white

Pinch of salt

1/3 cup sugar

1/4 teaspoon vanilla extract

Preheat the oven to 250-degrees. In a large mixing bowl, beat the egg white with salt until stiff but not dry. Add the sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form and sugar is dissolved. Fold in the vanilla. Shape with spoon or tube into spiral cones on a well-greased baking sheet. Bake for 45 minutes or until dry but not browned. Yield: 24 kisses.

Forgotten Cookies

2 egg whites

2/3 cups sugar

Pinch of salt

1 teaspoon vanilla extract

1 cup pecans, chopped

1 (6-ounce) package chocolate chips

Preheat the oven to 400-degrees. In a large bowl, beat the egg whites until stiff. Gradually add the sugar. Beat in the salt and vanilla. Fold in pecans and chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Place in oven; turn off oven. Do not open door until oven is cool. Yield: 4-6 dozen cookies.

Without a doubt home baked cookies are the best. Someone had written for a good chocolate chip cookie and this is one of my favorites. These cookies are jumbo sized, oat-filled chocolate chip cookies that absolutely great and will send them coming back again and again.

Oatmeal Chip Cookies

1 cup shortening

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon hot water

2 cups oatmeal

1 cup walnuts or pecans, chopped

1 cup semisweet chocolate chips

Sugar for flattening cookies

In mixing bowl, cream the shortening and sugars. Stir in the eggs and vanilla, mixing well. Combine remaining ingredients in a separate bowl. Add to butter mixture, stirring until well combined. For uniform cookies, use a 1/3-cup measuring cup. Spoon in the batter. Turn out onto greased cookie sheet, spacing cookies 6 inches apart and 2 inches from sides of pan. To flatten cookies, lightly grease bottom of a pie pan or other flat device. Dip into sugar. Flatten cookies to a 4-inch diameter. Bake at 350-degrees, for 12 minutes or until done. Cool on a wire rack. Store in airtight containers. Yields: 15 at 378 calories each. Note: You may use the same batter for making regular size cookies. Baking time will be slightly reduced.

Decorative Vanilla Butter Cookies

1 cup butter or margarine, softened

2/3 cup sugar

1 tablespoon pure vanilla extract

1 egg, lightly beaten

2-1/2 cups all-purpose flour

Vanilla Confectioners' Sugar frosting

Beat butter and sugar in large bowl with electric mixer until light and fluffy; blend in vanilla extract. Add egg; beat for 1 minute. Stir in flour gradually. Cover; refrigerate for 2 hours or until dough is firm and easy to handle. Roll out on a lightly floured board to 1/4-inch thickness; cut out into desired shapes with cookie cutter. Place on un-greased cookie sheets. Bake in a preheated 325-degree oven for 12 to 15 minutes or until edges just begin to brown; cool on wire racks. Decorate with Vanilla Confectioners' Sugar Frosting. Yield: About 4 dozen

Vanilla Confectioners' Sugar Frosting

2 cups confectioners' sugar

1 teaspoon pure vanilla extract

2-1/2 tablespoons water

Food coloring

Combine the sugar, vanilla extract and water thoroughly. Divide into 3 parts; color as desired.

M & M Bars

1/4 cup butter or margarine

1-1/2 cup graham cracker crumbs

1 (4-ounce) can Eagle Brand milk

1-1/3 cup flaked coconut

1 cup nuts

1 cup plain M&M's

Preheat the oven to 350-degrees. Melt the margarine or butter in a 9 x 13-inch pan; sprinkle the graham cracker crumbs over the margarine. Pour the milk evenly over the graham cracker crumbs. Top with coconut, nuts and plain M&M's; press the ingredients gently with a fork. Bake for 25 to 30 minutes; cool and serve.

Sour Cream Raisin Bars

1-3/4 cup oatmeal

1-3/4 cup flour

1 cup brown sugar

1 teaspoon baking soda

1 cup buttermilk

4 egg yolks

1-1/2 cup sugar

3 tablespoons cornstarch

2 cup sour cream

2 cup raisins

In a bowl, combine the first 5 ingredients. Mix well. Pat 3/4 of the mixture into greased 9 x 13-inch pan. Bake for 8 minutes at 350-degrees. In a saucepan, combine the next 5 ingredients, bring to boil, stirring constantly and cook until thick. Pour over the baked crust and add remaining crumbs on top. Return to the oven and bake 30 minutes at 350-degrees.

Banana Oatmeal Cookies

3/4 cup margarine

1 egg, beaten

1 cup banana, mashed

1-1/2 cup flour

1/2 teaspoon baking soda

1 teaspoon salt

1 cup sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1-3/4 cup oatmeal

1 cup chocolate chips

Nuts (optional)

In a large mixing bowl, blend the margarine and egg, add the banana. In another bowl, measure together the dry ingredients and add to first mixture. Stir in oatmeal, chocolate chips and nuts. Bake at 400-degrees for 15 minutes. Cool on wire racks.

Dream Bars

1/2 cup shortening

1/2 cup brown sugar

1 cup all-purpose flour

For the filling:

2 eggs, beaten

1 cup brown sugar

1 teaspoon vanilla

2 tablespoons all-purpose flour

1 teaspoon baking powder

1 cup coconut

1 cup walnuts, chopped

Preheat oven to 350-degrees.

In medium size bowl combine shortening, 1/2-cup brown sugar and 1-cup flour.

Press into a 9' x 13'-inch pan. Bake in 350-degree oven for 10 minutes. Remove from oven and cool slightly.

In large bowl combine beaten eggs, 1-cup brown sugar, vanilla, 2-tablespoons flour, baking powder, coconut, and chopped walnuts. Mix well. Spread on crust and bake 25 minutes at 350-degrees.

Crickets

1-1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup vanilla

1/2 cup butter, softened

1 cup coconut, grated

1 cup chocolate covered peanuts

In a large mixing bowl combine all of the ingredients except for the nuts and coconut. Beat for 1 minute at medium speed. Stir in the coconut and the peanuts. Mix well. Drop by rounded teaspoon, 2-inches apart on a greased cookie sheet. Bake at 365-degrees for 10 minutes.

Lemonade Cookies Thank you Joan!

1 cup butter or margarine

1 cup sugar

2 eggs

3 cups sifted all purpose flour

1 teaspoon soda

1 can (6 ounce) frozen lemonade concentrate, thawed

sugar

Cream butter and 1 cup sugar together. Add eggs and beat until light and fluffy. Sift flour and soda together and add alternately to the cream mixture with 1/2-cup lemonade concentrate. Drop dough from a teaspoon two inches apart onto ungreased cookie sheet. Bake at 400° for 8 minutes or until light brown around the edges. Brush hot cookies with rest of lemonade and sprinkle with sugar. Cool on rack.

Apricot Jumbles

2 tablespoons butter

1 cups dried apricots, chopped

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 cup nuts, chopped

1 cup coconut

1 cup graham cracker crumbs, crushed

In a skillet, melt the butter. Stir in the apricots. In a mixing bowl, beat the eggs well; blend in the sugar. Add the mixture to the apricot mixture. Cook over low heat for 15 minutes, stirring constantly. Remove from heat; stir in vanilla, nuts, coconut and crumbs. Drop by teaspoonfuls onto waxed paper. Yield: 3-1/2 dozen.

Easy Cheezy Lemon Bar Thank you Joan!

1 package lemon cake mix

1/2 cup butter or margarine, melted

1 egg, slightly beaten

1 package lemon frosting mix

8-ounce package of softened cream cheese

2 eggs

Combine 1 package lemon cake mix with ½ cup butter or margarine, melted, with 1 egg, slightly beaten. Mix with fork until moist. Pat in a 13 by 9-inch pan, greased on the bottom only. Blend 1 package lemon frosting mix and an 8-ounce package of softened cream cheese. Reserve ½ cup of this mixture. To the remaining add 2 eggs and beat 3 to 5 minutes and spread over the cake mix. Bake at 350° for 30 to 40 minutes. Cool. Use the reserved 1/2 cup of the lemon frosting mix and cream cheese for frosting.

Peanut Butter Cookies 2

1-1/2 cups sifted flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 cup peanut butter (creamy or crunchy)

1/2 cup butter or margarine, at room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 teaspoon vanilla

1 egg

Preheat oven to 350-degrees. Lightly grease cookie sheets. Mix flour, baking soda and baking powder on piece of wax paper. Beat together butter, peanut butter, sugars and vanilla in large bowl until fluffy. Beat in egg. Add flour mixture. Roll pieces of dough between hands to make balls the size of walnuts. Place 2-inches apart on cookie sheet. Flatten with fork to make criss-cross pattern. Bake 10-12 minutes or until lightly brown. Let stand 5 minutes. Remove to rack to cool.

Butter Balls

1 cup butter

1/2 cup confectioners sugar

1/2 teaspoon vanilla

1-3/4 cups sifted all-purpose flour

1/2 cup nuts, chopped

Confectioners sugar

Preheat the oven to 350-degrees. In a large mixing bowl cream the butter; gradually add the sugar and beat until light and fluffy. Blend in the vanilla and gradually add the flour. Add the nuts. Cover and chill for several hours for easier handling. Shape into 1-inch in diameter balls and place on a cookie sheet. Bake at 350-degrees for 20 minutes. Roll the balls while warm in confectioners’ sugar; or place 1/2-cup confectioners’ sugar in a paper bag and gently shake the warm cookies in the bag to coat with sugar. Cool on wire rack. Yields: 4 to 5 dozen.

Soft Ginger Chews

Cookie Dough:

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon baking soda

1 tablespoon water

1 cup light molasses

4 cups sifted all-purpose flour

1 teaspoon ginger

Frosting:

2-1/2 cup confectioners sugar

1 tablespoon light corn syrup

2 tablespoons butter, softened

3 to 4 tablespoons hot water

In a large mixing bowl cream the butter; gradually add sugar and beat until light and fluffy. Beat in the eggs one at a time. In a small bowl dissolved the baking soda in a small amount of water. Add to the creamed mixture. Blend in the molasses. In another bowl sift together the flour and ginger. Gradually add the flour mixture to the creamed mixture. (Do not over beat). Drop by rounded teaspoons on a greased cookie sheet, about 2-inches apart. Bake in a preheated 350-degree oven for 12 to 15 minutes. Remove immediately to a wire rack to cool. When cool, frost. To prepare the frosting: In a mixing bowl combine the sugar, syrup, butter and water. Beat until thoroughly blended. Frost the cookies. Yields: 6 to 7 dozen.

Oatmeal-Peanut Clusters

1 cup sugar

1/4 cup margarine

1/3 cup evaporated milk

1/4 cup plain or crunchy peanut butter

1/2 teaspoon vanilla

1 cup rolled oats, uncooked

1/2 cup Spanish peanuts

In large saucepan combine sugar, margarine and milk. Bring to a rolling boil. Boil for 3 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla. Stir in oats and peanuts. Drop by scant teaspoonfuls onto waxed paper on baking sheet. Let stand until set. Yield 2-1/2 dozen.

No Bake Corn Flake Bars

1/2 cup sugar

1/2 cup honey or white syrup

1 tablespoon butter

1 cup peanut butter

5 cups cornflakes

In a large saucepan add the sugar, honey, butter. Mix well and bring to a boil. Stirring constantly. Remove from heat and add the peanut butter and cornflakes. Mix well. Press the mixture into a buttered pan and cool.

Mexican Cheese Cookies

1/2 cup sugar

1/3 cup softened oleo

1 cup (4-ounces) shredded Monterey Jack cheese

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

Preheat oven to 375-degrees. In a large bowl mix sugar and oleo; stir in cheese. Stir in remaining ingredients except egg. Roll dough by teaspoonfuls into sticks, about 3-1/2-x 1/2-inch. Place on lightly greased cookie sheet. Press sticks lightly to flatten. Brush with egg. Bake until light brown around edges 8-10 minutes. Immediately remove from cookie sheet. Cool on wire racks.

Butterscotch Bars

2 eggs, beaten

1 cup sugar

3/4 pound butter

2 cups mini marshmallows

2-1/2 cups graham cracker crumbs

1 (6-ounce) package butterscotch chips

3 tablespoons peanut butter

1 cup nuts, chopped

In a saucepan combine the egg, sugar, and butter. Mix well and bring to a boil, stirring constantly. Boil for 2 minutes and continue to stir. Remove from heat and set aside to cool. Add the marshmallows, crackers and nuts. Mix well. Press the mixture into a 9 x 12-inch lightly buttered pan. In a saucepan melt the butterscotch chips. Add the peanut butter and mix well. Spread the mixture over the top. Cool and cut.

Peanut Butter Bars 2

1/2 cup butter, at room temperature

1/2 cup sugar

1/2 cup brown sugar

1 egg, at room temperature

1/3 cup peanut butter

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla

1 cup flour

1 cup quick-cooking oats

1 cup (6 ounces) semi-sweet chocolate morsels

1/2 cup powdered sugar

1/4 cup peanut butter

2 to 4 tablespoons milk

Preheat oven to 350 degrees. In a large mixing bowl cream the butter and sugars until fluffy. Blend in egg, 1/3-cup peanut butter, soda, salt, and vanilla. Add flour and oats; mix well. Spread in a buttered 13 x 9-inch pan. Bake 20 to 25 minutes, until lightly browned. Sprinkle immediately with chocolate morsels. Let stand 5 minutes to melt; spread chocolate over cookie crust. In a small bowl, combine powdered sugar, 1/4-cup peanut butter, and enough milk to make drizzling consistency. Mix well. Drizzle evenly over bars.

Chocolate Macaroons

1 can (14-ounce) sweetened condensed milk

1/4 teaspoon salt

2 cans (4-ounce size) shredded coconut

3 squares unsweetened chocolate

1 teaspoon vanilla extract

Preheat the oven to 350-degrees. Generously grease large cookie sheet. In the top of double boiler, combine condensed milk, chocolate, and salt; cook over boiling water, stirring frequently, until the chocolate melts and the mixture thickens. Remove from heat. Add the coconut and vanilla; mix well. Drop by rounded tablespoonfuls, 1-inch apart, on prepared cookie sheet. Bake 10 to 12 minutes, or just until cookies are set. Transfer at once to wire rack, to cool. Makes 2 dozen.

Chewy Chocolate Chip Graham Cracker Cookies

1 can Condensed milk

21 graham crackers, (1-1/2 cups) crushed

3 tablespoons milk

1 package chocolate bits

1/4 cup nuts, chopped, optional

In a large bowl combine the milk and condensed milk. Mix well. Add the finely crushed graham crackers, chocolate bits and nuts. Mix well. Spread the mixture in a well greased and floured 10 x 15-inch baking pan Bake at 350-degrees until the mixture springs back when touched, approximately 30 minutes. Cut into desired pieces. Remove from pan while warm.

Oatmeal Cinnamon Drop

1 cup margarine

1-1/4 cup sugar

2 eggs

1 tablespoon molasses

2 teaspoons vanilla

2 teaspoons cinnamon

1-1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

2 cups quick oats

2/3 cup raisins

1 cup nuts, chopped

1 cup chocolate chips

In a large mixing bowl cream together the margarine, sugar, eggs, molasses, vanilla, cinnamon, baking soda, and salt. Add the flours, oats, raisins, nuts and chocolate chips. Mix well. Drop by tablespoons onto an ungreased cookie sheet and flatten with a fork dipped in water. Bake at 350-degrees for 12 to 15 minutes or until light brown.

Carrot Cookies

1/2 cup shortening

1/2 cup margarine, softened

3/4 cup sugar

2 eggs

1-1/4 cups carrots, cooked and mashed

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup coconut, flaked

1/2 cup pecans, chopped

In a large bowl combine the shortening, butter, and sugar. Beat until fluffy. Add the eggs and carrots. Mix well. In another bowl combine the flour, baking powder, and salt. Gradually add to the creamed mixture. Mix well. Stir in the pecans and coconut. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400-degrees for 10 minutes or until firm. Yields: About 7 dozen.

Almond Butter Cookies

2 cups butter or margarine

1 cup sugar

1 teaspoon almond extract

1 teaspoon vanilla

1/2 teaspoon salt

4-1/4 cups plus 2-tablespoons flour

In a large mixing bowl cream the butter and sugar. Add extract and vanilla. Add salt and flour and mix well. Cover and refrigerate the dough. Form the dough into 1-inch balls and roll in granulated sugar. Stamp immediately with cookie stamp or press with the bottom of a glass if you don’t have a stamp. Place on ungreased baking sheet. Bake at 350 degrees 12 to 15 minutes or until set and slightly golden. Makes 6 dozen cookies

Nutty Butter Balls

1/2 cup butter or margarine, softened

1/2 cup confectioner's sugar

2 cups flour

1 teaspoon vanilla

1/2 teaspoon almond flavoring

1/4 teaspoon salt, optional

1 cup walnuts or pecans, chopped fine

3/4 cup confectioner's sugar for rolling

Preheat the oven to 400-degrees. Place butter in bowl and add 1/2 cup confectioner's sugar and mix on medium speed of mixer until creamy and fluffy. Add flour a little at a time. Beat on low speed after each addition of flour. Keep beating until flour is well mixed. Add flavorings and sprinkle salt over the mixture. Add nuts and mix well with a spoon. Shape 1-tablespoon of dough into ball. Put balls on cookie sheet about 1' apart. Bake for 10 to 15 minutes. Cookies will be done, but not brown. Remove from cookie sheet to wire rack and cool completely (approximately 20 minutes). Roll in remaining sugar and carefully place in container with lid in a single layer separated by wax paper.

Fruit Bars

1 cup (2 sticks) butter

2 cups sugar

3 eggs

1 teaspoon baking soda

2 teaspoons water

1 cup raisins

3 cups regular all-purpose flour, sifted

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

Dash of salt

1 cup walnuts, chopped

2 tablespoons sugar

Preheat the oven to 350-degrees. In a mixing bowl cream the butter; gradually add the sugar and beat until light and fluffy. Beat in eggs, one at a time. In a small bowl, dissolve the baking soda in water; blend into creamed mixture. Add the raisins. In a bowl, sift together the flour, cinnamon, nutmeg, cloves and salt; gradually add to the creamed mixture. Blend in the nuts. Refrigerate for several hours. On lightly floured surface form into 6 rolls, 10-inches long and 3/4-inch in diameter. Place 2 rolls on each buttered baking sheet. With fingers flatten to 1/4-inch thickness, leaving finger impressions as a design. Sprinkle with sugar. Bake for 15 to 18 minutes. While hot, make diagonal slices 1-1/2-inches apart to form bars. Remove immediately to wire rack to cool. Yield: 5 to 6 dozen

Great American Chocolate Chip Cookies

1 cup butter, softened

3/4 cup sugar

3/4 cup light brown sugar, packed

1 teaspoon vanilla

2 eggs

2-1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cup (12-ounce) semi-sweet chocolate chips

1 cup nuts, chopped (optional)

Pre-heat the oven to 375-degrees. In a large bowl, cream the butter, sugar, brown sugar and vanilla until light and fluffy. Add the eggs and beat well. In another bowl, combine the flour, baking soda and salt; gradually add to creamed mixture. Mix well. Stir in the chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Cool slightly. Remove from cookie sheet and let cool completely on a wire rack. Makes: 6 dozen. To make bars: Spread the batter into 15-1/2 x 10-1/2 x 1-inch pan. Bake at 375-degrees for 20 minutes. Cool completely. Cut into bars. Makes: 4 dozen.

Recipe Submitted: Lynn, Source: Personal Collection

Hi Linda, Love your website and thought I would add my cookie recipe to the list. I make these every Christmas for gifts and always get asked for more every year. Lynn

Peanut Butter Apple Cookies Thanks Lynn!

1/2 cup Butter or Margarine (softened)

1/4 cup Brown sugar (firmly packed)

1 Egg

1/4 cup plus 2-tablespoons apple juice (divided) I use Martinelli's

1 cup finely chopped unpared apple ( I use Red Delicious)

2 cups unsifted all-purpose flour

1/4 teaspoon Salt 1 teaspoon Baking soda

1 cup Peanut Butter Chips

1 cup Raisins

1/2 cup Almonds, toasted blanched, chopped

3/4 cup Powdered Sugar

Chopped toasted blanched almonds for garnish

Preheat oven to 375-degrees. In large bowl cream butter and brown sugar until light and fluffy. Add egg and beat well. Blend in 1/4-cup apple juice, chopped apple, flour, salt and baking soda. Fold in peanut butter chips, raisins, and 1/2-cup almonds. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake 12 minutes. Cool. Blend powdered sugar and 2-tablespoons apple juice until a good spreading consistency. Spread glaze over cooled cookies. Top with almonds. Makes about 4 dozen. ENJOY

Cocoa Balls

2 cups flour, sifted

1/8 teaspoon salt

1/2 cup cocoa, sifted

1-1/4 cup butter, softened

2/3 cup sugar

1 teaspoon vanilla

2 cups pecans, chopped

In a small bowl sift together the flour, salt and cocoa. In a large bowl, cream the butter, gradually add the sugar and continue to beat until fluffy. Add the extract and nuts. Mix well. Gradually add the flour mixture. Cover and chill thoroughly. Using about 2-teaspoons of dough shape mixture into balls for each cookie. Preheat the oven to 350-degrees. Place the cookies on a cookie sheet and bake approximately 18 minutes. If desired you can frost or sprinkle with confectioners sugar. Yields: About 7 dozen.

Date Drop Cookies

1 cup butter, softened

1-1/2 cup white sugar

3 eggs

3 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 tablespoon water

1 (8-ounce) package pitted dates, snipped

1 cup walnuts, coarsely chopped

In a large mixing bowl, Beat together the butter and sugar until creamy. Add eggs, 1 at a time. In another bowl, sift together the next 4 ingredients; beat into sugar mixture. Add the water to dates; stir into batter with nuts. Chill for 1 hour. Drop heaping teaspoonfuls about 2-inches apart on a greased cookie sheet. Bake at 350-degrees for 10 minutes. Makes 5 dozen.

Gumdrop Bars

4 eggs

2 cups brown sugar

2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup pecans, chopped

1 cup gumdrops, cut finely

1 tablespoon cold water

Icing:

1 tablespoons butter or margarine, melted

1 teaspoon orange rind, grated

2 tablespoons powdered sugar, or enough to thicken

In a large bowl, beat the eggs. Add the sugar; beat well. Add the remaining ingredients in the order given. Stir to mix well. Pour the mixture into a 9 x 13-inch greased pan. Bake at 350-degrees for 30 minutes. While still warm, ice and cut at once. To prepare the icing: Combine all of the icing ingredients in a small bowl. Mix well.

Oatmeal-Date Cookies

1 cup shortening

2/3 cup sugar

2/3 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup regular oats, uncooked

1 (8-ounce) package chopped dates

In a large bowl cream the shortening; gradually add the sugar, beating well. Add the eggs and vanilla; beat well. In another bowl combine the flour, salt, and baking soda; add to the creamed mixture, mixing well. Stir in the oats and dates. Drop the dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350-degrees for 10 to 12 minutes (centers will be slightly soft). Remove from cookie sheets while warm; complete cooling on wire racks. Yield: about 5-1/2 dozen.

Banana-Chip Bars

3/4 cup butter or margarine, softened

2/3 cup granulated sugar

2/3 cup packed brown sugar

1 egg

1 teaspoon vanilla

2 to 3 ripe bananas, mashed (1 cup)

2 cups flour

2 teaspoon baking powder

1 (6-ounce) package semisweet chocolate pieces (1 cup)

1/2 cup nuts, chopped

In a large bowl cream the butter and sugar until fluffy. Add the egg and vanilla; beat well. Stir in the bananas. In a small bowl combine the flour, and baking powder. Mix well. Add to the creamed mixture; beat well. Stir in the chocolate pieces. Spread the mixture in a greased and floured 9 X l3-inch baking pan. Bake at 350-degrees for 25 minutes. Cool. Cut into bars.

Pecan Tassies

1 cup margarine, softened

6 ounces cream cheese, softened

2 cups sifted flour

Filling:

1 box light brown sugar

3 eggs, beaten

3 tablespoons margarine, melted

dash salt

1/4 teaspoon vanilla

1/2 cup chopped pecans

1/2 cup golden raisins

Work softened margarine and cream cheese with a fork until smooth. Add flour in fourths; work into smooth dough. Chill. Shape into 1 1/4-inch balls; press into small muffin pans to make shells. Filling: Slowly beat sugar into eggs. Mix in margarine, salt, and vanilla. Put 5-6 raisins and 1/2 teaspoon nuts in each shell; add filling, not quite full. Top with a few nuts. Bake 25 minutes at 350 degrees, until set. Better made 1 to 2 days ahead. Put wax paper between layers to store. Makes about 48.

You and your family are sure to enjoy these. These cookies are crisp, thin, fragile and very delicious!

Walnut Lace Cookies

1/3 cup floor, sifted

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup butter or regular margarine

1 cup brown sugar, firmly packed

1 egg, slightly beaten

1 cup walnuts, chopped

In a mixing bowl sift together the dry ingredients. Blend the butter, brown sugar and sifted dry ingredients with pastry blender as for pie crust. Add the egg and mix thoroughly. Stir in the walnuts. Drop thin batter by half teaspoonfuls about 2-inches apart onto a heavily greased baking sheet. The cookies will spread during baking. Bake at 375-degrees for 5 to 6 minutes. Remove from baking sheet at once and cool on wire racks. Makes approximately 5-1/2 dozen.

If you need cookies fast and short on funds. These cookies stretch food budgets and taste great!

Corn Flake Kisses

1/4 teaspoon salt

2 egg whites

1 cup sugar

1 teaspoon grated orange peel or vanilla

3 cups corn flakes

In a large bowl combine the salt and egg whites and beat until foamy. Gradually beat in the sugar. Continue beating until the mixture stands in peaks and is glossy. Fold in the orange peel or vanilla and corn flakes. Drop by teaspoonfuls 2-inches apart onto greased baking sheet. Bake at 350-degrees for 15 to 18 minutes, or until set and delicately browned. Remove from baking sheet and cool on wire racks. Makes about 3 dozen.

Lemon Cheese Pillows

Crust

1 cup butter, softened

6 ounce cream cheese, softened

1/4 cup confectioners sugar

2-1/4 cups all-purpose flour

1 teaspoon grated lemon peel

1 teaspoon lemon juice

Filling

3 cups (1 pound carton) dry cottage cheese

2 eggs

1 cup sugar

1/2 cup all-purpose flour

1/4 cup lemon juice

1 tablespoon grated lemon peel

In a large bowl combine all of the ingredients for the crust. With an electric mixer blend until a dough forms. Cover and chill for 30 minutes. In a large saucepan, combine the filling ingredients; blend well. Cook over medium heat, stirring constantly, until thick. Divide dough into four parts; roll each on floured surface to form a 9-inch square. Cut into 3-inch squares. Place 1-tablespoon of filling on center of each 3-inch square. Fold dough in half and seal edges with fork. Place on lightly greased cookie sheets. Bake at 350-degrees for 22 to 25 minutes. Sprinkle with confectioners sugar, if desired. Makes 36 cookies.

Blueberry Bars

3/4 cup margarine, softened

1 cup brown sugar, packed

1-3/4 cup flour

1 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cup dry oatmeal

2 cup drained blueberries

Preheat the oven to 400-degrees. In a bowl cream the margarine and sugar. Stir in the flour, salt and baking soda until well blended. Add the oatmeal. Press half of the mixture into a greased 9 x 13-inch baking pan: spread the blueberries over the mixture and sprinkle with the remaining oatmeal mixture. Bake for 25 minutes. Cool for 5 minutes before cutting into bars. Makes 24 bars. 158 calories per bar.

Crisp bits in these are potato chips!

Guess-Again Cookies

1 cup butter or regular margarine

1/2 cup sugar

1 teaspoon vanilla

2 cup flour, sifted

1/2 cup potato chips, crushed

1/2 cup pecans, chopped

In a large bowl beat the butter, sugar and vanilla until light and fluffy. Add the flour, potato chips and nuts; mix well. Drop by scant teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten by pressing with bottom of drinking glass, greased and dipped in sugar (grease and sugar glass as needed). Bake at 350-degrees for 10 to 11 minutes. Remove to racks to cool. Makes about 5 dozen.

Gooey Butter Cookies

1 box cake mix (Duncan Hines yellow butter

1 stick butter, softened

1 (8-ounce) package cream cheese, softened

1 egg

1/2 teaspoon vanilla

In a large bowl combine all of the ingredients and mix well. Cover and chill for 1 hour. Scoop into balls. Roll into powdered sugar. Place 2-inches apart on an ungreased cookie sheet. Bake at 350-degrees 10 to 12 minutes.

No Bake Fudge Cookies

2 cups sugar

1 small can condensed milk

2 squares chocolate

1 teaspoon vanilla

1 tablespoon margarine

28 graham crackers, rolled into crumbs

1 (10-ounce) package miniature marshmallows

In a large saucepan bring the sugar, milk and chocolate to a boil. Boil for 3 minutes.

Add the margarine; cool. Add the vanilla. Add the remaining ingredients and mix well.

Spread the mixture into a buttered square pan. Chill and cut into squares.

Makes 16 squares.

Chocolate Covered Cherry Cookies
1-1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla
1 (10-ounce) jar maraschino cherries (about 48)
1 (6-ounce) package semisweet chocolate chips
1/2 cup Eagle Brand sweetened condensed milk

In large bowl stir together the flour, cocoa powder, salt, baking powder,
and soda. In a mixing bowl beat together the butter or margarine and sugar
on low speed of electric mixer until fluffy. Add the egg and vanilla; beat well.
Gradually add the dry ingredients to the creamed mixture; beat until well blended.
Place the dough in the refrigerator to chill for a bit so that it will be firm enough to
shape. Dust your hands with cocoa powder to roll the balls to prevent dough from
being sticky. Shape the dough into 1-inch balls. Place the balls on un-greased cookie
sheet. Press down the center of the dough with your thumb. Drain the maraschino
cherries, reserving the juice. Place a cherry in the center of each cookie. In a small

saucepan, combine chocolate pieces and sweetened condensed milk. Heat till
chocolate melts. Stir in 4 Teaspoons of the reserved cherry juice. Spoon about
1-teaspoon of frosting over each cherry. Spread to cover the cherry. You can
thin your frosting! with additional cherry juice, if necessary. Bake at 350-degrees
for approximately 10 minutes or until done. Remove to wire rack; cool.
Makes: 48 cookies.

Recipe Submitted: Thank you Joan!
Source: Personal Collection

Secret City Unbaked Cookies
1 cup white syrup
1 cup white sugar
1 cup peanut butter
2-1/2 cups Rice Krispies
2-1/2 cups Rice Chex

Heat the syrup and sugar until it bubbles. Add the peanut butter.
Mix in the Rice Krispies and the Rice Chex. Cut into squares or
drop by teaspoons on wax paper.

Recipe Submitted: Thank you Joan!!
Source: Personal Collection

Pumpkin Cookies
1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 cup dates or raisins
1 cup nut meats
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups flour

Cream shortening and sugar. Add pumpkin. Mix well. Add dates or raisins,
nutmeats and vanilla. Mix well. Sift soda, baking powder, cinnamon and flour,
mixing well. Add to first mixture. Drop on greased cookie sheet and bake at
375-degrees for 8 minutes. Size of cookie determines baking time.

Lemon Bars
1/3 cup margarine or butter
1 cup sugar
1 cup all purpose flour
2 eggs
2 tablespoons lemon peel, finely shredded
3 tablespoons of lemon juice
1/4 teaspoon of baking powder
Powdered sugar, optional

Beat the margarine with an electric mixer on medium to high speed for
30 seconds. Add 1/4-cup of the sugar. Beat until combined. Beat in the
1-cup flour until crumbly. Press the mixture into the bottom of an un-
greased 8 x 8 x 2-inch baking pan. Bake at 350-degrees for 15 to 18
minutes or just until golden. Meanwhile, combine the eggs, the remaining
sugar, 2-tablespoons of flour, lemon peel, juice, and baking powder.
Beat for 2 minutes or until thoroughly combined. Pour the mixture over
the hot baked layer. Bake in a 350-degrees for about 20 minutes more
or until lightly browned around the edge and the center is set. Cool on a
wire rack. If desired, sift powdered sugar over top. Cut into bars.

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No-Bake Rum Balls

2 cups vanilla wafers, crushed

1 cup confectioner's sugar

1 cup walnuts, finely chopped

3 tablespoons dark Karo syrup

1/4 cup dark Rum

Petite paper baking cups

In a large bowl combine all of the ingredients using your hands. Form the dough into a ball, cover and refrigerate for 1 hour. Roll the dough 1-teaspoon at a time between the palms of your hands to form -inch (2.5 cm) balls. Place the ball in a paper baking cup. Arrange on a serving tray. Refrigerate until ready to serve. Yields 2 dozen.

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Chunky Peanut Butter Cookies

1 cup all-purpose flour

1/2 teaspoon baking powder

1/3 cup margarine, softened

1/3 cup crunchy peanut butter

1/3 cup white sugar

1-1/4 teaspoons Sweet 'N Low

1 egg

1/2 teaspoon vanilla extract

2 tablespoons chopped, unsalted peanuts

In a small bowl, whisk the flour and baking powder. In a large mixing bowl, beat the margarine, peanut butter, sugar & Sweet 'N Low until light and fluffy with mixer at medium speed. Beat in the egg and vanilla. Stir in the flour mixture and peanuts. The dough will be slightly sticky. On waxed paper shape the dough into a roll about 1 x 9-1/2 inches. Wrap in waxed paper and refrigerate until firm, approximately 4 hours. Preheat the oven to 375-degrees. With a sharp knife, mark the dough at 1/4-inch intervals, then slice; place 1-inch apart on an un-greased cookie sheet. Bake for 6 to 8 minutes or until lightly browned on the bottom. Immediately remove cookies to wire rack and cool. Makes 3 dozen cookies.

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Snicker Doodles

1 cup butter or margarine

1-3/4 cup flour, all-purpose

3/4 cup brown sugar; packed

2 cups uncooked oats

3/4 cup sugar

2 teaspoons cinnamon

1 teaspoon sugar

1 teaspoon baking soda

2 eggs

1/2 teaspoon salt (optional)

1 tablespoon sugar

Preheat the oven to 375-degrees. Grease the cookie sheet. In a large bowl, beat together the butter, brown sugar and 3/4-cup granulated sugar until light and fluffy. Add the eggs; mix well. In a medium bowl, combine the flour, oats, 1-teaspoon cinnamon, baking soda and salt. Add to the sugar mixture; mix well. Drop by rounded teaspoonfuls onto the prepared cookie sheet. In a small bowl, combine the remaining 1-tablespoon sugar and 1-teaspoon cinnamon; sprinkle lightly over each cookie. Bake for 8 to 10 minutes. Cool for 1 minute on cookie sheet; remove to wire cooling rack. Serves: 20

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These wonderful cookies will melt in your mouth!

Cream Cookies

1 cup cornstarch

1 cup flour

1/2 cup powdered sugar

1 cup sweet (unsalted) butter softened

1 teaspoon vanilla

1 teaspoon salt

Combine all of the ingredients and mix well. Separate into 2 logs; roll the logs to eliminate cracks and place in wax paper and chill for at least one hour remove batter from the paper and slice about 1/4-inch thick. Place on a cookie sheet and bake at 350-degrees for approximately 10 minutes. When partially cooled dip the cookies in powdered sugar.

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Chocolate Pizzelles

3 eggs, beaten

3/4 cup plus 3-tablespoons sugar

1/4 cup butter or margarine, melted

1/2 to 2-cups flour

3 tablespoons cocoa

1 teaspoon baking powder

2 teaspoons vanilla or chocolate extract

Combine all of the ingredients and mix well.

Bake in Pizzelle iron.

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Holiday Mint Cookies

3/4 cup margarine

1-1/2 cup packed brown sugar

2 tablespoons water

1 (12-ounce) package chocolate chips

2 eggs

2-1/2 cups flour

1-1/4 teaspoons baking soda

1/2 teaspoon salt

1 pound package Andies (green) mints

1 small package Andies (red) mints

Preheat the oven to 350-degrees. Heat the margarine, brown sugar and water in a saucepan over low heat until the margarine is melted. Add the chocolate chips and cook, stirring until partially melted. Remove from heat and stir until completely melted. Pour the mixture into a large mixing bowl - let cool slightly. With an electric mixer set at medium speed, beat in the eggs one at a time. Reduce the speed to low and add the dry ingredients. Beat just until blended. Refrigerate the dough for 1 hour. Line the cookie sheets with foil. Break the green mints in half. Use a grater to make shavings with the red mints. Roll the dough into balls, placing 2-inches apart on the cookie sheet. Bake for 12 to 13 minutes. Remove from oven and immediately place 1/2 of green mint on top of hot cookie. Let melt and then swirl over the cookie to create an icing. Let cool briefly and sprinkle with the shavings of red mints. (If you place the shavings on the top of the cookie too soon they will melt) Let set over night to let icing harden.

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Hazelnut Balls

1 cup sifted all-purpose flour

1/2 cup butter or margarine, softened

1 cup hazelnuts or pecans, finely chopped

2 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

Confectioners’ sugar

In a large mixing bowl combine all of the ingredients except for the confectioners’ sugar. With hands, mix until thoroughly blended. Refrigerate the dough for 30 minutes. Meanwhile, preheat the oven to 375-degrees. Form the dough into 1-1/4 inch balls. Place 1-inch apart on un-greased cookie sheet. Bake for 15 to 20 minutes until set but not brown. Let stand for 1 minute; cool partially. While warm roll in the confectioners’ sugar. Let cool. Just before serving, re-roll in sugar. Makes about 20.

Rolo Cookies

2-1/4 cups flour

1 teaspoon baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 teaspoons vanilla

2 eggs

1 (9 ounce) package Rolo candy

1 cup chopped nuts

1 tablespoon sugar

In a large mixing bowl beat the sugars and butter until light and fluffy. Add the vanilla and eggs. Beat well. Add the flour and baking soda and blend well. Cover and refrigerate the dough for at least 3 hours. After chilling, roll one teaspoon of the dough to form a ball, then press Rolo into the ball, covering it completely. Flatten the bottom of cookie and press the rounded top into a mixture of the chopped nuts and tablespoon of sugar. Place cookies, nut side up, on an ungreased cookie sheet. Bake at 350-degrees for 9 minutes.

Chewy Cheesecake Cookies

1/2 cup butter, softened

1 (3-ounce) package cream cheese, softened

1 cup sugar

1 cup all-purpose flour

1/2 cup pecans, chopped

In a large bowl cream the butter and cream cheese; gradually add the sugar, beating until light and fluffy. Add the flour, and beat well. Stir in the pecans. Shape the dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Dip the bottom of a glass in water, and gently press each cookie until 2 inches in diameter. Bake at 375-degrees for 12 to 13 minutes. Cool for 2 to 3 minutes on cookie sheets before removing to cooling rack. Yields: 2-1/2 dozen.

Snickerdoodles

1 cup butter or margarine

1-3/4 cup flour, all-purpose

3/4 cup brown sugar; packed

2 cups uncooked oats

3/4 cup sugar

2 teaspoons cinnamon

1 teaspoon sugar

1 teaspoon baking soda

2 eggs

1/2 teaspoon salt (optional)

1 tablespoon sugar

Bailey's Irish Cream Chocolate Chip Cookies

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup Bailey's original Irish cream

2-1/4 cup cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (6-ounce) package semi-sweet chocolate chips

3/4 cup coconut

1/2 cup pecans, chopped

In a large bowl, cream the butter, sugars and egg until fluffy. Add the vanilla and Bailey's Irish cream. In another bowl combine the dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Stir to mix well. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Pecan Chocolate Chip Cookies

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup Quaker 1 minute oats

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 cup (2 sticks) butter, softened

2 teaspoons vanilla extract

2 eggs

6 ounces semi-sweet chocolate chips

1 cup pecans, chopped

Preheat the oven to 300-degrees. In a medium bowl combine the flour, baking soda, salt and oats. Mix well with a whisk and set aside. In a large mixing bowl, blend the sugars at medium speed of an electric mixer. Add the softened butter and mix to form a grainy paste. Scrape down the sides of the bowl, add the eggs and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture , pecans and chocolate chips, and blend at low speed just until combined. Don't over mix. Drop by tablespoonful onto un-greased baking sheets. Bake for 18 to 19 minutes. Immediately transfer cookies with a spatula to wire racks to cool completely. Makes 4 dozen

No Bake Cookies

2 cups sugar

1/4 cup cocoa

1/2 cup milk

1/2 stick oleo or butter

1 teaspoon vanilla

2 cups oatmeal

1/2 cup peanut butter

In a saucepan combine the sugar and cocoa together and mix well, add the milk and

bring the mixture to a boil for 1 minute on medium heat. Add the butter, vanilla, peanut

butter and oatmeal. Drop by spoonful onto waxed paper. Ready to eat in 30 minutes.

Easy Chocolate Chip Cookies

1 (12-ounce) package of chocolate chips

3/4 cup white sugar

3/4 cup brown sugar firmly packed

1 cup butter or margarine, softened

2 eggs

1 teaspoon vanilla extract

3-3/4 cups off brand pancake mix

Preheat the oven to 375-degrees. In a large bowl combine the brown sugar, white

sugar, eggs, butter or margarine and vanilla mix until creamy. Add the pancake mix

1/2-cup at a time until very thick. Stir in the chocolate chips. Drop by spoonfuls onto

greased cookie sheet.

Bake for 8 to 12 minutes.

You can use other fruit jams or preserves for the raspberry jam, if desired and have the same great taste.

Raspberry Bars

3/4 cup butter or margarine

1 cup firmly packed brown sugar

1-1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups quick-cooking oats, uncooked

1 (10-ounce) jar red raspberry jam

In a large bowl, cream the butter; gradually add the sugar, beating until light and fluffy.

In another bowl combine the flour, salt, baking soda, and oats; gradually add to the

creamed mixture. Press half of crumb mixture into a greased 13 x 9 x 2-inch pan.

Spread the raspberry jam over the crumb mixture. Sprinkle the remaining half of the

crumb mixture over the jam. Bake at 400-degrees for 20 minutes. Cool and cut into bars.

Yield: about 4 dozen.

Raspberry Cream Bars

1 package Yellow cake mix

1/2 cup butter

1 cup Raspberry preserves

8 ounces cream cheese, softened

1/4 cup sugar

2 tablespoons flour

1 teaspoon vanilla

1 egg

1/4 cup Raspberry preserves

Preheat the oven to 350-degrees. To prepare the crust: combine the cake mix and butter

in a bowl until crumbly. Reserve 1-cup. Press the remaining mixture into 13 x 9 x 2-inch pan.

Spread 1-cup preserves over the crust. To prepare the filling: Stir together the cream cheese,

flour, sugar, vanilla, and egg until well blended; fold in the preserves. Carefully spread the filling

over the crust. Sprinkle the reserved cake mix/butter mixture evenly over the filling. Bake for 30

to 40 minutes or until golden brown. Cool before cutting into bars.

Recipe Submitted: Thank You Joyce B.

Reese's Squares

1 1/2 cups crushed graham cracker crumbs (about 10-11 whole crackers)

4 cups (1 pound) confectioners sugar

1 1/2 cups peanut butter

1 cup butter, melted

1 bag (12 ounces) or 2 cups milk chocolate chips

Combine graham cracker crumbs, sugar and peanut butter and mix well.

Blend in melted butter until well combined. Press mixture evenly into

a 9x13 inch pan. Melt chocolate chips in microwave or in double

boiler. Spread over peanut butter mixture. Chill until firm and cut

into bars. Note: You can make half of recipe in a 9-inch square pan.

Also, to facilitate cutting without cracking chocolate on top, let

sit on counter for a bit after bringing it out of refrigerator.

Pecan Bars

1-1/3 cups all-purpose flour

2 tablespoons brown sugar

1/2 cup butter or margarine, softened

1/2 cup firmly packed brown sugar

2 eggs

1/2 cup dark corn syrup

2 tablespoons butter or margarine, melted

1/8 teaspoon salt

3/4 cup pecans, chopped

In a bowl combine the flour and 2 tablespoons brown sugar. Cut in 1/2-cup butter with

pastry blender until the mixture resembles coarse meal. Press the mixture evenly into

a greased 9-inch square pan. Bake at 350-degrees for 15 to 17 minutes. In another bowl

combine the next 5 ingredients, beating well. Stir in the pecans. Pour the filling over prepared

crust. Bake at 350-degrees for 25 minutes or until firm. Let cool, and cut into bars. Yield: 2 dozen.

Chocolate Drop Cookies

1-1/2 cups sifted cake flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

1 cup sugar

2 eggs, beaten

3 squares unsweetened chocolate, melted

1/2 cup milk

1 teaspoon vanilla

3/4 cup walnuts, chopped

3/4 cup seedless raisins

In a bowl combine and sift flour, baking powder, and salt; set aside. In a large bowl cream the shortening and sugar until light and fluffy. Add the eggs and chocolate; beat well. Stir in the milk, vanilla, walnuts, and raisins. Add the sifted dry ingredients; mix well. Cover; chill for 1 hour. Preheat oven to 350-degrees. Drop dough by rounded teaspoons on greased baking sheets, 2 inches apart. Bake for 12 to 15 minutes. Cool on racks. Makes about 60.

Fresh Apple Cookies

1/2 cup butter, softened

1-1/2 cups firmly packed brown sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon cinnamon

1 egg

2 cups flour

1 teaspoon baking soda

1 cup unpeeled apples, finely chopped

1 cup raisins

1 cup pecans, chopped

1/4 cup milk

Preheat your oven to 400-degrees. In a large mixing bowl combine the butter, sugar, salt, nutmeg, cloves, cinnamon, and egg, beat with electric mixer until smooth. Add the flour and baking soda to egg mixture, stir in apples, raisins, pecans, and milk. Blend well. Drop dough by teaspoons about 2-inches apart onto greased cookie sheet. Bake for 12 to 15 minutes. Remove cookies from pan while still warm. When storing cookies, use wax paper between each layer to prevent cookies from sticking to each other. Makes 6 dozen

O'Henry Bars

5 cups Special K cereal or Rice Krispies

1 cup corn syrup

1 cup sugar

Pinch of salt

1 cup Peanuts (optional)

1 cup Chunky Peanut Butter

1 (12-ounce) package Chocolate Chips

Note: If you choose not to use peanuts. increase cereal to 6 cups.

In a large saucepan combine the sugar, corn syrup and salt. Heat, stirring constantly until the mixture boils. Add the peanut butter and stir until it boils. Pour in the Special K and the nuts, if using; mix until well coated. Spread the mixture in a buttered 9 x 13-inch pan and press. Cool. In a double boiler, melt the chocolate chips. Spread the melted chips evenly over the cooled peanut butter mixture. Cut into bars when cool.

Toffee Crunch Brownies

4 squares (1 ounce each) unsweetened baking chocolate

1/2 cup butter

4 eggs

1 cup sugar

2 teaspoons vanilla

3/4 cup all purpose flour

1/4 teaspoon salt

6 ounces toffee candy bars, chopped

In the top of a double broiler, melt the chocolate and butter over warm water. Remove from heat.

In a large mixing bowl, beat the eggs and sugar until light and fluffy, blend into chocolate mixture.

Blend in vanilla, flour, and salt. Stir in the toffee candy. Spoon the mixture into a greased 9-inch square baking pan. Bake at 325-degrees for 45 minutes. Cool in pan before cutting into squares. Makes 4 dozen

Chocolaty Raspberry Crumb Bars

1 cup butter or margarine, softened

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/4 teaspoon salt

2 cups semi-sweet chocolate morsels, divided

1-1/4 cups (14 ounce) sweetened condensed milk

1/3 cup seedless raspberry jam

1/2 cup chopped nuts, optional

Preheat the oven to 350-degrees. Grease a 9 x 13-inch baking pan. In a large

bowl beat the butter until creamy. Beat in the flour, sugar and salt until

crumbly. With floured fingers, press 1-3/4 cups of the crumb mixture onto

the bottom of the prepared baking pan; reserve the remaining mixture. Bake

for 10 to 12 minutes or until the edges are golden brown. In a small

saucepan, combine 1-cup chocolate morsels and the sweetened condensed milk.

Warm over low heat, stirring until smooth. Spread over the hot crust. Stir

the nuts into the reserved crumb mixture; sprinkle over the chocolate

filling. Drop teaspoonfuls of raspberry jam over the crumb mixture. Sprinkle

with remaining morsels. Bake for 25 to 30 minutes or until the center is

set. Cool in pan on wire rack.

Marshmallow Crispy Bars

1 package (19.8 ounces) Chewy Fudge Brownie Mix

1 package (10.5 ounces) miniature marshmallows

1-1/2 cups semi-sweet chocolate chips

1 cup creamy peanut butter

1 tablespoon butter or margarine

1-1/2 cups crisp rice cereal

Preheat the oven to 350-degrees. Grease the bottom of a 13 x 9-inch pan.

Prepare and bake brownies according to the package directions for the

basic recipe. Remove from oven. Sprinkle the marshmallows on top of the

hot brownies. Return to the oven and bake for an additional 3 minutes.

Remove from the oven and let cool. In a medium saucepan, combine the

chocolate chips, peanut butter and butter and cook on low heat until the

chocolate chips are melted. Stir constantly. Add the rice cereal and mix

well. Spread the chocolate/peanut butter mixture over marshmallow layer.

Refrigerate until chilled. Cut into bars.

Chocolate Chip Oatmeal Cookies

1/2 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tablespoon water

1/2 teaspoon baking soda

1/2 teaspoon vanilla

1 cup flour

1/2 cup quick oatmeal

1 cup chocolate chips

In a large bowl cream the shortening and sugar. Add the egg, baking soda, and vanilla.

Mix well. Mix in the water, flour, and oatmeal. Stir in the chocolate chips by hand. Drop

by spoonful on baking sheet. Bake at 350-degrees for 8 to 10 minutes.

Peanut Butter Crunch Cookies

1 cup firmly packed light brown sugar

3/4 cup butter, softened

3/4 cup peanut butter

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

2 cups crisp rice cereal

Preheat the oven to 375-degrees. In a large bowl combine the brown sugar, butter, peanut

butter and granulated sugar. Beat with an electric mixer set on medium-high speed until creamy, approximately 1 to 2 minutes. Add the eggs and vanilla; beat until well blended. Add the flour and

baking soda to the brown sugar mixture; beat on low speed until well combined. Stir in the

cereal with a spoon. Drop the dough by rounded tablespoonfuls 2- inches apart onto un-greased

baking sheets. Bake until lightly golden, approximately 8 to 10 minutes. Allow to cool on baking

sheets for 1 minute. Remove the cookies from the baking sheets; cool completely on wire racks.

Yields: Approximately 3-1/2 dozen cookies.

Deep Dark Chocolate Fudge Cookies

7 ounce semi-sweet chocolate

2-1/2 ounces unsweetened chocolate

3 tablespoons unsalted butter

1 cup sugar

3 eggs

1-1/2 teaspoon strong brewed coffee

3/4 teaspoon vanilla

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 ounce chocolate, chopped

3/4 cup chopped pecans

Melt the semi-sweet chocolate, un-sweetened chocolate, and the butter in the top of a double boiler; set aside. In a large mixing bowl, beat the sugar and the eggs together until lemon colored; mix in the coffee and vanilla. Gradually add the flour, baking powder, and salt; mix well. Stir in the chopped semi-sweet chocolate and pecans. Bake at 350-degrees for approximately 12 minutes or until the tops are shiny and cracked and the cookies are soft to touch. Cool several minutes and remove to wire racks.

Butter Pecan Cookies

1 cup butter

1/2 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla

1 3/4 cups flour

3/4 cup powdered sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup pecans, chopped

In a large mixing bowl cream the butter until light and fluffy. Add the brown sugar and egg; beat well.

Add the vanilla. Stir in the flour, powdered sugar, soda and salt. Mix in the pecans. Drop onto cookie sheet 2-inches apart. Bake at 375-degrees for 10 to 12 minutes or until lightly browned. Yield: 2 dozen cookies

Coconut Shortbread Cookies

3/4 cup butter or margarine, softened

1/3 cup sugar

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purposes flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup flaked coconut

1 (6-ounce) package semisweet chocolate morsels

2 teaspoons shortening

Flaked coconut, toasted

In a large mixing bowl beat the butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating well. Stir in the vanilla. In another bowl combine the flour, baking powder, and salt. Gradually add to the butter mixture, mixing well. Stir in 1-cup of coconut. Cover and refrigerate for one hour if necessary. Roll the dough to 1/4-inch thickness on a lightly floured surface. Cut the dough into desired shapes with 2-inch cookie cutters, and place on lightly greased cookie sheets. Bake at

300-degrees for 25 to 30 minutes, or until the edges are lightly browned. Remove the cookies to wire racks to cool. In a saucepan or double boiler melt the chocolate morsels and shortening over medium-low heat. Dip the edges of the cookies in the chocolate mixture, then dip in the toasted coconut. Place on cookie sheets lined with wax paper. Refrigerate for 10 minutes. Yield: 2 dozen.

Sweet Potato Cookies

2-1/2 cups flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter or margarine (1 stick)

1/4 cup sugar

1 tablespoon grated lemon peel

1 teaspoon nutmeg

1/4 cup honey

1 egg

1 cup grated, raw sweet potatoes

In a medium sized bowl, sift the flour, baking powder, baking soda, and

salt. Set aside. In a large mixing bowl cream the butter or margarine with the

sugar. Mix in the lemon peel, nutmeg, honey, and egg. Stir in the grated sweet

potatoes. Blend the flour mixture into the sweet potato mixture. Place rounded

teaspoons of the cookie dough onto an un-greased cookie sheet (1/2-inch apart).

Bake in a preheated 350-degree oven for 7 minutes. Remove the cookies from the

cookie sheet and place on a cooling rack. Yields: 24 cookies. Nutritional Facts:

Serving Size: 1 cookie (32 g), Amount per serving: Calories 110, Calories from fat 38,

Total Fat 4 g, Saturated Fat 2 g, Cholesterol 19 mg, Sodium 95 g, Total Carbohydrates

16 g, Dietary Fiber 1 g, Sugars 5 g, Protein 2 g, Vitamin A 25%, Vitamin C 4%, Calcium 0%, Iron 4%.

Apple Walnut Bars

3 cups apples, finely chopped

3 eggs

2 teaspoons vanilla

1 Package Date-Nut Quick Bread mix

1-1/2 teaspoons cinnamon

14 ounces sweetened condensed milk

1/2 teaspoon nutmeg

1 cup walnuts, chopped

Frosting:

6 ounces cream cheese, softened

1 teaspoon vanilla

1/2 cup margarine or butter, softened

4 cups powdered sugar

Preheat the oven to 350-degrees. In a large mixing bowl, combine all of the ingredients;

mix well. Pour the batter into a greased and floured 15 x 10 jelly roll pan. Bake for 30

minutes or until golden. Cool. Prepare the Cream Cheese frosting: In small mixer bowl,

beat the cream cheese, margarine and vanilla until fluffy. Add the powdered sugar; mix well.

Spread the frosting on the cooled bars. Cut bars. Garnish as desired. Store in refrigerator.

Yummy Cookies and bars to fill the cookie jar. Fresh out of the oven - be sure you have lots of milk!