The Big Book Of Cookies

Almond Bars
1 2 1/2 package white cake mix cup butter or margarine -- softened eggs Almond Topping -- (recipe follows) AL !"# T!$$%"& cup sliced almonds cup butter or margarine cup sugar tablespoon plus 1 teaspoon all-purpose flour tablespoon milk

1 1

2/' 2/' 1/2

(eat o)en to '*+,- .eat cake mix (dr/)0 butter and eggs with electric mixer on low speed until dough forms or mix with a spoon- $ress in bottom of ungreased 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- .ake 2+ to 2* minutes or until golden brown and crust begins to pull awa/ from sides of pan or until toothpick inserted in center comes out clean%mmediatel/ spread Topping o)er crust- 3et o)en control to broil- $lace pan on middle rack in o)en- .roil 2 to ' minutes or until Topping is golden brown and bubbl/ (watch carefull/-Topping burns easil/)- 4ool completel/- 4ut into 5 rows b/ 6 rowsAL !"# T!$$%"&7 4ook all ingredients in 2-8uart saucepan o)er low heat0 stirring constantl/0 until sugar is dissol)ed and mixture thickens slightl/-

Almond Bonbons
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups all-purpose flour 1/2 cup butter or margarine -- softened 1/' cup powdered sugar 2 tablespoons milk 1/2 teaspoon )anilla 1/2 (9 ounce) package almond paste (9- or 5-ounce si:e) Almond &la:e -- (recipe follows) 3liced almonds -- toasted0 if desired (see "otes) 1 6 AL !"# &LA;< cup powdered sugar teaspoon almond extract teaspoons milk (6 to * teaspoons)

1/2

(eat o)en to '9*,- .eat flour0 butter0 powdered sugar0 milk and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 4ut almond paste into 1/2-inch slices= cut each slice into fourths3hape 1-inch ball of dough around each piece of almond paste- &entl/ roll to form ball- $lace about 1 inch apart on ungreased cookie sheet.ake 1+ to 12 minutes or until set and bottom is golden brown>emo)e from cookie sheet to wire rack- 4ool completel/- #ip tops of cookies into Almond &la:e- &arnish with sliced almondsAL !"# &LA;<7 ix all ingredients until smooth and spreadable-

Almond Macaroons
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (9 ounce) package almond paste (9 or 5 ounces) 1/6 cup all-purpose flour 1 1/6 cups powdered sugar 1/6 teaspoon almond extract 2 egg whites ' do:en blanched whole almonds &rease cookie sheet- .reak almond paste into small pieces in large bowl- 3tir in flour0 powdered sugar and almond extract- Add egg whites- .eat with electric mixer on medium speed about 2 minutes0 scraping bowl occasionall/0 until smooth$lace dough in decorating bag fitted with ?@ rosette tip- $ipe 1 1/2inch cookies about 2 inches apart onto cookie sheet- Top each with almond- >efrigerate '+ minutes(eat o)en to '2*,- .ake about 12 minutes or until edges are light brown- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- 3tore in airtight container-

Almond-Filled Crescents
3er)ing 3i:e 7 65 $reparation Time 7+7++ 4ategories 7 4hapter A >olling in #ough Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup powdered sugar 1 cup whipping (hea)/) cream 2 eggs ' '/6 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 (9 ounce) package almond paste (9 or 5 ounces) '/6 cup butter or margarine -- softened <as/ &la:e -- (recipe follows) 1 A <A3B &LA;< cup powdered sugar teaspoons milk (A to 9 teaspoons)

ix powdered sugar0 whipping cream and eggs in large bowl with spoon- 3tir in flour0 baking powder and salt (dough will be stiff)- 4o)er and refrigerate about 1 hour or until firm(eat o)en to '9*,- .reak almond paste into small pieces in medium bowl= add butter- .eat with electric mixer on low speed until blended.eat on high speed until fluff/ (tin/ bits of almond paste will remain)>oll one fourth of dough at a time into 1+-inch circle on lightl/ floured surface- 3pread one fourth of almond paste mixture (about 1/2 cup) o)er circle- 4ut into 12 wedges- >oll up wedges0 beginning at rounded edge- $lace on ungreased cookie sheet with points underneath- >epeat with remaining dough and almond paste mixture- .ake 16 to 1A minutes or until golden brown- >emo)e from cookie sheet to wire rack4ool completel/#ri::le with &la:e<A3B &LA;<7 ix ingredients until smooth and thin enough to dri::le-

Animal Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon (eat o)en to '*+,- .eat sugars0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients- (%f dough is too soft to shape0 co)er and refrigerate about 2 hours or until firm-) 3hape dough b/ 2 tablespoonfuls into slightl/ flattened balls and ropes- Arrange on ungreased cookie sheet to form animals as desiredCse small pieces of dough for facial features if desired- .ake about 1+ to 12 minutes or until edges are golden brown- >emo)e from cookie sheet to wire rack-

Anise Biscotti
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 2 teaspoons anise seed -- ground 2 teaspoons grated lemon peel 2 eggs ' 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt (eat o)en to '*+,- .eat sugar0 butter0 anise seed0 lemon peel and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients- #i)ide dough in half- 3hape each half into rectangle0 1+ 2 ' inches0 on ungreased cookie sheet.ake about 2+ minutes or until toothpick inserted in center comes out clean- 4ool on cookie sheet 1* minutes- 4ut crosswise into 1/2-inch slices- Turn slices cut sides down on cookie sheet.ake about 1* minutes or until crisp and light brown- >emo)e from cookie sheet to wire rack-

Applesauce-Granola Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup shortening 1 teaspoon )anilla 1 egg 1/2 cup applesauce 2 cups all-purpose flour 2 cups granola 1/2 teaspoon baking soda 1/2 teaspoon salt (eat o)en to '9*,- .eat brown sugar0 shortening0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon3tir in applesauce- 3tir in remaining ingredients#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 11 to 1' minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Apricot-Cherry Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package /ellow cake mix 1/6 cup water 1/6 cup butter or margarine -- softened 1/6 cup packed brown sugar 2 eggs 1 cup cut-up dried apricots 1/2 cup drained chopped maraschino cherries $owdered sugar (eat o)en to '9*,- &rease and flour 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- .eat half of the cake mix (dr/)0 the water0 butter0 brown sugar and eggs in large bowl with electric mixer on medium speed until smooth0 or mix with spoon- 3tir in remaining cake mix0 the apricots and cherries- 3pread e)enl/ in pan.ake 2+ to 2* minutes or until toothpick inserted in center comes out clean- 4ool completel/- 3prinkle with powdered sugar- 4ut into A rows b/ * rows-

Banana-Cornmeal Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup butter or margarine -- softened 1/2 cup mashed )er/ ripe banana (1 medium) 1 egg 2 1/2 cups all-purpose flour 1 cup /ellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/6 cup granulated sugar 1/2 teaspoon ground cinnamon (eat o)en to '9*,- &rease cookie sheet- .eat brown sugar0 1/2 cup granulated sugar0 the butter0 banana and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cornmeal0 baking powder0 salt and 1 teaspoon cinnamon- (%f dough is too soft to shape0 co)er and refrigerate about 2 hours or until firm-) ix 1/6 cup granulated sugar and 1/2 teaspoon cinnamon- 3hape dough into 1 1/6-inch balls- $lace about ' inches apart on cookie sheet- Dlatten slightl/ in crisscross pattern with fork dipped into cinnamon-sugar mixture- .ake 1+ to 12 minutes or until light brown%mmediatel/ remo)e from cookie sheet to wire rack-

Banana-Ginger Jumbles
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 tablespoon grated gingerroot !> 1 teaspoon ground gingerE 2 eggs 1 cup mashed )er/ ripe bananas (2 medium) 1/6 cup milk ' cups all-purpose flour 1 teaspoon baking powder '/6 teaspoon salt $owdered sugar0 if desired (eat o)en to '9*,- .eat brown sugar0 butter0 shortening0 gingerroot and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in bananas and milk- 3tir in flour0 baking powder and salt#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until almost no indentation remains when touched in center- >emo)e from cookie sheet to wire rack- 3prinkle with powdered sugar while warm-

Banana- ut Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1 cup mashed )er/ ripe bananas (2 medium) 1/' cup )egetable oil 2 eggs 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/6 teaspoon salt 1/2 cup chopped nuts 4ream 4heese Drosting -- (recipe follows) 4><A 4(<<3< D>!3T%"& (' ounce) package cream cheese -- softened 1/' cup butter or margarine -- softened 1 teaspoon )anilla 2 cups powdered sugar 1 (eat o)en to '*+,- &rease rectangular pan0 1' 2 @ 2 2 inches- ix sugar0 bananas0 oil and eggs in large bowl with spoon- 3tir in flour0 baking powder0 baking soda0 cinnamon and salt- 3tir in nuts3pread batter in pan- .ake 2* to '+ minutes or until toothpick inserted in center comes out clean- 4ool completel/- Drost with 4ream 4heese Drosting- 4ut into A row b/ 6 rows- 3tore co)ered in refrigerator4><A 4(<<3< D>!3T%"&7

ix cream cheese0 butter and )anilla in medium bowl- &raduall/ beat in powdered sugar with spoon until smooth and spreadable-

Black-!yed "usans
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup butter or margarine -- softened 1/2 cup sugar 1 teaspoon )anilla 12 drops /ellow food color 1 egg 1 (' ounce) package cream cheese -- softened 2 cups all-purpose flour ' do:en (about) large semisweet chocolate chips .eat butter0 sugar0 )anilla0 food color0 egg and cream cheese in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- 3hape dough into 1 1/6-inch balls- $lace about 2 inches apart on ungreased cookie sheet- ake ' cuts with scissors in top of each ball about three-fourths of the wa/ through to make A wedges- 3pread wedges apart slightl/ to form flower petals (cookies will flatten as the/ bake).ake 1+ to 12 minutes or until set and edges begin to brown%mmediatel/ press 1 chocolate chip in center of each cookie- >emo)e from cookie sheet to wire rack4ut balls from top into A wedges about '/6 wa/ through dough-

Brandied Fruit #rops

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/' cup brand/ 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup chopped pecans 1 cup dried apricots -- chopped 1/2 cup currants 1/2 cup golden raisins (eat o)en to '*+,- &rease cookie sheet- .eat brown sugar0 butter0 brand/ and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder0 cardamom0 cinnamon and nutmeg- 3tir in remaining ingredients#rop dough b/ rounded teaspoonfuls about 2 inches apart onto cookie sheet- .ake @ to 11 minutes or until light brown- >emo)e from cookie sheet to wire rack-

Brandy "nap Cups

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/6 cup butter or margarine 1/6 cup dark corn s/rup 2 tablespoons plus 2 teaspoons brown sugar 1 teaspoon brand/ A tablespoons all-purpose flour 1/6 teaspoon ground ginger 6 cups mixed fresh strawberries and raspberries 2/' cup raspberr/ 1am -- melted (eat o)en to '*+,- (eat butter0 corn s/rup and brown sugar to boiling in 1 1/2-8uart saucepan0 stirring fre8uentl/= remo)e from heat- 3tir in brand/- ix flour and ginger= graduall/ stir into s/rup mixture- #rop dough b/ heaping teaspoonfuls at least * inches apart onto lightl/ greased cookie sheets or line sheets with baking parchment paper.ake until cookies ha)e spread into 6- or *-inch rounds and are golden brown0 ' to 6 minutes (watch carefull/ as these cookies brown 8uickl/)4ool cookies 1 to ' minutes before remo)ing from cookie sheetsForking 8uickl/0 shape o)er in)erted drinking glass about 2 to 2 1/2 inches in diameter- Allow cookies to harden= remo)e gentl/ and place on wire racks- 4ool completel/- %f cookies become too crisp to shape0 return to o)en to soften about 1 minute- Dill each cookie cup with 1/6 cup berries- #ri::le with 1am-

Bro$n "ugar #rops

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1/2 cup milk 2 eggs ' 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Light .rown &la:e -- (recipe follows) L%&(T .>!F" &LA;< 6 cups powdered sugar 1/2 cup butter or margarine -- melted 2 teaspoons )anilla 2 tablespoons milk (2 to 6 tablespoons) (eat o)en to 6++,- .eat brown sugar0 butter0 shortening0 milk and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/- 3pread with Light .rown &la:eL%&(T .>!F" &LA;<7 ix all ingredients until smooth and spreadable-

Bro$nie Crinkles
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package 3weet >ewardsG low-fat fudge brownie mix 1/6 cup water 1/6 cup fat-free0 cholesterol-free egg product !> 1 egg 1/2 cup powdered sugar (eat o)en to '*+,- &rease cookie sheet- ix brownie mix (dr/)0 water and egg product with spoon about *+ strokes or until well blended3hape dough b/ rounded teaspoonfuls into balls- >oll in powdered sugar- $lace about 2 inches apart on cookie sheet- .ake 1+ to 12 minutes or until almost no indentation remains when touched lightl/ in center- %mmediatel/ remo)e from cookie sheet to wire rack-

Bro$nie #rop Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (1* ounce) package fudge brownie mix 1/6 cup water 1 egg 1/2 cup chopped nuts (eat o)en to '9*,- Lightl/ grease cookie sheet- ix brownie mix0 water and egg in large bowl with spoon- 3tir in nuts (dough will be stiff)#rop dough b/ rounded teaspoonfuls onto cookie sheet- .ake A to 5 minutes or until set- 4ool slightl/= remo)e from cookie sheet to wire rack-

Bumblebees
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup peanut butter 1/2 cup shortening 1/' cup packed brown sugar 1/' cup hone/ 1 egg 1 '/6 cups all-purpose flour '/6 teaspoon baking soda 1/2 teaspoon baking powder 5 do:en pret:el twists 5 do:en pret:el sticks .eat peanut butter0 shortening0 brown sugar0 hone/ and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and baking powder- 4o)er dough with plastic wrap and refrigerate about 2 hours or until firm(eat o)en to '*+,- 3hape dough into 1-inch balls (dough will be slightl/ stick/)- Dor each cookie0 place 2 pret:el twists side b/ side with the bottoms (the bottom comes to a rounded point0 similar to the bottom of a heart shape ) touching on ungreased cookie sheet- $lace 1 ball of dough on center0 and flatten slightl/- .reak 2 pret:el sticks in half- &entl/ press ' pret:el stick hal)es into dough for stripes on bee.reak fourth pret:el piece in half- $oke pieces into 1 end of dough for antennae.ake 11 to 1' minutes or until light golden brown- %mmediatel/ remo)e from cookie sheet to wire rack-

Butter Crunch Clusters

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup butter or margarine 2/' cup packed brown sugar 1 tablespoon corn s/rup 2 cups 4heeriosG cereal 1 cup salted cocktail peanuts or 3panish peanuts (eat butter in '-8uart saucepan o)er low heat until melted- 3tir in brown sugar and corn s/rup- (eat to boiling o)er medium heat0 stirring constantl/- .oil and stir 1 minute= remo)e from heat3tir in cereal and peanuts until well coated- #rop mixture b/ tablespoonfuls onto waxed paper= cool-

Butterscotch "hortbread
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup butter or margarine -- softened 1/2 cup shortening 1/2 cup packed brown sugar 1/6 cup granulated sugar 2 1/6 cups all-purpose flour 1 teaspoon salt (eat o)en to '++,- .eat butter0 shortening and sugars in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt- (#ough will be dr/ and crumbl/= use hands to mix completel/-) >oll dough into rectangle0 1* 2 9 1/2 inches0 on lightl/ floured surface4ut into 1 1/2-inch s8uares- $lace about 1 inch apart on ungreased cookie sheet- .ake about 2* minutes or until set- (These cookies brown )er/ little0 and the shape does not change-) >emo)e from cookie sheet to wire rack-

Butterscotch-Oatmeal Crinkles
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 teaspoon )anilla 2 eggs 2 1/6 cups all-purpose flour 2 cups old-fashioned or 8uick-cooking oats 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup granulated or powdered sugar (eat o)en to '*+,- &rease cookie sheet- .eat brown sugar0 butter0 shortening0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 oats0 baking powder and salt3hape dough into 1-inch balls= roll in granulated sugar- $lace about 2 inches apart on cookie sheet- .ake 1+ to 12 minutes or until almost no indentation remains when touched lightl/ in center- %mmediatel/ remo)e from cookie sheet to wire rack-

Candy Corn "hortbread

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup butter or margarine -- softened 1/6 cup sugar 2 cups all-purpose flour Bellow food color >ed food color .eat butter and sugar in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour- #i)ide dough into A e8ual parts4ombine ' parts dough= mix with 1+ drops /ellow food color and 6 drops red food color to make orange dough- 4ombine 2 parts dough= mix with 9 drops /ellow food color to make /ellow dough- Lea)e remaining part dough plain$at orange dough into '/6-inch-thick rectangle0 @ 2 2 inches0 on plastic wrap- $at /ellow dough into 1/2-inch-thick rectangle0 @ 2 1 '/6 inches- $lace /ellow rectangle centered on orange rectangle- 3hape plain dough into @-inch roll0 '/6 inch in diameter- $lace roll on center of /ellow rectangle- Frap plastic wrap around dough0 pressing dough into triangle so that dough will resemble a kernel of corn when sliced>efrigerate about 2 hours or until firm(eat o)en to '*+,- 4ut dough into 1/6-inch slices- $lace about 1 inch apart on ungreased cookie sheet- .ake 1+ to 12 minutes or until set>emo)e from cookie sheet to wire rack3tack dough so that the orange rectangle is on the bottom and the uncolored roll of dough is on top-

Cappuccino-%istachio "hortbread
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 tablespoons cappuccino-fla)ored instant coffee mix (dr/) 1 tablespoon water '/6 cup butter or margarine -- softened 1/2 cup powdered sugar 2 cups all-purpose flour 1/2 cup chopped pistachio nuts 1 ounce semisweet baking chocolate or white baking bar 1 teaspoon shortening (eat o)en to '*+,- #issol)e coffee mix in water in medium bowl- Add butter and powdered sugar- .eat with electric mixer on medium speed until cream/0 or mix with spoon- 3tir in flour and nuts0 using hands if necessar/0 until stiff dough forms#i)ide dough in half- 3hape each half into a ball- $at each ball into A-inch round0 about 1/2 inch thick0 on lightl/ floured surface- 4ut each round into 1A wedges- Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet- .ake about 1* minutes or until golden brown- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/$lace chocolate and shortening in small microwa)able bowl- icrowa)e unco)ered on edium (*+H) ' to 6 minutes0 stirring after 2 minutes0 until mixture can be stirred smooth and is thin enough to dri::le#ri::le o)er cookies-

Caramel Apple Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 1/2 teaspoons )anilla 2 eggs ' cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt >ed paste food color0 if desired About 26 wooden sticks with rounded ends 4aramel &la:e -- (recipe follows) 1 4A>A <L &LA;< (16 ounce) package )anilla caramels 1/6 cup water

(eat o)en to 6++,- .eat sugar0 butter and shortening in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in )anilla and eggs- 3tir in flour0 baking soda and salt- 3tir in food color to tint dough red>oll dough 1/6 inch thick on lightl/ floured cloth-co)ered surface- 4ut with '-inch round or apple-shaped cookie cutter- $lace 2 inches apart on ungreased cookie sheet- %nsert wooden stick into side of each cookie- .ake 5 to @ minutes or until edges are light brown- 4ool 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/3pread top third of each cookie (opposite wooden stick) with 4aramel &la:e- (old cookie upright to allow gla:e to dri::le down cookie4A>A <L &LA;<7 (eat caramels and water in 2-8uart saucepan o)er low heat0 stirring fre8uentl/0 until melted and smooth- %f gla:e becomes too stiff0 heat o)er low heat0 stirring constantl/0 until softened-

Caramel Candy Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (16 ounce) package )anilla caramels 1/' cup milk 2 cups all-purpose flour 2 cups 8uick-cooking or old-fashioned oats 1 1/2 cups packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup butter or margarine -- softened 1 (A ounce) package semisweet chocolate chips (1 cup) 1 cup chopped walnuts !> 1 cup dr/-roasted peanuts (eat o)en to '*+,- (eat caramels and milk in 2-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heatix flour0 oats0 brown sugar0 baking soda and salt in large bowl with spoon- 3tir in egg and butter until mixture is crumbl/- $ress half of the crumbl/ mixture in ungreased rectangular pan0 1' 2 @ 2 2 inches.ake 1+ minutes3prinkle chocolate chips and walnuts o)er baked la/er- #ri::le with caramel mixture- 3prinkle with remaining crumbl/ mixture= press gentl/ into caramel mixture- .ake 2+ to 2* minutes or until golden brown- 4ool '+ minutes- Loosen edges from sides of pan- 4ool completel/- 4ut into 5 rows b/ 6 rows-

Caramel Fudge Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package 3upreme brownie mix (with pouch of 4hocolate Dla)or 3/rup) 1/6 cup milk 1 teaspoon )anilla 1 egg 1/2 (16 ounce) package )anilla caramels (2* caramels) 1 (16 ounce) can sweetened condensed milk (eat o)en to '*+,- &rease bottom onl/ of rectangular pan0 1' 2 @ 2 2 inches- ix brownie mix (dr/= do not add chocolate s/rup from pouch)0 milk0 )anilla and egg with spoon= reser)e 1 cup- $ress remaining brownie mixture in bottom of pan- .ake 1+ minutes(eat caramels and chocolate s/rup from pouch in 2-8uart saucepan o)er medium-low heat0 stirring occasionall/0 until caramels are melted3tir in milk- $our o)er baked la/er- .reak up reser)ed brownie mixture= sprinkle o)er caramel.ake 2* to '+ minutes or until bubbl/ around edges- 4ool completel/= refrigerate for easier cutting- 4ut into 6 rows b/ A rows- 3tore tightl/ co)ered and0 if desired0 in refrigerator-

Caramel-%ecan Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 tablespoons water 1 teaspoon )anilla 1 1/2 cups all-purpose flour 1/5 teaspoon salt 5 )anilla caramels 1A+ pecan hal)es (about 2 1/6 cups) 4hocolate &la:e -- (recipe follows) 1 1 1 2 4(!4!LAT< &LA;< ounce unsweetened baking chocolate cup powdered sugar teaspoon )anilla teaspoons water (2 to 6 teaspoons)

(eat o)en to '*+,- .eat brown sugar0 butter0 water and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour and salt4ut each caramel into 6 pieces with sharp knife- Dor each cookie0 group * pecan hal)es on ungreased cookie sheet3hape 1 teaspoon dough around each caramel piece to form a ball$ress ball firml/ onto center of each group of pecans.ake 12 to 1* minutes or until set but not brown- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- 3pread tops of cookies with 4hocolate &la:e4(!4!LAT< &LA;<7 elt chocolate in 1-8uart saucepan o)er low heat0 stirring occasionall/3tir in powdered sugar0 )anilla and water until smooth and spreadable-

Carrot-Molasses Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package carrot cake mix 1/6 cup butter or margarine -- softened 2 tablespoons light molasses 2 eggs 1/2 cup chopped nuts0 if desired 1 tub >ich I 4ream/ cream cheese read/-to-spread frosting0 if desired .eat half of the cake mix (dr/)0 the butter0 molasses and eggs in large bowl with electric mixer on medium speed until smooth0 or mix with spoon- 3tir in remaining cake mix and the nuts- >efrigerate about 2 hours or until chilled(eat o)en to '9*,- Lightl/ grease cookie sheet- #rop dough b/ rounded teaspoonfuls about 2 inches apart onto cookie sheet- .ake 5 to 1+ minutes or until edges are set (centers will be soft)- >emo)e from cookie sheet to wire rack- 4ool completel/- Drost with frosting(4o)er and refrigerate an/ remaining frosting-)

Carrot-&aisin Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package carrot cake mix 1/2 cup )egetable oil 1/6 cup water 2 eggs '/6 cup raisins 1/2 cup chopped nuts 1 tub >ich I 4ream/ cream cheese frosting (eat o)en to '*+,- &rease and flour 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- ix cake mix (dr/)0 oil0 water and eggs in large bowl with spoon- 3tir in raisins and nuts- 3pread e)enl/ in pan.ake 1* to 2+ minutes or until bars spring back when touched lightl/ in center- 4ool completel/- Drost with frosting- 4ut into 5 rows b/ A rows-

Cherry-Almond Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (1+ ounce) 1ar maraschino cherries 1 cup all-purpose flour 1/2 cup butter or margarine -- softened 1/6 cup powdered sugar 2 eggs 1 cup sliced almonds 1/2 cup granulated sugar 1/6 cup all-purpose flour 1/2 teaspoon baking powder $ink &la:e -- (recipe follows) 1/2 1/6 $%"J &LA;< cup powdered sugar teaspoon almond extract teaspoons reser)ed maraschino cherr/ 1uice (2 to ' teaspoons)

(eat o)en to '*+,- #rain cherries0 reser)ing 1uice for $ink &la:e- 4hop cherries= set aside- ix 1 cup flour0 the butter and powdered sugar with spoon- $ress in ungreased s8uare pan0 @ 2 @ 2 2 inches- .ake about 1+ minutes or until set.eat eggs in medium bowl with fork- 3tir in cherries and remaining ingredients except $ink &la:e- 3pread o)er baked la/er- .ake 2+ to 2* minutes or until golden brown- 4ool completel/- #ri::le with $ink &la:e- 4ut into A rows b/ 6 rows$%"J &LA;<7 ix all ingredients until smooth and thin enough to dri::le-

Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package butter pecan0 chocolate chipE0 chocolate fudge0 de)ilKs food0 &erman0 chocolate or /ellow cake mix 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 2 eggs 1/2 cup chopped nuts 1 (A ounce) package semisweet chocolate chips (1 cup) (eat o)en to '*+,- .eat half of the cake mix (dr/)0 the butter0 )anilla and eggs in large bowl with electric mixer on medium speed until smooth0 or mix with spoon- 3tir in remaining cake mix0 the nuts and chocolate chips#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until edges are set (centers will be soft)- 4ool 1 minute= remo)e from cookie sheet to wire rack-

Chocolate Chip "and$ich Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/6 cups packed brown sugar 1/2 cup butter or margarine -- softened 1 egg 1 1/6 cups all-purpose flour 1/6 teaspoon baking soda 1/5 teaspoon salt 1 cup miniature semisweet chocolate chips 4hocolate Drosting -- (recipe follows) 2 2 2 ' 4(!4!LAT< D>!3T%"& ounces unsweetened baking chocolate tablespoons butter or margarine cups powdered sugar tablespoons hot water

(eat o)en to '*+,- Lightl/ grease cookie sheet- .eat brown sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt- 3tir in chocolate chips#rop dough b/ le)el teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread)- .ake 5 to 1+ minutes or until golden brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/- 3pread 1 teaspoon 4hocolate Drosting between bottoms of pairs of cookies4(!4!LAT< D>!3T%"&7 elt chocolate and butter in 2-8uart saucepan o)er low heat0 stirring occasionall/= remo)e from heat- 3tir in powdered sugar and hot water until smooth and spreadable- (%f frosting is too thick0 add more water%f frosting is too thin0 add more powdered sugar-)

Chocolate Chip-%ecan Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package Drench )anilla cake mix 1/2 cup butter or margarine -- softened 2 cups pecan hal)es 2/' cup butter or margarine 1/2 cup packed brown sugar 1 (A ounce) package semisweet chocolate chips (1 cup) (eat o)en to '*+,- ix cake mix (dr/) and 1/2 cup butter in medium bowl0 using pastr/ blender or crisscrossing 2 kni)es0 until crumbl/$ress firml/ in bottom of ungreased rectangular pan0 1' 2 @ 2 2 inches- .ake 5 to 1+ minutes or until light brown3prinkle pecan hal)es e)enl/ o)er baked la/er- (eat 2/' cup butter and the brown sugar to boiling in 2-8uart saucepan o)er medium heat0 stirring occasionall/= boil and stir 1 minute- 3poon mixture e)enl/ o)er pecans.ake about 2+ minutes or until bubbl/ and light brown- 3prinkle chocolate chips o)er warm bars= cool- 4ut into 5 rows b/ 6 rows-

Chocolate Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package G de)ilKs food cake mix 1/' cup )egetable oil 2 eggs 3ugar (eat o)en to '*+,- ix cake mix (dr/)0 oil and eggs in large bowl with spoon until dough forms3hape dough into 1-inch balls= roll in sugar- $lace about 2 inches apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until set- >emo)e from cookie sheet to wire rack-

Chocolate #rop Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/' cup buttermilk 1 teaspoon )anilla 2 ounces unsweetened baking chocolate -- melted and cooled 1 egg 1 '/6 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped nuts 4hocolate Drosting -- (recipe follows) 2 2 2 ' 4(!4!LAT< D>!3T%"& ounces unsweetened baking chocolate tablespoons butter or margarine cups powdered sugar tablespoons hot water

(eat o)en to '9*,- &rease cookie sheet- .eat sugar0 butter0 buttermilk0 )anilla0 chocolate and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt- 3tir in nuts#rop dough b/ rounded tablespoonfuls about 2 inches apart onto cookie sheet- .ake 5 to 1+ minutes or until almost no indentation remains when touched in center- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- Drost with 4hocolate Drosting4(!4!LAT< D>!3T%"&7 elt chocolate and butter in 2-8uart saucepan o)er low heat0 stirring occasionall/= remo)e from heat- 3tir in powdered sugar and hot water until smooth and spreadable- (%f frosting is too thick0 add more water%f frosting is too thin0 add more powdered sugar-)

Chocolate 'in(er )earts

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1/2 cup sugar 1 teaspoon )anilla 2 eggs 1 cup ha:elnuts -- toasted (see "otes)0 skinned and ground 1/2 ounce semisweet baking chocolate -- finel/ chopped 2 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup raspberr/ 1am 1 ounce semisweet baking chocolate -- melted .eat butter and sugar in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- .eat in )anilla and eggs until smooth- Add remaining ingredients except 1am and melted chocolate- .eat until well blended- 4o)er and refrigerate 1 hour (dough will be stick/)(eat o)en to '9*,- >oll one fourth of dough at a time between pieces of waxed paper until 1/5 inch thick- (Jeep remaining dough refrigerated until read/ to roll-) 4ut with 2-inch heart-shape cookie cutter- 4ut small heart shape from center of half of the 2-inch hearts0 if desired- $lace on ungreased cookie sheet.ake 9 to @ minutes or until light brown- >emo)e from cookie sheet to wire rack- 4ool completel/- 3pread about 1/2 teaspoon raspberr/ 1am on bottom of whole heart cookies= top with cut-out heart cookie#ri::le with melted chocolate- Let stand until chocolate is firm-

Chocolate Mini-Chippers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup granulated sugar 1/6 cup packed brown sugar 1/6 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg white !> 2 tablespoons fat-free cholesterol-free egg product 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon baking soda 1/6 teaspoon salt 1/2 cup miniature semisweet chocolate chips (eat o)en to '9*,- .eat sugars0 butter0 )anilla and egg white in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flours0 baking soda and salt- 3tir in chocolate chips#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until golden brown4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Chocolate "hortbread
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups powdered sugar 1 1/2 cups butter or margarine -- softened ' cups all-purpose flour '/6 cup baking cocoa 2 teaspoons )anilla 6 ounces semisweet baking chocolate -- melted and cooled 1/2 teaspoon shortening 4ream/ Drosting -- (recipe follows) 4><A B D>!3T%"& cups powdered sugar 1/' cup butter or margarine -- softened 1 1/2 teaspoons )anilla 2 tablespoons (about) milk ' (eat o)en to '2*,- .eat powdered sugar and butter in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- 3tir in flour0 cocoa and )anilla>oll half of dough at a time 1/2 inch thick on lightl/ floured surface4ut into '-inch rounds- $lace 2 inches apart on ungreased cookie sheet- .ake @ to 11 minutes or until firm (cookies should not be dark brown)- >emo)e from cookie sheet to wire rack- 4ool completel/ix chocolate and shortening until smooth- $repare 4ream/ Drosting3pread each cookie with about 1 teaspoon frosting- %mmediatel/ make three concentric circles on frosting with melted chocolate- 3tarting at center0 draw a toothpick through chocolate circles to make spider web design- Let stand until chocolate is firm4><A B D>!3T%"&7 ix powdered sugar and butter in medium bowl- 3tir in )anilla and milk- .eat with spoon until smooth and spreadable-

Chocolate-Almond Tea Cakes

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup butter or margarine -- softened 1/' cup powdered sugar 1 1/6 cups all-purpose flour 1/2 cup hot cocoa mix (dr/) 1/2 cup chopped sli)ered almonds -- toasted (see "otes) $owdered sugar (eat o)en to '2*,- .eat butter and 1/' cup powdered sugar in medium bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 cocoa mix and almonds- (%f dough is soft0 co)er and refrigerate until firm enough to shape-) 3hape dough into 1-inch balls- $lace about 2 inches apart on ungreased cookie sheet- .ake 12 to 1* minutes or until set- #ip tops into powdered sugar while warm- 4ool completel/ on wire rack- #ip tops into powdered sugar again-

Chocolate-Bourbon Balls
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (@ ounce) package chocolate wafer cookies -- finel/ crushed (2 1/' cups) 2 cups finel/ chopped almonds 2 cups powdered sugar 1/6 cup bourbon 1/6 cup light corn s/rup $owdered sugar ix crushed cookies0 almonds and 2 cups powdered sugar in large bowl- 3tir in bourbon and corn s/rup3hape mixture into 1-inch balls- >oll in powdered sugar- 4o)er tightl/ and refrigerate at least * da/s to blend fla)ors-

Chocolate-Cherry "and Tarts

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup sugar '/6 cup butter or margarine -- softened 1 egg white 1 '/6 cups all-purpose flour 1/6 cup baking cocoa 1 '/6 cups (about) cherr/ preser)es 4hocolate #ri::le -- (recipe follows) 2/' 4(!4!LAT< #>%;;L< cup semisweet chocolate chips tablespoon shortening

.eat sugar0 butter and egg white in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and cocoa- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '*+,- 3hape dough into 1-inch balls- $ress each ball in bottom and up side of each ungreased sandbakelse mold0 about 1 '/6 2 1/2 inch- 3poon about 1 1/2 teaspoons cherr/ preser)es into each mold- $lace on cookie sheet.ake 12 to 1* minutes or until crust is set- 4ool 1+ minutes= carefull/ remo)e from molds to wire rack- 4ool completel/- #ri::le with 4hocolate #ri::le4(!4!LAT< #>%;;L<7 elt ingredients o)er low heat0 stirring occasionall/0 until smooth-

Chocolate-Co*ered %eanut-Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 teaspoon )anilla 1 egg 1 '/6 cups all-purpose flour 1/2 teaspoon baking soda 1/6 teaspoon salt 1 cup chocolate-co)ered peanuts 1 cup milk chocolate chips (eat o)en to '9*,- .eat sugar0 butter0 shortening0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking soda and salt- 3tir in peanuts and chocolate chips#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until edges are golden brown (centers will be soft)- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Chocolate-Gla(ed Graham Crackers

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup shortening 1/2 cup packed brown sugar 1/6 cup hone/ 2 cups whole wheat flour 1/2 teaspoon baking powder 1/6 teaspoon salt 1/2 cup semisweet chocolate chips 1 tablespoon shortening (eat o)en to '9*,- .eat 1 cup shortening0 the brown sugar and hone/ in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking powder and salt>oll half of dough at a time 1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into 2 1/2-inch rounds- $lace 1 inch apart on ungreased cookie sheet- .ake 9 to @ minutes or until edges are firm- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/elt chocolate chips and 1 tablespoon shortening o)er low heat0 stirring occasionall/0 until smooth- #ri::le o)er cookies-

Chocolate-Mint Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg 2 (1 ounce) s8uares unsweetened chocolate -- melted and cooled 1 cup all-purpose flour 1/2 teaspoon salt $eppermint Drosting -- (recipe follows) 1/6 cup butter or margarine 2 tablespoons corn s/rup 1 (A ounce) package semisweet chocolate chips 4rushed hard peppermint candies0 if desired $<$$<> %"T D>!3T%"& 2 1/2 cups powdered sugar 1/6 cup butter or margarine -- softened ' tablespoons milk 1/2 teaspoon peppermint extract (eat o)en to '9*,- .eat sugar0 1/2 cup butter0 the )anilla0 egg and unsweetened chocolate in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- Dlatten cookies with greased bottom of glass dipped in sugar- .ake until set0 about 5 minutes- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool cookies completel/3pread $eppermint Drosting o)er each cookie to within 1/6 inch of edge- elt 1/6 cup butter0 the corn s/rup and chocolate chips o)er low heat0 stirring constantl/0 until smooth- 3poon or dri::le mixture o)er each cookie= sprinkle with crushed candies$<$$<> %"T D>!3T%"&7 ix all ingredients until smooth and of spreading consistenc/-

Chocolate-Oatmeal Che$ies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups sugar 1 cup butter or margarine -- softened 1/6 cup milk 1 egg 2 2/' cups 8uick-cooking or old-fashioned oats 1 cup all-purpose flour 1/2 cup baking cocoa 1/2 teaspoon salt 1/2 teaspoon baking soda (eat o)en to '*+,- .eat sugar0 butter0 milk and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Chocolate-Orange-Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 2/' cup butter or margarine -- softened 1 tablespoon grated orange peel 1 egg 1 1/2 cups all-purpose flour 1/' cup baking cocoa 1/6 teaspoon salt 1/6 teaspoon baking powder 1/6 teaspoon baking soda 1 cup chopped pecans 1 (A ounce) package semisweet chocolate morsels (1 cup) 1/' cup sugar 1 teaspoon grated orange peel (eat o)en to '*+,- .eat 1 cup sugar0 butter0 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cocoa0 salt0 baking powder and baking soda- 3tir in pecans and chocolate morsels3hape dough into 1 1/2-inch balls- ix 1/' cup sugar and 1 teaspoon grated orange peel- >oll balls in sugar mixture- $lace about ' inches apart on ungreased cookie sheet- Dlatten to about 1/2-inch thickness with bottom of glass- .ake @ to 11 minutes or until set- 4ool slightl/= remo)e from cookie sheet- 4ool on wire rack-

Chocolate-%eanut Butter

o-Bakes

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (A ounce) package semisweet chocolate chips (1 cup) 1/6 cup light corn s/rup 1/6 cup peanut butter 2 tablespoons milk 1 teaspoon )anilla 2 cups 8uick-cooking oats 1 cup peanuts 4o)er cookie sheet with waxed paper- (eat chocolate chips0 corn s/rup0 peanut butter0 milk and )anilla in '-8uart saucepan o)er medium heat0 stirring constantl/0 until chocolate is melted and mixture is smooth= remo)e from heat- 3tir in oats and peanuts until well coated#rop mixture b/ rounded tablespoonfuls onto waxed paper- >efrigerate unco)ered about 1 hour or until firm- 3tore co)ered in refrigerator-

Chocolate-%eanut +indmills
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/6 cup butter or margarine -- softened 1/6 cup shortening 1/2 teaspoon )anilla 1 egg 2 ounces unsweetened baking chocolate -- melted and cooled 1 '/6 cups all-purpose flour 1 teaspoon baking powder 1/5 teaspoon salt 1/2 cup finel/ chopped peanuts .eat sugar0 butter0 shortening0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in chocolate3tir in flour0 baking powder and salt- 4o)er and refrigerate about 2 hours or until firm(eat o)en to 6++,- #i)ide dough in half- >oll each half into rectangle0 12 2 @ inches0 on lightl/ floured cloth-co)ered surface- 3prinkle each rectangle with half of the peanuts= gentl/ press into dough- 4ut dough into '-inch s8uares- $lace about 2 inches apart on ungreased cookie sheet4ut s8uares diagonall/ from each corner almost to center- Dold e)er/ other point to center to resemble pinwheel- .ake about A minutes or until set- >emo)e from cookie sheet to wire rack4ut s8uares diagonall/ from each corner almost to centerDold e)er/ other point to center to resemble pinwheel-

Chocolate-%ecan ",uares
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup all-purpose flour 1/2 cup packed brown sugar ' tablespoons butter or margarine -- softened 1/2 cup packed brown sugar 1/2 cup butter or margarine 1 cup chopped pecans 1 teaspoon )anilla 1/2 cup semisweet chocolate chips (eat o)en to '*+,- .eat flour0 1/2 cup brown sugar and ' tablespoons butter with electric mixer on low speed until blended- .eat on medium speed 1 to 2 minutes or until crumbl/- $ress e)enl/ in bottom of ungreased s8uare pan0 @ 2 @ 2 2 or 5 2 5 2 2 inches4ook 1/2 cup brown sugar and 1/2 cup butter o)er medium heat0 stirring constantl/0 until mixture begins to boil- .oil and stir 1 minute3tir in pecans and )anilla- $our o)er la/er in pan.ake 15 to 2+ minutes or until topping is bubbl/- 3prinkle e)enl/ with chocolate chips- .ake 2 minutes longer to soften chocolate (do not spread)- 4ool 1+ minutes= loosen edges with knife- 4ool completel/4ut into A rows b/ A rows- 3tore co)ered in the refrigerator-

Chocolate-%eppermint &efrigerator Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups powdered sugar 1 cup butter or margarine -- softened 1 egg 2 2/' cups all-purpose flour 1/6 teaspoon salt 1/6 cup baking cocoa 1 tablespoon milk 1/6 cup finel/ crushed hard peppermint cand/ .eat powdered sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt- #i)ide dough in half- 3tir cocoa and milk into one half and peppermint cand/ into other half>oll or pat chocolate dough into rectangle0 12 2 A 1/2 inches0 on waxed paper- 3hape peppermint dough into roll0 12 inches long= place on chocolate dough- Frap chocolate dough around peppermint dough0 using waxed paper to help lift- $ress edges together- Frap and refrigerate about 2 hours or until firm(eat o)en to '9*,- 4ut roll into 1/6-inch slices- $lace about 1 inch apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until set>emo)e from cookie sheet to wire rack-

Chocolate-&aspberry Cheesecake Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package chocolate fudge cake mix 1/2 cup butter or margarine -- softened 2 (5 ounce) packages cream cheese -- softened 1 (A ounce) container BoplaitG !riginal red raspberr/ /ogurt (2/' cup) 1 tub >ich I 4ream/ chocolate read/-to-spread frosting ' eggs 1 1/2 cups raspberr/ pie filling or topping (eat o)en to '2*,- Lightl/ grease bottom onl/ of rectangular pan0 1' 2 @ 2 2 inches- .eat cake mix (dr/) and butter in large bowl with electric mixer on low speed until crumbl/= reser)e 1 cup- $ress remaining crumbl/ mixture0 using floured fingers0 in bottom of pan.eat cream cheese0 /ogurt and frosting in same bowl on medium speed until smooth- .eat in eggs until blended- $our into pan- 3prinkle with reser)ed crumbl/ mixture.ake about 6* minutes or until center is set- >efrigerate unco)ered at least 2 hours before ser)ing- 4ut into A rows b/ 6 rows= ser)e with a dollop of pie filling- 3tore lefto)ers co)ered in refrigerator-

Chocolaty Meringue "tars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------' egg whites 1/2 teaspoon cream of tartar 2/' cup sugar 2 tablespoons plus 1 teaspoon baking cocoa 1/' cup (about) ground walnuts (eat o)en to 29*,- 4o)er cookie sheet with aluminum foil or baking parchment paper- .eat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foam/- .eat in sugar0 1 tablespoon at a time= continue beating until stiff and gloss/- #o not underbeat- Dold in cocoa- (.atter will not be mixed completel/= there will be some streaks of cocoa-) $lace meringue in decorating bag fitted with large star tip (?6)- $ipe 1 1/6-inch stars onto cookie sheet- 3prinkle lightl/ with walnuts= brush excess nuts from cookie sheet.ake '' to '* minutes or until outside is crisp and dr/ (meringues will be soft inside)- 4ool * minutes= remo)e from cookie sheet to wire rack- 3tore in airtight container-

Christmas Cookie "lices

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1 cup butter or margarine -- softened 1 1/2 teaspoons )anilla 2 eggs ' cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda .eat sugar0 butter0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 salt and baking soda- #i)ide into ' e8ual parts- 3hape each part into roll0 about 1 1/2 inches in diameter- Frap and refrigerate at least 6 hours(eat o)en to 6++,- 4ut rolls into 1/5-inch slices- $lace about 1 inch apart on ungreased cookie sheet- .ake 5 to 1+ minutes or 1ust until golden brown around edges- %mmediatel/ remo)e from cookie sheetto wire rack-

4innamon <spresso 4ookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 tablespoons instant espresso coffee (dr/) 1 tablespoon hot water 1/2 cup butter or margarine -- softened 1/6 cup shortening 1 cup granulated sugar 1/2 cup packed brown sugar 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon instant espresso coffee (dr/) 1 teaspoon ground cinnamon 1/6 teaspoon salt <spresso 4oating -- (recipe follows) 1/2 <3$><33! 4!AT%"& cup granulated sugar teaspoons instant espresso coffee (dr/)

#issol)e 1 1/2 tablespoons espresso in hot water in large bowl- Add butter0 shortening0 sugars and egg- .eat with electric mixer on medium speed until fluff/- .eat in flour0 baking powder0 1 teaspoon espresso0 cinnamon and salt on low speed#i)ide dough in half- 3hape each half into roll0 1+ inches long- Frap each roll with plastic wrap and refrigerate '+ minutes- $repare <spresso 4oating- >oll each roll of dough in coating (reser)e an/ remaining coating)- >ewrap in plastic wrap and refrigerate at least '+ minutes longer(eat o)en to '9*,- 4ut each roll into '/5-inch slices- $lace about 2 inches apart on ungreased cookie sheet- 3prinkle with remaining coating- .ake 5 to 1+ minutes or until edges are light brown- 4ool slightl/= remo)e from cookie sheet to wire rack<3$><33! 4!AT%"&7 ix ingredients on a large plate or piece of waxed paper-

Cinnamon Footballs
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 1 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/5 teaspoon salt 26 (about) whole blanched almonds #ecorating &la:e -- (recipe follows) 1/2 1 1/2 #<4!>AT%"& &LA;< cup powdered sugar teaspoons water (1 1/2 to ' teaspoons)

(eat o)en to '*+,- .eat brown sugar0 butter and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cinnamon and salt until dough holds together- (%f dough is dr/0 mix in 1 to 2 tablespoons milk-) 3hape dough b/ scant tablespoonfuls around almonds to form football shapes- $lace about 1 inch apart on ungreased cookie sheet- .ake 12 to 16 minutes or until set but not brown- >emo)e from cookie sheet to wire rack- 4ool completel/- $lace #ecorating &la:e in decorating bag with ?' writing tip- $ipe gla:e on cookies to resemble football laces#<4!>AT%"& &LA;<7 ix powdered sugar and water 1ust enough to make a paste that can be piped from decorating bag-

Cinnamon T$ists
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 2 teaspoons )anilla 1 egg 1 '/6 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon (eat o)en to '9*,- .eat sugar0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- #i)ide dough in half- 3tir cinnamon into one half3hape 1 le)el teaspoonful each0 plain and cinnamon dough0 into '-inch rope- $lace ropes side b/ side= twist gentl/- >epeat with remaining dough- $lace twists about 2 inches apart on ungreased cookie sheet.ake 5 to 1+ minutes or until )er/ light brown- >emo)e from cookie sheet to wire rack-

Cinnamon-Coffee Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/' cup butter or margarine -- softened 1 egg 1 1/2 cups all-purpose flour 1/2 cup water 1 tablespoon instant coffee (dr/) 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/6 teaspoon salt 1/6 teaspoon baking soda 1/2 cup raisins 1/6 cup chopped nuts Fhite &la:e -- (recipe follows) 1 6 F(%T< &LA;< cup powdered sugar teaspoon )anilla teaspoons milk (6 to * teaspoons)

1/6

(eat o)en to '*+,- &rease and flour rectangular pan0 1' 2 @ 2 2 inches- .eat brown sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except raisins0 nuts and &la:e- 3tir in raisins and nuts3pread batter in pan- .ake 2+ to 22 minutes or until top springs back when touched in center- #ri::le with Fhite &la:e while warm- Let cool4ut into 5 rows b/ 6 rows barsF(%T< &LA;<7 ix all ingredients until smooth and thin enough to dri::le-

Cinnamon- ut Crisps
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups all-purpose flour 1/2 cup sugar '/6 cup shortening 2 tablespoons water (2 to ' tablespoons) ' tablespoons butter or margarine -- softened 2 tablespoons sugar 1 teaspoon ground cinnamon 2 tablespoons )er/ finel/ chopped nuts 3ugar (eat o)en to '9*,- ix flour and 1/2 cup sugar in large bowl- 4ut in shortening0 using pastr/ blender or crisscrossing 2 kni)es0 until particles are si:e of small peas- Add water0 1 tablespoon at a time0 tossing with fork until mixture almost cleans side of bowl>oll dough into rectangle0 1* 2 1+ inches0 on lightl/ floured cloth-co)ered surface- 3pread butter o)er dough- ix 2 tablespoons sugar and the cinnamon= sprinkle e)enl/ o)er butter- 3prinkle nuts e)enl/ o)er sugar mixture- >oll up tightl/0 beginning at 1*-inch side$inch edge of dough to seal4ut roll into 1/6-inch slices- $lace about 2 inches apart on ungreased cookie sheet- 3prinkle with sugar- .ake 1+ to 12 minutes or until golden brown- >emo)e from cookie sheet to wire rack-

Cob$eb Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup all-purpose flour 1/2 cup granulated sugar 1/6 cup )egetable oil 1/6 cup milk 1/2 teaspoon )anilla 2 eggs $owdered sugar .eat all ingredients except powdered sugar with electric mixer on medium speed until smooth0 or mix with spoon- $our batter into plastic s8uee:e bottle with narrow opening(eat 1+-inch skillet o)er medium heat until hot= grease lightl/ with )egetable oil or shortening- Forking 8uickl/0 s8uee:e batter to form 6 straight0 thin lines that intersect at a common center point to form a star shape- To form cobweb0 s8uee:e thin streams of batter to connect lines- 4ook '+ to A+ seconds or until bottom is golden brown= carefull/ turn- 4ook until golden brown- >emo)e from skillet to wire rack= cool3prinkle with powdered sugar-

Cocoa Bro$nies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 2 eggs 2/' cup all-purpose flour 1/2 cup baking cocoa 1/2 teaspoon baking powder 1/6 teaspoon salt 1/2 cup chopped walnuts0 if desired (eat o)en to '*+,- &rease s8uare pan0 @ 2 @ 2 2 inches- .eat sugar0 butter0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except walnuts3tir in walnuts3pread batter e)enl/ in pan- .ake 2+ to 2* minutes or until toothpick inserted in center comes out clean- 4ool completel/- 4ut into 6 rows b/ 6 rows-

Coconut Macaroon Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup all-purpose flour 1/6 cup powdered sugar 1/6 cup butter or margarine -- softened 1/2 teaspoon almond extract 1 egg /olk 1 cup chopped walnuts 1 (16 ounce) can sweetened condensed milk 1 (9 ounce) package flaked coconut (about 2 2/' cups) 1/2 cup semisweet chocolate chips (eat o)en to '*+,- &rease s8uare pan0 @ 2 @ 2 2 inches- ix flour0 powdered sugar0 butter0 almond extract and egg /olk with spoon (mixture will be crumbl/)- $ress in pan- .ake 12 to 1* minutes or until edges are light brown and center is setix walnuts0 milk and coconut- 3pread o)er baked la/er- .ake 2* to '+ minutes or until golden brown- %mmediatel/ sprinkle with chocolate chips- Let stand about * minutes or until softened= spread carefull/>efrigerate unco)ered 1 to 2 hours or until chocolate is firm- 4ut into A rows b/ 6 rows- 3tore co)ered in refrigerator-

Coconut Meringue Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------6 egg whites (1/2 cup) 1 1/6 cups sugar 1/6 teaspoon salt 1/2 teaspoon )anilla 2 1/2 cups shredded or flaked coconut (eat o)en to '2*,- Lightl/ grease cookie sheet0 or co)er with baking parchment paper- .eat egg whites in large bowl with electric mixer on high speed until foam/- .eat in sugar0 1 tablespoon at a time= continue beating until stiff and gloss/ (do not underbeat)- 3tir in salt0 )anilla and coconut#rop mixture b/ heaping teaspoonfuls about 2 inches apart onto cookie sheet- .ake 1* to 2+ minutes or until set and light brown- 4ool * minutes= carefull/ remo)e from cookie sheet to wire rack-

Coconut-Almond Macaroons
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------' egg whites 1/6 teaspoon cream of tartar 1/5 teaspoon salt '/6 cup sugar 1/6 teaspoon almond extract 2 cups flaked coconut @ candied cherries -- each cut into fourths (eat o)en to '++,- 4o)er cookie sheet with aluminum foil or cooking parchment paper- .eat egg whites0 cream of tartar and salt in small bowl with electric mixer on high speed until foam/- .eat in sugar0 1 tablespoon at a time= continue beating until stiff and gloss/- #o not underbeat- $our into medium bowl- Dold in almond extract and coconut#rop mixture b/ teaspoonfuls about 1 inch apart onto cookie sheet$lace 1 cherr/ piece on each cookie- .ake 2+ to 2* minutes or 1ust until edges are light brown- 4ool 1+ minutes= remo)e from foil to wire rack-

Coconut-Fudge Cups
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/6 cup butter or margarine -- softened 1 (' ounce) package cream cheese -- softened '/6 cup all-purpose flour 1/6 cup powdered sugar 2 tablespoons baking cocoa 1/2 teaspoon )anilla 4oconut-Dudge Dilling -- (recipe follows) 4!4!"CT DC#&< D%LL%"& 2/' cup sugar 2/' cup flaked coconut 1/' cup baking cocoa 2 tablespoons butter or margarine -- softened 1 egg (eat o)en to '*+,- .eat butter and cream cheese in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except 4oconut-Dudge Dilling3hape dough into 1-inch balls- $ress each ball in bottom and up side of each of 26 small ungreased muffin cups0 1 '/6 2 1 inch- $repare 4oconut-Dudge Dilling- 3poon about 2 teaspoons filling into each cup.ake 15 to 2+ minutes or until almost no indentation remains when filling is touched lightl/- 4ool slightl/= carefull/ remo)e from muffin cups to wire rack4!4!"CT DC#&< D%LL%"&7 ix all ingredients until spreadable-

Cookie-Mold Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/6 cup molasses 1/2 teaspoon )anilla 1 egg 2 1/6 cups all-purpose flour 1/2 teaspoon ground allspice 1/6 teaspoon salt 1/6 teaspoon baking soda '/6 cup coarsel/ chopped sliced almonds .eat brown sugar0 butter0 molasses0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except almonds- 3tir in almonds- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '*+,- Lightl/ grease cookie sheet- Dlour wooden or ceramic cookie mold(s)- Tap mold to remo)e excess flour- Dirml/ press small amounts of dough into mold0 adding more dough until mold is full and making sure dough is a uniform thickness across mold- (old mold upright and tap edge firml/ se)eral times on hard surface (such as a counter or cutting board)- %f cookie does not come out0 turn mold and tap another edge until cookie comes out of mold- $lace cookies on cookie sheet.ake 5 to 1+ minutes for 2-inch cookies0 1+ to 12 minutes for *-inch cookies0 or until edges are light brown- (Time depends on thickness of cookies= watch carefull/-) >emo)e from cookie sheet to wire rack-

Cornmeal Crispies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup sugar 1 cup butter or margarine -- softened 1 egg 1 1/6 cups all-purpose flour 1 cup /ellow cornmeal 1 teaspoon baking powder 1 teaspoon grated lemon peel 1/2 teaspoon salt (eat o)en to '*+,- .eat sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until edges are light brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Cranberry-Orange Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup granulated sugar 1/2 cup packed brown sugar 1 cup butter or margarine -- softened 1 teaspoon grated orange peel 2 tablespoons orange 1uice 1 egg 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups coarsel/ chopped fresh or fro:en cranberries 1/2 cup chopped nuts0 if desired !range Drosting -- (recipe follows) !>A"&< D>!3T%"& 1 1/2 cups powdered sugar 1/2 teaspoon grated orange peel ' tablespoons orange 1uice (eat o)en to '9*,- .eat sugars0 butter0 orange peel0 orange 1uice and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt- 3tir in cranberries and nuts#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 12 to 16 minutes or until light brown>emo)e from cookie sheet to wire rack- 4ool completel/- 3pread with !range Drosting!>A"&< D>!3T%"&7 ix all ingredients until smooth and spreadable-

Cream Cheese Bro$nies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------6 ounces unsweetened baking chocolate 1 cup butter or margarine 4ream 4heese Dilling -- (recipe follows) 2 cups sugar 2 teaspoons )anilla 6 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup coarsel/ chopped nuts 4><A 4(<<3< D%LL%"& 2 (5 ounce) packages cream cheese -- softened 1/2 cup sugar 2 teaspoons )anilla 1 egg (eat o)en to '*+,- &rease rectangular pan0 1' 2 @ 2 2 inches- elt chocolate and butter o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heat- 4ool * minutes- eanwhile0 prepare 4ream 4heese Dilling= set aside.eat chocolate mixture0 sugar0 )anilla and eggs in large bowl with electric mixer on medium speed 1 minute0 scraping bowl occasionall/.eat in flour and salt on low speed '+ seconds0 scraping bowl occasionall/- .eat on medium speed 1 minute- 3tir in nuts3pread half of the batter (about 2 1/2 cups) in pan- 3pread 4ream 4heese Dilling o)er batter- 4arefull/ spread remaining batter o)er filling- .ake 6* to *+ minutes or until toothpick inserted in center comes out clean- 4ool completel/- 4ut into 5 rows b/ A rows- 3tore co)ered in refrigerator4><A 4(<<3< D%LL%"&7

.eat all ingredients with spoon until smoothDruit= 2 Dat= 1/2 !ther 4arboh/drates

Cream ",uares
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 eggs 1 cup sugar 1 cup whipping (hea)/) cream 6 cups all-purpose flour ' teaspoons baking powder 1 teaspoon salt .eat eggs in large bowl with electric mixer on medium speed until foam/- &raduall/ beat in sugar- 3tir in whipping cream- 3tir in flour0 baking powder and salt- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- &rease cookie sheet- >oll half of dough at a time into rectangle0 12 2 5 inches0 on lightl/ floured surface- 4ut into 2-inch s8uares- $lace 2 inches apart on cookie sheet- ake two 1/2-inch cuts on all sides of each s8uare- .ake 1+ to 1' minutes or until edges are light brown- >emo)e from cookie sheet to wire rack-

Cream +afers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups all-purpose flour 1 cup butter or margarine -- softened 1/' cup whipping (hea)/) cream 3ugar 4ream/ Dilling -- (recipe follows) '/6 1/6 4><A B D%LL%"& cup powdered sugar cup butter or margarine -- softened teaspoon )anilla Dood color0 if desired

ix flour0 butter and whipping cream with spoon- 4o)er and refrigerate about 1 hour or until firm(eat o)en to '9*,- >oll one-third of dough at a time 1/5 inch thick on lightl/ floured surface- (Jeep remaining dough refrigerated until read/ to roll-) 4ut into 1 1/2-inch rounds- &enerousl/ co)er large piece of waxed paper with sugar- Transfer rounds to waxed paper0 using pancake turner- Turn each round to coat both sides- $lace on ungreased cookie sheet- $rick each round with fork about 6 times.ake 9 to @ minutes or 1ust until set but not brown- >emo)e from cookie sheet to wire rack- 4ool completel/- $repare 4ream/ Dilling3pread about 1/2 teaspoon filling between bottoms of pairs of cookies4><A B D%LL%"&7 ix all ingredients until smooth- Add a few drops water if necessar/-

#ate-Filled "prit(
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------The Cltimate 3prit: -- (see recipe) 1 (5 ounce) package pitted dates (about 1 1/6 cups) 1 cup walnut pieces (about 6 ounces) 1/6 cup sugar 1/6 cup hone/ 1 teaspoon grated orange peel 2 tablespoons orange 1uice (eat o)en to '9*,- $repare dough for The Cltimate 3prit:0 using )anilla- $lace remaining ingredients in food processor- 4o)er and process about 2+ seconds0 using 8uick on-and-off motions0 until mixture is ground and resembles thick paste$lace dough in cookie press with ribbon tip- Dorm 1+-inch ribbons about 2 inches apart on ungreased cookie sheet- 3poon date mixture down center of each ribbon to form 1/2-inch-wide strip- Top with another ribbon of dough- &entl/ press edges with fork to seal.ake 12 to 1* minutes or until light brown- %mmediatel/ cut ribbons into 2-inch lengths- >emo)e from cookie sheet to wire rack-

The -ltimate "prit(

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1/2 cup sugar 2 1/6 cups all-purpose flour 1/6 teaspoon salt 1 egg 1/6 teaspoon almond extract !> 1/6 teaspoon )anilla 4urrants raisins candies colored sugar0 finel/ chopped nuts0 candied fruit or fruit peel0 if desired (eat o)en to 6++,- .eat butter and sugar in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients$lace dough in cookie press- Dorm desired shapes on ungreased cookie sheet- #ecorate with currants.ake * to 5 minutes or until set but not brown- %mmediatel/ remo)e from cookie sheet to wire rack- To decorate cookies after baking0 use a drop of corn s/rup to attach decorations to cookies-

#ate- ut %in$heels
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 pound pitted dates -- finel/ chopped 1/' cup granulated sugar 1/' cup water 1/2 cup finel/ chopped nuts 1 cup packed brown sugar 1/6 cup shortening 1/6 cup butter or margarine -- softened 1/2 teaspoon )anilla 1 egg 1 '/6 cups all-purpose flour 1/6 teaspoon salt 4ook dates0 granulated sugar and water in 2-8uart saucepan o)er medium heat0 stirring constantl/0 until slightl/ thickened= remo)e from heat- 3tir in nuts= cool.eat brown sugar0 shortening0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt>oll half of dough at a time on waxed paper into rectangle0 11 2 9 inches- 3pread half of the date-nut filling o)er each rectangle to within 1/6 inch of 11-inch sides- >oll up tightl/0 beginning at 11-inch side0 using waxed paper to help lift- $inch edge of dough to seal- Frap and refrigerate about 6 hours or until firm(eat o)en to 6++,- 4ut rolls into 1/6-inch slices- $lace about 1 inch apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until light brown- %mmediatel/ remo)e from cookie sheet to wire rack-

#ecorator.s Frosting
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups powdered sugar 1/2 teaspoon )anilla 2 tablespoons milk !> 2 tablespoons half-and-half Dood coloring0 if desired 3tir together 2 cups powdered sugar0 1/2 teaspoon )anilla and 2 tablespoons milk or half-and-half until smooth and spreadable- This recipe makes enough to frost ' to * do:en cookies- Add more milk for a thinner frosting or to create a gla:e- Drosting can be tinted with food color- 3tir in li8uid food color0 1 drop at a time0 until frosting is the desired color- %f intense0 )i)id frosting color is desired0 use paste food color- Fh/L .ecause /ou would ha)e to use too much li8uid color to get )i)id color0 and using too much li8uid color will break down the frosting0 causing it to separate and look curdled-

#elu/e Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar '/6 cup granulated sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 2 eggs 2 1/2 cups all-purpose flour '/6 teaspoon baking soda '/6 teaspoon salt 1 cup chopped walnuts 12 ounces semisweet or milk chocolate -- coarsel/ chopped !> 1 (12 ounce) package semisweet chocolate chips (2 cups) !> 1 (11 1/2 ounce) package large semisweet chocolate chips (eat o)en to '9*,- .eat sugars and butter in large bowl with electric mixer on medium speed about ' minutes or until fluff/0 or mix with spoon- .eat in )anilla and eggs- 3tir in flour0 baking soda and salt- 3tir in walnuts and chocolate#rop dough b/ le)el 1/6 cupfuls or ?1A cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet- Dlatten slightl/ with fork.ake 11 to 16 minutes or until edges are light brown (centers will be soft)- 4ool ' to 6 minutes= remo)e from cookie sheet to wire rack-

#ouble Apple Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup packed brown sugar '/6 cup applesauce 1/6 cup )egetable oil 1 egg 1 1/6 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/6 teaspoon salt 1/2 cup chopped0 unpeeled all-purpose apple $owdered sugar -- if desired (eat o)en to '*+,- ix brown sugar0 applesauce0 oil and egg in large bowl- 3tir in flour0 baking soda0 cinnamon and salt- 3tir in apple3pread batter in ungreased s8uare pan0 @ 2 @ 2 2 inches- .ake 2* to '+minutes or until toothpick inserted in center comes out clean= cool3prinkle with powdered sugar- 4ut into A rows b/ 6 rows-

#ouble Oat Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1 cup packed brown sugar 1 teaspoon )anilla 1 egg white 1 1/6 cups all-purpose flour 1 cup 8uick-cooking or old-fashioned oats 1 cup oat bran 1/2 teaspoon ground cinnamon 1/6 teaspoon salt 1/6 teaspoon baking powder (eat o)en to '*+,- .eat butter0 brown sugar0 )anilla and egg white in large bowl with electric mixer on medium speed0 or mix with spoon3tir in remaining ingredients#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until golden brown4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

#ouble %eanut Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup cream/ peanut butter '/6 cup granulated sugar '/6 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups chopped unsalted dr/-roasted peanuts (eat o)en to '9*,- .eat peanut butter0 sugars0 butter and eggs in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour and baking soda- 3tir in peanuts (dough will be stiff)#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until light brown4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

#ream Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/' cup butter or margarine -- softened 1/' cup packed brown sugar 1 cup all-purpose flour Almond-4oconut Topping -- (recipe follows) AL !"#-4!4!"CT T!$$%"& 2 eggs -- beaten 1 cup shredded coconut 1 cup chopped almonds '/6 cup packed brown sugar 2 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon )anilla 1/6 teaspoon salt (eat o)en to '*+,- ix butter and brown sugar in small bowl with spoon- 3tir in flour- $ress in ungreased rectangular pan0 1' 2 @ 2 2 inches- .ake 1+ minutes3pread Almond-4oconut Topping o)er baked la/er- .ake 2+ to 2* minutes or until topping is golden brown- 4ool '+ minutes- 4ut 5 rows b/ 6 rows while warmAL !"#-4!4!"CT T!$$%"&7 ix all ingredients-

!asy #ecorated Gingerbread Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package gingerbread cake and cookie mix 1/6 cup hot water 2 tablespoons all-purpose flour 2 tablespoons butter or margarine -- melted 3ugar 1 tub >ich I 4ream/ )anilla read/-to-spread frosting iniature chocolate chips0 raisins0 cut-up gumdrops0 colored sugar0 miniature marshmallows0 red cinnamon candies0 shredded coconut0 chocolate shot or shoestring licorice -- if desired (eat o)en to '9*,- ix gingerbread mix0 hot water0 flour and butter in medium bowl with spoon until dough forms3hape dough into 1-inch balls- $lace about 2 inches apart on ungreased cookie sheet- $ress bottom of glass into dough to grease0 then dip into sugar= press on shaped dough to flatten to 2 1/2 inches in diameter.ake 5 to 1+ minutes or until edges are firm (do not o)erbake)- 4ool 1 minute= remo)e from cookie sheet to wire rack- 4ool completel/- Drost with frosting- (4o)er and refrigerate an/ remaining frosting-) #ecorate as desired with chocolate chips and candies-

!asy-0et-!legant &aspberry Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (1@-5-ounce) package fudge brownie mix (1 pound '-5 ounce package) 1 (5 ounce) package cream cheese -- softened 1/2 cup powdered sugar 1/2 cup raspberr/ preser)es 1 ounce unsweetened baking chocolate 1 tablespoon butter or margarine (eat o)en to '*+,- $repare and bake brownie mix as directed on package for fudgelike brownies in rectangular pan0 1' 2 @ 2 2 inches4ool completel/- .eat cream cheese0 powdered sugar and preser)es in small bowl with electric mixer on medium speed until smooth- 3pread o)er brownies- >efrigerate 1* minutesicrowa)e chocolate and butter in small microwa)able bowl on edium (*+H) about 1 minute or until mixture can be stirred smooth#ri::le o)er brownies- >efrigerate about 1 hour or until chocolate is firm- 4ut into A rows b/ ' rows- 3tore co)ered in refrigerator-

!sther.s Bracelets
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar '/6 cup butter or margarine -- softened '/6 cup shortening 1/2 teaspoon almond extract 2 eggs 6 cups all-purpose flour 1/2 cup finel/ chopped almonds &la:e -- (recipe follows) Dinel/ chopped almonds0 if desired ' 6 &LA;< cups powdered sugar tablespoons milk (6 to * tablespoons)

(eat o)en to '9*,- .eat sugar0 butter0 shortening0 almond extract and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and 1/2 cup almonds3hape dough into 1 1/6-inch balls- >oll each ball into rope0 A inches long- Dorm each rope into circle0 crossing ends and tucking under$lace on ungreased cookie sheet- .ake @ to 11 minutes or until set but not brown- >emo)e from cookie sheet to wire rack- 4ool completel/#ri::le with &la:e- 3prinkle with finel/ chopped almonds&LA;<7 ix ingredients until thin enough to dri::le-

Fig-Filled +hole +heat Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------Dig Dilling -- (recipe follows) 1 cup packed brown sugar 1/2 cup shortening 1 teaspoon )anilla 1 egg 1 2/' cups whole wheat flour 1/6 teaspoon salt 1 1/' 1/6 1/' 1/' 1 D%& D%LL%"& cups finel/ chopped dried figs cup sugar cup finel/ chopped nuts cup water teaspoon grated orange peel

$repare Dig Dilling- (eat o)en to '9*,- .eat brown sugar0 shortening0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt#i)ide dough into thirds- $at each third into rectangle0 12 2 6 inches0 on waxed paper- 3poon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip- Dold sides of dough o)er filling0 using waxed paper to help lift and o)erlapping edges slightl/$ress lightl/ to seal- 4ut into 1-inch bars- $lace seam sides down about 1 inch apart on ungreased cookie sheet- .ake 12 to 16 minutes or until light brown- >emo)e from cookie sheet to wire rackD%& D%LL%"&7 (eat all ingredients o)er medium heat about * minutes0 stirring fre8uentl/0 until thickened-

Frosted Banana Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2/' cup sugar 1/2 cup reduced-fat sour cream 2 tablespoons butter or margarine -- softened 2 egg whites !> 1/6 cup fat-free cholesterol-free egg product '/6 cup mashed )er/ ripe bananas (2 medium) 1 teaspoon )anilla 1 cup all-purpose flour 1/2 teaspoon baking soda 1/6 teaspoon salt 2 tablespoons finel/ chopped walnuts Fhite Drosting -- (recipe follows) &round nutmeg0 if desired 1 1/6 1 1/2 1 F(%T< D>!3T%"& cups powdered sugar tablespoon butter or margarine -- softened teaspoon )anilla tablespoon skim milk (1 to 2 tablespoons)

(eat o)en to '9*,- 3pra/ s8uare pan0 @ 2 @ 2 2 inches0 with cooking spra/- .eat sugar0 sour cream0 butter and egg whites in large bowl with electric mixer on low speed 1 minute0 scraping bowl occasionall/.eat in bananas and )anilla on low speed '+ seconds- .eat in flour0 baking soda and salt on medium speed 1 minute0 scraping bowl occasionall/- 3tir in walnuts- 3pread in pan.ake 2+ to 2* minutes or until light brown= cool- Drost with Drosting3prinkle with nutmeg- 4ut into A rows b/ 6 rowsF(%T< D>!3T%"&7 ix all ingredients until smooth and spreadable-

Frosted Banana Oaties

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1 cup mashed )er/ ripe bananas (2 medium) '/6 cup butter or margarine -- softened 1 egg 2 1/2 cups 8uick-cooking or old-fashioned oats 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/6 teaspoon ground allspice Manilla Drosting -- (recipe follows) MA"%LLA D>!3T%"& cups powdered sugar 1/' cup butter or margarine -- softened 1 1/2 teaspoons )anilla 2 tablespoons milk (2 to ' tablespoons) ' (eat o)en to '*+,- &rease cookie sheet- .eat sugar0 bananas0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except Manilla Drosting#rop dough b/ rounded tablespoonfuls about 2 inches apart onto cookie sheet- .ake 1+ to 12 minutes or until edges are golden brown and almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/Drost with Manilla DrostingMA"%LLA D>!3T%"&7 ix all ingredients until smooth and spreadable-

Frosted Cinnamon-Mocha Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 2 teaspoons instant coffee (dr/) 1 egg ' ounces unsweetened baking chocolate -- melted and cooled 1 1/6 cups all-purpose flour 1/6 cup milk 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/6 teaspoon salt ocha Drosting -- (recipe follows) 1 ' 2 2 2 2 !4(A D>!3T%"& teaspoon instant coffee (dr/) tablespoons hot water ounces unsweetened baking chocolate tablespoons butter or margarine cups powdered sugar teaspoons water (2 to ' teaspoons)

(eat o)en to '*+,- .eat sugar0 butter0 coffee and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in chocolate- 3tir in remaining ingredients except ocha Drosting#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until almost no indentation remains when touched in center- >emo)e from cookie sheet to wire rack- 4ool completel/- Drost with ocha Drosting!4(A D>!3T%"&7 #issol)e coffee in ' tablespoons hot water= set aside- elt chocolate and butter in 2-8uart saucepan o)er low heat0 stirring fre8uentl/= remo)e from heat- 3tir in powdered sugar0 coffee mixture and 2 to ' teaspoons water until smooth and spreadable-

Frosted %umpkin-%ecan Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 cup canned pumpkin 1 egg 2 1/' cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 cups chopped pecans 3piced Drosting -- (recipe follows) 3$%4<# D>!3T%"& cups powdered sugar 1/6 cup butter or margarine -- softened 1/6 teaspoon ground cinnamon ' tablespoons milk (' to 6 tablespoons) ' (eat o)en to '*+,- .eat brown sugar0 butter and shortening in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in pumpkin and egg- 3tir in flour0 baking powder0 salt and cinnamon- 3tir in pecans#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet= flatten slightl/- .ake 12 to 1* minutes or until no indentation remains when touched lightl/ in center- >emo)e from cookie sheet to wire rack- 4ool completel/- Drost with 3piced Drosting3$%4<# D>!3T%"&7 ix all ingredients until smooth and spreadable-

Frosted "pice Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 1/2 cups packed brown sugar 1 cup butter or margarine -- softened 1/2 cup shortening 2 eggs 6 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground clo)es 1 teaspoon ground nutmeg 1/2 teaspoon salt 4aramel Drosting -- (recipe follows) 1/2 1/6 4A>A <L D>!3T%"& cup butter or margarine cup packed brown sugar cup milk cups powdered sugar

1 2

(eat o)en to '9*,- .eat brown sugar0 butter0 shortening and eggs in large bowl with electric mixer on medium speed0 or mix with spoon3tir in remaining ingredients except 4aramel Drosting>oll one fourth of dough at a time 1/6 inch thick on lightl/ floured surface- 4ut into 2 1/2-inch rounds- $lace about 2 inches apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until light brown>emo)e from cookie sheet to wire rack- 4ool completel/- Drost with 4aramel Drosting4A>A <L D>!3T%"&7 elt butter in 2-8uart saucepan o)er medium heat- 3tir in brown sugar- (eat to boiling0 stirring constantl/= reduce heat to low- .oil and stir 2 minutes- 3tir in milk- (eat to boiling= remo)e from heat- $lace saucepan in bowl of ice or cold water= cool to lukewarm0 stirring occasionall/- &raduall/ stir in powdered sugar- .eat until smooth and spreadable- %f frosting becomes too stiff0 stir in additional milk0 1 teaspoon at a time-

Fudgy 'ayer ",uares

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup butter or margarine 1 1/2 ounces unsweetened baking chocolate 1 '/6 cups graham cracker crumbs 1 cup flaked coconut 1/2 cup chopped nuts 1/6 cup granulated sugar 2 tablespoons water 1 teaspoon )anilla 2 cups powdered sugar 1/6 cup butter or margarine -- softened 2 tablespoons milk 1 teaspoon )anilla 1 1/2 ounces unsweetened baking chocolate Line s8uare pan0 @ 2 @ 2 2 inches0 with aluminum foil- elt 1/2 cup butter and 1 1/2 ounces chocolate in '-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heat- 3tir in graham cracker crumbs0 coconut0 nuts0 granulated sugar0 water and 1 teaspoon )anilla- $ress in pan- >efrigerate while continuing with recipeix remaining ingredients except chocolate- 3pread o)er refrigerated crumb mixture- >efrigerate 1* minuteselt 1 1/2 ounces chocolate in 1-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth- #ri::le o)er frosting- >efrigerate about 2 hours or until chocolate is almost firm- >emo)e from pan0 using foil to lift= fold back foil- 4ut into A rows b/ A rows- 3tore co)ered in refrigerator-

Fudgy Macadamia Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 2 ounces unsweetened baking chocolate -- melted and cooled 1 egg 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup chopped macadamia nuts (eat o)en to '*+,- .eat sugar0 butter0 )anilla0 chocolate and egg in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking powder and salt- 3tir in nuts#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Fudgy "aucepan Bro$nies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (12 ounce) package semisweet chocolate chips (2 cups) 1/2 cup butter or margarine 1 cup sugar 1 1/6 cups all-purpose flour 1 teaspoon )anilla 1/2 teaspoon baking powder 1/2 teaspoon salt ' eggs -- beaten 1 cup chopped nuts0 if desired (eat o)en to '*+,- (eat chocolate chips and butter in '-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heat- 3tir in remaining ingredients except nuts- 3tir in nuts3pread batter in ungreased rectangular pan0 1' 2 @ 2 2 inches- .ake 2* to '+ minutes or until center is set- 4ool completel/- 4ut into 5 rows b/ 6 rows-

German Chocolate Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2/' cup butter or margarine -- softened 1 package &erman chocolate cake mix 1 (A ounce) package semisweet chocolate chips (1 cup) 1 tub >ich I 4ream/ coconut pecan read/-to-spread frosting 1/6 cup milk (eat o)en to '*+,- Lightl/ grease rectangular pan0 1' 2 @ 2 2 inches4ut butter into cake mix (dr/) in medium bowl0 using pastr/ blender or crisscrossing 2 kni)es0 until crumbl/- $ress half of the mixture (2 1/2 cups) in bottom of pan- .ake 1+ minutes3prinkle chocolate chips o)er baked la/er= drop frosting b/ tablespoonfuls o)er chocolate chips- 3tir milk into remaining cake mixture- #rop b/ teaspoonfuls onto frosting la/er.ake 2* to '+ minutes or until cake portion is slightl/ dr/ to touch4ool completel/- 4o)er and refrigerate until firm- 4ut into 5 rows b/ A rows- 3tore co)ered in refrigerator-

German Chocolate Bro$nies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 (6 ounce) packages sweet baking chocolate 1/2 cup butter or margarine 1 1/2 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon )anilla 1/6 teaspoon salt 2 eggs 4oconut-$ecan Drosting -- (recipe follows) 1/2 1/6 1/' 1/2 2/' 4!4!"CT-$<4A" D>!3T%"& cup sugar cup butter or margarine cup e)aporated milk teaspoon )anilla egg /olks cup flaked coconut cup chopped pecans

2 1

(eat o)en to '*+,- &rease rectangular pan0 1' 2 @ 2 2 inches- elt chocolate and butter in '-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heat- 3tir in remaining ingredients except 4oconut-$ecan Drosting3pread batter in pan- .ake 2+ to 2* minutes or until toothpick inserted in center comes out clean- 4ool completel/- Drost with 4oconut-$ecan Drosting- 4ut into 5 rows b/ 6 rows4!4!"CT-$<4A" D>!3T%"&7 4ook sugar0 butter0 milk0 )anilla and egg /olks in 1 1/2-8uart saucepan o)er medium heat about 12 minutes0 stirring fre8uentl/0 until thickened- 3tir in coconut and pecans- >efrigerate about 1 hour or until spreadable-

Ghost Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/6 cup butter or margarine -- softened 1/6 cup shortening 1 egg 1 1/6 cups all-purpose flour '/6 teaspoon baking soda 1/2 teaspoon baking powder 1/6 teaspoon salt 4ream/ Fhite Drosting -- (recipe follows) 4hocolate chips or small black gumdrops A 4><A B F(%T< D>!3T%"& cups powdered sugar cup butter or margarine -- softened cup milk

2/' 1/'

.eat sugars0 peanut butter0 butter0 shortening and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda0 baking powder and salt- 4o)er and refrigerate about ' hours or until firm(eat o)en to '9*,- #i)ide dough in half- >oll each half 1/5 inch thick on lightl/ floured surface- 4ut into ' 2 2-inch ghost shapes- $lace 1 inch apart on ungreased cookie sheet- .ake A to 5 minutes or until light brown- 4ool 2 minutes= remo)e from cookie sheet to wire rack4ool completel/- &enerousl/ frost with 4ream/ Drosting- Cse chocolate chips or slices of gumdrops for e/es4><A B F(%T< D>!3T%"&7 .eat powdered sugar and butter in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in milk until smooth and spreadable-

Giant Colorful Candy Cookies

3er)ing 3i:e 7 15 $reparation Time 7+7++ 4ategories 7 4hapter ' Jid 4ookies Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar '/6 cup granulated sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 2 eggs 2 1/2 cups all-purpose flour '/6 teaspoon salt '/6 teaspoon baking soda 2 cups cand/-coated chocolate candies (eat o)en to '9*,- .eat sugars0 butter0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 salt and baking soda- 3tir in candies#rop dough b/ le)el 1/6 cupfuls or ?1A cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet- Dlatten dough slightl/ with fork- .ake 11 to 16 minutes or until edges are light brown- 4ool ' to 6 minutes= carefull/ remo)e from cookie sheet to wire rack-

Giant )oney and Oat Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups sugar '/6 cup butter or margarine -- softened 2/' cup hone/ ' egg whites 6 cups 8uick-cooking or old-fashioned oats 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt (eat o)en to '*+,- &rease cookie sheet- .eat sugar0 butter0 hone/ and egg whites in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients#rop dough b/ le)el 1/6 cupfuls or ?1A cookie/ice-cream scoop about ' inches apart onto cookie sheet- .ake 11 to 16 minutes or until edges are light brown (centers will be soft)- 4ool ' to 6 minutes= remo)e from cookie sheet to wire rack-

Giant Toffee-Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1/6 cup hone/ 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/6 teaspoon salt 1 (12 ounce) package miniature semisweet chocolate chips (2 cups) 1 (9 1/2 ounce) package almond brickle chips (1 cup) (eat o)en to '*+,- .eat brown sugar0 butter0 shortening0 hone/ and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda0 baking powder and salt- 3tir in chocolate chips and brickle chips#rop dough b/ le)el 1/6 cupfuls or ?1A cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet- .ake 12 to 16 minutes or until edges are golden brown (centers will be soft)- 4ool ' to 6 minutes= remo)e from cookie sheet to wire rack-

Ginger Cookie Clock

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/6 cup molasses 1 egg 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/6 teaspoon ground clo)es 3ugar (eat o)en to '9*,- &rease 12-inch pi::a pan or large cookie sheetix 1 cup sugar0 the butter0 molasses and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except sugar>eser)e 1/' cup dough- $ress remaining dough in pan or into 12-inch circle on cookie sheet- 3hape reser)ed dough into numbers and arrows= place on dough in pan to resemble the face of a clock- 3prinkle with sugar- .ake about 1+ minutes or until golden brown- 4ool completel/- 4ut or break into pieces-

Ginger "hortbread +edges

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2/' cup butter or margarine -- softened 1/' cup powdered sugar ' tablespoons finel/ chopped cr/stalli:ed ginger 1 1/' cups all-purpose flour 2 teaspoons granulated sugar (eat o)en to '*+,- ix butter0 powdered sugar and ginger in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour$at dough into a @-inch circle on an ungreased cookie sheet- 3prinkle with granulated sugar- .ake about 2+ minutes or until golden brown4ool 1+ minutes- 4ut into wedges-

Ginger-Almond Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups sugar 1 1/2 cups shortening '/6 cup molasses 6 cups all-purpose flour 1 tablespoon plus 1 teaspoon ground ginger 1 tablespoon ground cinnamon 1 tablespoon ground clo)es 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 cups finel/ chopped almonds .eat sugar0 shortening and molasses in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except almonds- 3tir in almonds- #i)ide dough in half- 3hape each half into roll0 about 2 inches in diameter- Frap and refrigerate at least ' hours(eat o)en to '*+,- 4ut dough into 1/6-inch slices- $lace 2 inches apart on ungreased cookie sheet- .ake about @ minutes or until almost no indentation remains when touched lightl/ in center- 4ool 2 minutes= remo)e from cookie sheet to wire rack-

Ginger-%ecan Che$s
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup sugar 1/2 cup butter or margarine -- softened 1/2 cup molasses 1 egg 1 (2 ounce) 1ar cr/stalli:ed ginger -- chopped (about 1/' cup) 2 cups all-purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans $ecan hal)es0 if desired (eat o)en to '9*,- .eat sugar0 butter0 molasses0 egg and cr/stalli:ed ginger in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 ground ginger0 baking soda and salt- 3tir in chopped pecans#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- $ress pecan half onto each cookie- .ake 12 to 16 minutes or until almost no indentation remains when touched near center- %mmediatel/ remo)e from cookie sheet to wire rack-

Gingerbread Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/' cup shortening 1 1/2 cups dark molasses 2/' cup cold water 9 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground clo)es 1 teaspoon ground cinnamon 4ream/ Fhite Drosting -- (recipe follows) 6 1 * 4><A B F(%T< D>!3T%"& cups powdered sugar teaspoon )anilla tablespoons half-and-half Dood color0 if desired

.eat brown sugar0 shortening0 molasses and water in )er/ large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except 4ream/ Fhite Drosting- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '*+,- Lightl/ grease cookie sheet- >oll one-fourth of dough at a time 1/6 inch thick on lightl/ floured surface- 4ut with floured gingerbread cookie cutter or other fa)orite shaped cutter- $lace about 2 inches apart on cookie sheet- .ake 1+ to 12 minutes or until almost no indentation remains when touched in center- >emo)e from cookie sheet to wire rack- 4ool completel/- Drost with 4ream/ Fhite Drosting4><A B F(%T< D>!3T%"&7 ix all ingredients until smooth and spreadable-

Gingerbread 1illage
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup packed brown sugar 1/6 cup shortening '/6 cup dark molasses 1/' cup cold water ' 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground clo)es &ingerbread Drosting -- (recipe follows) Assorted candies and nuts &%"&<>.><A# D>!3T%"& 2 cups powdered sugar 1/' cup shortening 2 tablespoons light corn s/rup * teaspoons milk (* to A teaspoons) (eat o)en to '*+,- &rease s8uare pan0 @ 2 @ 2 2 inches0 and 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- .eat brown sugar0 shortening and molasses in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in water- 3tir in remaining ingredients except Drosting and assorted candies$ress one third of dough into s8uare pan- $ress remaining dough into 1ell/ roll pan- .ake 1 pan at a time about 1* minutes or until no indentation remains when touched in center- 4ool * minutes- %n)ert onto large cutting surface- %mmediatel/ cut 1ell/ roll into fourths and then into buildings as shown below- 4ut s8uare into braces as shown4ool completel/4o)er piece of cardboard0 about 25 2 1+ inches0 with aluminum foil#ecorate front of buildings as desired with Drosting and assorted candies and nuts- Cse frosting to attach supports to backs of buildings0 buildings to cardboard and sidewalk to cardboard- 4omplete b/ decorating as desired&%"&<>.><A# D>!3T%"&7 ix all ingredients until smooth and spreadable-

Gingerpop Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (16 1/2 ounce) package gingerbread cake and cookie mix 1/' cup lukewarm water About 15 wooden sticks with rounded ends 3ugar <as/ $ink Drosting -- (recipe follows) 4and/-coated chocolate candies0 cand/ corn0 licorice or gumdrops0 if desired 1 2 <A3B $%"J D>!3T%"& cup )anilla read/-to-spread frosting drops red food color

ix gingerbread mix (dr/) and water in large bowl with spoon- 4o)er dough with plastic wrap and refrigerate about 1* minutes or until slightl/ firm(eat o)en to '9*,- 3hape dough into 1 1/6-inch balls- %nsert wooden stick into side of each ball until tip of stick is in center of ball- $lace balls about 2 inches apart on ungreased cookie sheet$ress bottom of glass into dough to grease0 then dip into sugar= press on balls to flatten slightl/- .ake 5 to 1+ minutes or until edges are firm- 4ool 1 minute= remo)e from cookie sheet with spatula to wire rack- 4ool completel/- 3pread <as/ $ink Drosting o)er each cookie with knife0 then immediatel/ top with candies to make a face design or decorate as desired<A3B $%"J D>!3T%"&7 ix ingredients until pink and smooth-

Gla(ed Chocolate %ockets

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/6 cup powdered sugar 1 (' ounce) package cream cheese -- softened 1/2 teaspoon )anilla 1/' cup flaked coconut '/6 cup butter or margarine -- softened 2/' cup granulated sugar 1 egg 2 cups all-purpose flour 1/' cup baking cocoa 1/6 teaspoon salt Two-Fa/ &la:e -- (recipe follows) 1 6 1 1 TF!-FAB &LA;< cup powdered sugar teaspoons milk (6 to A teaspoons) tablespoon baking cocoa teaspoon milk (1 to 2 teaspoons)

(eat o)en to '9*,- ix powdered sugar and cream cheese with spoon until thoroughl/ blended- 3tir in )anilla and coconut= reser)e- .eat butter0 granulated sugar and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cocoa and salt>oll dough into rectangle0 1A 2 12 inches0 on lightl/ floured cloth-co)ered surface- 4ut into 6-inch s8uares- 4ut s8uares diagonall/ in half to form triangles- $lace 1 le)el teaspoon coconut mixture in center of each triangle= flatten slightl/- Dold points of triangle to corner0 and press edges to seal- $lace on ungreased cookie sheet.ake 1+ to 12 minutes or until set- >emo)e from cookie sheet to wire rack- 4ool completel/- #ri::le with Two-Fa/ &la:eTF!-FAB &LA;<7 ix powdered sugar and 6 to A teaspoons milk in 2-cup li8uid measuring cup until thin enough to dri::le- #ri::le about half of the gla:e o)er cookies b/ pouring from measuring cup- (About ' tablespoons will remain-) 3tir cocoa and 1 to 2 teaspoons milk into remaining gla:e in cup- #ri::le chocolate gla:e o)er )anilla gla:e on cookies-

Golden Cereal- ut Clusters

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 pound )anilla-fla)ored cand/ coating ' cups &olden &rahamsG cereal 1/2 cup salted peanuts 1/2 cup miniature marshmallows 4hop cand/ coating into small pieces= place in hea)/ 1+-inch skillet4o)er and heat o)er low heat about * minutes or until coating is soft= remo)e from heat- 3tir until smooth and cream/3tir in cereal until well coated- 3tir in peanuts and marshmallows- #rop mixture b/ rounded tablespoonfuls onto waxed paper0 or spread mixture e)enl/ on waxed paper or aluminum foil- Let stand 1 to 2 hours or until completel/ set-

Goldfish #rops
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butterscotch-fla)ored chips 1 tablespoon shortening 1 (A ounce) package original fla)or tin/ fish-shaped crackers (about ' 1/2 cups) 1 cup broken pret:el sticks &rease cookie sheet- elt butterscotch chips and shortening in '-8uart saucepan o)er low heat0 stirring constantl/0 until smooth= remo)e from heat- 3tir in crackers and pret:els until well coated#rop mixture b/ rounded tablespoonfuls onto cookie sheet- Let stand about 1 hour or until firm- 4arefull/ remo)e from cookie sheet-

Granola Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package /ellow cake mix '/6 cup shortening 1/2 cup packed brown sugar 2 eggs 1 1/2 cups "ature Malle/G low-fat fruit granola 1/2 cup chopped nuts0 if desired (eat o)en to '9*,- .eat half of the cake mix (dr/)0 the shortening0 brown sugar and eggs in large bowl with electric mixer on medium speed until smooth0 or mix with spoon- 3tir in remaining cake mix0 the granola and nuts#rop dough b/ teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until light brown- 4ool 1 minute= remo)e from cookie sheet to wire rack-

)allo$een Cutout Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups powdered sugar 1/2 cup butter or margarine -- softened 1/2 teaspoon )anilla 2 eggs 6 cups .is8uickG !riginal baking mix 11 drops /ellow food color 9 drops red food color 2 tablespoons baking cocoa <gg Bolk $aint -- (recipe follows) 1 <&& B!LJ $A%"T egg /olk teaspoon water Dood colors

1/6

.eat powdered sugar0 butter0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in baking mix until soft dough forms- #i)ide dough in half- ix /ellow and red food colors into 1 half to make orange dough= mix cocoa into other half to make chocolate dough- 4o)er and refrigerate doughs separatel/ 1 to 2 hours or until chilled(eat o)en to 6++,- >oll one-fourth of the dough at a time 1/5 inch thick on floured cloth-co)ered surface- (Jeep remaining dough refrigerated until read/ to roll-) 4ut orange dough with 2- to '-inch pumpkin-shaped cookie cutter and chocolate dough with medium-si:e cat-shaped cookie cutter- $lace 1 inch apart on ungreased cookie sheet$repare <gg Bolk $aint- $aint faces on pumpkins and cats- .ake * to 9 minutes or until edges are light brown- >emo)e from cookie sheet to wire rack<&& B!LJ $A%"T7 ix egg /olk and water- #i)ide mixture among a few small custard cups- Tint each with a different food color- %f paint thickens while standing0 stir in a few drops water-

)amantaschen
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 1/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder '/6 cup butter or margarine 1 teaspoon grated lemon peel 1/2 teaspoon )anilla 2 eggs $rune Dilling -- (recipe follows) !> Apricot or $lum Dilling -- (recipe follows) !> $opp/ 3eed Dilling -- (recipe follows) 1 1 2 1 1 1/2 1/2 1 1 1/2 1 1 1 1 1 $>C"< D%LL%"& (12 ounce) package pitted prunes cup chopped walnuts tablespoons hone/ tablespoon lemon 1uice A$>%4!T !> $LC D%LL%"& cups apricot or plum 1am cup finel/ chopped almonds or walnuts teaspoon grated lemon peel tablespoon lemon 1uice cup dr/ bread crumbs (about) $!$$B 3<<# D%LL%"& cup popp/ seed cup walnut pieces tablespoon butter or margarine tablespoon hone/ teaspoon lemon 1uice egg white

1/6

ix flour0 sugar and baking powder in large bowl- 4ut in butter0 using pastr/ blender or crisscrossing 2 kni)es0 until mixture resembles fine crumbs- ix lemon peel0 )anilla and eggs- 3tir into flour mixture until dough forms a ball- (Cse hands to mix all ingredients if necessar/= add up to 1/6 cup additional flour if dough is too stick/ to handle-) 4o)er and refrigerate about 2 hours or until firm$repare desired filling- (eat o)en to '*+,- >oll half of dough at a time

1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into '-inch rounds- 3poon 1 le)el teaspoon filling onto each round- .ring up ' sides0using metal spatula to lift0 to form triangle around filling- $inch edges together firml/- $lace about 2 inches apart on ungreased cookie sheet.ake 12 to 1* minutes or until light brown- %mmediatel/ remo)e from cookie sheet to wire rack$>C"< D%LL%"&7 (eat prunes and enough water to co)er to boiling in 2-8uart saucepan= reduce heat- 4o)er and simmer 1+ minutes= drain well- ash prunes3tir in remaining ingredientsA$>%4!T !> $LC D%LL%"&7

ix 1am0 almonds0 lemon peel and lemon 1uice- 3tir in 1ust enough bread crumbs until thickened$!$$B 3<<# D%LL%"&7 $lace all ingredients in blender or food processor- 4o)er and blend until smooth-

)a(elnut "abl2s
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup butter or margarine -- softened '/6 cup powdered sugar 1/2 teaspoon )anilla 1 egg /olk 1 1/6 cups all-purpose flour 1/2 cup ha:elnuts -- toasted (see "otes)0 and ground 1 egg -- beaten 1/6 cup chopped ha:elnuts 1/6 cup white coarse sugar cr/stals (decorating sugar) .eat butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- 3tir in )anilla and egg /olk- 3tir in flour and ground ha:elnuts until well blended4o)er tightl/ and refrigerate 1 hour(eat o)en to '*+,- >oll one fourth of dough at a time 1/6 inch thick on lightl/ floured surface- (Jeep remaining dough refrigerated until read/ to roll-) 4ut into 2 1/2-inch rounds- $lace about 2 inches apart on ungreased cookie sheet.rush with egg- 3prinkle with chopped ha:elnuts and sugar cr/stals.ake 5 to 1+ minutes or until edges are light brown- >emo)e from cookie sheet to wire rack-

)oney-Oat "and$ich Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1/' cup hone/ 2 eggs 1 teaspoon )anilla 1 1/2 cups all-purpose flour 1 1/2 cups 8uick-cooking or old-fashioned oats 2 teaspoons baking soda &ranulated sugar 1 cup (about) thick fruit preser)es (an/ fla)or) (eat o)en to '*+,- .eat brown sugar0 butter0 shortening0 hone/0 eggs and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 oats and baking soda3hape dough into 1 1/6-inch balls- $lace about 2 inches apart on ungreased cookie sheet- $ress bottom of glass into dough to grease0 then dip into granulated sugar= press on shaped dough to flatten slightl/- .ake 5 to 1+ minutes or until almost no indentation remains when touched in center- >emo)e from cookie sheet to wire rack- 4ool completel/- 3pread about 1 1/2 teaspoons 1am between bottoms of pairs of cookies-

)ungarian %oppy "eed Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup butter or margarine 1/6 cup granulated sugar 1 teaspoon grated lemon peel 1 egg 1 1/6 cups all-purpose flour 1/2 teaspoon baking soda 1/6 teaspoon ground clo)es '/6 cup popp/ seed filling (from 12 1/2-ounce can) $owdered sugar .eat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- .eat in lemon peel and egg- 3tir in flour0 baking soda and clo)es- >oll dough between pieces of waxed paper into 1/6-inch-thick rectangle0 12 2 1+ inches>efrigerate about '+ minutes or until firm(eat o)en to '*+,- &rease cookie sheet- >emo)e waxed paper from one side of dough- 3pread popp/ seed filling o)er dough to within 1/6 inch of edges- >oll up tightl/0 beginning at 12-inch side0 peeling off waxed paper as dough is rolled- $inch edge of dough to seal4ut roll into 1/2-inch slices- $lace about 1 inch apart on cookie sheet.ake 1+ to 12 minutes or until edges are light brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 3prinkle with powdered sugar-

3ce-Cream "and$iches
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------$eanut .utter 4ookies -- (see recipe) 2 cups ice cream (an/ fla)or) -- slightl/ softened Assorted candies or chopped dr/-roasted peanuts0 if desired $repare and bake $eanut .utter 4ookies= cool completel/- Dor each sandwich0 press 1 rounded tablespoon ice cream between the bottoms of 2 cookies- >oll edge of sandwich cookie in candies- $lace in rectangular panDree:e unco)ered about 1 hour or until firm- Frap each sandwich cookie in plastic wrap- 3tore in free:er in plastic free:er bag-

%eanut Butter Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/6 cup butter or margarine -- softened 1/6 cup shortening 1 egg 1 1/6 cups all-purpose flour '/6 teaspoon baking soda 1/2 teaspoon baking powder 1/6 teaspoon salt &ranulated sugar (eat o)en to '9*,- .eat 1/2 cup granulated sugar0 the brown sugar0 peanut butter0 butter0 shortening and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda0 baking powder and salt3hape dough into 1 1/6-inch balls- $lace about ' inches apart on ungreased cookie sheet- Dlatten slightl/ in crisscross pattern with fork or potato masher dipped into granulated sugar- .ake @ to 1+ minutes or until light brown- 4ool * minutes= remo)e from cookie sheet to wire rack-

3nside-Out Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup granulated sugar '/6 cup packed brown sugar '/6 cup butter or margarine -- softened 1/2 cup shortening 1 teaspoon )anilla 2 eggs 2 1/2 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon baking soda 1/6 teaspoon salt 1 1/2 cups )anilla milk (white) chips 1 cup chopped nuts (eat o)en to '*+,- .eat sugars0 butter0 shortening0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 cocoa0 baking soda and salt- 3tir in )anilla milk chips and nuts#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until set- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Joe Froggers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup shortening 1 cup dark molasses 1/2 cup water 6 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground clo)es 1/2 teaspoon ground nutmeg 1/6 teaspoon ground allspice 3ugar .eat 1 cup sugar0 the shortening0 molasses and water in large bowl with electric mixer on low speed0 or mix with spoon- 3tir in remaining ingredients except sugar- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- Lightl/ grease cookie sheet- >oll one fourth of dough at a time 1/6 inch thick on well-floured cloth-co)ered surface4ut into '-inch rounds- $lace about 1 1/2 inches apart on cookie sheet3prinkle with sugar- .ake 1+ to 12 minutes or until almost no indentation remains when touched in center- >emo)e from cookie sheet to wire rack-

Jumbo Molasses Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup shortening 1 cup dark molasses 1/2 cup water 6 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground clo)es 1/2 teaspoon ground nutmeg 1/6 teaspoon ground allspice 3ugar .eat 1 cup sugar and the shortening in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except sugar- 4o)er and refrigerate at least ' hours until dough is firm(eat o)en to '9*,- &enerousl/ grease cookie sheet- >oll dough 1/6 inch thick on generousl/ floured cloth-co)ered surface- 4ut into '-inch circles- 3prinkle with sugar- $lace about 1 1/2 inches apart on cookie sheet- .ake 1+ to 12 minutes or until almost no indentation remains when touched lightl/ in center- 4ool 2 minutes= remo)e from cookie sheet to wire rack-

4ey 'ime Coolers

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine 1/2 cup powdered sugar 1 '/6 cups all-purpose flour 1/6 cup cornstarch 1 tablespoon grated lime peel 1/2 teaspoon )anilla &ranulated sugar Je/ Lime &la:e -- (recipe follows) 1/2 J<B L% < &LA;< cup powdered sugar teaspoons grated lime peel teaspoons Je/ lime or regular lime 1uice

2 6

(eat o)en to '*+,- .eat butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- 3tir in flour0 cornstarch0 lime peel and )anilla until well blended3hape dough into 1-inch balls- $lace about 2 inches apart on ungreased cookie sheet- $ress bottom of glass into dough to grease0 then dip into granulated sugar= press on shaped dough until 1/6 inch thick- .ake @ to 11 minutes or until edges are light golden brown>emo)e from cookie sheet to wire rack- 4ool completel/- .rush with Je/ Lime &la:eJ<B L% < &LA;<7 ix all ingredients until smooth-

4ringla
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups sugar 1 egg 2 1/2 cups sour cream 6 cups all-purpose flour 2 teaspoons baking soda 1/6 teaspoon salt (eat o)en to '*+,- ix sugar0 egg and sour cream in large bowl with spoon- 3tir in flour0 baking soda and salt3poon dough b/ rounded teaspoonfuls onto lightl/ floured surface= roll in flour to coat- 3hape into rope0 9 to 5 inches long- Dorm each rope into figure 50 tucking ends under0 on ungreased cookie sheet- .ake 12 to 1* minutes or until light golden brown- %mmediatel/ remo)e from cookie sheet to wire rack-

4rumkake
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar '/6 cup all-purpose flour 1/2 cup butter or margarine -- melted 1/' cup whipping (hea)/) cream 1 teaspoon )anilla 2 teaspoons cornstarch 6 eggs .eat all ingredients with spoon until smooth- (eat krumkake iron o)er small electric or gas unit on medium-high heat until hot (grease lightl/ if necessar/)- $our scant tablespoon batter onto iron= close gentl/(eat each side about 1* seconds or until light golden brown- Jeep iron o)er heat at all times- 4arefull/ remo)e cookie- %mmediatel/ roll around cone-shape roller- >emo)e roller when cookie is set- 4ool on wire rack-

'adyfingers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------' eggs -- separated 1/6 teaspoon cream of tartar 1/6 cup granulated sugar 1/' cup granulated sugar '/6 cup all-purpose flour ' tablespoons water 1/2 teaspoon )anilla 1/6 teaspoon baking powder 1/6 teaspoon lemon extract -- if desired 1/5 teaspoon salt $owdered sugar -- if desired (eat o)en to '*+,- &rease and flour cookie sheet- .eat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foam/- .eat in sugar0 1 tablespoon at a time= continue beating until stiff peaks form.eat egg /olks and 1/' cup granulated sugar in medium bowl on medium speed about ' minutes or until thick and lemon colored- 3tir in remaining ingredients except powdered sugar- Dold egg /olk mixture into egg white mixture$lace batter in decorating bag with ?@ tip or in cookie press with ?'2 tip- Dorm '-inch fingers about 2 inches apart on cookie sheet- .ake 1+ to 12 minutes or until set and light brown- %mmediatel/ remo)e from cookie sheet to wire rack- 3prinkle tops with powdered sugar while warm-

'ebkuchen
Amount easure %ngredient -- $reparation 1/2 cup hone/ 1/2 cup molasses '/6 cup packed brown sugar 1 teaspoon grated lemon peel 1 tablespoon lemon 1uice 1 egg 2 '/6 cups all-purpose flour 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground clo)es 1 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/' cup cut-up citron 1/' cup chopped nuts &la:ing %cing -- (recipe follows) 1 &LA;%"& %4%"& cup granulated sugar cup water cup powdered sugar ethod

1/2 1/6

(eat hone/ and molasses to boiling in 1-8uart saucepan= remo)e from heat and cool completel/- ix hone/-molasses mixture0 brown sugar0 lemon peel0 lemon 1uice and egg in large bowl with spoon- 3tir in remaining ingredients except citron0 nuts and &la:ing %cing- 3tir in citron and nuts- 4o)er and refrigerate at least 5 hours but no longer than 26 hours$repare &la:ing %cing- (eat o)en to 6++,- &rease cookie sheet- >oll one-fourth of dough at a time 1/6 inch thick on lightl/ floured cloth-co)ered surface- 4ut into rectangles0 2 1/2 2 1 1/2 inches- $lace 1 inch apart on cookie sheet- .ake 1+ to 12 minutes or until no indentation remains when touched in center- .rush &la:ing %cing lightl/ o)er hot cookies- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/&LA;%"& %4%"&7 ix granulated sugar and water in 1-8uart saucepan- 4ook o)er medium heat to 2'+,- 3tir in powdered sugar- %f icing becomes sugar/ while brushing on cookies0 reheat slightl/0 adding a small amount of water until clear again-

'emon Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package lemon cake mix 1/' cup butter or margarine -- softened ' eggs 1 cup granulated sugar 1/2 teaspoon baking powder 1/6 teaspoon salt 2 teaspoons grated lemon peel 1/6 cup lemon 1uice $owdered sugar -- if desired (eat o)en to '*+,- ix cake mix (dr/)0 butter and 1 of the eggs with spoon until crumbl/= reser)e 1 cup- $ress remaining crumbl/ mixture lightl/ in bottom of ungreased rectangular pan0 1' 2 @ 2 2 inches.ake about 1+ minutes or until light brown.eat remaining 2 eggs0 the granulated sugar0 baking powder0 salt0 lemon peel and lemon 1uice with hand beater until light and foam/$our o)er hot baked la/er- 3prinkle with reser)ed crumbl/ mixture.ake about 1* minutes or until light brown and set- 3prinkle with powdered sugar= cool- 4ut into A rows b/ * rows-

'emon Cheesecake Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package lemon cake mix 1/' cup butter or margarine -- softened ' eggs 1 (5 ounce) package cream cheese -- softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon 1uice (eat o)en to '*+,- .eat cake mix (dr/)0 butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbl/= reser)e 1 cup- $ress in bottom of ungreased rectangular pan0 1' 2 @ 2 2 inches.eat cream cheese in medium bowl with electric mixer on medium speed until smooth0 or mix with spoon- &raduall/ beat in powdered sugar on low speed- 3tir in lemon peel and lemon 1uice until smooth>eser)e 1/2 cup= refrigerate.eat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended- 3pread o)er cake mixture- .ake about 2* minutes or until set- 4ool completel/- 3pread with reser)ed cream cheese mixture- >efrigerate until firm- 4ut into 5 rows b/ A rows3tore co)ered in refrigerator-

'emon Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package G lemon cake mix 1/2 cup )egetable oil 2 eggs 1 tub 3oft Fhipped lemon read/-to-spread frosting !> 1 tub >ich I 4ream/ lemon read/-to-spread frosting (eat o)en to '*+,- &rease cookie sheet- ix cake mix (dr/)0 oil and eggs in large bowl with spoon until dough forms#rop dough b/ teaspoonfuls onto cookie sheet- .ake about 5 minutes or until set- >emo)e from cookie sheet to wire rack- 4ool completel/Drost-

'emon Cream Oat Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (16 ounce) can sweetened condensed milk 2 teaspoons grated lemon peel 1/6 cup lemon 1uice 1 1/6 cups all-purpose flour 1 cup 8uick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/6 teaspoon baking soda 1/6 teaspoon salt (eat o)en to '9*,- &rease s8uare pan0 @ 2 @ 2 2 inches- ix milk0 lemon peel and lemon 1uice in medium bowl until thickened= set asideix remaining ingredients in medium bowl with spoon until crumbl/$ress half of the crumbl/ mixture in pan- .ake about 1+ minutes or until set3pread milk mixture o)er baked la/er- 3prinkle remaining crumbl/ mixture o)er milk mixture= press gentl/ into milk mixture- .ake about 2+ minutes or until edges are golden brown and center is set but soft4ool completel/- 4ut into A rows b/ 6 rows-

'emon #ecorator Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1 (' ounce) package cream cheese -- softened 1/2 cup sugar 1 tablespoon grated lemon peel 2 cups all-purpose flour 4arrot $ress -- (see #irections) 3ugar .eat butter and cream cheese in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in 1/2 cup sugar and the lemon peel- &raduall/ stir in flour- 4o)er and refrigerate about 2 hours or until firm- $repare 4arrot $ress(eat o)en to '9*,- 3hape dough into 1-inch balls- $lace about 2 inches apart on ungreased cookie sheet- Dlatten to about 1/6-inch thickness with 4arrot $ress dipped into sugar- .ake 9 to @ minutes or until set but not brown- >emo)e from cookie sheet to wire rack4arrot $ress7 4ut carrot0 about 1 1/2 inches in diameter0 into 2-inch lengths- 4ut decorati)e design about 1/5 inch deep in cut end of carrot0 using small0 sharp knife0 tip of )egetable peeler or other small0 sharp kitchen tool-

'emon ",uares
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup all-purpose flour 1/2 cup butter or margarine -- softened 1/6 cup powdered sugar 1 cup granulated sugar 2 teaspoons grated lemon peel0 if desired 2 tablespoons lemon 1uice 1/2 teaspoon baking powder 1/6 teaspoon salt 2 eggs $owdered sugar0 if desired (eat o)en to '*+,- ix flour0 butter and 1/6 cup powdered sugar with spoon- $ress in ungreased s8uare pan0 5 2 5 2 2 or @ 2 @ 2 2 inches0 building up 1/2-inch edge- .ake 2+ minutes.eat remaining ingredients except powdered sugar with electric mixer on high speed about ' minutes or until light and fluff/- $our o)er baked la/er- .ake 2* to '+ minutes or 1ust until almost no indentation remains when touched lightl/ in center- 4ool completel/- 3prinkle with powdered sugar- 4ut into * rows b/ * rows-

'emon Tea Biscuits

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1/2 cup sugar 1 tablespoon grated lemon peel 1/6 teaspoon salt 1 egg 2 cups all-purpose flour 1/2 cup ground pecans 1 cup lemon curd Tart Lemon &la:e -- (recipe follows) 1/6 TA>T L< !" &LA;< cup powdered sugar teaspoon grated lemon peel teaspoons lemon 1uice

1 2

.eat butter0 sugar0 lemon peel0 salt and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and pecans4o)er and refrigerate about 1 hour or until firm(eat o)en to '*+,- >oll half of dough at a time about 1/5 inch thick on lightl/ floured surface- 4ut into 2-inch rounds- $lace on ungreased cookie sheet- .ake 9 to @ minutes or 1ust until edges are starting to brown- >emo)e from cookie sheet to wire rack- 4ool completel/3pread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies- .rush tops with Tart Lemon &la:eTA>T L< !" &LA;<7 ix all ingredients until smooth and spreadable-

'emon-'ime Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 2/' cup shortening 1 tablespoon grated lemon peel 2 tablespoons lemon 1uice 2 teaspoons grated lime peel 1 tablespoon lime 1uice 1 egg 1 '/6 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Lemon-Lime Drosting (below) 2 2 1 1 2 L< !"-L% < D>!3T%"& cups powdered sugar tablespoons butter or margarine -- softened teaspoon grated lime peel tablespoon lemon 1uice teaspoons water (2 to ' teaspoons)

(eat o)en to '9*,- .eat sugar0 shortening0 lemon peel0 lemon 1uice0 lime peel0 lime 1uice and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder0 baking soda and salt#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 11 to minutes or until edges are golden brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack4ool completel/- Drost with Lemon-Lime DrostingLemon-Lime Drosting7 ix all ingredients until smooth and spreadable-

'in(er Torte Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup all-purpose flour 1 cup powdered sugar 1 cup ground walnuts 1/2 cup butter or margarine -- softened 1/2 teaspoon ground cinnamon 2/' cup red raspberr/ preser)es (eat o)en to '9*,- ix all ingredients except preser)es with spoon until crumbl/- $ress two thirds of crumbl/ mixture in ungreased s8uare pan0 @ 2 @ 2 2 inches- 3pread with preser)es- 3prinkle with remaining crumbl/ mixture= press gentl/ into preser)es.ake 2+ to 2* minutes or until light golden brown- 4ool completel/4ut into 5 rows b/ A rows bars-

'uscious 'emon-&aspberry Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package 3upreme dessert bar mix lemon bars 1/2 (5 ounce) package cream cheese -- softened 1/6 cup raspberr/ preser)es $owdered sugar (eat o)en to '*+,- $repare filling and crust as directed in steps 1 and 2 of bar mix-except bake crust 12 minutes#rop cream cheese b/ spoonfuls onto hot crust and return pan to o)en about 2 minutes to further soften cream cheese- 4arefull/ spread cream cheese o)er crust- 3tir filling mixture= pour o)er cream cheese.ake '* to 6+ minutes or until top begins to brown and center is set4ool 1+ minutes- 3pread preser)es o)er top- 4ool completel/- 3prinkle with powdered sugar- 4ut into 6 rows b/ 6 rows- Dor easier cutting0 use sharp or wet knife- 3tore co)ered in refrigerator-

Magic +indo$ Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar '/6 cup butter or margarine -- softened 1 teaspoon )anilla !> 1/2 teaspoon lemon extract 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/6 teaspoon salt 6 rolls (about +-@ ounces each) ring-shaped hard cand/ .eat sugar0 butter0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- 4o)er and refrigerate about 1 hour or until firm(eat o)en to '9*,- 4o)er cookie sheet with aluminum foil- >oll onethird of dough at a time 1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into desired shapes- $lace 1 inch on foil- 4ut out designs from cookies0 using smaller cutters or /our own patterns- $lace whole or partiall/ crushed pieces of cand/ in cutouts0 depending on si:e and shape of design0 mixing colors as desired- (To crush cand/0 place in hea)/ plastic bag and tap lightl/ with rolling pin= because cand/ melts easil/0 lea)e pieces as large as possible-) .ake 9 to @ minutes or until cookies are )er/ light brown and cand/ is melted- %f cand/ has not completel/ spread within cutout design0 immediatel/ spread with knife- 4ool completel/ on foil- >emo)e cookies gentl/-

Malted Milk Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups packed brown sugar 1 cup butter or margarine -- softened 1/' cup sour cream 2 teaspoons )anilla 2 eggs 6 '/6 cups all-purpose flour '/6 cup natural-fla)or malted milk powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt alted ilk Drosting -- (recipe follows) ALT<# %LJ D>!3T%"& cups powdered sugar 1/2 cup natural-fla)or malted milk powder 1/' cup butter or margarine -- softened ' tablespoons milk (' to 6 tablespoons) 1 1/2 teaspoons )anilla ' (eat o)en to '9*,- .eat brown sugar0 butter0 sour cream0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except alted ilk Drosting>oll one-third of dough at a time 1/6 inch thick on lightl/ floured surface- 4ut into 2 1/2-inch rounds- $lace about 2 inches apart on ungreased cookie sheet- .ake 1+ to 11 minutes or until almost no indentation remains when touched in center- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- Drost with alted DrostingALT<# %LJ D>!3T%"&7

ilk

ix all ingredients until smooth and spreadable-

Maple- ut &efrigerator Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup packed brown sugar '/6 cup butter or margarine -- softened 1/6 teaspoon maple extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/6 teaspoon salt 1 cup chopped pecans .eat brown sugar0 butter and maple extract in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- 3tir in pecans- 3hape into roll0 12 inches long- Frap and refrigerate about 2 hours or until firm(eat o)en to '9*,- 4ut roll into 1/6-inch slices- $lace 2 inches apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until edges are golden brown- >emo)e from cookie sheet to wire rack-

Mary.s "ugar Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups powdered sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 1/2 teaspoon almond extract 1 egg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar &ranulated sugar .eat powdered sugar and butter in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in )anilla0 almond extract and egg- 3tir in flour0 baking soda and cream of tartar- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- >oll half of dough at a time 1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into desired shapes- $lace about 2 inches apart on ungreased cookie sheet- 3prinkle with granulated sugar- .ake 9 to 5 minutes or until light brown- >emo)e from cookie sheet to wire rack-

Meringue-Topped Almond Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 egg whites 1/6 teaspoon cream of tartar 1/2 cup granulated sugar 1 (9 ounce) package almond paste (9 or 5 ounces) 1/2 cup butter or margarine -- softened 1 cup packed brown sugar 1 teaspoon )anilla 2 egg /olks 1 1/2 cups all-purpose flour &ranulated sugar ' do:en (about) blanched whole almonds (eat o)en to '*+,- .eat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foam/- .eat in 1/2 cup granulated sugar0 1 tablespoon at a time= continue beating until stiff and gloss/- 3et aside.reak almond paste into small pieces in large bowl- .eat in butter on medium speed until smooth- 3tir in brown sugar0 )anilla and egg /olks3tir in flour3hape dough into 1 1/6-inch balls- $lace about 2 inches apart on ungreased cookie sheet- $ress bottom of glass into dough to grease0 then dip into granulated sugar= press on shaped dough to flatten slightl/- 3pread about 1 rounded teaspoonful meringue on each cookie0 and top with almond- .ake 1' to 1* minutes or until meringue is golden brown- >emo)e from cookie sheet to wire rackture of almonds0 sugar

Milk Chocolate-Malt Bro$nies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (11 1/2 ounce) package milk chocolate chips (2 cups) 1/2 cup butter or margarine '/6 cup sugar 1 teaspoon )anilla ' eggs 1 '/6 cups all-purpose flour 1/2 cup natural- or chocolate-fla)or malted milk powder 1/2 teaspoon baking powder 1/6 teaspoon salt 1 cup malted milk balls -- coarsel/ chopped (eat o)en to '*+,- &rease rectangular pan0 1' 2 @ 2 2 inches- elt chocolate chips and butter in '-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heat- 4ool slightl/- .eat in sugar0 )anilla and eggs with spoon- 3tir in remaining ingredients except malted milk balls3pread batter in pan- 3prinkle with malted milk balls- .ake '+ to '* minutes or until toothpick inserted in center comes out clean- 4ool completel/- 4ut into 5 rows b/ A rows-

Mini Cookie %i((as

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------16 purchased sugar cookies (6 inches in diameter) 1 tub >ich I 4ream/ chocolate read/-to-spread frosting 4olored sugar0 if desired 2 cups assorted candies or trail mix 2 ounces )anilla-fla)ored cand/ coating 2 teaspoons shortening Drost each cookie with about 2 tablespoons of the frosting= sprinkle with colored sugar- Top with 1 heaping tablespoon of the assorted candieselt cand/ coating and shortening in 1-8uart saucepan o)er low heat0 stirring constantl/0 until smooth- #ri::le o)er cookies-

Mini !lephant !ars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------3ugar 1/2 (19 1/6 ounce) package fro:en puff pastr/ (1 sheet) -thawed 1/2 cup sugar 1 teaspoon ground cinnamon (eat o)en to '9*,- Lightl/ grease cookie sheet- 3prinkle sugar o)er kitchen counter or breadboard- >oll pastr/ into 1/5-inch-thick rectangle0 12 2 @ 1/2 inches0 on sugared surface- ark a line lengthwise down center of rectangle- Dold long sides of rectangle toward center line0 lea)ing 1/6 inch unco)ered at center- Dold rectangle lengthwise in half to form strip0 12 2 2 1/2 inches0 pressing pastr/ together4ut strip crosswise into 1/6-inch slices- ix 1/2 cup sugar and the cinnamon- 4oat slices with sugar mixture- $lace about 2 inches apart on cookie sheet- .ake 5 to 1+ minutes0 turning after * minutes0 until cookies begin to turn golden brown- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/-

Miniature Florentines
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup sugar 1/6 cup butter or margarine 1/6 cup whipping (hea)/) cream 2 tablespoons hone/ 1/2 cup sliced almonds 1/6 cup candied orange peel -- finel/ chopped 1 tablespoon grated orange peel 1 (6 ounce) package sweet baking chocolate -- melted (eat o)en to '9*,- 4o)er cookie sheet with cooking parchment paperix sugar0 butter0 whipping cream and hone/ in 2 1/2-8uart saucepan(eat to boiling0 stirring constantl/- .oil * minutes0 stirring constantl/= remo)e from heat- 3tir in remaining ingredients- Let stand * minutes#rop mixture b/ 1/2 teaspoonfuls 2 inches apart onto cookie sheet.ake 6 to A minutes or until golden brown and bubbl/- 4ool 2 minutes or until firm= remo)e from cookie sheet to wire rack- 4ool completel/Turn cookies upside down= brush with melted chocolate- Let stand at room temperature until chocolate is firm-

Mint &a*ioli Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup butter or margarine -- softened 1/2 cup shortening 1 cup sugar 1 egg 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/6 teaspoon salt ' do:en foil-wrapped rectangular chocolate mints -unwrapped .eat butter0 shortening0 sugar and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- 4o)er and refrigerate about 1 hour or until firm(eat o)en to 6++,- >oll half of dough into rectangle0 1' 2 @ inches0 on lightl/ floured surface- $lace mints on dough0 forming A uniform rows of A- >oll remaining dough into rectangle0 1' 2 @ inches0 on floured waxed paper- $lace o)er mint-co)ered dough- 4ut dough between mints with pastr/ wheel or knife= press edges of each Nra)ioliN with fork to seal- $lace 2 inches apart on ungreased cookie sheet- .ake 9 to @ minutes or until light brown- >emo)e from cookie sheet to wire rack-

Mi/ed

ut Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg /olk 2 cups all-purpose flour 1/6 teaspoon salt 5 ounces )anilla-fla)ored cand/ coating -- chopped !> 1 1/6 cups )anilla milk (white) chips 1 (12 ounce) can salted mixed nuts (eat o)en to '*+,- .eat brown sugar0 butter0 )anilla and egg /olk in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour and salt- $ress in ungreased rectangular pan0 1' 2 @ 2 2 inches- .ake about 2* minutes or until light brown%mmediatel/ sprinkle cand/ coating e)enl/ o)er baked la/er- Let stand about * minutes or until softened= spread e)enl/- 3prinkle with nuts= press gentl/ into topping- 4ool completel/- 4ut into 5 rows b/ 6 rows barsN -------------------

Mocha Bro$nies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 ounces unsweetened baking chocolate 1/2 cup butter or margarine '/6 cup all-purpose flour '/6 cup sugar 1 tablespoon instant coffee (dr/) 2 tablespoons milk 1/2 teaspoon baking powder 1/6 teaspoon salt 2 eggs 4offee Drosting -- (recipe follows) <as/ 4hocolate &la:e -- (recipe follows) 2 1 2 2 2 1/6 4!DD<< D>!3T%"& teaspoons instant coffee tablespoon )er/ hot water cups powdered sugar tablespoons butter or margarine -- softened teaspoons water (2 to ' teaspoons) <A3B 4(!4!LAT< &LA;< cup semisweet chocolate chips teaspoon shortening

(eat o)en to '*+,- &rease s8uare pan0 5 2 5 2 2 inches- elt chocolate and butter in 2-8uart saucepan o)er low heat0 stirring fre8uentl/0 until smooth= remo)e from heat- 3tir in remaining ingredients except ocha Drosting and 4hocolate &la:e3pread batter in pan- .ake 15 to 22 minutes or until toothpick inserted in center comes out clean- 4ool completel/- Drost with 4offee Drosting#ri::le with <as/ 4hocolate &la:e- 4ut into 6 rows b/ 6 rows4!DD<< D>!3T%"&7 #issol)e coffee in )er/ hot water in medium bowl- 3tir in remaining ingredients until smooth<A3B 4(!4!LAT< &LA;<7 elt ingredients in a 1-8uart saucepan o)er low heat0 stirring constantl/0 until smooth-

Mora*ian Ginger Cookies

3er)ing 3i:e 7 12 $reparation Time 7+7++ 4ategories 7 4hapter A >olling in #ough Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/' cup molasses 1/6 cup shortening 2 tablespoons packed brown sugar 1 1/6 cups all-purpose flour !> 1 1/6 cups whole wheat flour 1/6 teaspoon salt 1/6 teaspoon baking soda 1/6 teaspoon baking powder 1/6 teaspoon ground cinnamon 1/6 teaspoon ground ginger 1/6 teaspoon ground clo)es #ash ground nutmeg #ash ground allspice <as/ 4ream/ Drosting -- (recipe follows) 1 1 <A3B 4><A B D>!3T%"& cup powdered sugar teaspoon )anilla tablespoon half-and-half (1 to 2 tablespoons)

1/2

ix molasses0 shortening and brown sugar in large bowl with spoon3tir in remaining ingredients except <as/ 4ream/ Drosting- 4o)er and refrigerate about 6 hours or until firm(eat o)en to '9*,- >oll half of dough at a time 1/5 inch thick or until paper-thin on floured cloth-co)ered surface- 4ut into '-inch rounds with floured cutter- $lace about 1/2 inch apart on ungreased cookie sheet- .ake 1/5-inch-thick cookies about 5 minutes0 paper-thin cookies about * minutes0 or until light brown- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- Drost with <as/ 4ream/ Drosting<A3B 4><A B D>!3T%"&7 ix all ingredients until smooth and spreadable-

Mousse Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups )anilla wafer crumbs (about 6+ wafers) 1/6 cup butter or margarine -- melted '/6 cup whipping (hea)/) cream 1 (A ounce) package semisweet chocolate chips (1 cup) ' eggs 1/' cup sugar 1/5 teaspoon salt 4hocolate Topping -- (recipe follows) 1/2 4(!4!LAT< T!$$%"& cup semisweet chocolate chips tablespoon shortening

(eat o)en to '*+,- ix wafer crumbs and butter with spoon- $ress in ungreased s8uare pan0 5 2 5 2 2 or @ 2 @ 2 2 inches- .ake 1+ minutes(eat whipping cream and chocolate chips o)er low heat0 stirring fre8uentl/0 until chocolate is melted= remo)e from heat- 4ool * minutes- .eat eggs0 sugar and salt in large bowl with wire whisk until foam/- $our chocolate mixture into egg mixture0 stirring constantl/$our o)er baked la/er- .ake 2* to '* minutes or until center springs back when touched lightl/- 4ool 1* minutes3pread with 4hocolate Topping- >efrigerate unco)ered about 2 hours or until chilled- 4ut into 6 rows b/ 6 rows- 3tore co)ered in refrigerator4(!4!LAT< T!$$%"&7 elt chocolate chips and shortening o)er low heat0 stirring fre8uentl/0 until smooth-

Multigrain Cutouts
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 2/' cup shortening ' 1/6 cups whole wheat flour 1/6 cup cornmeal 1/6 cup wheat germ '/6 cup milk 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon )anilla .aked-!n Drosting -- (recipe follows) 2/' 2/' .AJ<#-!" D>!3T%"& cup all-purpose flour cup butter or margarine -- softened tablespoon hot water

(eat o)en to '*+,- .eat sugar and shortening in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except .aked-!n Drosting>oll about one-third of dough at a time 1/5 inch thick on lightl/ floured surface- 4ut with sports-shape cookie cutters- $lace 1 inch apart on ungreased cookie sheet$lace .aked-!n Drosting in decorating bag with ?* writing tip- $ipe frosting on unbaked cookies to outline or decorate- .ake 12 to 16 minutes or until edges are light brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack.AJ<#-!" D>!3T%"&7 ix flour and butter until smooth- 3tir in hot water-

o-Bake Apricot Balls

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (A ounce) package dried apricots 1 cup ha:elnuts 2 1/2 cups graham cracker crumbs 1 (16 ounce) can sweetened condensed milk $lace apricots and ha:elnuts in food processor- 4o)er and process0 using 8uick on-and-off motions0 until finel/ chopped- $lace mixture in large bowl- 3tir in cracker crumbs and milk3hape mixture into 1-inch balls- 4o)er tightl/ and store in refrigerator up to 2 weeks or free:e up to 2 months-

o-Bake )oney-Oat Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/6 cup sugar 1/6 cup butter or margarine 1/' cup hone/ 1/2 teaspoon ground cinnamon 1 cup diced dried fruit and raisin mixture 1 1/2 cups FheatiesG cereal 1 cup 8uick-cooking oats 1/2 cup sliced almonds .utter s8uare pan0 @ 2 @ 2 2 inches- (eat sugar0 butter0 hone/ and cinnamon to boiling in '-8uart saucepan o)er medium heat0 stirring constantl/- .oil 1 minute0 stirring constantl/= remo)e from heat- 3tir in dried fruit- 3tir in remaining ingredients$ress mixture in pan with back of wooden spoon- 4ool completel/- 4ut into A rows b/ 6 rows-

o-Bake %eanut Butter ",uares

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups powdered sugar 1 cup butter or margarine -- softened 1 cup peanut butter 1 teaspoon )anilla 2 '/6 cups graham cracker crumbs 1 cup chopped peanuts 1 (12 ounce) package semisweet chocolate chips (2 cups) 1/6 cup peanut butter Line s8uare pan0 @ 2 @ 2 2 inches0 with aluminum foil- .eat powdered sugar0 butter0 1 cup peanut butter and the )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in graham cracker crumbs and peanuts (mixture will be stiff)- $ress in panelt chocolate chips and 1/6 cup peanut butter o)er low heat0 stirring fre8uentl/0 until smooth- 3pread o)er bars- >efrigerate about 1 hour or until chocolate is firm- >emo)e from pan0 using foil to lift= fold back foil- 4ut into A rows b/ A rows- >efrigerate about 2 hours or until firm3tore co)ered in refrigerator-

o-&oll Coconut-"ugar Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups sugar 2 cups butter or margarine -- softened 1 cup flaked coconut 1 teaspoon )anilla ' cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3ugar (eat o)en to '*+,- .eat 2 cups sugar0 the butter0 coconut and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking soda and salt3hape dough b/ rounded teaspoonfuls into balls- $lace about ' inches apart on ungreased cookie sheet- $ress bottom of glass into dough to grease0 then dip into sugar= press on shaped dough to flatten slightl/.ake 5 to 1+ minutes or until edges are golden brown- >emo)e from cookie sheet to wire rack-

o-&oll "ugar Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup granulated sugar 1 cup powdered sugar 1 cup butter or margarine -- softened 1 cup )egetable oil 2 teaspoons )anilla ' 1/2 cups all-purpose flour '/6 cup cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt &ranulated sugar .eat sugars0 butter0 oil and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except granulated sugar- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- 3hape dough into 1-inch balls- $lace about 2 inches apart on ungreased cookie sheet- $ress bottom of glass into dough to grease0 then dip into granulated sugar= press on shaped dough until about 1/6 inch thick- .ake A to 5 minutes or until set but not brown%mmediatel/ remo)e from cookie sheet to wire rack-

Oatmeal Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package /ellow cake mix 2 cups 8uick-cooking oats 1 cup sugar 1 cup )egetable oil 2 eggs 1 cup chopped pecans 1 1/2 teaspoons )anilla (eat o)en to '*+,- ix cake mix (dr/)0 oats and sugar in large bowl with spoon- ix oil and eggs= stir into oat mixture thoroughl/- 3tir in pecans and )anilla#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake about 12 minutes or until light brown>emo)e from cookie sheet to wire rack-

Oatmeal 'acies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups 8uick-cooking oats 2/' cup packed brown sugar 1/' cup butter or margarine -- melted 1/6 cup milk 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/5 teaspoon salt 1 egg (eat o)en to '*+,- &rease and flour cookie sheet-E .eat all ingredients in large bowl with electric mixer on medium speed0 or mix with spoon#rop dough b/ le)el tablespoonfuls about ' inches apart onto cookie sheet- .ake 5 to 1+ minutes or until edges are golden brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack0 using wide0 thinbladed pancake turner-

Oatmeal-&aisin Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2/' cup granulated sugar 2/' cup packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup unsweetened applesauce 1/2 cup fat-free0 cholesterol-free egg product !> 2 eggs 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons )anilla ' cups 8uick-cooking or old-fashioned oats 1 cup all-purpose flour 2/' cup raisins (eat o)en to '9*,- ix all ingredients except oats0 flour and raisins in large bowl with spoon- 3tir in oats0 flour and raisins#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until light brown%mmediatel/ remo)e from cookie sheet to wire rack-

Old-Fashioned #ate #rop Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups packed brown sugar 1 cup butter or margarine -- softened 1 tablespoon grated orange peel 1 teaspoon )anilla 2 eggs 2 cups all-purpose flour 1 cup 8uick-cooking or old-fashioned oats 1 teaspoon baking soda 1/6 teaspoon salt 1 (5 ounce) package chopped dates 1/2 cup chopped pecans (eat o)en to '*+,- &rease cookie sheet- .eat brown sugar0 butter0 orange peel0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 oats0 baking soda and salt- 3tir in dates and pecans#rop dough b/ rounded teaspoonfuls about 2 inches apart onto cookie sheet- .ake 5 to 1+ minutes or until light brown- >emo)e from cookie sheet to wire rack-

Old-Fashioned &um-&aisin Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup raisins 1/2 cup water 1/6 cup rum '/6 cup sugar 1/2 cup butter or margarine -- softened 1 egg 1 '/6 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/6 teaspoon salt (eat raisins0 water and rum to boiling in 1-8uart saucepan= reduce heat- 3immer unco)ered 2+ to '+ minutes or until raisins are plump and li8uid has e)aporated- 4ool raisins '+ minutes(eat o)en to '9*,- .eat sugar and butter in large bowl with electric mixer on medium speed about ' minutes or until fluff/0 or mix with spoon- .eat in egg- 3tir in remaining ingredients- 3tir in raisins#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until light brown>emo)e from cookie sheet to wire rack-

Orange Madeleines
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 egg -- separated 1/2 cup granulated sugar 1 cup all-purpose flour 1/2 cup milk 2 tablespoons )egetable oil 1 tablespoon orange-fla)ored li8ueur 1 1/2 teaspoons baking powder 1 1/2 teaspoons grated orange peel 1/6 teaspoon salt $owdered sugar (eat o)en to '9*,- &rease and flour twent/-four '-inchE madeleine mold pan- .eat egg white in small bowl with electric mixer on medium speed until foam/- .eat in 1/6 cup of the granulated sugar0 1 tablespoon at a time= continue beating until )er/ stiff and gloss/- 3et aside.eat remaining 1/6 cup granulated sugar0 the egg /olk and remaining ingredients except powdered sugar in medium bowl on high speed 2 minutes0 scraping bowl occasionall/- Dold in egg white mixtureDill molds two-thirds full- Tap pan firml/ on counter to remo)e air bubbles- .ake 1+ to 12 minutes or until edges are light brown- 4ool 1 to 2 minutes= remo)e from molds to wire rack- 4ool completel/3prinkle with powdered sugar 1ust before ser)ing-

Orange "lices
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups powdered sugar 1 cup butter or margarine -- softened 1 tablespoon grated orange peel 1 teaspoon )anilla 1 egg 2 '/6 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar !range sugar -- see "otes Drosting -- (recipe follows) D>!3T%"& 2 cups powdered sugar 1/2 teaspoon )anilla 2 tablespoons (about) half-and-half .eat powdered sugar and butter in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in orange peel0 )anilla and egg3tir in flour0 baking soda and cream of tartar- 4o)er and refrigerate about 1 hour or until firm(eat o)en to '9*,- >oll half of dough at a time 1/5 inch thick on lightl/ floured surface- 4ut into '-inch rounds= cut rounds in half- $lace on ungreased cookie sheet- 3prinkle with orange sugar- .ake 9 to 5 minutes or until light brown- >emo)e from cookie sheet to wire rack4ool completel/- $lace Drosting in decorating bag with ?' writing tip$ipe on cookies to outline orange segmentsD>!3T%"&7 ix all ingredients until smooth and spreadable-

Orange-Almond Biscotti
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1 tablespoon grated orange peel 2 eggs ' 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/' cup sli)ered almonds -- toasted (see "otes) and chopped (eat o)en to '*+,- .eat sugar0 butter0 orange peel and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- 3tir in almonds- #i)ide dough in half3hape each half into rectangle0 1+ 2 ' inches0 on ungreased cookie sheet.ake about 2+ minutes or until toothpick inserted in center comes out clean- 4ool on cookie sheet 1* minutes- 4ut crosswise into 1/2-inch slices- Turn slices cut sides down on cookie sheet.ake about 1* minutes or until crisp and light brown- >emo)e from cookie sheet to wire rack-

Orange-Almond %illo$s
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups blanched whole almonds -- ground 1 tablespoon grated orange peel 1 egg white 1/2 cup powdered sugar !range &la:e -- (recipe follows) '/6 1/6 !>A"&< &LA;< cup powdered sugar teaspoon grated orange peel teaspoons orange 1uice (' to 6 teaspoons)

'

(eat o)en to '*+,- &rease and flour cookie sheet0 or co)er with cooking parchment paper- ix ground almonds and orange peel= set aside- .eat egg white in medium bowl with electric mixer on high speed until stiff but not dr/- &raduall/ beat in powdered sugar- .eat on high speed about ' minutes or until slightl/ stiff- Dold almond mixture into egg white mixture (mixture will be stiff)>oll dough into rectangle0 @ 2 A inches0 on cloth-co)ered surface generousl/ dusted with powdered sugar- 4ut into 1 1/2-inch s8uares$lace 1 inch apart on cookie sheet- .ake 1+ to 12 minutes or until set and )er/ light brown- >emo)e from cookie sheet to wire rack- 4ool completel/- #ri::le with !range &la:e!>A"&< &LA;<7 ix all ingredients until smooth and thin enough to dri::le-

Outrageous #ouble Chocolate-+hite Chocolate Chunk Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (26 ounce) package semisweet chocolate chips (6 cups) 1 cup butter or margarine -- softened 1 cup packed brown sugar 1 teaspoon )anilla 2 eggs 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 (A ounce) package white baking bars -- cut into 1/6- to 1/2inch chunks 1 cup pecan or walnut hal)es (eat o)en to '*+,- (eat 1 1/2 cups of the chocolate chips in 1-8uart saucepan o)er low heat0 stirring constantl/0 until melted- 4ool to room temperature0 but do not allow chocolate to become firm.eat butter0 brown sugar and )anilla in large bowl with electric mixer on medium speed until light and fluff/- .eat in eggs and melted chocolate until light and fluff/- 3tir in flour0 baking soda and salt- 3tir in remaining 2 1/2 cups chocolate chips0 the white baking bar chunks and pecan hal)es#rop dough b/ le)el 1/6 cupfuls or ?1A cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet- .ake 12 to 16 minutes or until set (centers will appear soft and moist)- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

%almiers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------3ugar 1/2 (19 1/6 ounce) package fro:en puff pastr/ (1 sheet) -thawed 1/2 cup sugar 1 ounce semisweet baking chocolate -- melted (eat o)en to '9*,- Lightl/ grease cookie sheet- 3prinkle sugar o)er kitchen counter or breadboard- >oll pastr/ into 1/5-inch-thick rectangle0 12 2 @ 1/2 inches0 on sugared surface- ark a line lengthwise down center of rectangle- Dold long sides of rectangle toward center line0 lea)ing 1/6 inch unco)ered at center- Dold rectangle lengthwise in half to form strip0 12 2 2 1/2 inches0 lightl/ pressing pastr/ together4ut strip crosswise into 1/6-inch slices- 4oat both sides of slices with 1/2 cup sugar- $lace about 2 inches apart on cookie sheet- .ake 5 to 1+ minutes0 turning after * minutes0 until cookies begin to turn golden brown- %mmediatel/ remo)e from cookie sheet to wire rack4ool completel/- #ip ends of cookies into melted chocolate- $lace on waxed paper until chocolate is firmark a line lengthwise down center of doughDold long sides toward center line0 lea)ing 1/6 inch at centerDold dough in half lengthwise to form strip-

%astel Mint #rops

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup sugar 1/2 cup )egetable oil 2 eggs 1 teaspoon )anilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped part/ mints (pastel mint candies) (eat o)en to '9*,- .eat sugar0 oil0 eggs and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- 3tir in candies#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until edges are light brown- >emo)e from cookie sheet to wire rack-

%each Triangles
1 1/2 2 2 1 1/2 1/6 cup sugar cup shortening eggs cups all-purpose flour teaspoons baking powder teaspoon salt $each Dilling -- (recipe follows) 3ugar $<A4( D%LL%"& cup peach preser)es cup finel/ chopped dried peaches

2/' 1/2

(eat o)en to '9*,- .eat 1 cup sugar0 the shortening and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- $repare $each Dilling>oll half of dough at a time 1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into '-inch rounds- $lace 1 le)el teaspoon filling on center of each round- .ring three sides of each round together at center to form triangle- $inch edges together to form ' slight ridges- $lace on ungreased cookie sheet- 3prinkle with sugar.ake @ to 12 minutes or until golden brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack$<A4( D%LL%"&7 ix ingredients until spreadable-

%eanut Butter and Jam Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup shortening 1/2 cup peanut butter 1 egg 1 1/6 cups all-purpose flour '/6 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup red raspberr/ 1am Manilla #ri::le -- (recipe follows) 2 1 1 ' MA"%LLA #>%;;L< tablespoons butter or margarine cup powdered sugar teaspoon )anilla teaspoons hot water (' to 6 teaspoons)

(eat o)en to '*+,- .eat sugars0 shortening0 peanut butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking soda and baking powder>eser)e 1 cup dough- $ress remaining dough in ungreased rectangular pan0 1' 2 @ 2 2 inches- 3pread with 1am- 4rumble reser)ed dough and sprinkle o)er 1am= gentl/ press into 1am- .ake 2+ to 2* minutes or until golden brown- 4ool completel/- #ri::le with Manilla #ri::le- 4ut into 5 rows b/ 6 rowsMA"%LLA #>%;;L<7 elt butter in 1-8uart saucepan o)er low heat= remo)e from heat- 3tir in powdered sugar and )anilla- 3tir in hot water0 1 teaspoon at a time0 until smooth and thin enough to dri::le-

%eanut Butter and Jelly Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package Drench )anilla cake mix 1/2 cup butter or margarine -- softened 1 egg 1 (12 ounce) 1ar strawberr/ 1ell/ (about 1 cup) 1 (1+ ounce) package peanut butter chips (eat o)en to '9*,- &rease rectangular pan0 1' 2 @ 2 2 inches- ix cake mix (dr/)0 butter and egg in large bowl with spoon (mixture will be stiff)- $ress e)enl/ in pan0 flouring fingers if necessar/icrowa)e 1ell/ in microwa)able bowl unco)ered on edium (*+H) 1 minute- 3pread e)enl/ o)er mixture in pan to within 1/2 inch of edges3prinkle peanut butter chips o)er 1ell/.ake 2* to '+ minutes or until golden brown around edges- 4ool completel/- 4ut into 5 rows b/ 6 rows- Dor easier cutting0 use sharp or wet knife-

%eanut Butter Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/6 cup butter or margarine -- softened 1/6 cup shortening 1 egg 1 1/6 cups all-purpose flour '/6 teaspoon baking soda 1/2 teaspoon baking powder 1/6 teaspoon salt &ranulated sugar (eat o)en to '9*,- .eat 1/2 cup granulated sugar0 the brown sugar0 peanut butter0 butter0 shortening and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda0 baking powder and salt3hape dough into 1 1/6-inch balls- $lace about ' inches apart on ungreased cookie sheet- Dlatten slightl/ in crisscross pattern with fork or potato masher dipped into granulated sugar- .ake @ to 1+ minutes or until light brown- 4ool * minutes= remo)e from cookie sheet to wire rack-

%eanut Butter )idden Middles

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (1 pound 1-* ounce) pouch peanut butter cookie mix 1/' cup )egetable oil 1 egg 'A miniature marshmallows 12 one-inch chocolate-co)ered peanut butter cup candies 12 chocolate-co)ered peanut-butter/ cand/ balls (about 1/2 inch in diameter) 3ugar (eat o)en to '9*,- <mpt/ cookie mix into large bowl- .reak up lumps in mix with spoon- 3tir in oil and egg until soft dough forms#i)ide dough into thirds- 3hape one-third dough b/ tablespoonfuls around ' miniature marshmallows- 3hape one-third dough b/ tablespoonfuls around 1 peanut butter cup- 3hape one-third dough b/ tablespoonfuls around 1 cand/ ball- >oll each ball in sugar- $lace about 2 inches apart on ungreased cookie sheet- .ake 9 to @ minutes or until light golden brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

%eanut Butter "$irl Bro$nies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2/' cup granulated sugar 1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 tablespoons milk 2 eggs '/6 cup all-purpose flour 1/2 teaspoon baking powder 1/6 teaspoon salt 1/6 cup cream/ peanut butter 1/' cup peanut butter chips 1/' cup baking cocoa 1/' cup semisweet chocolate chips (eat o)en to '*+,- &rease s8uare pan0 @ 2 @ 2 2 inches- .eat sugars0 butter0 milk and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder and salt- #i)ide batter in half (about 1 cup plus 2 tablespoons for each half)- 3tir peanut butter and peanut butter chips into one half- 3tir cocoa and chocolate chips into remaining half3poon chocolate batter into pan in 5 mounds in checkerboard pattern3poon peanut butter batter between mounds of chocolate batter&entl/ swirl through batters with knife for marbled design.ake '+ to '* minutes or until toothpick inserted in center comes out clean- 4ool completel/- 4ut into 6 rows b/ 6 rows-

%eanut Butter-Brickle Chip Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package /ellow cake mix 1 cup crunch/ peanut butter 1/2 cup water 2 eggs 2 (A ounce) packages almond brickle chips or toffee chips with chocolate (2 cups) 1 (12 ounce) package semisweet chocolate chips (2 cups) (eat o)en to '*+,- &rease and flour 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- ix cake mix (dr/)0 peanut butter0 water and eggs in large bowl with spoon- 3tir in almond brickle chips- 3pread e)enl/ in pan.ake 2+ to 2* minutes or until golden brown- %mmediatel/ sprinkle chocolate chips o)er hot bars- Let stand about * minutes or until chips are melted= spread e)enl/- 4ool completel/- 4ut into 1+ rows b/ A rows-

%eanut Butter-Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package de)ilKs food or white cake mix 1/' cup water 1/6 cup butter or margarine -- softened '/6 cup peanut butter 2 eggs 1 (12 ounce) package semisweet chocolate chips (2 cups) (eat o)en to '9*,- .eat half of the cake mix (dr/)0 the water0 butter0 peanut butter and eggs in large bowl with electric mixer on medium speed until smooth0 or mix with spoon- 3tir in remaining cake mix and the chocolate chips#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes (centers will be soft)4ool 1 minute= remo)e from cookie sheet to wire rack-

%eanut Butter-Marshmallo$ Treats

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'2 large marshmallows !> ' cups miniature marshmallows 1/6 cup butter or margarine 1/2 teaspoon )anilla * cups >eeseKsG $eanut .utter $uffsG cereal 3pra/ s8uare pan0 @ 2 @ 2 2 inches0 with cooking spra/- (eat marshmallows and butter in '-8uart saucepan o)er low heat0 stirring constantl/0 until marshmallows are melted and mixture is smooth= remo)e from heat- 3tir in )anilla3tir in half of the cereal at a time until e)enl/ coated- $ress in pan= cool- 4ut into A rows b/ A rows-

%ecan Crisps
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups sugar '/6 cup )er/ finel/ chopped pecans 1/' cup butter or margarine -- softened 1 teaspoon )anilla 2 eggs 2 1/6 cups all-purpose flour 2 1/2 teaspoons baking powder 1/6 teaspoon salt (eat o)en to '9*,- ix sugar and pecans in large bowl= reser)e '/6 cup- .eat butter0 )anilla and eggs into remaining sugar mixture with electric mixer on low speed0 or mix with spoon- 3tir in flour0 baking powder and salt>oll dough into rectangle0 15 2 1' inches0 on lightl/ floured surface3prinkle with reser)ed sugar mixture- $ress sugar mixture into dough with rolling pin- 4ut dough diagonall/ e)er/ 2 inches in both directions with pastr/ wheel or knife to form diamonds- $lace about 2 inches apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until golden brown- %mmediatel/ remo)e from cookie sheet to wire rack-

%ecan %ie ",uares

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------' cups all-purpose flour '/6 cup butter or margarine -- softened 1/' cup sugar 1/2 teaspoon salt $ecan Dilling -- (recipe follows) 6 1 1 ' 1 2 $<4A" D%LL%"& eggs -- slightl/ beaten cups sugar cups corn s/rup tablespoons butter or margarine -- melted teaspoons )anilla cups chopped pecans

1/2 1/2 1/2 1/2

(eat o)en to '*+,- &rease 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch.eat flour0 butter0 sugar and salt in large bowl with electric mixer on low speed until crumbl/ (mixture will be dr/)- $ress firml/ in pan- .ake about 2+ minutes or until light golden brown$our Dilling o)er baked la/er= spread e)enl/- .ake about 2* minutes or until filling is set- 4ool completel/- 4ut into 1+ rows b/ A rows$<4A" D%LL%"&7 ix all ingredients except pecans in large bowl until well blended- 3tir in pecans-

%ineapple %uffs
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups sugar 1/2 cup butter or margarine -- softened 1/2 cup sour cream !> 1/2 cup plain /ogurt 1 egg 1 (5 ounce) can crushed pineapple in 1uice -- undrained ' 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon )anilla 1/2 teaspoon salt 1/2 cup chopped almonds Manilla &la:e -- (recipe follows) 2 1 2 MA"%LLA &LA;< cups powdered sugar teaspoon )anilla tablespoons milk (2 to ' tablespoons)

(eat o)en to '9*,- .eat sugar0 butter0 sour cream0 egg and pineapple in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking soda0 )anilla and salt- 3tir in almonds#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until almost no indentation remains when touched in center- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- 3pread with Manilla &la:eMA"%LLA &LA;<7

%istachio-Chocolate Checkers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups powdered sugar 1 cup butter or margarine -- softened 1 egg 2 2/' cups all-purpose flour 1/6 teaspoon salt 1/6 cup baking cocoa 1 tablespoon milk 1/6 cup finel/ chopped pistachio nuts 2 drops green food color0 if desired (2 to ' drops) .eat powdered sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt- #i)ide dough in half- 3tir cocoa and milk into one half- 3tir nuts and food color into other half$at chocolate dough into rectangle0 A 2 * inches- 4ut crosswise into 5 strips0 '/6 inch wide- >epeat with pistachio dough- $lace 2 strips of each color of dough side b/ side0 alternating colors- Top with 2 strips of each dough0 alternating colors to create checkerboard- &entl/ press strips together- >epeat with remaining strips to make second rectangle- Frap and refrigerate about 2 hours or until firm(eat o)en to '9*,- 4ut rectangles crosswise into 1/6-inch slices- $lace about 1 inch apart on ungreased cookie sheet- .ake 5 to 1+ minutes or until set- >emo)e from cookie sheet to wire rack-

%i((elles
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups all-purpose flour 1 cup sugar '/6 cup butter or margarine -- melted and cooled 1 tablespoon anise extract !> 1 tablespoon )anilla 6 eggs -- slightl/ beaten (eat pi::elle iron according to manufacturerKs directions- ix all ingredients in a medium bowl- #rop 1 tablespoon batter onto heated pi::elle iron= close- 4ook about '+ seconds or until golden brown4arefull/ remo)e pi::elle from iron- 4ool on wire rack- >epeat for each cookie-

%oppy #rop Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1 cup butter or margarine -- softened 1 egg 1 '/6 cups all-purpose flour 2 tablespoons popp/ seed 1 teaspoon baking powder 1/6 teaspoon salt $opp/ 3eed &la:e -- (recipe follows) $!$$B 3<<# &LA;< 1 1/2 cups powdered sugar 2 tablespoons milk 1 teaspoon popp/ seed 1/2 teaspoon )anilla (eat o)en to '9*,- .eat sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 popp/ seed0 baking powder and salt#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until edges are golden brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/- #ri::le with $opp/ 3eed &la:e$!$$B 3<<# &LA;<7 ix all ingredients until smooth-

%umpkin-"pice Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------6 eggs 2 cups sugar 1 cup )egetable oil 1 (1* ounce) can pumpkin 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/6 teaspoon ground clo)es 1 cup raisins 4ream 4heese Drosting -- (recipe follows) 1/2 cup chopped nuts 4><A 4(<<3< D>!3T%"& (' ounce) package cream cheese -- softened 1/' cup butter or margarine -- softened 1 teaspoon )anilla 2 cups powdered sugar 1 (eat o)en to '*+,- &rease 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- ix eggs0 sugar0 oil and pumpkin in large bowl with spoon- 3tir in flour0 baking powder0 cinnamon0 baking soda0 salt0 ginger and clo)es- 3tir in raisins3pread batter in pan- .ake 2* to '+ minutes or until toothpick inserted in center comes out clean- 4ool completel/- Drost with 4ream 4heese Drosting- 3prinkle with nuts- 4ut into 5 rows b/ A rows- 3tore co)ered in refrigerator-

&aspberry 'ogs
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup granulated sugar 1/2 cup butter or margarine 1/6 cup shortening 2 teaspoons )anilla 2 eggs 2 1/6 cups all-purpose flour 1/2 cup ground walnuts 1 teaspoon baking powder 1/6 teaspoon salt 1/2 cup raspberr/ preser)es $owdered sugar .eat granulated sugar0 butter0 shortening0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 walnuts0 baking powder and salt- 4o)er and refrigerate about ' hours or until firm(eat o)en to '9*,- >oll half of dough at a time into 12-inch s8uare on floured cloth-co)ered surface- 4ut into rectangles0 2 2 ' inches- 3poon 1/2 teaspoon preser)es along one '-inch side of each rectangle to within 1/6 inch of edge- Dold dough o)er preser)es0 beginning at 'inch side- 3eal edges with fork- $lace on ungreased cookie sheet- .ake 5 to 1+ minutes or until light brown- >emo)e from cookie sheet to wire rack- >oll in powdered sugar while warm-

&aspberry-Chocolate Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups all-purpose flour '/6 cup sugar '/6 cup butter or margarine -- softened 1 (1+ ounce) package fro:en sweetened raspberries -- thawed and undrained 1/6 cup orange 1uice 1 tablespoon cornstarch '/6 cup miniature semisweet chocolate chips (eat o)en to '*+,- .eat flour0 sugar and butter with electric mixer on medium speed0 or mix with spoon- $ress in bottom of ungreased rectangular pan0 1' 2 @ 2 2 inches- .ake 1* minutesix raspberries0 orange 1uice and cornstarch in 1-8uart saucepan- (eat to boiling0 stirring constantl/- .oil and stir 1 minute- 4ool 1+ minutes3prinkle chocolate chips o)er baked la/er- 3poon raspberr/ mixture o)er chocolate chips= spread carefull/.ake about 2+ minutes or until raspberr/ mixture is set- >efrigerate until chocolate is firm- 4ut into 5 rows b/ A rows-

&ocky &oad Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package milk chocolate cake mix 1/2 cup butter or margarine -- melted 1/6 cup packed brown sugar 1/' cup water 2 eggs 1 cup chopped nuts ' cups miniature marshmallows 1/' cup >ich I 4ream/ chocolate read/-to-spread frosting (eat o)en to '*+,- &rease and flour rectangular pan0 1' 2 @ 2 2 inches- ix half of the cake mix (dr/)0 the butter0 brown sugar0 water and eggs in large bowl with spoon until smooth- 3tir in remaining cake mix and the nuts- 3pread in pan.ake 2+ minutes= sprinkle with marshmallows- .ake 1+ to 1* minutes or until marshmallows are puffed and goldenicrowa)e frosting in microwa)able bowl unco)ered on (igh 1* seconds- #ri::le o)er bars- 4ool completel/- Dor easier cutting0 use plastic knife dipped in hot water- 4ut into A rows b/ 6 rows-

&ocky &oad Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup semisweet chocolate chips 1/2 cup butter or margarine 1 1/2 cups all-purpose flour 1 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon )anilla 1/6 teaspoon salt 2 eggs 1 cup chopped nuts 65 (about) miniature marshmallows elt 1/2 cup of the chocolate chips and the butter in 1-8uart saucepan o)er low heat0 stirring occasionall/0 until smooth= remo)e from heat4ool slightl/(eat o)en to 6++,- ix melted chocolate mixture0 flour0 sugar0 baking powder0 )anilla0 salt and eggs in large bowl with spoon- 3tir in nuts and remaining 1/2 cup chocolate chips#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- $ress 1 marshmallow into center of each cookie- .ake 5 to 12 minutes or until almost no indentation remains when touched in center- %mmediatel/ remo)e from cookie sheet to wire rack-

&olled "ugar Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package /ellow cake mix 1/2 cup shortening 1/' cup butter or margarine -- softened 1 teaspoon )anilla0 almond extract or lemon extract 1 egg Fhite or colored granulated sugar (eat o)en to '9*,- .eat half of the cake mix (dr/)0 the shortening0 butter0 )anilla and egg in large bowl with electric mixer on medium speed until smooth0 or mix with spoon- 3tir in remaining cake mix#i)ide dough into 6 e8ual parts- >oll each part 1/5 inch thick on lightl/ floured cloth-co)ered surface with cloth-co)ered rolling pin- 4ut into desired shapes= sprinkle with sugar- $lace 2 inches apart on ungreased cookie sheet.ake * to 9 minutes or until light brown- 4ool slightl/= remo)e from cookie sheet to wire rack-

&osettes
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 tablespoon granulated sugar 1/2 teaspoon salt 1 egg 1/2 cup all-purpose flour 1/2 cup water !> 1/2 cup milk 1 tablespoon )egetable oil Megetable oil >osette &la:e -- (recipe follows) !> $owdered sugar 1 1/2 ' 1/2 1/2 1/6 >!3<TT< &LA;< cups powdered sugar tablespoons milk teaspoon grated orange or lemon peel !> teaspoon )anilla !> teaspoon almond extract Dood color0 if desired

.eat granulated sugar0 salt and egg in deep 1 1/2-8uart bowl with electric mixer on medium speed- .eat in flour0 water and 1 tablespoon oil until smooth- (eat oil (2 to ' inches) in '-8uart saucepan o)er medium-high heat to 6++,(eat rosette iron before making each cookie b/ placing in hot oil 1 minute- Tap excess oil from iron onto paper towel- #ip hot iron into batter 1ust to top edge (do not go o)er top)- Dr/ about '+ seconds or until golden brown- %mmediatel/ remo)e rosette- %n)ert onto paper towel to cool- Oust before ser)ing0 dip rosettes into >osette &la:e0 or sprinkle with powdered sugar>!3<TT< &LA;<7 ix all ingredients until smooth-

&um-&aisin "and$ich Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup powdered sugar 1 cup butter or margarine -- softened 1 egg 2 1/6 cups all-purpose flour 1/6 teaspoon cream of tartar 1 cup raisins -- finel/ chopped >um Drosting -- (recipe follows) >C D>!3T%"& 2 cups powdered sugar 1/6 cup butter or margarine -- softened 1/6 teaspoon rum extract 2 tablespoons milk .eat powdered sugar0 butter and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and cream of tartar3tir in raisins- #i)ide dough in half- 3hape each half into roll0 1+ inches long- Frap and refrigerate about 2 hours or until firm(eat o)en to '9*,- 4ut rolls into 1/6-inch slices- $lace about 1 inch apart on ungreased cookie sheet- .ake 9 to @ minutes or until set>emo)e from cookie sheet to wire rack- 4ool completel/- 3pread about 1 teaspoon frosting between bottoms of pairs of cookies>C D>!3T%"&7

ix all ingredients until smooth and spreadable-

&ussian Tea Cakes

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1/2 cup powdered sugar 1 teaspoon )anilla 2 1/6 cups all-purpose flour 1/6 teaspoon salt '/6 cup finel/ chopped nuts $owdered sugar (eat o)en to 6++,- .eat butter0 1/2 cup powdered sugar and the )anilla in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt- 3tir in nuts3hape dough into 1-inch balls- $lace about 2 inches apart on ungreased cookie sheet- .ake 5 to @ minutes or until set but not brown- %mmediatel/ remo)e from cookie sheet= roll in powdered sugar- 4ool completel/ on wire rack- >oll in powdered sugar again-

"nickerdoodles
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/6 cup sugar 1 tablespoon ground cinnamon 1 1/2 cups sugar 1/2 cup shortening 1/2 cup butter or margarine -- softened 2 eggs 2 '/6 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/6 teaspoon salt (eat o)en to 6++,- ix 1/6 cup sugar and the cinnamon= set aside.eat 1 1/2 cups sugar0 the shortening0 butter and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cream of tartar0 baking soda and salt3hape dough into 1 1/6-inch balls- >oll in sugar-cinnamon mixture$lace about 2 inches apart on ungreased cookie sheet- .ake about 1+ minutes or until centers are almost set- >emo)e from cookie sheet to wire rack-

"no$flakes
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------' eggs -- beaten 2 tablespoons )egetable oil 1/2 teaspoon baking powder 1/6 teaspoon salt 1 '/6 cups all-purpose flour (1 '/6 to 2 cups) Megetable oil $owdered sugar ix eggs0 2 tablespoons oil0 the baking powder and salt in large bowl with spoon- &raduall/ stir in enough flour to make a )er/ stiff doughTurn onto lightl/ floured surface- Jnead * minutes(eat oil (at least 1 inch deep) in #utch o)en to '9*,- >oll half of dough at a time as thin as possible on generousl/ floured surface0 turning dough fre8uentl/ to pre)ent sticking- (#ough will bounce back= continue rolling until it sta/s stretched out-) 4ut dough into '-inch s8uares0 hexagons or circles0 using pastr/ wheel0 knife or cookie cutter- Dold pieces into fourths- 4ut random designs into edges-E !pen folded dough- Dr/ 2 or ' opened dough pieces at a time about '+ seconds or until light brown- Turn 8uickl/ and fr/ about '+ seconds or until light brown on other side- #rain on paper towels- 4ool completel/- 3prinkle with powdered sugar 1ust before ser)ingE4ut all pieces before starting to fr/0 placing them on lightl/ floured surface-

"oft Molasses Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening '/6 cup sour cream 1/2 cup light or dark molasses 1 egg ' cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt 3ugar0 if desired (eat o)en to '9*,- .eat 1 cup sugar0 the butter0 shortening0 sour cream0 molasses and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except sugar#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 3prinkle sugar o)er cookies while still warm-

"our Cream Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups packed brown sugar 1 cup sour cream 1/2 cup shortening 1 teaspoon )anilla 2 eggs 2 '/6 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped pecans0 if desired .rowned .utter &la:e -- (recipe follows) .>!F"<# .CTT<> &LA;< 1/' cup butter or margarine 2 cups powdered sugar 1 1/2 teaspoons )anilla 2 tablespoons hot water (2 to ' tablespoons) (eat o)en to '9*,- .eat brown sugar0 sour cream0 shortening0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt- 3tir in pecans#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/- 3pread with .rowned .utter &la:e.>!F"<# .CTT<> &LA;<7 (eat butter in 1-8uart saucepan o)er low heat0 stirring occasionall/0 until golden brown= remo)e from heat- 3tir in remaining ingredients until smooth and spreadable-

"our Cream-Milk Chocolate Chip Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups sugar 1/2 cup sour cream 1/6 cup butter or margarine -- softened 1/6 cup shortening 1 teaspoon )anilla 1 egg 2 1/6 cups all-purpose flour 1/2 teaspoon baking soda 1/6 teaspoon salt 1 (11 1/2 ounce) package milk chocolate chips (2 cups) (eat o)en to '*+,- .eat sugar0 sour cream0 butter0 shortening0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt- 3tir in chocolate chips#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 12 to 16 minutes or until set and 1ust beginning to brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

"our Cream-"ugar Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/' cup butter or margarine -- softened 1/6 cup shortening 1/2 teaspoon lemon extract 1 egg 2 2/' cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/' cup sour cream 3ugar (eat o)en to '9*,- .eat 1 cup sugar0 the butter0 shortening0 lemon extract and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking powder0 baking soda0 salt and sour cream>oll one third of dough at a time 1/6 inch thick on well-floured cloth-co)ered surface- 4ut into desired shapes- $lace about 2 inches apart on ungreased cookie sheet- 3prinkle with sugar- .ake 9 to 5 minutes or until almost no indentation remains when touched in center- >emo)e from cookie sheet to wire rack-

"picy 3ced Applesauce Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/6 cups packed brown sugar 1/6 cup butter or margarine -- softened 1/6 cup applesauce 1 egg 2 1/6 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clo)es %cing -- (recipe follows) 4olored sugar if desired 1 1 1 %4%"& en)elope unfla)ored gelatin cup cold water cup granulated sugar cup powdered sugar teaspoon baking powder teaspoon )anilla #ash salt

1/2 1/2 1/2

.eat brown sugar0 butter0 applesauce and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except %cing and colored sugar- 4o)er and refrigerate at least 1 hour until chilled(eat o)en to '9*,- &rease cookie sheet- >oll dough 1/5 inch thick on floured cloth-co)ered surface- 4ut with 2 1/2-inch cookie cutters- $lace cookies about 1 inch apart on cookie sheet- .ake 9 to @ minutes or until edges are light brown- %mmediatel/ remo)e from cookie sheet to wire rack- 4ool completel/- Drost with %cing- 3prinkle with colored sugar- Let icing dr/ about 2 hours before stacking cookies%4%"&7 3prinkle gelatin on cold water in 1 1/2-8uart saucepan to soften- 3tir in granulated sugar- (eat to rolling boil= reduce heat- 3immer unco)ered 1+ minutes0 stirring fre8uentl/- $our hot mixture o)er powdered sugar in small bowl= beat with electric mixer on medium speed until smooth- .eat in remaining ingredients on high speed0 scraping bowl fre8uentl/0 until soft peaks form and icing is gloss/-

"picy %umpkin-#ate Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1 cup canned pumpkin 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/6 teaspoon ground clo)es 1 cup chopped dates 1/2 cup chopped walnuts (eat o)en to '9*,- .eat sugar and butter in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- .eat in pumpkin and eggs- 3tir in remaining ingredients except dates and walnuts- 3tir in dates and walnuts#rop dough b/ rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until edges are set%mmediatel/ remo)e from cookie sheet to wire rack-

"picy "eascape Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup butter or margarine -- softened 2/' cup powdered sugar 2 tablespoons light molasses 1 egg 2 cups all-purpose flour 2 teaspoons ground cardamom 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda Thin &la:e -- (recipe follows) '/6 T(%" &LA;< cup powdered sugar tablespoon plus 1 1/2 teaspoons hot water $each or coral paste food color

(eat o)en to '2*,- &rease cookie sheet- .eat butter0 powdered sugar0 molasses and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cardamom0 cinnamon and baking soda>oll one-third of dough at a time 1/5 inch thick on lightl/ floured surface- 4ut into sand dollars0 starfish and scallops as directed below.ake 9 to @ minutes or until light brown- >emo)e from cookie sheet to wire rack- 4ool completel/- $repare Thin &la:e= decorate cookies as directedT(%" &LA;<7 ix all ingredients until smooth- %f gla:e becomes too stiff0 add additional hot water0 1/2 teaspoon at a time-

"pringerle
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 2 eggs 2 cups all-purpose flour 2 teaspoons anise seed (eat o)en to '2*,- .eat sugar and eggs with electric mixer on medium speed about * minutes or until thick and lemon colored- 3tir in flour and anise seed>oll half of dough at a time 1/6 inch thick on floured cloth-co)ered surface- >oll well-floured springerle rolling pin o)er dough to emboss with designs- 4ut out cookies around designs- $lace about 1 inch apart on ungreased cookie sheet- .ake 12 to 1* minutes or until light brown%mmediatel/ remo)e from cookie sheet to wire rack-

"ugar Cookie "tockings

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------ar/Ks 3ugar 4ookies -- (see recipe) Dood colors0 if desired Thin 4ookie &la:e -- (recipe follows) !> 2/' cup #ecoratorKs Drosting -- (see recipe) T(%" 4!!J%< &LA;< 2 cups powdered sugar 2 tablespoons milk 1/6 teaspoon almond extract 6 drops red or green food color (6 to * drops) 1/' cup (about) powdered sugar $repare and refrigerate dough for ar/Ks 3ugar 4ookies as directed0 tinting dough with desired food colors(eat o)en to '9*,- >oll one third of dough at a time '/1A inch thick on lightl/ floured cloth-co)ered surface- 4ut into A- to 5-inch stockings$lace stockings on ungreased cookie sheet- 4ut accent dough (toes0 heels0 cuffs) to place on stockings if desired- .ake about @ minutes or until light brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/- 3pread with Thin 4ookie &la:eT(%" 4!!J%< &LA;<7 ix 2 cups powdered sugar0 the milk0 and almond extract- Tint half of the mixture with food color- Add additional milk0 a few drops at a time0 if necessar/0 or until desired spreading consistenc/- $lace baked cookies on wire rack- $our small amount of tinted gla:e o)er each cookie= spread to edge with spatula- Add enough powdered sugar to remaining gla:e to make frosting that can be used in a decorating bag and will hold its shape- $lace in decorating bag with ?2 writing tip#ecorate cookies as desired- akes enough to gla:e and decorate 5 to 1+ stockings-

#ecorator.s Frosting
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups powdered sugar 1/2 teaspoon )anilla 2 tablespoons milk !> 2 tablespoons half-and-half Dood coloring0 if desired 3tir together 2 cups powdered sugar0 1/2 teaspoon )anilla and 2 tablespoons milk or half-and-half until smooth and spreadable- This recipe makes enough to frost ' to * do:en cookies- Add more milk for a thinner frosting or to create a gla:e- Drosting can be tinted with food color- 3tir in li8uid food color0 1 drop at a time0 until frosting is the desired color- %f intense0 )i)id frosting color is desired0 use paste food color- Fh/L .ecause /ou would ha)e to use too much li8uid color to get )i)id color0 and using too much li8uid color will break down the frosting0 causing it to separate and look curdled-

Mary.s "ugar Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups powdered sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 1/2 teaspoon almond extract 1 egg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar &ranulated sugar .eat powdered sugar and butter in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in )anilla0 almond extract and egg- 3tir in flour0 baking soda and cream of tartar- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- >oll half of dough at a time 1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into desired shapes- $lace about 2 inches apart on ungreased cookie sheet- 3prinkle with granulated sugar- .ake 9 to 5 minutes or until light brown- >emo)e from cookie sheet to wire rack-

"ugar Cookie Tarts

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 cups sugar 1 cup shortening '/6 cup butter or margarine -- softened 2 teaspoons )anilla 1 egg ' 1/2 cups all-purpose flour 1 teaspoon baking powder 1/6 teaspoon salt 4ream 4heese 3pread -- (recipe follows) 4><A 4(<<3< 3$><A# 1 (5 ounce) package cream cheese -- softened 1/2 cup powdered sugar 1 teaspoon )anilla Toppings (sliced fresh fruit0 miniature chocolate chips0 chopped pecans or 1am with toasted sliced almonds)

(eat o)en to '9*,- .eat sugar0 shortening0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour0 baking powder and salt>oll half of dough at a time 1/6 inch thick on lightl/ floured surface4ut into '-inch rounds- $lace 2 inches apart on ungreased cookie sheet- .ake 1+ to 12 minutes or until light brown- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/$repare 4ream 4heese 3pread- 3pread about 2 teaspoons spread o)er each cookie- Arrange Toppings on spread- 3tore co)ered in refrigerator4><A 4(<<3< 3$><A#7

ix all ingredients until smooth-

"unflo$er Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg 1 1/' cups all-purpose flour 1 cup old-fashioned or 8uick-cooking oats 1/2 teaspoon baking powder 1/6 teaspoon salt 1/2 cup unsalted sunflower nuts 1/6 teaspoon /ellow food color .eat sugar0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 oats0 baking powder and salt- #i)ide dough into one-third and two-thirds portions- 3tir sunflower nuts into one-third dough- 3tir food color into two-thirds dough3hape sunflower dough into two '/6-inch rolls0 5 inches long- #i)ide /ellow dough in half- $at each half into rectangle0 5 2 6 inches0 on lightl/ floured surface- Top each rectangle with roll of sunflower doughFrap /ellow dough around roll of sunflower dough- $ress edges together- Frap and refrigerate about 2 hours or until firm(eat o)en to '*+,- &rease cookie sheet- 4ut rolls into 1/6-inch slices$lace about 2 inches apart on cookie sheet- 4ut slits in outer /ellow edge about e)er/ 1/2 inch to shape tips of petals- .ake 5 to 1+ minutes or until light brown- >emo)e from cookie sheet to wire rack-

"unshine Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/6 cup shortening 1/2 teaspoon almond extract 2 egg /olks 1 1/6 cups /ellow cornmeal 1 cup all-purpose flour 1 teaspoon baking powder 1/6 teaspoon salt (eat o)en to 6++,- .eat sugar0 butter0 shortening0 almond extract and egg /olks in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients>oll half of dough at a time 1/5 inch thick on lightl/ floured surface4ut into desired shapes with '-inch cutter- $lace about 1 inch apart on ungreased cookie sheet- .ake A to 5 minutes or until )er/ light brown%mmediatel/ remo)e from cookie sheet to wire rack-

"$edish )alf-Moon Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 '/6 cups all-purpose flour 1/2 cup potato flour !> 1/2 cup cornstarch 1/2 cup powdered sugar 1 cup butter or margarine -- well chilled and cut into cubes 1/5 teaspoon almond extract 1 egg 1/2 cup cherr/ preser)es 1 egg white -- beaten 1/6 cup white coarse sugar cr/stals (decorating sugar) 1/6 cup finel/ chopped blanched almonds ix flours and powdered sugar in large bowl- 4ut in butter0 using pastr/ blender or crisscrossing 2 kni)es0 until mixture resembles fine crumbs3tir in almond extract and egg until dough lea)es side of bowl- 4o)er and refrigerate 1 hour(eat o)en to '*+,- 4o)er cookie sheet with baking parchment paper>oll one-fourth of dough at a time between pieces of waxed paper until 1/5 inch thick- (Jeep remaining dough refrigerated until read/ to roll-) 4ut with fluted '-inch round biscuit cutter- 3poon 1/2 teaspoon cherr/ preser)es onto half of each cookie- Dold dough o)er preser)es to form half-moon shape- $inch edges to seal- $lace on cookie sheet.rush dough with egg white- 3prinkle with sugar cr/stals and almonds.ake 1+ to 12 minutes or until edges are light brown- >emo)e from cookie sheet to wire rack-

The -ltimate Bro$nie

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------* ounces unsweetened baking chocolate 2/' cup butter or margarine 1 '/6 cups sugar 2 teaspoons )anilla ' eggs 1 cup all-purpose flour 1 cup chopped nuts (eat o)en to '*+,- &rease s8uare pan0 @ 2 @ 2 2 inches- elt chocolate and butter o)er low heat0 stirring fre8uentl/= remo)e from heat- 4ool slightl/.eat sugar0 )anilla and eggs in large bowl with electric mixer on high speed * minutes- .eat in chocolate mixture on low speed- .eat in flour 1ust until blended- 3tir in nuts3pread batter in pan- .ake 6+ to 6* minutes or 1ust until brownies begin to pull awa/ from sides of pan- 4ool completel/- 4ut into A rows b/ 6 rows-

The -ltimate Chocolate Chip Cookie

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups butter or margarine -- softened 1 1/6 cups granulated sugar 1 1/6 cups packed brown sugar 1 tablespoon )anilla 2 eggs 6 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 2 cups coarsel/ chopped nuts0 if desired 1 (26 ounce) package semisweet chocolate chips (6 cups) (eat o)en to '9*,- .eat butter0 sugars0 )anilla and eggs in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and salt (dough will be stiff)- 3tir in nuts and chocolate chips#rop dough b/ le)el 1/6 cupfuls or ?1A cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet- Dlatten slightl/ with fork.ake 1' to 1* minutes or until light brown (centers will be soft)- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

The Cltimate #ate .ars Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------#ate Dilling -- (recipe follows) 1 cup butter or margarine -- softened 1 cup packed brown sugar 1 '/6 cups all-purpose flour 1 1/2 cups 8uick-cooking or old-fashioned oats 1/2 teaspoon baking soda 1/2 teaspoon salt #AT< D%LL%"& 2 (5 ounce) packages pitted dates -- chopped 1/6 cup sugar 1 1/2 cups water $repare #ate Dilling= cool(eat o)en to 6++,- ix butter and brown sugar in large bowl with spoon- 3tir in remaining ingredients- $ress half of the oat mixture in ungreased rectangular pan0 1' 2 @ 2 2 inches- 3pread with filling- Top with remaining oat mixture= press gentl/ into filling.ake 2* to '+ minutes or until light brown- 4ool '+ minutes- 4ut into 5 rows b/ 6 rows while warm#AT< D%LL%"&7 ix all ingredients in 2-8uart saucepan- 4ook o)er low heat 1+ minutes0 stirring constantl/0 until thickened-

The -ltimate Oatmeal Cookie

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/6 cups packed brown sugar 1 cup butter or margarine -- softened 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon )anilla 1/2 teaspoon salt 2 eggs ' cups 8uick-cooking or old-fashioned oats 1 1/' cups all-purpose flour 1 cup raisins0 if desired (eat o)en to '*+,- .eat all ingredients except oats0 flour and raisins in large bowl with electric mixer on medium speed0 or mix with spoon3tir in oats0 flour and raisins#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until light brown%mmediatel/ remo)e from cookie sheet to wire rack-

The Cltimate >efrigerator 4ookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg ' cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/' cup chopped nuts .eat brown sugar0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 cinnamon0 baking soda and salt- 3tir in nuts- 3hape dough into rectangle0 1+ 2 ' inches- Frap and refrigerate about 2 hours or until firm(eat o)en to '9*,- 4ut rectangle into 1/5-inch slices- $lace 2 inches apart on ungreased cookie sheet- .ake A to 5 minutes or until light brown- 4ool slightl/= remo)e from cookie sheet to wire rack-

The Cltimate 3prit:

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1/2 cup sugar 2 1/6 cups all-purpose flour 1/6 teaspoon salt 1 egg 1/6 teaspoon almond extract !> 1/6 teaspoon )anilla 4urrants raisins candies colored sugar0 finel/ chopped nuts0 candied fruit or fruit peel0 if desired (eat o)en to 6++,- .eat butter and sugar in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients$lace dough in cookie press- Dorm desired shapes on ungreased cookie sheet- #ecorate with currants.ake * to 5 minutes or until set but not brown- %mmediatel/ remo)e from cookie sheet to wire rack- To decorate cookies after baking0 use a drop of corn s/rup to attach decorations to cookies-

The -ltimate 1alentine.s #ay Cookie

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup powdered sugar 1 cup butter or margarine -- softened 1 tablespoon white )inegar 2 1/6 cups all-purpose flour 1 1/2 teaspoons ground ginger '/6 teaspoon baking soda 1/6 teaspoon salt A drops red food color (eat o)en to 6++,- .eat powdered sugar0 butter and )inegar in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in remaining ingredients except food color- #i)ide dough in half- ix food color into one half- (%f dough is too dr/0 stir in milk0 1 teaspoon at a time-) >oll dough 1/5 inch thick on lightl/ floured cloth-co)ered surface- 4ut into heart shapes with )arious si:es of cookie cutters- $lace smaller hearts on larger hearts of different color dough if desired- $lace about 2 inches apart on ungreased cookie sheet.ake * to 9 minutes or until set but not brown- 4ool 1 to 2 minutes= carefull/ remo)e from cookie sheet to wire rack- 4ool completel/#ecorate with white and pink #ecoratorKs Drosting (see recipe) if desired-

Three-'eaf Clo*ers
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1/' cup sugar 2 tablespoons hone/ 1 egg 2 1/' cups all-purpose flour 1/2 teaspoon ground clo)es 2 tablespoons sugar 1/6 teaspoon ground clo)es (eat o)en to '*+,- ix butter0 1/' cup sugar0 the hone/ and egg in large bowl with spoon- 3tir in flour and 1/2 teaspoon clo)es3hape dough into '/6-inch balls- Dor each cookie0 arrange ' balls of dough together to form a triangle about 2 inches apart on ungreased cookie sheet- ix 2 tablespoons sugar and 1/6 teaspoon clo)es- $ress bottom of glass into dough to grease0 then dip into sugar-clo)e mixture= press on triangles until 1/6 inch thick- .ake 1+ to 12 minutes or until edges are light brown- >emo)e from cookie sheet to wire rack-

Thumbprint Cookies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/6 cup packed brown sugar 1/6 cup butter or margarine -- softened 1/6 cup shortening 1/2 teaspoon )anilla 1 egg /olk 1 cup all-purpose flour 1/6 teaspoon salt 1 egg white 1 cup finel/ chopped nuts * tablespoons (about) 1am or 1ell/ (an/ fla)or) (eat o)en to '*+,- .eat brown sugar0 butter0 shortening0 )anilla and egg /olk in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour and salt3hape dough into 1-inch balls- .eat egg white slightl/ with fork- #ip each ball into egg white= roll in nuts- $lace about 1 inch apart on ungreased cookie sheet- $ress thumb into center of each cookie to make indentation- .ake about 1+ minutes or until light brown- Puickl/ remake indentations with end of wooden spoon if necessar/- >emo)e cookies from cookie sheet to wire rack- Dill thumbprints with about 1/2 measuring teaspoon 1am-

Tiramisu Cheesecake Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 1/2 cups )anilla wafer cookie crumbs (about 6+ wafers) 2 teaspoons instant espresso coffee (dr/) ' tablespoons butter or margarine -- melted 2 (5 ounce) packages cream cheese -- softened 1/2 cup sugar 2 eggs 1/2 cup whipping (hea)/) cream 1/6 cup rum 1 teaspoon )anilla 1/2 cup semisweet chocolate chips 2 tablespoons shortening (eat o)en to '*+,- &rease s8uare pan0 @ 2 @ 2 2 inches- ix cookie crumbs0 1 teaspoon coffee and the butter thoroughl/ with fork- $ress e)enl/ in bottom of pan- >efrigerate while preparing cream cheese mixture.eat cream cheese in small bowl with electric mixer on medium speed until smooth and fluff/- .eat in sugar0 eggs0 whipping cream0 rum and )anilla- 3pread cream cheese mixture o)er crust- .ake 2+ to 2* minutes or 1ust until center is setelt chocolate chips0 shortening and remaining 1 teaspoon coffee in 1-8uart saucepan o)er low heat0 stirring constantl/0 until smooth- $our o)er hot cheesecake0 and spread e)enl/- 4ool '+ minutes at room temperature- 4o)er loosel/ and refrigerate about 1 hour or until firm4ut into A rows b/ ' rows-

Toasted Oatmeal Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2 1/2 cups 8uick-cooking or old-fashioned oats 1 cup chopped walnuts 1 1/2 cups packed brown sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg 1 cup all-purpose flour 1 teaspoon baking soda 1/6 teaspoon salt (eat o)en to '*+,- 3pread oats and walnuts in ungreased 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch- .ake 1* to 2+ minutes0 stirring occasionall/0 until light brown= cool.eat brown sugar0 butter0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in oat mixture and remaining ingredients#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 5 to 1+ minutes or until golden brown4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

Toffee Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1 cup butter or margarine -- softened 1 teaspoon )anilla 1 egg /olk 2 cups all-purpose flour 1/6 teaspoon salt 6 ounces milk chocolate -- broken into pieces 1/2 cup chopped nuts (eat o)en to '*+,- .eat brown sugar0 butter0 )anilla and egg /olk in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flour and salt- $ress in ungreased rectangular pan0 1' 2 @ 2 2 inches- .ake 2* to '+ minutes or until )er/ light brown (crust will be soft)%mmediatel/ place milk chocolate pieces on baked crust- Let stand about * minutes or until softened= spread e)enl/- 3prinkle with nuts4ool '+ minutes- 4ut into 5 rows b/ 6 rows while warm-

Toffee Meringue "ticks

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/' cup butter or margarine -- softened 1 teaspoon )anilla 1 egg /olk 1/2 cup whipping (hea)/) cream 2 1/2 cups all-purpose flour 1/6 teaspoon salt 2 egg whites 1/2 cup granulated sugar 1 (A ounce) package almond brickle chips (1 cup) .eat brown sugar0 butter0 )anilla and egg /olk in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in whipping cream- 3tir in flour and salt- 4o)er and refrigerate about 1 hour or until firm(eat o)en to '9*,- >oll one fourth of dough at a time into strip0 12 2 ' inches0 on lightl/ floured surface- $lace 2 strips about 2 inches apart on ungreased cookie sheet.eat egg whites in medium bowl on high speed until foam/- .eat in granulated sugar0 1 tablespoon at a time0 continue beating until stiff and gloss/- Dold in brickle chips- 3pread one-fourth of the meringue o)er each strip of dough- .ake 12 to 16 minutes or until edges are light brown- 4ool 1+ minutes- 4ut each strip crosswise into 1-inch sticks- >emo)e from cookie sheet to wire rack-

Triple Chocolate-Cherry Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package chocolate fudge cake mix 1 (21 ounce) can cherr/ pie filling 2 eggs -- beaten 1 cup miniature semisweet chocolate chips 1 tub 3oft Fhipped chocolate read/-to-spread frosting (eat o)en to '*+,- 3pra/ 1ell/ roll pan0 1* 1/2 2 1+ 1/2 2 1 inch0 with cooking spra/- ix cake mix (dr/)0 pie filling0 eggs and chocolate chips in large bowl with spoon- $our into pan.ake 2+ to '+ minutes or until toothpick inserted in center comes out clean- 4ool completel/- Drost with frosting- 4ut into 5 rows b/ A rows-

Tu/edo Cheesecake Bars

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 package white chocolate swirl cake mix 1/2 cup butter or margarine -- softened 2 (5 ounce) packages cream cheese -- softened 1 tub >ich I 4ream/ white chocolate read/-to-spread frosting ' eggs (eat o)en to '2*,- .eat cake mix (dr/) and butter in large bowl with electric mixer on low speed until crumbl/- $ress in bottom of ungreased rectangular pan0 1' 2 @ 2 2 inches.eat cream cheese and frosting in same bowl on medium speed until smooth- .eat in eggs until blended= reser)e 2 cups- $our remaining mixture o)er crust- .eat #utched 4ocoa ix into reser)ed mixture#rop b/ generous tablespoonfuls randoml/ in A to 5 mounds onto mixture in pan- 4ut through mixture with knife in 3-shape cur)es in one continuous motion without cutting into crust- Turn pan 1/6 turn0 and repeat cutting for swirled design.ake ** to A* minutes or until set- 4ool completel/- >efrigerate unco)ered at least 2 hours- 4ut into A rows b/ A rows- 3tore co)ered in refrigerator-

1anilla Bro$nies
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 (1+ ounce) package )anilla milk (white) chips (1 2/' cups) 1/2 cup butter or margarine 1 1/6 cups all-purpose flour '/6 cup sugar 1 teaspoon )anilla 1/6 teaspoon salt ' eggs 1/2 cup chopped nuts 4ream/ Manilla Drosting -- (recipe follows) 4><A B MA"%LLA D>!3T%"& 1 1/2 cups powdered sugar ' tablespoons butter or margarine -- softened 1/2 teaspoon )anilla 1 tablespoon milk (1 to 2 tablespoons) (eat o)en to '*+,- &rease and flour rectangular pan0 1' 2 @ 2 2 inches- (eat )anilla milk chips and butter in hea)/ 2-8uart saucepan o)er low heat0 stirring fre8uentl/0 1ust until melted (mixture ma/ appear curdled)- >emo)e from heat= cool- 3tir in flour0 sugar0 )anilla0 salt and eggs- 3tir in nuts3pread batter in pan- .ake '+ to '* minutes or until toothpick inserted in center comes out clean- 4ool completel/- 3pread with 4ream/ Manilla Drosting- 4ut into 5 rows b/ 6 rows4><A B MA"%LLA D>!3T%"&7 ix all ingredients until smooth and spreadable-

+alnut Biscotti
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup walnut hal)es -- toasted 1 cup all-purpose flour '/6 cup whole wheat flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1/2 teaspoon ground cinnamon #ash salt ' egg whites !> 1/2 cup fat-free0 cholesterol-free egg product (eat o)en to '*+,- 3pra/ nonstick cookie sheet with cooking spra/$lace walnuts in food processor or blender- 4o)er and process0 using 8uick on-and-off motions0 until walnuts are consistenc/ of coarse mealix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl- 3tir in egg whites thoroughl/ until stiff dough forms3prinkle remaining ground walnuts on cutting board or waxed paper#i)ide dough in half- 3hape each half into rectangle0 9 2 ' inches0 on walnuts- 4arefull/ transfer rectangles onto ungreased cookie sheet.ake 1* minutes- 4ut crosswise into 1/2-inch slices- Turn slices cut sides down on cookie sheet.ake 1+ to 1* minutes or until crisp and browned- >emo)e from cookie sheet to wire rack- 3tore tightl/ co)ered-

+hite Chocolate Chunk- Macadamia Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1 teaspoon )anilla 1 egg 2 1/6 cups all-purpose flour 1 teaspoon baking soda 1/6 teaspoon salt 1 (A ounce) package white baking bars -- cut into 1/6- to 1/2inch chunks 1 (' 1/2 ounce) 1ar macadamia nuts -- coarsel/ chopped (eat o)en to '*+,- .eat sugars0 butter0 shortening0 )anilla and egg in large bowl with electric mixer on medium speed until light and fluff/0 or mix with spoon- 3tir in flour0 baking soda and salt (dough will be stiff)- 3tir in white baking bar chunks and nuts#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 1+ to 12 minutes or until light brown4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack-

+hole +heat &ounds

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup butter or margarine -- softened 1 cup powdered sugar 2 teaspoons )anilla 1 cup all-purpose flour '/6 cup whole wheat flour 1/6 teaspoon salt $owdered sugar (eat o)en to '9*,- .eat butter0 1 cup powdered sugar and )anilla in large bowl with electric mixer on medium speed0 or mix with spoon3tir in flours and salt#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 12 to 1* minutes or until almost no indentation remains when touched in center- 4ool 1 to 2 minutes= remo)e from cookie sheet to wire rack- 4ool completel/- 3prinkle lightl/ with additional powdered sugar-

+hole +heat-Fruit #rops

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'/6 cup packed brown sugar 1/2 cup plain /ogurt 1/6 cup butter or margarine -- softened 1 tablespoon grated orange peel 1/2 teaspoon )anilla 1 egg 1 1/2 cups whole wheat flour 1/2 teaspoon baking soda 1/6 teaspoon baking powder 1 (A ounce) package diced dried fruits and raisins (about 1 1/6 cups) (eat o)en to '9*,- .eat brown sugar0 /ogurt0 butter0 orange peel0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in flour0 baking soda and baking powder- 3tir in dried fruits#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake 11 to 1' minutes or until light brown>emo)e from cookie sheet to wire rack-

+hole +heat-)oney Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 1/2 cup hone/ 1/2 teaspoon )anilla 1 egg 2 cups whole wheat flour 1/2 teaspoon salt 1/2 teaspoon baking soda (eat o)en to '9*,- .eat brown sugar0 butter0 hone/0 )anilla and egg in large bowl with electric mixer on medium speed0 or mix with spoon3tir in remaining ingredients#rop dough b/ rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet- .ake @ to 11 minutes or until edges are light brown- >emo)e from cookie sheet to wire rack-

+itches. Brooms
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 2 tablespoons water 1 teaspoon )anilla 1 1/2 cups all-purpose flour 1/5 teaspoon salt 1+ pret:el rods (about 5 1/2 inches long) -- cut crosswise in half 2 teaspoons shortening 2/' cup semisweet chocolate chips 1/' cup butterscotch-fla)ored chips (eat o)en to '*+,- .eat brown sugar0 butter0 water and )anilla in medium bowl with electric mixer on medium speed0 or mix with spoon3tir in flour and salt- 3hape dough into twent/ 1 1/6-inch balls$lace pret:el rod hal)es on ungreased cookie sheet- $ress ball of dough onto cut end of each pret:el rod- $ress dough with fork to resemble bristles of broom- .ake about 12 minutes or until set but not brown- >emo)e from cookie sheet to wire rack- 4ool completel/4o)er cookie sheet with waxed paper- $lace brooms on waxed paperelt shortening and chocolate chips in 1-8uart saucepan o)er low heat0 stirring occasionall/0 until smooth= remo)e from heat- 3poon melted chocolate o)er brooms0 lea)ing about 1 inch at top of pret:el handle and bottom hal)es of cookie bristles unco)ered$lace butterscotch chips in microwa)able bowl- icrowa)e unco)ered on edium-(igh (9+H) '+ to *+ seconds0 stirring after '+ seconds0 until chips can be stirred smooth- #ri::le o)er chocolate- Let stand until chocolate is firm-

+itches. )ats
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------'2 foil-wrapped milk chocolate kisses -- unwrapped 1 (11 1/2 ounce) package fudge-striped shortbread cookies ('2 cookies) 1 (6 1/6 ounce) tube orange or red decorating icing Attach chocolate kiss to chocolate bottom of each cookie with decorating icing- $ipe decorating icing around base of each chocolate kiss to form a ribbon and bow-

0ogurt "tack Cookies

Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------1 cup sugar 1/2 cup butter or margarine -- softened 1/2 cup shortening 1/2 cup plain /ogurt 1 egg ' cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/6 teaspoon salt Bogurt Drosting -- (recipe follows) 1/' cup fruit preser)es (an/ fla)or) 1 2 1 B!&C>T D>!3T%"& cup powdered sugar tablespoons plain /ogurt tablespoon butter or margarine -- softened 1/6 teaspoon )anilla

.eat sugar0 butter and shortening in large bowl with electric mixer on medium speed0 or mix with spoon- 3tir in /ogurt and egg- 3tir in flour0 baking powder0 baking soda and salt- 4o)er and refrigerate about 2 hours or until firm(eat o)en to '9*,- >oll half of dough at a time 1/5 inch thick on lightl/ floured surface- 4ut into 2-inch rounds- $lace 2 inches apart on ungreased cookie sheet- .ake A to 5 minutes or until light brown>emo)e from cookie sheet to wire rack- 4ool completel/$repare Bogurt Drosting- 3pread 1 cookie with 1/2 teaspoon frostingTop with second cookie= spread with 1/2 teaspoon preser)es- Top with third cookie- >epeat with remaining cookies0 frosting and preser)es3tore tightl/ co)ered in refrigeratorB!&C>T D>!3T%"&7 ix all ingredients until smooth and spreadable-

5ucchini Bars
Amount easure %ngredient -- $reparation ethod -------- ------------ -------------------------------2/' cup packed brown sugar 1/6 cup butter or margarine -- softened 1/2 teaspoon )anilla 1 egg 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground clo)es 1 small :ucchini -- shredded and drained (1 cup) 1/2 cup chopped nuts 4lo)e-3piced Drosting -- (recipe follows) '/6 1/5 4L!M<-3$%4<# D>!3T%"& cup powdered sugar tablespoon butter or margarine -- softened teaspoon ground clo)es teaspoons milk (' to 6 teaspoons)

1 '

(eat o)en to '*+,- &rease s8uare pan0 5 2 5 2 2 or @ 2 @ 2 2 inchesix brown sugar0 butter0 )anilla and egg in large bowl- 3tir in flour0 baking soda0 cinnamon and clo)es- 3tir in :ucchini and nuts3pread batter in pan- .ake 2* to '+ minutes or until toothpick inserted in center comes out clean- 4ool completel/- Drost with 4lo)e-3piced Drosting- 4ut A rows b/ 6 rows4L!M<-3$%4<# D>!3T%"&7 ix all ingredients until smooth and spreadable-