Cookies Galore!

Fruit or vegetable, chocolate or nut, spice or sweet, GRIT’s recipe archives contain the best the world of cookies has to offer. You’ll find some old favorites, a few comforting delights, a couple of diabetic choices, an ethnic cookie or two, and more than one that could easily become the one your family asks for time and time again.

Enjoy!

ABC COOKIES

1 1/4 cups sugar

1 cup butter-flavor all-vegetable shortening

2 eggs

1/4 cup light corn syrup or regular pancake syrup

1 tablespoon vanilla

3 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Decorations: Select granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins or decorating gel, if desired

Combine sugar and shortening in large bowl. Beat at medium speed with electric mixer until well-blended. Add eggs, syrup and vanilla. Beat until well-blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well-blended. Divide dough into fourths and wrap each part in plastic wrap. Refrigerate until ready to use, but at least 1 hour.

Heat oven to 375°F. For cutout cookies, spread 1 tablespoon or more of flour on large sheet of wax paper. Place 1/4 of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of wax paper. Roll dough to 1/4-inch thickness. Remove top sheet of wax paper. Cut out with floured cutter. Transfer cookies to ungreased baking sheet with large pancake turner. Place cookies 2 inches apart; roll out remaining dough.

To make alphabet/numerical cookies, pinch off piece of refrigerated dough about size of an egg. Roll dough with hands into a log, about 6 inches. (For smaller cookies, roll dough to pencil diameter.) Form letters/numbers with dough rolls. Pinch seams slightly; trim with scissors or sharp knife. Place 2 inches apart on ungreased baking sheet. Repeat.

Sprinkle cookies with decorative sugar, if desired. Cookies may be decorated or frosted after baking.

Bake 1 baking sheet at a time 5 to 9 minutes, depending on size of cookies. Bake smaller cookies 5 minutes. Do not overbake. Cool 2 minutes on baking sheet. Place foil sheets on countertop; transfer cookies to foil to cool completely. Frost and decorate as desired. Yields 3 to 4 dozen cookies.

AMISH SUGAR COOKIES

1 cup sugar

1 cup confectioner’s sugar

1 cup margarine

1 cup vegetable oil

2 eggs, well beaten

4 1/2 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon vanilla or lemon extract

Sugar

Combine sugars and mix to blend. Add margarine and oil. Beat well. Add eggs and mix well. Sift together flour, cream of tartar and baking soda. Add to sugar mixture; beat well. Stir in vanilla. Form into small balls; dip cookies top into a small amount of sugar and flatten with bottom of a glass.

Place on ungreased baking sheet and bake at 375°F. for 10 to 12 minutes. Yields 8 dozen cookies.

ANISE COOKIES (BISCOCHITOS DE ANIS)

1 1/2 cups shortening, butter or margarine

1 cup sugar

1 teaspoon anise seed

3 teaspoons baking powder

1 teaspoon salt

6 cups flour (can substitute with 4 cups white flour and 2 cups wheat flour)

Water, as needed

Cinnamon-sugar mixture

Heat oven to 350°F.

Mix shortening and sugar. Beat until fluffy. Add anise seed, baking powder, salt and flour. Add enough water to make cookie dough.

Roll out dough to approximately 1/2-inch thickness.

Cut out with cookie cutters, or pinch off and place on cookie sheet. Sprinkle lightly with cinnamon-sugar mixture.

Bake 10 to 15 minutes, until cookies are golden brown. For best taste, cookies should be made at least 3 days before serving. Yields about 3 dozen cookies.

APPLESAUCE RAISIN CHEWS

1 cup margarine or butter, softened

1 cup brown sugar, firmly packed

1 cup applesauce

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt, optional

2 1/2 cups oats, quick or old-fashioned, uncooked

1 cup raisins

Heat oven to 350 degrees.

In large bowl, beat together margarine and brown sugar until creamy; add applesauce, egg and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins.

Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 11 to 13 minutes, or until golden brown.

Cool 1 minute on baking sheet; remove cookies to wire rack. Cool completely. Store in covered container. Yields about 4 dozen cookies.

BANANA COOKIES

1 box (18.25 ounces) white cake mix

2 eggs

1/4 cup water

2/3 cup shortening

2 cups quick oats, uncooked

1 cup mashed banana

1 package (6 ounces) semisweet chocolate morsels

1/2 cup nuts, chopped

Heat oven to 350°F.

In large bowl, blend cake mix with eggs, water, shortening and oats. Fold in bananas, chocolate morsels and nuts.

Drop by teaspoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes; cool on wire rack. Yields about 5 dozen cookies.

BANANA SPLIT SUNDAE COOKIES

1 cup margarine, softened

1 cup brown sugar, firmly packed

1 1/2 cups ripe bananas, mashed (about 4 medium)

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

2 1/2 cups oats, quick or old-fashioned, uncooked

1 teaspoon baking soda

1/4 teaspoon salt, optional

1 cup semi-sweet chocolate pieces

Ice cream

Ice cream topping

Heat oven to 350°F.

Beat margarine and sugar together until creamy; add bananas, eggs and vanilla; beat well. Add combined oats, flour, baking soda, salt and chocolate pieces; mix well.

Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough into 3 1/2-inch diameter circles. Bake 14 to 15 minutes, or until edges are light golden brown. Cool cookies 1 minute on cookie sheet; remove to wire rack. Cool completely. Store loosely covered at room temperature. Serve with ice cream and topping. Yields 2 dozen cookies.

BIG OATMEAL COOKIES

2 cups flour

2 teaspoons baking soda

2 cups oatmeal

3/4 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup honey

1/2 cup cooking oil

1 egg, beaten

1 tablespoon hot water

1 cup raisins

3/4 cup chopped nuts

Heat oven to 350°F.

In large bowl, mix dry ingredients. Stir in honey, oil, egg and water. Add raisins and nuts.

Drop dough by tablespoon on greased cookie sheet. Bake about 8 minutes, or until brown. Yields about 3 dozen large cookies.

BISCOTTI

1/2 cup butter or shortening

1 cup sugar

3 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon anise flavoring or 1 teaspoon anise seed

1 cup coarsely chopped almonds, if desired

Cream butter with sugar until well-blended. Add eggs, one at a time, and beat well. Sift flour, measure, then sift again with baking powder and salt. Add sifted ingredients to creamed mixture. Add anise. (If seeds are used, roll seeds between wax paper, then add to mixture.) Add nuts, if desired.

Turn mixture onto lightly floured board and knead until smooth. Divide dough in half. Form dough into 2 rolls about 1 1/2 to 2 inches wide and the length of the cookie sheet. Flatten top of roll, slightly.

Transfer to lightly greased cookie sheet, and bake at 350°F. for 30 minutes, or until rolls are firm to the touch. While still warm, cut rolls diagonally in 1-inch slices. Lay cookies on side on lightly greased cookie sheet, return to oven and continue baking 10 minutes more, or until lightly toasted. Allow cookies to cool. Yields about 4 dozen cookies.

BLACK WALNUT CHOCOLATE CHIP COOKIES

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips

1/2 to 1 cup black walnuts, coarsely chopped (add to taste; black walnuts have stronger flavor than English walnuts)

Heat oven to 375°F.

In medium bowl, cream together butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs and beat well.

In another bowl, combine flour, baking soda and salt, and add to creamed mixture. Stir in chocolate chips and black walnuts.

Drop by teaspoonfuls onto ungreased baking sheets. Bake 8 to 10 minutes. Cool on wire racks. Yields 6 dozen cookies.

BROWN SUGAR COOKIES

1 cup raisins

2 cups water

1 cup brown sugar, firmly packed

3/4 cup all-vegetable shortening

1 egg

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup raisin water

1 teaspoon vanilla

Heat oven to 350°F. Lightly grease baking sheets; set aside.

In saucepan over medium heat, cook raisins in water until tender and plump; remove from heat and cool. Strain raisins and set aside; reserve 1/2 cup liquid.

In large bowl, cream brown sugar with shortening. Beat in egg until mixture is light and fluffy. Add flour, baking soda and salt alternately with raisin water and vanilla.

Drop by rounded teaspoonfuls onto prepared baking sheets. Bake 10 to 12 minutes, or until set; cool 2 minutes on baking sheet; transfer to wire rack to cool completely. Store in airtight container. Yields about 5 dozen cookies.

CHEWY OAT COOKIES

3/4 cup butter-flavor all-vegetable shortening

1 1/4 cups light brown sugar, firmly packed

1 egg

1/3 cup milk

1 1/2 teaspoons vanilla

3 cups quick oats, uncooked

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup raisins

1 cup walnuts, coarsely chopped

Heat oven to 375°F. Grease baking sheets with shortening.

Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well-blended. Combine oats, flour, baking soda, salt and cinnamon, and mix into creamed mixture at low speed until just blended. Stir in raisins and nuts.

Drop cookie dough by rounded tablespoonful on greased baking sheet 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, or until cookies are lightly browned. Do not overbake. Cool 2 minutes on baking sheet; remove to foil-covered countertop to cool before storing. Yields about 2 1/2 dozen cookies.

CHOC-FULL OF CHOCOLATE OATMEAL COOKIES

1 cup margarine or butter, softened

1 cup brown sugar, firmly packed

1/2 cup sugar

2 eggs

2 tablespoons water

1 teaspoon vanilla

4 cups oats, quick or old-fashioned, uncooked

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1 cup semisweet chocolate pieces

1 1.5-ounce milk chocolate bar, finely chopped

Heat oven to 350°F.

Beat margarine and sugars until creamy. Add eggs, water and vanilla; mix well. Add combined oats, flour, cocoa, baking soda and salt to butter mixture and mix well. Stir in chocolate pieces and chopped chocolate.

Drop by rounded tablespoonfuls onto ungreased cookie sheet 2 inches apart. Bake 12 to 14 minutes, or until set. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Yields 3 1/2 dozen.

CHOCOLATE COCONUT CRUNCHERS

1 box German chocolate cake mix

1 cup margarine or butter, softened

2 eggs

1 cup coconut

1 cup chopped walnuts

1 cup crushed corn flakes or other cereal flakes

1 cup rolled oats

1 package (6 ounces) semisweet chocolate chips

1 to 2 tablespoons sugar

Heat oven for 350°F.

In large bowl, combine cake mix, margarine and eggs; mix well. Add coconut, walnuts, corn flakes, rolled oats and chocolate chips; mix well.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten with glass dipped in sugar. Bake at 350°F. for 8 to 12 minutes, or until cookie is set. Cool 1 minute; remove from cookie sheets. Yields 4 to 5 dozen cookies.

CLASSIC LEMON SHORTBREAD

1 cup butter, softened (2 sticks)

1/2 cup sugar

1 egg

1 teaspoon lemon extract

1 teaspoon grated lemon rind

1/2 cup yellow cornmeal

1/4 teaspoon salt

2 cups all-purpose flour

Lemon Glaze

Decorating Frosting

Colored sugar, cinnamon candies, multicolored sprinkles, etc.

Heat oven to 350°F.

In large bowl, beat butter until fluffy; beat in sugar, egg, lemon extract and lemon rind. Combine flour, cornmeal and salt. Gradually add flour mixture to butter ingredients.

Shape dough into log about 2 inches in diameter, wrap in plastic wrap and refrigerate until firm, 2 to 3 hours. Cut dough into 1/4-inch slices. Bake on greased cookies sheets until cookies begin to brown at the edges, about 10 minutes. Cool on wire rack.

Frost cookies with Lemon Glaze or colored Decorating Frosting; let stand until frosting dries. Place colored frostings on cookies, sprinkle with colored sugar or other candy decorations, if desired.

Cookie dough can be frozen up to 3 months; baked, unfrosted cookies can be frozen up to 2 months.

Yields about 4 dozen cookies.

LEMON GLAZE

2 tablespoons butter, softened (1/4 stick)

1 1/2 cups confectioner’s sugar

2 to 2 1/2 tablespoons lemon juice

Beat butter and confectioner’s sugar with enough lemon juice to make thin glaze consistency. Yields about 3/4 cup.

DECORATING FROSTING

4 tablespoons butter, softened (1/2 stick)

3 cups confectioner’s sugar

Milk

Food coloring

Beat butter and confectioner’s sugar with enough milk to make a thick piping or spreading consistency. Divide frosting into small bowls and color with food coloring. Yields about 1 1/2 cups.

CRINKLE-TOP SPICE COOKIES

1 cup sugar

1 cup shortening

1 cup dark molasses

2 eggs, beaten

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger, dried

1/2 cup confectioner’s sugar

Heat oven to 350°F. Lightly oil baking sheet.

In large bowl, cream together sugar and shortening with electric mixer. Add molasses and eggs and mix well. Sift flour, baking soda, salt, cinnamon and ginger into bowl and mix well.

Sift confectioner’s sugar onto plate. Pinch off 1 heaping tablespoon of dough and roll into ball. Dip one half of ball into confectioner’s sugar. Place ball, sugar side up, on baking sheet and flatten with bottom of drinking glass. Repeat with remaining dough, spacing cookies 3 inches apart on baking sheet. Bake 12 to 15 minutes, or until just browned. Yields 48 cookies.

DATE AND BANANA COOKIES

1/2 cup dates, dried, finely chopped

2/3 cup walnuts, finely chopped

3 bananas, medium, mashed

2 cups oats

1/2 cup olive or sunflower oil

1 teaspoon vanilla

Heat oven to 375°F.

In large bowl, combine all ingredients, blending well.

Using tablespoon, drop mixture onto greased baking sheet. Flatten dough down slightly. Bake about 20 minutes, until golden brown. Yields about 20 cookies.

DATE-NUT DROP COOKIES

1/2 cup regular margarine or butter, softened

1/2 cup light brown sugar, firmly packed

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

1 teaspoon brewed coffee or warm water

1 cup + 2 tablespoons all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

1/2 cup chopped pitted dates

Heat oven to 375°F.

In large bowl, cream margarine with sugars; add egg and beat until light and fluffy. Stir in vanilla and coffee or water; set aside.

In separate bowl, combine flour with baking soda and salt; add pecans and dates to flour mixture. Mix gently to coat. Combine flour mixture with creamed mixture; mix well.

Drop dough by teaspoonfuls onto ungreased baking sheets 2 inches apart. Bake 10 to 12 minutes, or until cookies are light brown and set. Cool for 1 minute on baking sheet; transfer to rack and cool completely. Yields 30 cookies.

DIABETIC PEANUT BUTTER COOKIES

1 1/4 cup all-purpose flour, unsifted

1 tablespoon liquid artificial sweetener

1 teaspoon vanilla

1/2 cup creamy peanut butter

1/4 cup oil

1/4 cup water

1 egg

Heat oven to 375°F.

In large mixing bowl, combine ingredients and mix well. Shape into 1-inch balls, using about 1 teaspoon for each cookie. Place 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes, or until lightly brown. Store covered in refrigerator. Yields approximately 24 cookies.

EASY MACAROONS

2 packages (8 ounces) shredded coconut

1 can (15 ounces) sweetened condensed milk

2 teaspoons vanilla

Mix ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven (350°F.) 10 to 12 minutes. Cool slightly before removing from pan. Remove to rack to cool completely.

FIG NEWTONS

4 cups figs, fresh, chopped

1 1/2 cups honey, divided

Juice of half a lemon

Juice of half an orange

1/2 cup shortening

1/2 cup sugar

1 egg

1 tablespoon lemon juice (or juice and rind of 1 lemon)

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For filling, in saucepan over medium heat, combine figs, 1 cup honey and fresh lemon and orange juice and cook 15 minutes, stirring constantly. Cool filling before using.

Heat oven to 400°F. Coat baking sheet with cooking spray.

For dough, cream together shortening, remaining honey and sugar. Add egg and mix well. Add 1 tablespoon lemon juice if desired.

Sift together dry ingredients and add to creamed mixture. Dough will be quite stiff. Using small amounts of dough, roll into thin 3-by-6-inch strips. Spread filling down center. Using a spatula, fold dough over filling. Lightly press edges together.

Bake 15 minutes, or until lightly browned. Remove from cooking sheet and cool. Cut crosswise to desired size.

GINGER COOKIES

1/2 cup sugar

1/2 cup shortening

1/2 cup dark molasses

2 teaspoons ground ginger

1 1/2 teaspoons baking soda

2 tablespoons boiling water

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 3/4 cups all-purpose flour

In saucepan, combine sugar, shortening, molasses and ginger; boil 1 minute. Remove from heat; add baking soda dissolved in boiling water. Stir until foamy, then add well-beaten egg. Sift cinnamon, salt and flour together. Add to molasses mixture. Mix well. Divide dough; roll on floured surface to 1/4-inch thick. Cut into desired shapes.

Transfer to a greased baking sheet; bake at 375°F. for 15 to 20 minutes. Yields 50 cookies.

GINGERSNAPS

2 cups sugar

1 1/2 cups shortening

1/2 cup molasses

2 eggs, beaten

2 teaspoons cinnamon

2 teaspoons ginger

1/2 teaspoon salt

4 teaspoons baking soda

4 cups flour

Sugar, for dipping

Heat oven to 350°F.

Mix sugar and shortening, then add molasses and eggs. Sift dry ingredients together and add to sugar and shortening mixture. Chill. Make into balls the size of walnuts. Dip top of ball in water, then in sugar. Bake 10 minutes, or until slightly browned. Yields 5 dozen 2-inch cookies.

GRANDMA’S SOFT SUGAR COOKIES

4 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup butter or margarine

1 1/2 cups sugar

2 eggs, beaten slightly

1 1/2 teaspoons vanilla

1 cup sour cream

Heat oven to 350°F.

In medium mixing bowl, combine flour, baking soda, baking powder and salt; set aside. In large mixing bowl, combine softened butter, sugar, eggs, vanilla and sour cream. Add dry ingredients a little at a time. Mixture will be sticky. Set in refrigerator overnight.

Roll out on floured surface to about 1/4-inch thick. Cut with cookie cutter and place on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly brown.

GREAT GRANDMA SADIE’S MOLASSES COOKIES

1/2 cup shortening

1 cup brown sugar

2 eggs

2 tablespoons vinegar

1 tablespoon baking soda

1/2 cup lukewarm water

3 to 4 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 tablespoon ginger

1 1/2 cup molasses

Raisins

In large bowl, cream shortening with brown sugar until light. Add eggs, one at a time, beating well after each addition. Stir in vinegar. Dissolve baking soda in lukewarm water and add to sugar mixture.

Into separate bowl, sift together flour with salt, cinnamon and ginger. Add sifted dry ingredients to creamed mixture alternately with molasses. Dough will be soft. Add flour if needed. Cover and chill.

Before baking, heat oven to 350°F. Grease baking sheets. Divide dough; turn onto floured board, and knead in additional flour as needed. Roll to 1/4-inch thickness and cut, or roll in 1-inch balls. Place raisin in center of cookies. Bake 10 to 12 minutes. Yields 4 dozen cookies.

IGLOOS

1/2 cup butter, softened

1 cup sugar

1 can (20 ounces) crushed pineapple, well drained

1 cup raisins

1 cup pecans

1 package (8 ounces) butter-flavored round cookies

2 cups heavy cream

1 tablespoon sugar

1/4 teaspoon vanilla

1 cup shredded fresh coconut or unsweetened packaged coconut

10 maraschino cherries, preferably with stems

In medium bowl, cream butter and sugar; stir in pineapple until blended. In food processor, blender or food grinder chop raisins and pecans until coarse ground. Stir into pineapple mixture until well blended.

Spread mixture on 3 cookies, stack and gently press together. Top with plain cookies. Repeat for 10 stacks, 4 cookies in each. Place stacks on tray or baking sheet. Let stand at room temperature at least 8 hours, or overnight, until cookies are very soft.

In large bowl, beat cream with sugar and vanilla until stiff. With narrow metal spatula, spread sides and tops of stacked cookies with cream mixture. Gently pat and sprinkle with coconut to coat. Top each Igloo with a cherry. Refrigerate for up to 3 days. Yields 10 servings.

JUNE CLEAVER’S COOKIES

1 cup shortening

1 cup sugar

1/2 cup brown sugar, packed

2 eggs, beaten

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 package (12 ounces) chocolate chips

Cream shortening with sugars. Add eggs and vanilla. Blend in flour, salt and baking soda; mix well. Mix in chocolate chips.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350°F. for 8 to 10 minutes, or until brown. Yields 5 dozen cookies.

LONE STAR STATE OATMEAL DROP COOKIES

3/4 cup shortening

1 teaspoon vanilla

1 cup + 1 tablespoon honey

1/2 cup sugar

1/2 cup whole milk

2 cups flour, sifted (after measuring), divided

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons baking powder

1 egg, beaten

2 cups oatmeal, uncooked

3/4 cup pecans, chopped

1 cup raisins, optional

Heat oven to 350°F.

In large bowl, cream together shortening, vanilla, honey and sugar. Add milk and 1 cup flour, alternately. Combine baking soda, salt and baking powder with remaining flour; sift together and add to creamed mixture. Add egg, oatmeal, pecans and raisins; blend well.

Drop by teaspoonsful on greased baking sheet. Bake 8 to 10 minutes, or until light brown. Remove immediately to wire racks to cool.

MACADAMIA NUT COOKIES

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter or margarine, softened

3/4 cup sugar

3/4 cup brown sugar, firmly packed

1 teaspoon vanilla

2 eggs

1 package (12 ounces) white baking chips

1/2 cup macadamia nuts, coarsely chopped

Heat oven to 375°F.

Combine flour, baking soda and salt; set aside. Beat butter until light and fluffy; add sugars and vanilla and beat well. Add eggs and continue beating. Gradually add flour mixture; stir in chips and nuts.

Drop by teaspoonfuls on non-stick baking sheet. Yields 48 cookies.

MAGIC COOKIE BARS

1/2 cup margarine or butter

1 1/2 cups graham cracker crumbs

1 can (14 ounces) sweetened condensed milk

2 packages (12 ounces each) semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

Heat oven to 375°F. (325°F. for glass dish). In 13-by-9-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly.

Bake 25 minutes, or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

For 7-layer magic cookie bars: Substitute 1 cup butterscotch, peanut butter or white chocolate chips for 1 cup semisweet chocolate chips and proceed as directed above.

For magic peanut cookie bars: Substitute 2 cups chocolate-covered peanuts for semisweet chocolate chips and chopped nuts.

For magic rainbow cookie bars: Substitute 2 cups plain candy-coated chocolate candies for semisweet chocolate chips.

MAMIE EISENHOWER’S SUGAR COOKIES

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 egg yolks, beaten

1 teaspoon vanilla

1 tablespoon cream

Sift flour, baking powder and salt; set aside. Cream butter; add sugar slowly, and beat until fluffy. Stir in egg yolks and vanilla. Add sifted dry ingredients alternately with cream. Cover and chill for 1 hour.

Divide dough. On lightly floured surface, roll dough 1/2- to 1/4-inch thickness. Cut in desired shapes; transfer to greased baking sheet. Sprinkle with granulated sugar before baking. Bake in heated 350°F. oven for 10 to 12 minutes. Yields 40 cookies.

MOLASSES BARS

12 cups flour

4 cups sugar

2 cups margarine (4 sticks)

12 ounces molasses

2 1/2 cups raisins

3 tablespoons baking soda

5 eggs, beaten well

1/2 cup reserved raisin water

1 cup chopped nuts

2 eggs

Heat oven to 350°F.

In small saucepan, place raisins, barely cover with water and cook until soft. Drain raisins and cool. Reserve water.

In medium mixing bowl, mix sugar, margarine and flour together and work like pie dough. Add 5 eggs, molasses, raisins, nuts and soda. Mix well. On baking sheets, press 2 strips of dough, 3 inches wide and 15 inches long. Press flat with spoon or your fingers.

Beat 2 eggs and brush on top of dough just before baking. Bake until golden brown. Do not over bake. Partially cool, then cut into 2-inch bars. Remove from pan, and finish cooling. Yields 7 dozen cookies.

NO-BAKE COOKIES

2 cups sugar

1/3 cup shortening

1/4 cup powdered milk

1/2 cup water

1/4 cup cocoa

1/2 cup peanut butter

1/2 teaspoon vanilla

3 cups quick oats

In medium saucepan, combine sugar, shortening, milk and water. Bring to boil for 5 to 7 minutes. Remove from heat. Add cocoa, peanut butter, vanilla and oats. Mix well.

Drop mixture by teaspoonfuls onto waxed paper. Let cool. Yields about 3 1/2 dozen cookies.

NOTE: Chocolate chips can be added to the mixture. Also, regular milk can be used in place of powdered milk, but powdered milk is better for larger quantities.

ORANGE DATE DROP COOKIES

3/4 cup shortening

1/4 cup butter or margarine

1 1/2 cups brown sugar, firmly packed

2 eggs, beaten

1/4 cup orange juice

1 tablespoon fresh-grated orange zest

1 teaspoon vanilla

1 cup sour milk

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped pecans

1 cup chopped dates

Orange Glaze:

2 cups sifted confectioner’s sugar

1 tablespoon fresh-grated orange zest

3 tablespoons orange juice

Heat oven to 350°F. Lightly grease baking sheets; set aside.

In large bowl, cream shortening and butter with sugar. Add eggs, orange juice, orange zest, vanilla and sour milk; mix well. In separate bowl, combine flour with baking powder, baking soda and salt. Combine dry ingredients with creamed mixture. Fold in pecans and dates.

Drop by teaspoonfuls onto prepared baking sheets. Bake 12 to 15 minutes, or until cookies are golden and set. Cool completely on wire rack.

Prepare glaze: In bowl, combine confectioner’s sugar with orange zest and orange juice. Add additional orange juice, if necessary, to reach spreading consistency. Spoon glaze over cookies. Yields about 5 dozen cookies.

COOK’S TIP: To make sour milk, add 1 tablespoon lemon juice or white vinegar to 1 cup milk; let stand 10 to 15 minutes. Buttermilk may also be used.

PEANUT BUTTER COOKIES

1/2 cup all-vegetable shortening

3/4 cup creamy peanut butter

1 1/4 cups light brown sugar, firmly packed

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

Heat oven to 375°F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until blended. Add egg and beat until just blended. Combine flour, salt and baking soda. Add to creamed mixture.

Drop dough by heaping teaspoonfuls onto ungreased baking sheet. Flatten slightly into criss-cross pattern with fork. Bake at 375°F. for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; remove to foil-covered countertop to cool before storing. Yields 3 dozen cookies.

PEPPERNUTS

8 1/2 to 9 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

Pinch nutmeg

1 1/2 teaspoons cloves

1/4 teaspoon salt

1 1/2 teaspoons allspice

1/2 teaspoon black pepper

2 cups light corn syrup

2 cups brown sugar

1 1/2 cups butter

Sift 6 1/2 cups flour, baking powder, nutmeg, cloves, salt, allspice and pepper together into large bowl.

In 3-quart saucepan over low heat, melt syrup, butter and brown sugar. Remove from heat, and gradually add dry ingredients. By hand, knead in last 2 cups of flour. Add enough flour to make a stiff dough.

Shape dough into 2-inch rolls, and chill until firm.

When chilled, slice dough 1/2-inch thick and bake in 350°F. oven for 14 minutes or until lightly browned. Yields 72 cookies.

PFEFFERNUESSE

3/4 cup light molasses

1/2 cup butter or margarine

2 eggs, beaten

4 1/4 cups all-purpose flour

1/2 cup sugar

1 1/4 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Dash black pepper

In saucepan, combine molasses and butter. Heat over low heat until butter melts. Cool to room temperature. Stir in eggs. Sift flour, sugar, baking soda, ground cinnamon, cloves, nutmeg and black pepper. Add dry ingredients to molasses mixture and blend well. Cover and chill several hours or overnight.

Shape chilled dough into 1-inch balls. Place on lightly greased cookie sheet and bake at 375°F. for 12 to 15 minutes. Transfer to cooling rack. Roll cooled cookies in confectioner’s sugar, if desired. Yields 54 cookies.

PIZZELLES

6 eggs, well beaten

1 cup sugar

2 sticks butter, melted and cooled

1 tablespoon vanilla or anise oil

1 teaspoon lemon extract

2 cups cake flour

2 teaspoons baking powder

Confectioner’s sugar

Brush pizelle iron with shortening, blot with paper towel.

Combine first 3 ingredients, blend well. Add next 4 ingredients in order.

Place 1 teaspoon of batter in center of die design. Cook until desired brownness, usually about 30 to 35 seconds. Remove gently from iron, using a fork. Place in single layer on a bread board, cookie sheet or piece of foil. When cooled, cookies may be stacked. Do not make pizzelles on a humid or damp day. Store in tightly sealed container.

Yields enough cookies to fill approximately 2 1/2 two-pound coffee cans, approximately 60 pizzelles. The cookies can be rolled into a cone when warm, then dusted with confectioner’s sugar.

NOTE: This recipe makes very delicate pizzelles. Carefully handle, as they are as fragile as the snowflakes they resemble.

POOR MAN’S COOKIES

6 eggs

6 tablespoons sugar

Pinch salt

Cardamom, to taste

1 teaspoon vanilla or almond extract

6 tablespoons cream

5 to 6 cups all-purpose flour

Vegetable oil for frying

Confectioner’s sugar

Beat eggs; add sugar, salt, vanilla or almond extract, cardamom and cream. Stir in flour 1 cup at a time; dough should be stiff. Chill, if desired.

Transfer small amount of dough to lightly floured surface. Roll dough to 1/8-inch thickness; cut in 2-by-3-inch diamond shapes. Make lengthwise slit, about 3/4 inch, in center of each diamond; gently pull one end of diamond through the slit as far as possible. Do not tear dough.

Drop a few cookies at a time into deep hot oil (more than 1 1/2 inches); fry until golden brown, turning once, about 1 minute. Drain on paper towels. When ready to serve, sprinkle with confectioner’s sugar. Yields about 70 cookies.

POPPY SEED COOKIES

3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1/4 cup shortening

1 cup sugar

1 egg, beaten

1/2 cup buttermilk

2 tablespoons lemon juice

2 teaspoons lemon rind, grated

1/4 cup poppy seeds

Heat oven to 425°F.

In bowl, sift flour, baking soda and salt; remeasure and resift 3 times. In another bowl, cream butter with shortening. Gradually blend in sugar. Add beaten egg; beat until fluffy. Add flour mixture alternately with buttermilk, beginning and ending with flour, beating well after each addition. Add lemon juice, lemon rind and poppy seeds. Mix thoroughly. Chill 1 hour, then roll out thin on floured board.

Cut out and transfer to lightly greased baking sheet. Bake 6 to 8 minutes, or until lightly browned. Remove to wire rack to cool. Yields 48 cookies, depending on size.

POWER BARS

3/4 cup butter or margarine

2 cups brown sugar, firmly packed

2 cups all-purpose flour

2 cups rolled oats, quick or old-fashioned

2 teaspoons baking soda

1 can (21 ounces) cherry pie filling

2 tablespoons sugar

1 tablespoon cornstarch

1/2 teaspoon almond extract

Heat oven to 325°F.

With electric mixer, beat butter and brown sugar until mixture is light and fluffy. In separate bowl, combine flour, oats and baking soda. Add flour mixture to brown sugar mixture, mixing at low speed until crumbly. Spread 2/3 oat mixture into bottom ungreased 9-by-13-by-2-inch baking pan. Firmly press in place to make firm layer. Puree cherry filling with electric blender or food processor. Pour pureed cherry filling into medium saucepan. Blend sugar with cornstarch; stir blended mixture into cherry filling in saucepan. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Spread cherry mixture over oat layer. Sprinkle with reserved oat mixture.

Bake at 325°F. for 45 minutes, or until golden brown. Cool before cutting into bars. Yields 24 bars.

RHUBARB COOKIES

1 cup chopped rhubarb

1/4 cup water

1/2 cup butter

1 cup brown sugar, packed

1 egg, slightly beaten

2 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 tablespoons diced crustallized ginger

1/2 cup chopped walnuts

1 cup raisins

Heat oven to 350°F.

In saucepan, combine rhubarb and water. Bring to a boil, then reduce heat. Let simmer, stirring frequently, 10 minutes, or until rhubarb is tender. Remove from heat and let cool.

Cream together butter and brown sugar. Add egg and beat until light, then stir in rhubarb. Sift together flour, salt, baking soda and spices, and stir into rhubarb mixture, blending well. Fold in ginger, walnuts and raisins.

Drop by spoonfuls onto greased baking sheets and bake 12 minutes, until lightly browned at the edges.

SLICE-AND-BAKE COOKIES

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup light brown sugar, firmly packed

1 teaspoon vanilla

2 eggs

1 cup semisweet chocolate chips or mini-chips

1 cup peanut butter chips

Plastic wrap

In bowl, stir together flour, baking soda and salt; set aside. In large bowl, cream butter with sugar, brown sugar and vanilla until well-blended and creamy. Add eggs and beat well. Add flour mixture gradually, beating well after each addition. Stir in chocolate chips and peanut butter chips. Cover and refrigerate until dough is firm enough to handle easily.

Divide dough in half; shape each half into 2-inch thick roll. Flour hands lightly, if necessary. Wrap dough tightly in plastic wrap, and refrigerate 5 to 24 hours.

Before baking, heat oven to 375°F. Unwrap dough, one roll at a time. With sharp knife and sawing motion, cut rolls into 1-inch thick slices; cut each slice into quarters, and place on lightly greased baking sheet. Bake 8 to 10 minutes, or until lightly browned. Cool slightly. Transfer cookies to wire rack to cool completely. Store in tightly covered container. Yields about 4 dozen cookies.

COOK’S TIP: To freeze, follow recipe directions; cut dough slices into quarters, and place on waxed paper-lined trays. Cover tightly and freeze. Before baking, heat oven to 375°F. Place frozen pieces on baking sheets; bake as recipe directs.

SPICY RAISIN COOKIES

2 cups brown sugar

1 cup shortening

2 eggs

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 cup raisins, ground

2 1/2 cups all-purpose flour

Cream sugar and shortening. Add eggs, salt, baking soda, cinnamon, cloves and nutmeg. Fold in ground raisins. Blend in flour (about 2 1/2 cups-enough to make a soft dough). Chill.

Drop chilled dough by teaspoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 8-10 minutes or until brown. Yields 3 dozen cookies.

NOTE: One teaspoon vanilla can be substituted for the spices for a change in flavor.

SPRINGERLE

2 cups confectioner’s sugar

4 eggs, beaten

4 1/2 cups cake flour

4 drops anise oil

Anise seeds

Beat eggs until thick; gradually add sugar, beating well between each addition until well blended. Continue to beat about 15 minutes; this makes finished cookies light and finely grained. Add anise oil; blend. Lightly fold in flour to form dough.

Roll out dough to about 1/2-inch thickness. Flour springerle rolling pin or mold carefully and press firmly into dough. Remove mold and cut cookies out along borders. Flour mold each time it’s used. Sprinkle anise seed on greased cookie sheet, then place cookies on sheets. Let cookies stand overnight in cool place to dry.

In morning, heat oven to 375°F. Place cookie sheets in oven at that temperature, to set shape of cookies. Immediately reduce heat to 300°F.; bake cookies about 15 minutes, until they are light in color and have appearance of being iced. Yields about 70 cookies.

NOTE: You can add 1 to 2 teaspoons anise seeds to sealed container for a more pronounced anise flavor. To soften cookies, put cut apple into container a day or two before serving.

For Spiced Springerle, replace anise oil and anise seeds with 2 teaspoons cinnamon and 1 teaspoon cloves.

STAINED-GLASS HEARTS

1/2 cup butter or margarine, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1 teaspoon baking powder

Red hard candies, crushed, about 1/3 cup

Cream butter and sugar in mixing bowl. Beat in eggs and vanilla. In separate bowl, sift flour and baking powder together. Gradually stir flour mixture into butter mixture until dough is very stiff. Cover and chill 3 hours or overnight.

Heat oven to 375°F. Roll out dough to 1/8-inch thickness on lightly floured surface. To prevent cookies from becoming tough and brittle, try not to use a lot of flour. Cut out cookies using large heart-shaped cookie cutter. Transfer cookies to foil-lined baking sheet.

Using smaller heart-shaped cutter, cut out and remove center of each cookie. Fill center with crushed candy. Bake 7 to 9 minutes or until cookies are lightly browned and candy has melted.

When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. Yields about 2 1/2 dozen cookies.

WALNUT ICE BOX COOKIES

1/2 cup butter (softened), margarine or shortening

1 cup light brown sugar

1 egg, well beaten

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup finely chopped walnuts

In large bowl, cream butter with sugar; add egg and vanilla and set aside. Into separate bowl, sift flour with baking soda and salt. Add walnuts. Combine sifted dry ingredients with creamed mixture; blend well.

With lightly floured hands, shape dough into long roll. Wrap dough in waxed paper. Refrigerate several hours or overnight.

Before baking, heat oven to 325°F. Lightly grease baking sheet. With sharp knife, cut dough into 1/8-inch thick slices; place cut-side down on baking sheet. Bake 10 minutes or until cookies are set. Yields 50 cookies.

WHITE CHOCOLATE MACADAMIA COOKIES

1/2 cup butter or margarine, softened

2/3 cup sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon baking soda

1 cup + 2 tablespoons all-purpose flour

3 1/2 ounces macadamia nuts

1 cup white vanilla chips

Heat oven to 350°F.

In mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine baking soda and flour. Stir in macadamia nuts and white vanilla chips.

Drop heaping teaspoonfuls 2 inches apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute, then remove to wire rack for cooling. Yields 4 1/2 dozen.

WHITE CHUNK-CASHEW COOKIES

1 box (16.6 ounces) cookie mix, white chunk

1 cup cashew halves and pieces, salted

1/4 cup water

3 tablespoons butter (do not use margarine)

1 3/4 cups confectioner’s sugar

1 teaspoon vanilla

2 tablespoons milk

Heat oven to 350°F.

In medium bowl, combine cookie mix, cashews and water; stir 50 strokes until well mixed.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Meanwhile, in medium saucepan, heat butter over medium heat until light golden brown, stirring constantly. Remove from heat. Stir in all remaining ingredients; blend until smooth. Immediately spoon about 1 teaspoon icing over each warm cookie. If frosting becomes too thick, reheat over low heat. Yields 24 cookies.

WORLD WAR II HONEY COOKIES

1/2 cup shortening

1/2 cup sugar

1/2 cup honey

1 egg

1 teaspoon vanilla

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup oats, quick or old-fashioned, uncooked

1 cup flaked coconut

1/2 cup chopped nuts

Heat oven to 350°F. Lightly grease baking sheet or 9-by-9-inch baking pan; set aside. In bowl, combine shortening with sugar and honey; mix well. Add egg and vanilla; mix well and set aside.

In separate bowl, sift flour with baking powder, baking soda and salt. Add sifted dry ingredients to honey mixture. Fold in oats, coconut and nuts. Spread on baking sheet or in prepared pan. Bake 25 to 35 minutes (baking time will vary with pan selected), or until light golden brown and set. Cool slightly; cut into squares or bars and cool competely.

Yields 16 to 20 cookies.

ZUCCHINI BROWNIE COOKIES

1 1/2 cups light brown sugar, firmly packed

2/3 cup vegetable shortening

1 teaspoon vanilla

2 eggs

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded zucchini

2 cups (12 ounces) semisweet chocolate morsels

Heat oven to 375°F. Place sheets of aluminum foil on countertop for cooling cookies.

In large bowl, combine brown sugar with shortening and vanilla. With electric mixer at medium speed, beat until well-blended. Beat eggs into creamed mixture. In separate bowl, combine flour with unsweetened cocoa, baking soda and salt. Blend dry ingredients into creamed mixture with mixer at low speed. Stir in zucchini and chocolate morsels.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake 1 baking sheet at a time for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Yields 3 dozen cookies.

COOK’S TIP: To avoid overbaking, after minimum baking time, lift 1 cookie with spatula to check. If bottom looks dry and is nicely browned, cookies should be done.

CHOCOLATE COCONUT SQUARES

1/3 cup light corn syrup

2 tablespoons sugar

2 tablespoons water

2 1/4 cups + 2 tablespoons flaked coconut, divided

1 teaspoon vanilla

3/4 cup semisweet chocolate chips

1/3 cup toasted slivered almonds or chopped pecans

Butter 8-inch square pan; set aside.

In small saucepan, stir together corn syrup, sugar and water. Cook to 234°F. or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

Remove from heat. Stir in 2 1/4 cups coconut and vanilla. Pour mixture into prepared pan. Melt chocolate chips in top of double boiler over hot, not boiling, water; spread over coconut mixture. Sprinkle almonds and remaining 2 tablespoons coconut over top; cool. Cut into squares. Yields about 3 dozen squares.

SPIRITED SOUTHERN SWEET POTATO BARS

2 cups oats, quick or old-fashioned, uncooked

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 to 1/4 teaspoon ground red pepper

1 cup butter or margarine, softened

2/3 cup sugar

1 teaspoon vanilla

2 cups mashed, cooked sweet potato or canned pumpkin

2 eggs, lightly beaten

3/4 cup brown sugar, firmly packed

2 tablespoons bourbon or 1/2 teaspoon rum extract, if desired

1 cup chopped pecans

Heat oven to 375°F. Lightly grease 9-by-13-by-2-inch baking pan.

In bowl, combine oats with flour; mix well. Remove 2/3 cup and add salt and red pepper; set aside for filling. In remaining oat -flour mixture, add butter or margarine, granulated sugar and vanilla; blend with electric mixer on low to medium speed until crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of prepared pan. Bake 15 minutes; remove from oven.

In separate bowl, combine sweet potato, eggs, brown sugar, bourbon or rum extract, and reserved 2/3 cup oat-flour mixture; mix well. Spread filling over warm crust.

Add nuts to reserved topping mixture; mix well. Sprinkle over sweet potato filling. Bake 30 to 35 minutes or until topping is light golden brown. Cool; cut into bars. Serve at room temperature. Store in refrigerator tightly covered. Yields 32 bars.

ZUCCHINI BARS

3/4 cup margarine

1/2 cup brown sugar, packed

1/2 cup sugar

2 eggs

1 3/4 cups flour

1 1/2 teaspoons baking powder

2 cups zucchini, shredded, unpeeled

1 cup coconut, shredded, optional

3/4 cup nuts, chopped

Heat oven to 350°F.

Cream margarine until light and fluffy. Beat in sugars, add eggs one at a time. Stir in flour and baking powder. Stir in zucchini, coconut and nuts.

Spread in well-greased 15×10-inch cookie sheet. Bake for 30 minutes. Spread Cinnamon Glaze on warm, just-baked zucchini bars. Cut into 1 1/2-inch squares. Yields 15 servings.

CINNAMON GLAZE

1 cup confectioner’s sugar

1 1/2 tablespoons butter, melted

2 1/2 tablespoons milk

1 tablespoon vanilla

1/2 teaspoon cinnamon

Beat in small bowl until smooth. Spread on zucchini bars.

DIABETIC FRUIT BARS

1/2 cup dates

1/2 cup prunes

1/2 cup raisins

1/2 cup water

1 apple, diced

1 banana, mashed

1 stick margarine

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

2 eggs

2 teaspoons flavoring, lemon or vanilla

1 teaspoon baking soda

1/4 teaspoon salt

1 cup flour

1 cup oatmeal

1 cup chopped pecans

3 packages artificial sweetener

Heat oven to 350°F.

In medium saucepan, boil dates, prunes and raisins in 1/2 cup water until tender; stir to mix. Add apple and banana; cook until apple is tender. Remove from heat; add margarine. In bowl, beat well eggs and flavoring; add to cooked fruit. Stir in nutmeg, cloves, cinnamon, salt, pecans and artificial sweetener.

In another bowl, mix baking soda, flour and oatmeal. Add to fruit mixture, mixing thoroughly.

Coat 9-by-9-inch cake pan with non-fat cooking spray. Pour batter into cake pan; bake 30-35 minutes, or until done. Yields 12 servings.

SUGARPLUMS

1/2 cup butter

2 eggs

1 cup sugar

1 cup dates, cut up

1/3 cup flour

1 cup nuts, chopped

1/2 teaspoon salt

1 teaspoon vanilla extract

2 1/2 cups cereal, crispy rice

Coconut, shredded

Confectioner’s sugar

In saucepan, cook butter, eggs and sugar over medium heat, stirring constantly, 5 minutes. Add dates and stir 5 minutes, then add flour, nuts, salt and vanilla; stir and cook 5 minutes.

Remove from heat and add cereal. Cool and shape into balls. Roll in coconut, then confectioner’s sugar. Yields 4 dozen cookies.

MOLASSES LACE COOKIES

1/2 cup molasses

1/2 cup sugar

1/2 cup butter

1 cup flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

Heat oven to 325°F.

In saucepan, boil molasses, sugar and butter for 1 minute. Remove from heat. Add remaining ingredients. Keep batter warm over hot water.

Drop batter by 1/2 teaspoonfuls 3 inches apart on greased cookie sheet. Bake 15 minutes. When slightly cool, remove from cookie sheet.

BABY RUTH COOKIES

3 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups sugar

1 cup butter

2 eggs

1 teaspoon vanilla

6 (1/2 ounces each) Baby Ruth candy bars, cut in small pieces

In bowl, blend together flour, salt and baking soda. In mixing bowl, gradually add sugar to butter; cream until light and fluffy. Add eggs and vanilla; beat well. Gradually blend in dry ingredients and mix thoroughly. Stir in candy pieces. Chill dough for easier handling.

Heat oven to 375°F. Lightly grease a baking sheet.

Drop dough by tablespoonfuls into prepared baking sheet. Bake 10 to 12 minutes, or until golden brown. Yields about 6 dozen cookies.

CRACKER COOKIES

Saltine crackers

2 sticks butter

1 cup sugar

1 teaspoon pure vanilla

2 cups milk chocolate chips

1 cup finely chopped nuts

Line jellyroll pan with aluminum foil and coat foil with vegetable cooking spray. Line pan with single layer of saltine crackers.

In saucepan, melt butter; add sugar and stir to dissolve. Bring to a boil; reduce heat and simmer, without stirring, about 2 minutes, or until mixture turns a light amber color. Remove syrup from heat and carefully add vanilla. Pour or spoon syrup over crackers. Bake 8 minutes.

Remove from oven; sprinkle chocolate chips over crackers. Let chocolate soften for a minute, then spread with spatula, until smooth and even. Sprinkle nuts on top and cool. Remove foil and break into pieces.

CHOCOLATE CHIP PUDDING COOKIES

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter or margarine, softened

3/4 cup firmly packed light brown sugar

1/4 cup granulated sugar

1 package (4-serving size) vanilla-flavored instant pudding mix

1 teaspoon vanilla

2 eggs

1 package (12 ounces) chocolate chips

1 cup chopped nuts, optional

Heat oven to 375°F.

In bowl, combine flour and baking soda. In large bowl, combine butter, brown sugar, granulated sugar, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in chips and nuts. Batter will be stiff.

Drop batter by teaspoonful about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes.

Yields 7 dozen cookies.

GINGERBREAD MEN COOKIES

1/3 cup water

1/2 cup shortening

1/4 cup butter OR margarine

4 1/2 cups all-purpose flour

2 teaspoons baking soda

Pinch of salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 1/2 cups molasses

In saucepan, combine water, shortening and butter. Cook over medium heat, stirring constantly until shortening melts.

In large bowl, combine flour, baking soda, salt, ginger and cinnamon. Pour shortening mixture over dry mixture. Stir until well-blended. Stir in molasses; mix well. Store in refrigerator 8 hours.

Heat oven to 350°F.

Remove dough from refrigerator. On lightly floured surface, roll out dough to 1/4-inch thick. Cut with cookie cutter; use raisins for eyes and noses. Place cookies on slightly greased cookie sheets; bake for about 10 minutes.

Remove from oven. Allow cookies to cool 2 minutes on cookie sheets, then remove to wire rack to finish cooling. Store in airtight container.Yields about 4 dozen cookies.

SWEET POTATO-PECAN COOKIES

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

4 ounces unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg at room temperature

1 cup well-mashed or pureed sweet potatoes

1/4 teaspoon vanilla

1 teaspoon finely grated orange rind

1/2 cup chopped pecans

Heat oven to 400°F.

In mixing bowl, sift together flour, baking soda, baking powder, salt and nutmeg; set aside. In separate bowl, cream butter and sugar. Beat in egg, sweet potato, vanilla and orange rind. Beat creamed mixture into dry ingredients. Stir in pecans.

Drop batter by teaspoonful onto lightly buttered cookie sheets, leaving about 1 1/2 inches between drops. Bake 12 to 15 minutes, or until cookies are browned. Cook on racks and store in airtight container.

If desired, glaze with mixture of 1 cup confectioner’s sugar and 2 tablespoons orange juice while cookies are still warm

Yields about 3 dozen cookies.

RAISIN-FILLED COOKIES

Filling:

2 cups ground raisins

1 cup water

1 cup sugar

1 tablespoon flour

1 teaspoon lemon flavoring

Cookie:

1 cup margarine

2 cups brown sugar

3 eggs

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 cups all-purpose flour, sifted

1 teaspoon vanilla

Prepare filling first. Place raisins and water in blender and process for a few seconds. In bowl, mix together sugar and flour. Add to raisin mixture and stir well. Pour into saucepan and cook until thickened; remove from heat; add flavoring.

For cookies, cream together margarine and brown sugar. Add eggs, one at a time, mixing well. Add baking powder, baking soda, salt, flour and vanilla to form a soft dough. Roll dough out on floured surface, adding just enough flour to handle. Cut dough into round cookies.

Heat oven to 375°F.

On cookie sheet, place one cookie round. Top with 1 teaspoon filling and top with another round. Gently press edges together. Bake 10 minutes, or until browned.

FUDGEY BROWNIE DROPS

12 (3.3-ounce bag) sugar-free chocolate candies

1/2 cup (1 stick) light margarine, softened

1/2 cup sucralose, granular form

1/4 cup granulated sugar

1 egg

2 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup Dutch-process cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

Heat oven to 350°F. Remove wrappers from chocolates; cut in small pieces; set aside. Lightly grease cookie sheets; set aside.

In large bowl, beat margarine, sucralose, granulated sugar, egg and vanilla until well-blended. Stir together flour, cocoa, baking soda and salt; gradually add to margarine mixture, beating until well-blended. Stir in chocolate pieces and nuts. Drop by teaspoonfuls onto prepared cookie sheets.

Bake 5 to 7 minutes, or until cookie drops spring back when touched lightly with finger. Cool slightly; remove to wire rack. Cool completely. Yields 2 dozen cookie drops.

NOTE: Sucralose is sold as Splenda.

SKILLET COOKIES

2 tablespoons butter

1 cup granulated sugar

1 cup chopped dates

2 eggs, beaten

3 cups crispy rice cereal

3/4 cup chopped nuts

Confectioner’s sugar

Melt butter in skillet. Stir in sugar, dates and eggs. Stir for 5 to 8 minutes. Stir in cereal and nuts.

As soon as mixture is cool, butter your fingers and form mixture into a roll. Roll in confectioner’s sugar. Wrap in foil or wax paper and store in refrigerator until completely cool. Cut into slices to serve.

CHOCOLATE CHIP CREAM CHEESE COOKIES

1 cup butter, softened

6 ounces cream cheese, softened

1 cup sugar

2 eggs

2 teaspoons vanilla

1 teaspoon salt

2 cups flour

1 package (12 ounces) semi-sweet chocolate chips

Heat oven to 375ºF. Lightly grease a baking sheet; set aside.

Cream together butter, cream cheese and sugar. Add eggs and vanilla. Mix salt with the flour and add to the mixture. Stir in chocolate chips.

Drop by teaspoonful on prepared cookies sheet. Bake for 9 to 10 minutes.

BUTTER COOKIES (COOKIE PRESS COOKIES)

1 cup butter, softened

3/4 cup sugar

Dash of salt

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1/2 teaspoon baking powder

Heat oven to 350ºF.

Cream together butter, sugar and salt. Add egg and vanilla; cream again. Add flour and baking powder; mix well.

Use a cookie press to make the designs you choose, and place on an ungreased cookie sheet. Bake for 6 to 8 minutes.

NOTE: I like to add food coloring to the dough to make a festive, colorful cookie tray. I add sprinkles to some cookies and leave others plain. My favorite designs to make for Christmas are yellow wreaths, green Christmas trees, and pink and white candy canes. I make the candy canes by hand (no cookie press) by rolling a piece of white dough with a piece of pink dough, and twisting it into the shape of a cane.

PUMPKIN PIE SQUARES

1 can (24 or 29 ounces) pumpkin

1 can (13 ounces) evaporated milk

4 eggs, beaten

1 cup white sugar

1 cup brown sugar

3 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon salt

Topping:

1 box yellow cake mix

1 cup chopped pecans

1 1/2 to 2 sticks butter

Heat oven to 350ºF. Grease 9-by-13-inch baking pan; set aside.

Blend pumpkin, evaporated milk, eggs, sugars and spices. Pour batter into prepared pan.

Combine topping ingredients; spread over top of batter. Bake for 50 minutes to 1 hour.

BEST TEA CAKE COOKIES IN THE WORLD

1 1/2 cups sugar

1 cup butter

2 eggs

Pinch salt

4 cups flour

1 teaspoon baking soda

1 teaspoon vanilla or other flavoring

Combine all ingredients. Chill about 15 minutes.

Heat oven to 375°F.

Roll dough very thin; cut into desired shapes. Handle with a knife. Bake for 10 minutes. Mary bakes them until they are just barely done.

Yields about 4 or 5 dozen cookies.

GINGERBREAD PEOPLE

Dough:

1 cup packed brown sugar

1/3 cup shortening

1 1/2 cups dark molasses

2/3 cup cold water

7 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

Frosting:

4 cups confectioner’s sugar

1 teaspoon vanilla

About 5 tablespoons half-and-half

In large bowl, stir together brown sugar, shortening, molasses and cold water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350°F. Lightly grease cookie sheet; set aside. On floured surface, roll 1/4 dough to 1/8-inch thickness. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.

Bake 10 to 12 minutes, or until no indentation remains when touched (for softer, chewier cookies, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Repeat with remaining dough. Cool completely, about 30 minutes.

In large bowl, stir together frosting ingredients until smooth and spreadable. Decorate cookies with frosting. Yields about 9 dozen 3-inch cookies.

DATE BARS

2 cups chopped dates

1 1/2 cups packed brown sugar, divided

1 cup plus 1 tablespoon flour, divided

1 cup hot water

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups old-fashioned oats

3/4 cup butter, melted

Heat oven to 375?F.

In small saucepan, combine dates, 1/2 cup brown sugar and 1 tablespoon flour. Add water and simmer 10 minutes; stir in vanilla extract.

Combine remaining sugar, remaining flour, baking soda and oats. Add melted butter and stir well.

Spread half of oatmeal mixture in bottom of 8-by-8-by-2-inch pan.

Spread date mixture over oatmeal base, sprinkle remaining oatmeal mixture over top. Press lightly into dates.

Bake for 20 minutes. Allow to cool for 15 minutes before cutting into 16 squares. Or cut into 9 squares and serve warm with vanilla ice cream.

Yields 16 squares or 9 dessert servings. (Recipe doubles well.)

DOUBLE-DELIGHT PEANUT BUTTER COOKIES

1/4cup finely chopped dry roasted peanuts

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1 roll (16.5 ounces) refrigerated peanut butter cookies, well chilled

Heat oven to 375°F. In small bowl, mix peanuts, sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar together until completely blended. Shape mixture into 24 (1-inch) balls.

Cut cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 piece of dough around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each ball in peanut mixture; gently pat mixture completely onto balls.

Place balls 2 inches apart on ungreased cookie sheets. Spray bottom of drinking glass with nonstick cooking spray; press into remaining peanut mixture. Flatten each ball to ½-inch thickness with mixture-covered bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes, or until edges are golden brown. Cool 1 minute; remove from cookie sheets to wire rack. Store tightly covered. Yields 24 cookies.

SCRUMPTIOUS CHOCOLATE COCONUT SQUARES

1/2 cup margarine

1 1/2 cups graham cracker crumbs

1 cup chopped walnuts

1 cup flaked coconut, divided

1 1/2 cups milk chocolate chips

1 cup lowfat 2 percent evaporated milk

1/2 cup Splenda Sugar Blend for Baking

Heat oven to 350°F. In 9-by-13-inch baking pan, melt margarine in oven; remove pan. Sprinkle crumbs over margarine, stir well and press mixture into bottom of pan. Sprinkle nuts, 1?2 cup coconut and chips over crumbs.

In 2-cup measuring cup or small bowl, combine evaporated milk and Splenda. Pour evenly over chips; sprinkle with remaining coconut. Bake 30 minutes, or until golden brown.

Cool completely in pan on wire rack. Bars are difficult to cut when hot, so be sure to store overnight in refrigerator, and then cut into bars. Store in airtight container at room temperature. Yields 48 bars.