COOKIES

Almond Balls

Apple Squares

Auntie's Sugar Cookies

Banana Sour Cream Bars

Brownies

Chocolate Chip Cookies

Chocolate Crinkles

Chocolate Drop Cookies

Chocolate Jumbles

Drop Sugar Cookies

Forgotten Cookies

Frost 'N Bake Cookies

Fruit Cookies

Gold Rush Brownies

Grizzle Nickel Cookies

Lemon Cookies

Magic Cookie Bars

Molasses Cookies

Molasses Oatmeal Cookies

Oatmeal Cookies

Peanut Blossoms

Peanut Butter Cookies

Rice Krispie Treats

Schnecken

S'More Bars

S'Mores

Theresa's Sugar Cookies

Three Layer Cookies

Thumbprints

Wheaties Drop Cookies

Zucchini Squares

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Almond Balls

Shape into small balls. Bake at 375° on ungreased sheet for 10 minutes. Shake gently in bag of confectioner's sugar.

Cut shortening into dry ingredients. Mix in egg. Press half into greased 8" square pan. Cover with apples, sugar and cinnamon.

Add milk to remaining crumb mixture. Place over apples.

Bake at 375° for 45 minutes.

Frost with Vanilla Glaze while warm.

Mix all ingredients together and chill. Roll out, cut, and bake at 375°.

Can be filled with mincemeat or preserves for a delicious filled cookie!

Mix sugar, sour cream, butter and eggs on low speed. Beat in mashed bananas and vanilla. Beat in flour, salt and baking soda. Stir in nuts.

Spread in greased and floured jelly roll pan. Bake at 375° until light brown, 20-25 minutes. Cool.

Frost with Vanilla Glaze
.

Mix together; bake at 350° in large greased pan, 30 minutes.

Mix together. Drop onto ungreased sheet. Bake at 375° for 8-10 minutes.

Mix oil, chocolate and sugar. Blend in eggs, one at a time. Add vanilla. Stir dry ingredients into cream mixture. Chill several hours or overnight.

Drop teaspoons of dough into confectioner's sugar. Shape into balls. Roll in sugar. Place 2" apart on greased baking sheet.

Bake at 350° for 10-12 minutes. Do NOT overbake!

Mix shortening, sugar, egg, and cocoa. Stir in buttermilk and vanilla. Blend in dry ingredients. Mix in nuts. Chill at least one hour.

Drop 2" apart on lightly greased sheet. Bake at 400° for 8-10 minutes.

Frost with Buttercream Icing.

Mix together:

1 cup sugar

1 cup shortening

Blend in:

1 egg

Mix together then add to egg mixture:

3/4 cups cocoa

1 cup hot water

Stir in:

1/2 cup molasses

1 tsp vanilla

Sift together and add:

1 tsp.cloves

1 tsp cinnamon

1 tsp baking soda

3 1/2 cups flour

(Mixture will be quite soft)

Chill overnight. Then roll out thick, using additional flour as needed. Cut into "doughnut" shapes. Bake at 350° for less than TEN minutes. Cool.

Frost with Buttercream Icing.

Sift in 2 cups flour, 2 tsp. baking powder, and 1/2 tsp salt. Mix thoroughly.

Drop onto lightly greased pans. Sprinkle with cinnamon/sugar.

Bake at 400° for 8-10 minutes.

Beat until stiff:

2 egg whites

2/3 cups sugar

Fold in:

1 tsp vanilla

1 cup chopped nuts

1 cup chocolate chips

Preheat oven to 350°.

Drop onto ungreased foil. Place in oven. TURN OVEN OFF! Leave overnight, without opening oven.

Cream together butter, frosting mix, and vanilla. Add dry ingredients. Mix. Shape into 1" balls. Flatten on ungreased cookie sheets. Place 1 tsp. frosting (below) on each. Top with pecans. Bake at 300° for 15-18 minutes.

FUDGE FROSTING

1 can condensed milk

1/4 tsp. salt

1 cup chocolate chips

1 tsp. vanilla

Dough will be soft. Bake at 375° on greased sheet for 12 minutes. Let set 30 seconds before removing from sheet.

Bake at 350° in greased 8x8" pan for 35 minute.

Combine all ingredients in a mixing bowl. Pour batter into greased 9x9" pan. Bake at 350° for 30 minutes.

A little difficult to get out of the pan, but worth it!

Drop by small teaspoons onto greased cookie sheet. Bake at 400 degrees for 8 minutes.

Frost with Lemon Frosting:
1/4 cup melted butter
1 lb. confectioners sugar
1 tsp lemon extract
Add milk, 1 tlbsp at a time, until smooth.

Sprinkle with candy sprinkles

Melt butter,layer ingredients, in the order given, in a 9 x 13" pan. Bake at 350° for 25 minutes.

Chill,roll, and bake.

Drop on greased sheet, 3" apart. Bake at 375° for 8-10 minutes.

Drop on greased sheet. Bake at 375° for 12-15 minutes.

Sugar
54 Hershey Kisses, unwrapped

Blend peanut butter and shortening. Add sugars and cream until light and fluffy. Add egg, milk and vanilla; beat well. Gradually add blended dry ingredients to creamed mixture Blend well.

Shape dough into 1" balls; roll in sugar. Place on ungreaseed cookie sheet. Bake at 375° for 10-12 minutes.

Remove from oven. Immediately place unwrapped Kiss on each cookie, pressing down so that cookie cracks around edge. Remove from cookie sheet; cool on wire rack.

Combine peanut butter, shortening, brown sugar, milk, and vanilla in large bowl. Beat until well blended. Add egg; beat until just blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. mix just until blended.

Drop by heaping teaspoonfulls 2" apart on ungreased sheet. Flatten slightly in crisscross pattern with fork.
Bake at 375° for 7-8 minutes. Cook 2 minutes before removing from sheet.

Melt butter, add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well-coated. Press mixture into buttered 9x13" pan. Cut into squares when cool.

Divide dough into 8ths. Roll each section out, using confectioners sugar instead of flour. Sprinkle with cinnamon/sugar and finely chopped nuts. Cut circle into 8 wedges, and rull up into crescents.

Bake on greased foil-lined sheets, at 350° for 15 minutes.

Mix ingredients well. Bake in greased and floured 9 x 13" pan at 325° for 30-40 minutes, or until toothpick comes out clean.

Immediately sprinkle with 6 oz. semi-sweet chocolate chips and 2 cups miniature marshmallows. Broil 8" from heat until marshmallows are puffed and golden, about 30 seconds. Cool completely.

Heat corn syrup, butter and chips to boil, stirring constantly. Remove from heat. Stir in vanilla and pour over cereal. Toss quickly. Stir in marshmallows.

Press into greased 9 x 13" pan with greased fingers. Let stand at least one hour. Cut into squares.

Mix first 4 ingredients on low speed until creamy. Add vanilla and egg. Mix till creamy. Add rest of ingredients and mix by hand. Roll in ball shape and flatten with glass bottom dipped in sugar.

Bake at 350° for 10-12 minutes.

Makes 4 dozen.

Add ingredients to melted butter. Press into 9 x 13" pan.

1/4 cup butter
2 tsp. sugar
1 tsp. vanilla
1 tsp. cornstarch
3 Tblsp evaporated milk
2 cups confectioners sugar

Mix cornstarch and sugar with melted butter. Add milk. Cook till thick and smooth. Cool. Add vanilla and confectioners sugar. Blend well. Spread over first layer. This will be very stiff.

Melt nine 3/4 oz. chocolate bars over hot water. Spread over cream mixture. Cool at room temperature. Cut before firm. Press nuts on top.

Cream butter and sugar. Blend in yolks and vanilla. Stir in flour and salt. Chill one hour.

Roll into 1" balls. make a depression in each. Bake 10 minutes at 350°. Fill holes with jelly. Bake 5 more minutes.

Cream shortening, sugar, and eggs. Mix in buttermilk. Stir in other ingredients. Drop by tablespoon 2" apart on greased sheet. Bake at 400° for 10-12 minutes.

Filling:
8 - 10 cups peeled and cubed zucchini (remove seeds)
2/3 cups lemon juice
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tblsp tapioca

Cut butter into flour mixture. Reserve three cups. Pat into greased 9x13 pan. Bake at 375^o 12 minutes.

Boil zucchini and lemon juice; simmer 6-8 minutes, until zucchini is crisp/tender. Stir in sugar and spices; cook 5 minutes.

Spoon over crust. Sprinkle reserved crumb mixture on top. Bake at 375^o, 40-45 minutes.

Mix sugar, butter, vanilla and hot water. Stir in 1-2 tsp additional hot water until smooth and of desired consistency.

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