COOKIES   SHORTBREAD  COOKIES Makes 24 cookies     

1/2	lb.	butter	softened
1/2	cup	confectioner's sugar
1/4	tsp.	salt

    
Cream butter in mixer until smooth. Add confectioners' sugar and beat until light and fluffy. Mix flour and salt and add, combining thoroughly. Roll with rolling pin 1/4" thick, cut into 1x2 rectangles;  place on ungreased baking sheet and prick with fork. Bake at 350 for 20 - 25 min.  until lightly browned around the edges., Cool on rack.



   
                       Chocolate Chip Kiss Cookies
SERVING SIZE: 48   

One 9	oz bag	candy kisses
2	sticks	butter	softened
1/3	cup	sugar
1/3	cup	packed brown sugar
1	tsp.	vanilla
2	cups	flour
	cup	miniature chocolate chips
		chocolate topping	optional

    
Heat oven to 375 F. Remove wrappers from kisses. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add flour. Blend until smooth. Stir in mini chocolate chips. Mold a scant Tbls. of dough around each chocolate kiss, covering completely. Shape into balls, place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Can drizzle top of each cookie with chocolate topping.
   

                         CHOCOLATE HEART COOKIES     

COOKIES
1	cup	sugar
1	cup	butter (2 sticks)	softened
1/4	cup	milk
1	tsp.	almond extract
1		egg
2 3/4	cups	all purpose flour
1/2	cup	unsweetened cocoa
3/4	tsp.	baking powder
1/4	tsp.	baking soda
FROSTING
2	cups	powdered sugar
1/2	cup	butter (1 stick)	softened
		red food coloring
2-3	tbls.	milk

  

 Preheat oven to 350 degrees.
COOKIES:
Beat together sugar and butter until light and fluffy. Add milk, almond extract and egg. Blend well. Stir in flour, cocoa, baking powder and baking soda and mix well. Cover with plastic wrap and chill 1 hour. On floured surface, roll out 1/3 of dough at a time to 1/8 inch thickness. Keep remaining dough chilled until ready to use. Cut dough with heart shaped cutter and place on ungreased cookie sheet about 1 inch apart. Cut a smaller, 1 inch heart from center of half the hearts. Repeat until all dough is used. Bake 10-12 minutes
or until set. Immediately remove from cookie sheets and cool completely.
FROSTING:
Mix together powdered sugar, butter and a few drops
food coloring and blend well. Add just enough milk to make spreading consistency. Spread frosting on whole heart cookies and top with cut-out hearts.
     
                      Bouquet Of Cookies On A Stick
          

1	cup plus 2 tbls.	cake flour
1/2	tsp.	baking soda
1/2	cup	granulated white sugar
1/2	cup	light brown sugar	packed
1/2	cup	butter or margarine	softened
1/4	tsp.	salt
1	lg.	egg	beaten
1	tsp.	vanilla
6	oz	chocolate chips
36		lollipop sticks

      
Preheat oven to 375 degrees.  Line cookie sheet with aluminum
foil. Combine flour and baking soda in small bowl; set aside.  In
small bowl combine white and brown sugar.  Press out lumps.  In
medium bowl mash butter with fork.  Add sugar and mix with butter
until light and fluffy.  Add salt, egg and vanilla.  Beat well.  Add
small amounts of dry ingredients, mixing each time.  Stir in chips,
pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie sheet.  Space 1 1/2 inches apart.  Push a lollipop stick about 2/3 the way into each cookie.  The free end of stick should rest on
foil.  Gently press dough around stick to seal in place.  Bake 8 to
10 minutes.  Cool on pan 30 minutes.  Remove with spatula.  Wrap
each cookie in clear plastic wrap.  Gather wrap at back of cookie
and tie with ribbon.
     
                          Chewy Oatmeal Cookies
Serving Size  : 30     

3/4	cup	shortening	butter flavored
1 1/4	cups	brown sugar	firmly packed
1		egg
1/3	cup	milk
1 1/2	tsp.	vanilla
3	cups	rolled oats	quick/old fashioned
2	cup	all purpose flour
1/2	tsp.	baking soda
1/4	tsp.	cinnamon
1	cup	raisins	(optional)
1	cup	walnuts	chopped (optional)

    
1. Heat oven to 375 F.
2. Lightly grease cookie sheet with shortening.
3. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.
4. Combine oats, flour, baking soda, salt and
cinnamon; add to shortening mixture and combine until just blended.
5. Stir in raisins and nuts.
6. Drop by rounded tablespoonfuls onto cookie sheet, 2
inches apart.
7. Bake for 10-13 min.,  or until lightly browned.
Cool 2 min. on cooling rack.
   
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