WHITE ROLLED CHRISTMAS COOKIES
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour

Work like pie crust. Add:
1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired

This dough can be rolled and rerolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.

CHOCOLATE LOG COOKIES
1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies

Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon. I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture. Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand. Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.

CHRISTMAS WREATH COOKIES
3/4 c. butter
1 (16 oz.) bag marshmallows
7 c. corn flakes
Green food coloring
Blue food coloring
Red hots

Melt butter in pan. Add marshmallows and stir until melted. Add food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with red hots to look like berries.

AMISH OATMEAL COOKIES
3 c. sugar
1-1/2 c. Crisco
1-1/2 c. raisins
2 1/2 c. oatmeal
1/2 c. molasses (dark)
3 eggs, beaten
1 c. peanuts
1 c. sour milk
2 tbsp. soda
2 tbsp. baking powder
6 c. flour
1 tsp. each of nutmeg, cinnamon and salt

Grind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in Crisco, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour. Using your hand, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees until golden brown.

TOLL HOUSE COOKIES
2-1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate morsels
1 c. chopped nuts

Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt; set aside. In large bowl combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by level measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9-11 minutes. Makes about 5 dozen 2 1/4 inch cookies. Pan Cookie Variation: Prepare dough as directed. Spread into greased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 375 degrees for 20-25 minutes. Cool and cut into 35 (2 inch) squares. Refrigerator Variation: Prepare dough as directed. Divide in half; wrap both halves separately in waxed paper. Chill 1 hour or until firm. On waxed paper; chill 30 minutes. Prepare oven to 375 degrees. Cut each log into 30 (1/2 inch) slices. Place on ungreased cookie sheets. Bake 8-10 minutes. Makes 5 dozen 2 1/4 inch cookies. May be stored up to 1 week in refrigerator or frozen up to 8 weeks.

APPLESAUCE COOKIES (JAR MIX)
1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.

INSTRUCTIONS FOR GIFT CARD: To make Applesauce Cookies: Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F.

AGGRESSION COOKIES
1 Cups brown sugar, packed
1 Cup oleo
2 Cups oatmeal
1 Cup flour
¼ tsp soda

Mix with your hands till you feel better and a firm dough. Form into balls and bake about 350 for 10-12 minutes

CREAM CHEESE COOKIES
1 c. butter or shortening
2 (3 oz.) pkgs. cream cheese
1 c. granulated sugar
1 tsp. vanilla
2 egg yolks
2 c. flour
1 tsp. salt

Add nuts, if desired. Drop by teaspoons on greased cookie sheets. Bake at 375 degrees for 10 minutes.

CHOCOLATE STOVETOP COOKIES
3 c. quick oats
1/2 c. cocoa
1/2 c. milk
1/2 c. margarine
2 c. sugar
1/2 tsp. vanilla

In medium saucepan combine cocoa, milk, margarine, and sugar. Cook over medium heat, stirring constantly. Bring to full boil and allow to boil 1 min. Do not over boil. Stire in vanilla. Pour chocolate mixture over oats in a large bowl and stir. Drop with teaspoon on wax paper. Let cool about 1 hour. For a little variation you can add coconut or nuts when combining the chocolate mixture wih the oats.

ANGEL FOOD COOKIES
1 c. butter or margarine
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 tsp. vanilla
2 c. flour, sifted
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. coconut

Cream the butter and sugars. Add vanilla and egg and beat well. Add remaining ingredients and mix well. Roll dough into balls using 1 teaspoon per cookie. Dip in water, then in granulated sugar. Bake on ungreased cookie sheet for 8 to 10 minutes at 350 degrees.

DATE PECAN BALL COOKIES
2-1/4 c. dates
1 c. sugar
1 c. water

For filling cook above ingredients 10 minutes and add 1 cup nuts.

Mix dough with the following:
1 c. shortening
2 c. brown sugar
3 beaten eggs
4 c. flour
1/2 tsp. soda
1/2 tsp. salt

Mix and roll out and spread like a jelly roll with date mixture. Make two rolls. Bake at 350 degrees until slightly browned.

CHOCOLATE CHIP CREAM CHEESE COOKIES
1/4 c. oleo
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Duncan Hines Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for 10 to 12 minutes.

SUGAR COOKIE
2 c. sugar
1 c. butter
1 tsp. vanilla
2 eggs
1 c. buttermilk
1 tsp. soda
2 tsp. baking powder
1 c. flour
1 tsp. salt

Put soda in milk, stir together baking powder, salt and 1 cup flour. Combine sugar, butter and vanilla. Cream until white. Add eggs and cream well. Add milk and 1 cup flour alternately. Add 4 cups of flour all at once, mix well. Let set 3 to 5 minutes. Roll small amounts 1/4 inch thick and cut with cookie cutter. Bake on ungreased cookie sheet at 350 degrees about 10 minutes. Do not overbake. Can be sprinkled with colored sugar or iced.

ICING
1 lb. powdered sugar
1 tsp. vanilla
1/2 stick margarine

Cream together. Add enough canned milk to make spreadable.

DATE ROLL COOKIES
1-1/2 c. brown sugar
1/2 c. white sugar
1/2 c. butter
1/2 c. shortening
3 eggs
4 c. flour
1 tsp. soda
1 tsp. cinnamon

Boil about 1-1/2 cups dates (cut up) in 3/4 cup water and 1/2 cup sugar. Boil until thick, then cool. Roll out dough and spread the cooled dates over the dough. Roll up the dough like a jelly roll and cool 3 or 4 hours. Slice and bake at 350 degrees until brown.

ROLLED DATE COOKIES
2-1/4 c. dates
1 c. sugar
1 c. water

For filling cook above ingredients 10 minutes and add 1 cup nuts.

Mix dough with the following:
1 c. shortening
2 c. brown sugar
3 beaten eggs
4 c. flour
1/2 tsp. soda
1/2 tsp. salt

Mix and roll out and spread like a jelly roll with date mixture. Make two rolls. Bake at 350 degrees until slightly browned.

PEANUT BUTTER COOKIES
3 c. sifted flour
2 tsp. baking soda
1 c. shortening
2 eggs, beaten
1 tsp. vanilla
1 c. brown sugar
1/4 tsp. salt
1 c. sugar
1 c. peanut butter

Combine and sift flour, baking soda and salt. Cream shortening and sugars together. Add eggs and mix until smooth. Add peanut butter. Stir well. Add vanilla and blend thoroughly. Add dry ingredients and mix thoroughly. Batter will be stiff. Form into tiny balls, place on greased baking sheet. Press with back of fork to make a waffle design. Bake at 375 for 10-12 minutes. Yield about 7-1/2 dozen.

PEANUT BUTTER DELIGHTS
Makes 60 servings, yields 4 to 5 dozen.
1/2 cup butter
4 cups confectioners' sugar
2 cups creamy peanut butter
3 cups crisp rice cereal (slightly crumbled)
2 cups milk chocolate chips
4 Tbs shortening

In a large mixing bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly. Roll into small balls and set aside. Melt chocolate chips and shortening in a small saucepan over low heat. Remove from heat. Coat the small balls in the chocolate mixture. Refrigerate for several hours.

SPECIAL K COOKIES
1/2 stick margarine
3/4 c. sugar
3/4 c. white Karo
1 c. peanut butter
4 c. Special K cereal

Boil first 3 ingredients for 1-1/2 to 2 minutes. Then add peanut butter and cereal. Drop on wax paper by teaspoon. Easy!

EGGNOG COOKIES
Makes 36 servings, yields 6 dozen.
1-1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Preheat oven to 300 degrees F (150 degrees C). Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

ROLLED OAT COOKIES (NO BAKE)
2 c. sugar
1/2 c. milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. rolled oats (quick or regular)

Combine sugar, milk, butter and salt, in a heavy 3 quart pot. Stir. Bring to a full boil. Boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Add rolled oats. Mix well. Cool until mixture holds shape, slightly. Drop by teaspoon onto waxed paper. Cool. Makes about 4 dozen clusters.

PECAN CRUNCH COOKIES
1/2 lb. butter
3/4 c. light brown sugar
2 c. flour
1/2 tsp. vanilla
1 heaping c. pecans, chopped (use 1/2
in batter, save rest for top)

Cream butter, sugar, flour and vanilla. Add half of the nuts. Spread batter over cookie sheet, about 12 x 16 inches. Put rest of nuts over top. Bake at 375 degrees for 20 minutes. Place on rack to cool. Sprinkle with 10X sugar. Cut into squares while still hot.

CHERRY CREAM CHEESE COOKIES
COOKIES
1 c. powdered sugar
1 c. oleo
1 egg
2 tsp. vanilla
2 c. flour

FILLING
1 c. powdered sugar
2 tsp. flour
3 oz. cream cheese
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped maraschino cherries, drained

GLAZE
1/4 c. chocolate chips
1 tsp. oleo
1/4 c. powdered sugar
3-4 tsp. water

Mix sugar and oleo. Add egg and vanilla. Stir in flour. Cover and refrigerate for 1 to 2 hours. Shape dough into balls. Place 2" apart on cookie sheet. With thumb, make imprint in each cookie. Bake for 12 to 15 minutes in a preheated 350 degree oven. Remove from cookie sheet and cool. Mix filling and fill cookie center with 1/2 teaspoon of filling. In saucepan, melt chocolate chips and oleo. Mix in rest of ingredients and drizzle over cookies. Makes 4-1/2 dozen.

GINGERSNAP COOKIES
1 c. sugar
3/4 c. shortening (may use butter or oleo)
4 tbsp. molasses
1 egg, beaten
2 c. flour, sifted
1 tsp. salt
1 tsp. cloves
1 tsp. ginger
1 tsp. soda

Form into small round balls and place on cookie sheet. Flatten gently with the bottom of a glass dipped in sugar. Bake at 350 degrees for 10 to 15 minutes.

GRAHAM CRACKER COOKIES
1 box Keebler graham crackers
1/2 lb. butter
1/2 c. sugar
1 to 1-1/2 c. ground walnuts

Boil butter and sugar 4 minutes. Remove quickly. Put graham crackers on cookie sheet first. Then butter and sugar then nuts. Bake at 350 degrees 8 to 10 minutes.

NUT BALLS
1 cup melted butter (2 sticks)
1 teaspoon vanilla
4 tablespoons conf. sugar, heaped
2 cups flour
1 cup chopped nuts

Combine all ingredients and shape into balls. Bake at 375° for 15 min.  Cool and shake with confectioners sugar

OATMEAL CHOCOLATE CHIP PECAN COOKIES
1 stick margarine
1/2 c. oil
2 eggs
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
1-1/2 c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 c. oats
8-10 oz. chocolate chips
1-2 c. pecans

Mix together margarine, oil, and eggs. Mix together sugars, and vanilla. Sift together flour, baking soda, salt, nutmeg, and cinnamon. Mix all together, adding oats, chocolate chips, and pecans. Bake on cookie sheet at 375 degrees.

PEANUT BUTTER BRITTLE COOKIES
1 c. unsalted butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. granulated sugar
1 egg
1 tsp. vanilla or almond extract
1 1/2 c. crushed peanut brittle
2 1/3 c. all-purpose flour
1/2 tsp. baking soda
Additional granulated sugar, for sprinkling

In a medium bowl with an electric mixer on medium speed, beat butter, cream cheese and sugar until light and fluffy. Add egg and vanilla; beat until blended. Fold in peanut brittle. Add flour and baking soda; stir to make a soft dough. Cover bowl and refrigerate at least 3 hours. Shape dough into 1 inch balls. Place balls, about 2 inches apart, on ungreased baking sheets. Dip tines of fork into flour and press tines across tops of cookies to flatten; press again to opposite direction. Sprinkle cookies with granulated sugar. Bake in a preheated 350 degree oven for 10-12 minutes, or just until cookies are golden. Remove from baking sheets and let cool completely on wire racks. Makes 4 dozen cookies.

FROSTED PEANUT BUTTER BRITTLE COOKIES

PEANUT BRITTLE
3/4 c. sugar
3/4 c. shelled unroasted peanuts (1/4 lb.)
1/3 c. light corn syrup
1/4 tsp. salt
1 1/2 tsp. butter-flavor shortening
3/4 tsp. vanilla
3/4 tsp. baking soda

COOKIES
1/2 c. butter-flavor shortening
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1/2 c. creamy peanut butter
1 tbsp. milk
1 egg
1-1/3 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

FROSTING
1-1/4 c. peanut butter chips
1 c. crushed peanut brittle

For peanut brittle, grease 15-1/2 x 12 inch baking sheet. Combine sugar, peanuts, syrup, and salt in 3-quart saucepan. Cook and stir on medium-low heat until 240 degrees on candy thermometer. Add shortening and vanilla; cook and stir until 300 degrees. Remove from heat. Stir in soda. Spread 1/4 inch thick on baking sheet. Cool. Crush enough to measure 1 cup. Heat oven to 375 degrees. For cookies, combine shortening, sugar, brown sugar, peanut butter, and milk in large bowl. Beat at medium speed of mixer until blended. Beat in egg. Combine flour, soda, baking powder, and salt. Add gradually at low speed. Shape dough into 1 1/4 inch balls. Place 3 1/2 inches apart on ungreased baking sheet. Flatten to 3-inch circles. Bake 8 to 10 minutes or until brown. Cool 2 minutes; remove to rack; cool completely. For frosting, melt peanut butter chips in double boiler over boiling water. Frost half of each cookie; sprinkle with crushed peanut brittle. Makes about 2 dozen cookies.

BROWN SUGAR PECAN COOKIES
1/2 c. butter or margarine
1-1/2 c. brown sugar, packed
1 egg
1 1/2 c. flour
1/4 tsp. soda
1/4 tsp. salt
1/2 c. pecans, chopped

Heat oven to 350 degrees. Mix butter, brown sugar and egg. Stir in remaining ingredients. Drop dough by teaspoons 2 inches apart on baking sheet. Bake 12 to 15 minutes.

GINGER COOKIES
2 c. sugar
1-1/3 c. shortening
2 eggs
1/2 c. light molasses
4 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry ingredients together and mix in well. Roll in balls and flatten with a glass dipped in sugar. Bake at 350 degrees 10 to 12 minutes.

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