Rollo Cookies

Cream together
1 C. sugar
1 C. Brown Sugar
1 C. Butter

Add
2 Eggs
1 tsp. Soda
2 tsp. Vanilla
3/4 C. Cocoa
2 1/2 C. Flour

Smash w/Rollo in the middle
roll in crushed pecans then roll into sugar

bake 8 min. at 350 degrees
When cool drizzle with melted white chocolate

Candy Cane Cookies

1 Cube Margarine
1/2 C. shortening
1 C. powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla

mix above ingredients, add 2 1/2 C. flour and 1 tsp salt.  Divided in half.   Mix red food coloring in half.  Twist one of each color together into a cane.  Sprinkle top with crushed candy canes & sugar mixed together.  1/2 C. sugar and 1/2 C. Candy Canes.  Bake 375 degrees for 9 minutes.

Oatmeal Cookies by Grandma Geri Siddoway

Makes 5 1/2 Dozen

1 1/2 cups sugar
1 Cup margarine, softened
1 egg
1/4 cup water
1 tsp. vanilla
1 1/4 Cup Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
3 Cups Quick Oats
1 Pkg. (6 oz.) Semisweet Chocolate Chips

Pre-heat oven 375 degrees.

Mix sugar, margarine, egg, water & vanilla.  Stir in remaining ingredients. Drop on ungreased cookie sheet.  Bake 10-12 minutes. Remove immediately from cookie sheet.

Sour Cream Sugar Cookies by Trish Van Doren

Cream together:
4 eggs
1 cup sour cream
1 cup butter
2 cups sugar

Add:
8 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda

Roll out to 1/4" thick.  Cut into your favorite shapes
Bake @ 375-400 for 6-8 min

Frost with your favorite frosting!!

Chocolate Snowmen by Susie Ricks

2/3 C. butter or margarine (softened)
1 C. sugar
2 tsp. Vanilla
2 eggs
2 1/2 C. flour
1/2 C. cocoa
1/2 tsp. Salt
1/4 tsp. Baking soda
1 C. mini chocolate chips
1 package white chocolate chips or bark
1-2 T shortening

Beat first 3 ingredients until creamy.  Add Eggs.  Combine dry ingredients and add to creamed mixture.  Stir in mini chips.  Refrigerate dough for 20 min. or until firm enough to handle.  Roll 1 tsp into ball for snowman head, 2 tsp for middle and 1 T. for body.  Press into each other to form snowman shape and bake on ungreased cookie sheet 8-9 minutes at 350 degrees.  Cool on wire rake.  Place 10 oz of white chips or almond bark in microwave with 1 T. shortening. Microwave in 30 second intervals and stir until melted.  Coat cookies with white choc.  And add mini chips for eyes, mouth and buttons.  Let cool on wax paper.

Texas Ranger Cookies by Allison Yrungaray (Recipe from: Ellen Tingey)

1 C. shortening
1 C. sugar
1 C. brown sugar
2 beaten eggs
1 tsp. Vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. Baking powder
1/2 tsp. Salt
1 C. oatmeal
1 C. coconut
1 C. Rice Crispies

Mix ingredients in order above.  Roll into balls and mash with a fork on ungreased cookie sheet.  Bake at 350 degrees for 8-10 minutes.  Makes approximately 3 dozen cookies.

Mint Chocolate Cookies by Bonnie Siddoway

2 1/4 C. flour
1 tsp. Baking soda
1 C. butter
2/3 C. brown sugar
2 eggs
1 pkg. Mint chips
2/3 C. cocoa
1/2 tsp. salt
3/4 C. sugar
1 tsp. Vanilla

Combine all ingredients. Bake at 350 degrees for 10 minutes.

Margie's Chewy Chocolate Chip Cookie by Suzy Bean

2 1/4 C. flour
1 tsp. Baking soda
1/2 tsp. Salt
1 C. butter
3/4 C. brown sugar
2 T. vanilla
1 egg

1 12 oz. Package Milk Chocolate Chips

Preheat oven to 375 degrees

1. Mix flour, baking soda and salt
2. Cream butter & sugar until light and fluffy
3. Add vanilla & egg, beat well
4. Add 1-4 steps together
5. Add chocolate chips
6. Roll into 2" balls on un-greased cookie sheet
7. Bake 8 to 9 minutes

Oatmeal Carmelitas by Madeline Robinson

Combine:

2 C. flour

2 C. old fashion oatmeal

1 1/2 C. brown sugar

1 tsp. Baking soda

1 1/2 tsp. Salt

1 1/2 C. melted butter

Press 1/2 the above mixture into 9 x 13 pan.  Bake @ 350 degrees for 10 minutes (it will be golden brown). 

 Remove from oven and sprinkle with:

2 1/4 C. chocolate chips

1 C. chopped pecans.

Combine:

1 small jar of Smuckers caramel topping 

6 T. flour

Drizzle it over the chocolate chip bits and pecans.  Top with the second half of oatmeal mixture.  (It's best to just crumble the oatmeal mixture over the top).  Press gently and try to cover all the caramel topping.  Bake at 350 for 20 min.  Let cool and cut into bars.  (These cookies are better on the second day.)

Walnut Bars by Charlene Dunn

Crust:
2 1/2 C. flour
2 sticks butter
1/2 C. sugar
1 tsp. Baking powder
1 tsp. salt

Mix & press into a jelly roll pan

Topping:
2 1/2 C. brown sugar
4 eggs
1/2 tsp. Salt
2 T. flour
2 T. soft butter
2 tsp. Vanilla

Beat this mixture until smooth, add 3 cups chopped walnuts and mix.  Pour evenly over crust.  Bake at 350 degrees for 25-30 min.  Let cool, turn out onto counter and cut.

Walnut Thumbprints by Virginia Rigby (Taste of Home Cookie Book)

1/2 C. butter softened
1 C. packed brown sugar
1 egg
1 tsp. vanilla
1 3/4 C. flour
1/2 tsp. Baking soda
1/4 tsp. salt

Filling
1 C. chopped walnuts
1/2 C. packed brown sugar
1/4 C. sour cream

Cream the butter and brown sugar in a bowl.  Beat in egg and vanilla.  Combine flour, baking soda and salt, gradually add to the creamed mixture.  Refrigerate for 30 min.  Roll into 1 inch balls.  Place 2 inches apart on greased baking sheet.  Using the end of a wooden spoon handle make an indentation in tahe center of each cookie.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Cool for 5 minutes before removing to wire racks.  Makes 2 1/2 dozen.

(I assume that you then put the filling in the indentations.  Just thought I'd add my two cents there. Melanie)

Ginger Cookies by Virginia Rigby

1 1/2 C. shortening or margarine
2 C. sugar
4 T. molasses (light)
2 eggs
4 C flour
3 tsp. Baking soda
2 tsp. Cinnamon
1 tsp. Cloves
1 tsp. salt

Mix all ingredients.  Roll into balls and roll in sugar.  Bake at 350 degrees for 110 minutes.  Makes about 60 cookies.

Peanut Butter Cup Cookies by Trellis Gibson

3/4 C. plain peanut butter
1/2 C. Crisco
1 1/4 C. light brown sugar
3 T. milk
1 T. vanilla
1 egg
1 3/4 C. flour
3/4 tsp. Salt
3/4 tsp. Soda
1 bag miniature peanut butter cups

Combine peanut butter, Crisco, sugar and vanilla.  Blend Well.  Add egg.  Mix together with dry ingredients gradually.  Make into small balls put into miniature muffin pans.  Make a little indentation in top of ball.  Bake at 375 degrees for 6 minutes.  Place peanut butter cup in indentation.  Let cool.

Oatmeal Scotchies by Winnie Orgill

1 1/4 C. flour
1 tsp. Baking soda
1/2 tsp. salt
1 C. butter flavored Crisco
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 tsp. vanilla
3 C. oatmeal

Heat oven to 375 degrees.  Mix together flour, soda, and salt.  Blend together Crisco, sugars, and vanilla.  Mix with dry ingredients.  Add small package butterscotch chips.  If you double the recipe use large bag.  Large bag is to sweet when all used in this recipe.  Bake on un-buttered cookie sheet for 7-8 minutes for soft cookie and 9-10 for crisp cookie.

Peanut Butter Clusters by Sandy Schetselaar

1 Cup butterscotch chips
1/2 Cup peanut butter
3 Cups cornflakes or puffed rice (I never use puffed rice)

1. Slowly melt chips in pan over low heat
2. Stir in peanut butter a teaspoonful at a time.
3. Remove from heat and stir in cereal.
4. Place by spoonfuls onto waxed paper, cool.

Chocolate Sundae Cookies by Grandma Janice Siddoway

1 1/2 C. flour
1/2 tsp baking soda
1/2 tsp salt
1/2 C. shortening or margarine
2/3 C. brown sugar
1 egg
1/4 C. maraschino cherry juice
2 T. milk
2 oz. cocoa
1/2 C. chopped walnuts (optional)
1/4 C. maraschino cherries chopped
18 marshmallows cut in half
18 halved pecans or walnuts

Preheat oven to 350 degrees.
Mix together flour, baking soda & salt; set aside.
Cream sugar and shortening. Add egg. Stir in 1/2 of flour mixture.  Add maraschino cherries juice & Milk, stir in remaining flour mixture.  add Melted chocolate, walnuts and cherries.

Drop unto un-greased cookie sheet.  Bake 12-15 minutes remove from oven.  Place cut side of marshmallow on top of cookie.  Return to oven for only a minute.  Don't let marshmallow change colors.  Let cool.  Ice with frosting below.

Chocolate Frosting

3 T. butter
2 T. cocoa
1 1/2 C. powdered sugar
2 T. milk
1 tsp. Vanilla

Melt butter, stir in cocoa.  Remove from heat and add powdered sugar and vanilla.  Can add more Sugar or milk as needed.  Top with halved nut.

Golly Gee Teenie-Bopper Mint Chocolate Chip Cookies by Shauna Blotter

1 C +2 T flour
1/2 tsp. Baking soda
1/2 tsp. salt
1/2 C. butter
1/2 C. brown sugar
1/2 C. sugar
1 egg
1 tsp. vanilla
1 C. chopped pecans (optional)

Mix together all dry ingredients.  In a separate bowl beat butter and sugars until light and creamy.  Add egg and vanilla.  Stir in pecans.  Add dry ingredients.  Drop by teaspoonfuls on cookie sheet and bake for 8-10 minutes at 375 degrees.

Mint Frosting

3 T. softened butter
1 1/2 C. powdered sugar
2 T. heavy cream
1 tsp. Peppermint flavoring

Blend ingredients until creamy, Spread on cooled cookies.  Refrigerate cookies while making Glaze.

Glaze

Melt 6 oz. Choc. Chips and 4 T. butter in microwave on med heat.  Stir.  Spread glaze over mint cookies and refrigerate.  Makes only 3 1/2 dozen....I usually double the recipe.

Fudge Filled Bars by Michelle Freebairn

2 C. quick cooking oats
1 1/2 C. flour
1 C. brown sugar
3/4 tsp. Salt
1 C. melted butter
1 C. chopped pecans
1 can sweetened condensed milk
1 C. semi sweet chocolate chips
2 T. shortening
1 C. plain M & M's

I a bowl, combine oats, flour and salt.  Add butter and mix until crumbly. Stir in pecans. Set aside 1 1/2 C for topping.  Press remaining crumb mixture into a greased 9 x 13 pan.  In a saucepan, combine milk, chips and shortening; cook and stir over low heat until chips are melted.  Spread over crus; sprinkle with reserved crumb topping.  Top with M&M's.  Bake at 350 degrees 20-25 minutes or until edges are golden brown.  Makes approximately 2 dozen bars.

Peanut Butter Rolled Oat Cookies by Janna Christensen

2 C. sugar
1/2 C. milk
1/2 C. margarine or butter
1/8 tsp. Salt
1 tsp vanilla
1 C. peanut butter
3 C. oats


Mix together over medium heat:  Sugar, milk, butter, & salt.  Bring to a boil, stirring constantly  Boil for 1 minute.  Remove from heat, add vanilla and peanut butter.  Mix.  Add oats and mix well.  Drop by spoonfuls on wax paper.

Homemade Oreo Cookies by Janna Christensen

1 Devil's Food Cake Mix (Any flavor may be substituted)
2 eggs
2/3 C. butter flavor Crisco (we use sticks)
Cream Cheese frosting (color if desired)

Mix first three ingredients together.  Roll into 1 inch balls.  Bake at 350 degrees for 8 minutes 
Do not overcook.  Let cool, and frost.