A quick note: 1 stick of butter = 1/2 cup or 1/4 pound. - (Thanks Pat!)

Ginger Bread Cookies

· christmas candle 1 stick butter - softened

· 1/2 cup sugar 1

· 1/2 tsp ground ginger

· 1 tsp ground cinnamon

· 1 tsp baking powder

· 1/2 tsp allspice

· 1/2 tsp baking soda

· 1/2 cup molasses

· 1 large egg yolk

· 2 cups all purpose flour

· candies and colored frosting to decorate with

Cream butter and sugar in a large bowl with electric mixer until creamy and smooth. Beat in ginger, cinnamon, baking powder, allspice and baking soda until blended. Beat in molasses and yolk. On low speed, beat in flour. Divide dough in half, wrap and chill until firm. Heat oven to 350F. Roll half the dough at a time on a well floured surface to 1/8 inch thickness. Cut with floured cookie cutters. Transfer with spatula to ungreased cookie sheets. Bake 8-10 minutes until lightly browned. Let cookies cool on cookie sheets aprox 1 minute than transfer to racks. Decorate as desired and enjoy!

Snow Balls - Lemon or Orange

· 2/3 cup butter

· 3/4 cup sugar

· snowflake 1 egg

· 1/2 cup plus 1 Tbsp Juice concentrate - lemonade or orange juice

· 2 cups flour

· 1/4 tsp baking powder

· 1/4 tsp baking soda

· 1/2 tsp salt

· 2 cups powdered sugar

· 2 egg whites

· Yellow or Orange sugar depending on type of juice

Heat oven to 400F. Cream butter and sugar with electric mixer. Add egg and beat til combined. Stir in the 1/2 cup juice concentrate. Sift together flour, baking powder, baking soda and salt and add to wet ingredients until just combined. Drop rounded teaspoons of dough about 2 inches apart on two cookie sheets lined with wax paper. Bake 8-10 minutes until brown on edges. Meanwhile, combine powdered sugar, egg whites and 1 tablespoon juice mix with an electric mixer. Beat until fluffy and shiny. Spread icing over top of cooled cookies and sprinkle with yellow or orange sugar. Let dry for aproximately 4 hours.

Sour Milk Sugar Cookies (really good!)

· 1 cup shortening

· Santa 2 cups sugar

· 2 eggs

· 4 cups flour

· 1 cup sour milk or milk with 1 1/2 tsp vinegar mixed in

· 1 tsp salt

· 1 1/2 tsp baking soda

· 2 tsp cream of tarter

· 2 tsp vanilla

Cream sugar and shortening, add eggs and vanilla. Mix flour, salt, baking soda, and cream of tarter. Add dry ingredients alternately with milk. Chill several hours or overnight, roll and cut out with cookie cutters. Bake at 400F for 10 minutes. Cool and decorate as desired.

Old Fashioned Sugar Cookies

· 1 cup butter - softened 1

· 1/2 cups sugar

· a christmas tree 2 eggs

· 1 1/2 tsp vanilla

· 1 cup sour cream

· 4 1/2 cups flour

· 1 tsp salt

· 1 tsp baking powder

· 1 tsp baking soda

· 1 tsp salt

· 1/2 tsp nutmeg

Cream butter and sugar til light and fluffy. Mix in egg and vanilla. Add in sour cream. In separate bowl, mix dry igredients. Add in dry ingredients and blend well. Refrigerate several hours or overnight until firm and chilled through. Heat oven to 375F. Roll out dough on a well floured surface and cut with cookie cutters. Bake 8-10 minutes on ungreased cookie sheet. Decorate as desired when cooled.

Russian Tea Cakes

· 1 cup butter

· snow people 1 cup powered sugar

· 1/4 tsp salt

· 1/2 tsp vanilla

· 2 cups flour

· 1 Tbsp brandy

· 1 cup chopped pecans

Cream butter, sugar and vanilla. Stir in flour, add brandy and nuts. Shape into 3/4 inch balls using aprox. 1/2 teaspoon dough per cookie. Place on cookie sheet and at bake at 325F for aproximately 20 minutes or until lightly browned. Remove from oven and roll in powdered sugar while still warm.

Pecan Pie Cookies

· an elf 1 cup butter

· 1/2 cup sugar

· 1/2 cup dark corn syrup

· 2 eggs - separated

· 2 1/2 cups flour

· Pecan Filling - below

Cream butter and sugar on low speed with an electric mixer, add corn syrup and egg yolks, beat well. Stir in flour. Chill several hours. Beat egg whites slightly. Roll 1 tespoon of dough per cookie into balls. Brush with egg whites and place on a greased cookie sheet. Bake at 375F for 5 minutes. Roll 1/2 teaspoon of filling into a ball and press firmly into the center of each cookie. Return to oven to bake 5 more minutes.

Filling

· Mittens 1/2 cup powdered sugar

· ¬ cup butter

· 3 Tbsp dark corn syrup

· 1/2 cup chopped pecans

Combine sugar, butter and corn syrup. Stir to blend. Cook over medium heat stirring ocassionally until mixture reaches a full boil. Remove from heat and stir in pecans. Cool slightly, but use while still warm and soft eoungh to be workable.

Jack Carney's Chocolate Chip Cookies

· 1/2 cup butter - softened

· 1/2 cup crisco

· snowy picture 1 cup packed light brown sugar

· 1 cup sugar

· 2 eggs - beaten

· 1 tsp vanilla

· 2 cups flour

· 1 tsp baking soda

· 1 tsp salt

· 2 cups quick cook oats

· 2 cups shredded coconut

· 1 cup chopped pecans

· 2 12oz bags chocolate chips

With electric mixer, cream butter, crisco, sugar and brown sugar, untill fluffy and smooth. Add eggs and vanilla, beat well. Sift flour, baking soda and salt, add to batter and mix well. Stir in oats, coconut, nuts and chips. Drop rounded tablespoons onto UNgreased cookie sheet, allowing space for cookies to spread. Bake at 350F 12-15 minutes or until lite brown around the edges and stiff soft in the middle. Do not overbake. Cool on rack. Makes aprox 4 doz.

Crunchy Cranberry Oatmeal Cookies

o 2/3 cup flour

o 1/2 tsp salt

o an elf 1/2 tsp baking soda

o 1/2 cup rolled oats

o 1 1/2 sticks butter - soft

o 2/3 cup sugar

o 2/3 cup light brown sugar

o 1 egg - lightly beaten

o 1 tsp vanilla extract

o 2 cup chopped pecan

o 2/3 cup dried cranberries or raisins

Heat oven to 350F. Line cookie sheets with parchment paper. In a small bowl, mix flour, salt, and baking soda. Add oats and set aside. In a medium bowl, cream butter and both sugars with mixer until light and fluffy. Add in the egg and vanilla and beat well. Blend dry ingredients in well. Add in pecans and cranberries and mix till well distributed. Roll into 1 1/4 inch balls (the batter will be very soft). Place the balls on a cookie sheet 3 inches apart. Bake for 10-12 minutes till golden brown. Cool completely on papered cookie sheet, then use a spatual to release cookies.

Caramel Filled Chocolate Cookies

§ 2 1/2 cups flour

§ 3/4 cup unsweetened cocoa

§ 1 tsp baking soda

§ Snoopy and Woodstock 1 cup sugar

§ 1 cup packed brown sugar

§ 1 cup butter - softened

§ 2 tsp vanilla

§ 2 eggs

§ 1 cup chopped pecans

§ 48 (1 9 oz package) Rolo candies

§ 1 Tbsp sugar

§ 4 oz white chocolate

Heat oven to 375F. In a small bowl, combine flour, cocoa and baking soda. Blend well. In a large bowl, beat 1 cup sugar, broun sugar and butter until light and fluffy. Add vanilla and eggs, beat well. Blend in flour mixture. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 rolo candy, covering it completely. In a small bowl, combine remaining 1/2 cup nuts and 1 tablespoon sugar. Press on side of each ball into pecan mixture. Place nut side up, 2 inches apart on an ungreased cookie sheet. Bake at 375F for 7 to 10 minutes or until set and slightly cracked. Remove and cool. Melt white chocolate in a small saucepan over medium heat, stiring constantly. Drizzle over top of cookies when melted.

Santa Spice Cookies

§ 1 1/2 cups flour

§ cookies for Santa 2 sticks butter

§ 1 cup sugar

§ 1 egg

§ 1/2 tsp cinnamon

§ 1/4 tsp ground cloves

§ 1/4 tsp cardomom

§ 1/4 tsp salt

Cream butter and sugar, mix in egg. Add dry ingredients and mix well. Chill overnight in refrigerator. Roll out on well flourered surface, cut out with cookie cutters and bake at 400F for aprox 10 minutes till golden brown.