1 pint molasses                        1 pint table syrup (dark Karo)

1/4 lb. butter                         1/4 lb. lard

2 lemons, rind and juice               4 eggs beaten light

4 TABLESPOONS cinnamon                 2 TABLESPOONS Cloves

2 TABLESPOONS Allspice                 1/2 lb. chopped almonds

1/4 chopped citron                     1/4 lb. chopped lemon peel

1/4 chopped orange peel                2 tsp. soda mixed with flour

1 lb. sugar                            2 small glasses honey (4 oz. each)

1 tsp. salt                            4 1/2 lbs. flour (about)

Let molasses, syrup, butter and lard boil up.  Cool.  When cool, add sugar and 4 lightly beaten eggs.  Add other ingredients.  Do not blanch almonds, clean them by rubbing lightly between two cloths.  Chop almonds and fruit into small pieces and halve a few almonds for the tops of cookies.  Add enough flour to make a pretty stiff dough.  You will have to use your hands to work the flour in at the last additions.  Let stand overnight.  Next day cut in any shape desired and wash with slightly beaten egg.  (I do not do this).  Bake in moderate oven, 350 degs. or until you can no longer see a print when touched - but not dry.  The original cookies are cut into bars - about 2 1/2 x 3"  This is the original recipe from Germany. 


Boil 1 cup sugar and 1/2 cup of water until a first indication of a thread appears.  Remove from heat and add 1/4 cup confectioners sugar.  Brush hot on cookies.  If it gets sugary reheat and add a little water until frosting gets clear again.



 1 cup shortening (1/4 c. lard will make cookies crisper)

2 cups brown sugar                     2 eggs unbeaten

1 tsp. vanilla                         3 1/2 c sifted flour

1 tsp. soda                            1 tsp. cream of tartar

1/2 tsp. salt                          1 cup chopped nutmeats.

Cream shortening.  Add sugar gradually.  Cream together until light.  Add eggs, 1 at a time; add vanilla. Stir flour mixture into creamed mixture using a wooden spoon, blend in nutmeats.  Shape into long rolls; wrap in waxed paper.  Chill thoroughly or overnight in refrigerator.  Slice in 1/8" slices.  Place on an ungreased baking sheet 1/2" apart.  Bake at 375 degs for 8 to 10 mins.  Remove cookies from pan while still warm.  Cool on rack.  Store in tightly covered container.  The unbaked cookies will keep in refrigerator for 1 week.   Makes 9 dozen cookies.  These cookies are very crisp and break easily.


                            CRINKLY MOLASSES COOKIES

 1/2 cup butter                       1/4 cup lard            1 cup sugar

1 egg                                4 TBsp molasses         2 1/4 cup flour

1 tsp. cinnamon                      1 tsp. ginger           1/2 tsp. salt

2 tsp. soda                          1/2 tsp. cloves

 Cream sugar & shortening.  Add egg, molasses and dry ingredients.  Mix well.  Form into balls and dip into additional sugar.  Do not flatten.  Bake at 350 degs. for 12 mins.  I double this recipe.   A few drops of water spinkled on the cookies before baking with make them crinkly. When cookies are partially baked, I drop a bit of jelly in the center and then finish baking them.


                                 OATMEAL COOKIES

 2 cups flour, sifted            1/2 tsp. salt             1 tsp. baking powder

1/2 tsp. soda                   1/2 tsp. cinnamon         1/4 tsp. cloves

1/4 tsp. nutmeg                 1 cup oatmeal (regular)   3 TBsp. molasses

1 c Brown sugar firmly packed   3/4 c.marg. or crisco     2 eggs

2 TBsp. hot coffee              2/3 c. nuts, chopped

Add soda, salt, baking powder and spices to flour and sift again.  Mix in the oatmeal and the chopped walnuts.  Cream the shortening.  Add the sugar gradually, creaming well together.  Beat in eggs, one at a time.  Add molasses and hot water.  Gradually mix in the dry ingredients.  Drop by teaspoon onto greased baking sheet, about an inch apart.  Bake at 375 degs. 8 to 10 mins.  I sometimes add raisins or chocolate bits.  Makes 36 cookies.


                             SWEDISH OATMEAL COOKIES

34 c. butter                      1 egg beaten             3 c. oatmeal

1/2 c sugar                       1 tsp. almond extract

Save out 1 TBSp. butter to grease the cookie sheet.  Using fingers, knead together in a solid mass remaining butter, oatmeal and sugar.  Add egg and almond extract.  Form into tiny balls the size desired, and place on butter cookie sheet.  Mash down each cookie with tines of a fork.  Bake at 325 degs. for 10-15 mins or until golden brown.   2 1/2 cookies.


Joy Thompson (Medina)        NO-BAKE OATMEAL COOKIES

 1 stick margarine                  1/2 c milk              2 c. white sugar

3 TBsp. cocoa or 1 sq. Chocolate   2 heaping c. oatmeal    1 tsp. vanilla

1/2 c peanut butter

Mix cocoa, milk and margarine.  Heat and boil 1 minute. ADD: vanilla, peanut butter, and oatmeal.  Mix  well, and drop by tsps. on waxed paper and cool.  Coconut or chopped nuts may be used, if preferred to peanut butter.



 2 1/4 c. sifted flour            1/2 tsp. salt       1 c. sifted conf. sug.

Sift these three ingred. together.                   2 tsp. vanilla          

Cut in using two knives or pastry blender:  1 c. soft butter (part butter & margarine) until mixture resembles coarse meal.

Beat 1 egg light.  Sprinkle 2 tablespoons of the beaten egg and 2 teaspoons vanilla over mixture.   Blend well and form into a ball.  Dough may be chilled if desired.  Roll out on floured pastry board (one-third at a time) to 1/8" thickness.  Cut into desired shapes with cookie cutter or pastry wheel.  Place on ungreased baking sheets.  Brush with remaining beaten egg.  Sprinkle lightly with colored sugar or cake decorations.  Or sprinkle with a mixture of 2 TBsp. sugar and 1/2 c. chopped nuts.  Bake at 400 degs. 5 to 7 minutes.  Approx. 5 dozen cookies.  This dough is very easy to handle- rolls out easily.  I usually roll it between sheets of waxed paper or plastic wrap.



 Mix thoroughly:

1 cup soft butter (part margarine)         2/3 c. sugar       3 egg yolks

1 tsp. flavoring (almond or vanilla)       2 1/2 c. sifted flour

You may have to work the final additions of flour in with your hands.  Force the dough through a cookie press onto Ungreased cookie sheets.  Bake until set but not brown. Oven 400 degs. about 7 to 10 mins. 6 doz. sm. cookies.


                                 ALMOND WREATHS

 1 cup soft shortening (mostly butter)     3/4 c. confectioners sugar sifted

2 egg yolks and 1 egg white               1 tsp. vanilla or almond extract

1/4 tsp. salt.                            2 1/2 c. sifted flour

Mix above ingreds. thoroughly working in flour with hands.  Force dough through a cookie press onto ungreased cookie sheets in shape of wreaths.  Brush with slighly beaten egg white.  Sprinkle with mixture of 2 TBSp sugar, 1/2 tsp. cinnamon and 1/4 c. very finely chopped blanched almonds.  Bake until set but not brown.  Bake in oven 350 degs. 8 to 10 minutes. 6 doz. cookies.  Decorate with bits of red or green cherry to simulate a bow.


                              CHECKERBOARD COOKIES

 1 c. butter (half margarine)        3/4 c sugar          1 tsp. vanilla

1 egg.   Cream well.                2 c. flour                            

Gradually add 2 cups sifted flour to form a dough.  Divide in half.  In one half of the dough blend in:

        1 sq. bitter chocolate      1/3 c. finely chopped nuts.  

Chill dough for easy handling.  Sprinkle sheet of wax paper lightly with flour; shake off excess.  Roll out half of the chocolate dough to 9x6" rectangle 1/8' thick.  Repeat with half of the white dough.  Place one on top of the other; roll up along 9' side, jelly roll fashion. Repeat with remaining dough.  Wrap in waxed paper. Chill. Slice in 1/8" slices and bake on lightly greased sheet Bake in 400 deg. oven  10 to 12 min.        


                                  MINT BROWNIES

 1 cup sugar           1/2 c margarine               4 eggs, beaten

1 c. flour            1/2 tsp. salt                 1 tsp. vanilla

1 16 oz. can Hersheys Chocolate syrup               1/2 c nuts chopped

Cream sugar and margarine. Add eggs, flour, salt.  Stir in syrup, vanilla, and nuts.  Pour into a 9x13" pan and bake 30 min. at 350 degs.


2 cups confectioners sugar   1/2 c margarine      

2 tbsp Creme de menthe ormint flavoring & green  color.

Mix together.  Add small amount of milk to make a spreading consistency. Spread on cooled cake.  I use more mint flavor as we like a strong mint taste.


1 c. chocolate bits.       6 TBsp. butter or margarine   Melt together.  Cool just enough to pour over cake.  These taste best cool.  Cut into small squares as they are very rich.


                                COCONUT CHERRY DROPS

 1 1/4 c. sifted flour              1/2 teas. baking powder    1/2 teas. salt.

1/2 c. butter (half margarine)     1/2 c sugar                1 unbeaten egg

1/2 teas. almond extract           1/4 c. maraschino cherries, chopped

1 cup coconut fine cut             1/2 c pecans, Chopped.

Sift dry ingreds. together. Cream shortening gradually adding sugar. Cream well. Add egg and extract. Beat. Blend dry ingredients gradually; mix thoroughly.  Add cherries, coconut and pecans mixing well.  Drop by rounded teaspoonfuls onto lightly greased baking sheets. (for a crisper cookie, flatten slightly with floured bottom of glass.)  Top each with a quarter maraschino cherry. Bake 375 degs. 10 to 12 mins until light golden brown. 3 doz cookies.


Jan Gaskill                CHERRY REFRIGERATOR COOKIES

 1 c butter or marg.       1 c. sugar           2 TBSp. milk

1 tsp. vanilla            2 1/2 c. flour       1/2 c. finely chop. pecans

3/4 c flaked coconut      3/4 c. finely chopped red & green candied cherries

Cream shortening & sugar until light & fluffy.  Add milk and vanilla.  Beat until blended.  Add flour & beat well.  Dough is crumbly.  Add cherries & pecans.  Mix thoroughly using hands.  Form into 2 rolls about 2" in diameter.  Roll in coconut.  Wrap in wax paper and chill overnight.  Cut into 1/4' slices.  Place 1" apart on ungreased pan.  Bake 350 deg. 12-15 min.  Remove from sheet.  Cool on rack.


                            OLD TIME CINNAMON JUMBLES

1/2 c soft shortening (part butter)      1 cup sugar        1 egg

3/4 c buttermilk                         1 teas. vanilla    1/2 teas. soda

2 cups sifted flour                      1/2 teas. salt.


Cream thoroughly sugar, shortening and egg.  Stir in milk and vanilla.  Sift the flour, soda and salt and stir into other mixture.  Chill dough.  Drop by rounded teas. about 2" apart on lightly greased baking sheet.  Sprinkle with mixture of sugar and cinnamon.  (1/4 c sugar and 1 tsp. cinnamon.  Bake until set but not brown. You can top with a nut meat or bit of coconut.


                                CHOCOLATE JUMBLES

 1/2 c soft shortening    1 c br. sugar packed    1/2 c gran. sugar   2 eggs

1 c sour cream           1 tsp. vanilla          1/2 c cocoa                  

2 1/4 c flour            1 tsp. soda             1 tsp. salt      1 c nuts

Cream shortening, sugar & eggs thoroughly. Stir in sour cream and vanilla.  Sift flour and measure. Blend flour, soda, cocoa and salt; stir in.  Mix in nuts.  Chill dough if soft. Drop rounded teaspoonfuls of dough 2" aparton greased pans.  Bake 10 min. or until almost no imprint remains when touched with finger.  Bake in 350 deg. oven. Spread cooled cookies with chocolate icing. 

                                 CHOCOLATE ICING

Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate.  Blend in 1 1/2 tbsp. warm water.  Beat in about 1 c sifted confec. sugar. (until icing spreads easily.)


                              CHOCOLATE DROP COOKIES

1/2 c soft shortening           1 c. sugar        1 egg          1 tsp. vanilla

2 sqs. unsweetened chocolate    1/2 tsp.soda      1 tsp. salt    1 3/4 c flour

1 c chopped pecans              3/4 c buttermilk or sour milk

Cream sugar, shortening, egg and melted chocolate thoroughly.  Stir in butter-milk and vanilla. Sift flour, measure.  Blend flour, soda, and salt; stir in. Mix in nuts. Chill at least one hour. Drop rounded teaspoonsful of dough 2" apart on lightly greased baking sheet. Bake 8 to 10 min in 400 deg. oven or until no imprint remains when touched with a finger. Frost cookies with chocolate icing. 


                               RUSSIAN TEACAKES

1 c. soft butter (half margarine)        1/2 c sifted confectioners sugar

1 teas. vanilla                          2 1/4 c. sifted flour

1/4 teas salt                            3/4 c finely chopped nuts.

Cream shortening, sugar, vanilla. Sift together and stir in flour & salt.  Mix in the chopped nuts.  Chill dough.  Roll into 1" balls. Place on ungreased cookie sheet (cookies do not spread). Bake until set, but not brown. While still warm, shake gently in confec. sugar.  Cool.  Roll in sugar again  Bake 400 degs. 10 to 12 min.  4 dozen 1" cookies. 


2 doz. cookies                 SCOTCH SHORTBREAD

 1 c. soft butter                1/2 c. sugar        2 1/2 c. sifted flour

Cream butter and sugar.  Stir in flour.  Mix thoroughly with hands.  Chill dough.  Roll out 1/3 to 1/2" thick.  Cut into fancy shapes (small leaves, ovals, squares, etc.)  Flute edges if desired by pinching between fingers as for pie crust.  Place on ungreased baking sheet.  Bake 300 degs. 20 -25 mins. The tops do not brown during baking..nor does the shape of cookies change.



1 cup butter           2/3 c brown sugar lightly packed       2 c. flour

Cream butter with wooden spoon.  Gradually beat in brown sugar until light and fluffy, a little at a time, until mixture is well blended.   Add flour gradually, kneading in the last of the flour if necessary.  Wrap and chill for one hour.  On a lightly floured surface, roll dough 1/4 " thick and cut into desired shapes with floured cookie cutter.  Or roll dough into two circles 1/2" thick and prick with fork.  Bake on ungreased baking sheet for 18 to 20 mins or until set in a 300 deg. oven.  Allow 40 to 45 mins to bake circles.  2 doz.


                                 MARSHMALLOW TREATS

 5 cups rice Krispies         1/4 c. butter or margarine    1/2 lb. marshmallows

 Melt butter in 3 qt. saucepan.  Add marshmallows and cook over low heat, stirring constantly until marshmallows melt and mixture is well blended. Remove from heat.  Add rice krispies and stir until well-coated with marshmallow mixture.  Press warm mixture lightly into buttered 13x9 pan. Cut into squares when cool. 24 2" squares.(1/4 c peanut butter can be added to melted marshmallows.


                                   TOFFEE BARS

1 c butter or margarine         1 c.brown sugar packed    1 egg yolk

2 cups flour                    1/4 teas. salt            1/2 c chopped nuts

3 to 4 milk chocolate bars (7/8 oz. each.)

Cream shortening, sugar, egg yolk and vanilla.  Stir in flour and salt thoroughly.  Spread in a 13x10 rectangle on greased baking sheet (jelly roll pan)  (leave about 1" around edge of baking sheet).  Bake 20 to 25 min.  at 35 degs.  It will still be soft.  Remove from oven.  Immediately place separated squares of chocolate on top.  Let stand until chocolate is soft enough to spread and spread evenly over surface.  Sprinkle with nuts.  Cut into small squares while  still warm.  60 to 72 cookies.. 


                               SCOTCH TOFFEE BARS

1 1/3 c melted margarine         8 c. Quaker oats        2 c. brown sugar

1 c. dark corn syrup             2 tsp. salt             2 tsp. vanilla

Pour margarine over oats; mix.  Add sugar, syrup, salt, vanilla;  Mix.  Press into two 9x12 pans. Bake 450 degs. for 12 mins.


2 c. semi-sweet chocolate bits, melted.         1 c. nuts chopped

Spread melted chocolate over baked mixture then sprinkle on nuts and put pan in refrigerator.         


Joy Thompson - Medina          PEANUT BUTTER CRISPIES

1/2 c sugar      1/2 c light Karo syrup        3/4 c chunky peanutbutter

3 c rice krispies or Special K

Let sugar and syrup come to a boil until mix is melted. Add peanutbutter, rice krispies. Spread in lightly greased 9 x 13" pan.  Melt 2/3 pkg (12 0z.) chocolate bits.  Frost cookies.  Can freeze.


1 c. butter                1/4 c confectioners sugar      1 TBsp. water

1 tsp. vanilla             2 c flour                      1 c pecans.

Cream butter & sugar.  Add vanilla, water & flour.  Mix well, add nuts.  Form into small balls.  Bake on ungreased cookie sheet in slow oven (300 degs.) for 20 min. (or brown).  While hot roll in Confectioners sugar.


                                   SPICE BARS

1 cup raisins                  1 cup water.    Simmer for 10 minutes

Add 1 stick margarine  let melt and cool.

2 cups flour                   1/2 teas. salt          1 teas. cinnamon

1/2 tsp. cloves                1 tsp. baking powder    1/2 c chopped nuts.

1 egg                          1 cup sugar

Beat egg and sugar.  Sift flour, baking powder and spices.  Add to egg, sugar mixture.  Blend in raisin, margarine mixture.  Mix well.  Put into 10x15" greased and floured pan.  Bake at 350 degs. 15-18 mins.


1 c. confectioners sugar. 

Add enough milk to spreading consistency. Spread over bars while they are still hot.  Cut into desired size. 


                               CINNAMON COFFEE BARS

1/4 c soft shortening         1 c. brown sugar         1 egg

1/2 c hot coffee              1 1/2 c flour            1 tsp. bak. powder

1/4 tsp. salt                 1/4 tsp. soda            1/2 tsp. cinnamon

1/2 c seedless raisins        1/4 c chopped nuts      

Cream thoroughly sugar, shortening and egg.  Stir in the hot coffee.  Sift dry ingredients and blend into sugar mixture.  Add raisins and nuts. Spread in greased and floured 13x9" oblong pan.  Bake at 350 degs. for about 20 min. or until no finger print remains on cake top when touched.  Do not over bake as these cookies tend to dry out very quickly.  Cut into bars.  Frost while warm with thin coating of confectioners sugar icing.  (sugar, milk & butter.)

                                FORGOTTEN COOKIES

2 egg whites                      3/4 c white sugar        1/8 tsp. salt

1/2 tsp. vanilla                  1/2 tsp. cream of tartar

1 cup or 6 oz. chocolate chips.

Beat eggs until frothy.  Add salt and cream of tartar. Add sugar slowly, and beat in until glossy.  Add vanilla.  Fold in chocolate chips.  Drop by 1/2 teas. on ungreased cookie pan.  Place cookies in over 350 degs. Turn off heat.  Leave cookies in oven an least two hours.


                                   LEMON BARS

 2 cups flour                 1 c. butter or margarine       1/2 c confec. Sugar

Cut together with pastry blender.  Press lightly into ungreased 13x9" pan and bake 20 min. at 350 degs. until light brown.

 4 eggs                1/3 c. lemon juice           1 TBsp. confec. sugar

2 c sugar              1/4 c flour                  1/2 tsp. bak. Powder

Beat together eggs, granulated sugar, and juice.  Sift together 1/4 c flour & baking powder.  Stir into egg mixture. Pour over baked crust. Bake 25 min. longer. Sprinkle with confectioners sugar.  Cut into small squares when cool.(for chocolate squares - Decrease butter to 3/4 cup.  Add chocolate, melted and cooled to beaten egg mixture.)  These squares are very rich --but so good!


                                 PUMPKIN COOKIES

2 c. flour                       1 c. rolled oats          1 tsp. baking soda

1 tsp. cinnamon                  1/2 tsp. salt            1 c. margarine

1 c brown sugar firmly packed    1 c. granulated sugar     1 egg

1 tsp. vanilla                   1 c. solid packed pumpkin 1 c chocolate bits.

Combine flour, oats, baking soda, cinnamon and salt.  Cream butter; gradually add egg and vanilla; mix well.  Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in morsels.  Drop 1/4 cup dough onto lightly greased cookie sheet, spread into a pumpkin shape using a thin spatula.  Add a bit more dough to form stem.  Bake 20 -25 min. at 350 degs.  Decorate using icing or peanut butter to hold candies, etc.  19 to 20 large cookies.  (1 cup of raisins can be substituted for chocolate bits.)



 1/2 c peanut butter              1 tsp. vanilla       1/2 c margarine

1 lb. powdered sugar, sifted     2 TBSP. milk         1/4 block parafin

Combine and form 1 inch balls.  Melt 12 ounce package of chocolate chips in double boiler and and 1/4 block of paraffin (shaved).  Keep on low heat.  Put two toothpicks into balls.   Dip balls 2/3 deep into chocolate.  Place on wax paper, remove toothpicks, smooth out holes.  Refrigerate until set.


                                  BRANDY SNAPS

1/2 c molasses                1/2 c butter      1 1/4 c sifted cake flour

2/3 c granulated sugar        1 TBsp. ginger    3 TBsp brandy   pinch salt

Heat molasses to boiling, then melt butter in it.  Remove from heat. Add flour, salt, sugar and ginger.  Add brandy and stir.  Batter should hold its shape, so hold back on the brandy and add a spoonful at a time.  Have several greased cookie sheets ready, but make only 6 cookies at a time.  Drop by 1/2 teaspoonf-lul  3 " apart, and bake in a 300 deg. oven 10 mins.  Let cool 1 min then remove with metal spatula and roll around handle of a wooden spoon.  A few will always break.  60 cookies. If cookies harden too quickly, return to oven briefly to soften.


                               PORTUGUESE SQUARES

1/2 c butter           3/4 c packed light brown sugar     1 egg

2 Tbsp. milk           1 tsp. brandy                      6 tsp. Port wine

6 Tbsp. flour          1/2 tsp. baking powder             1 c walnuts

Cream butter with sugar.  Add egg, milk, brandy and 2 tbsp.of the port. Sift dry ingredients, add to nuts.  Fold in butter and egg batter. Pour into an ungreased 9x9" pan and bake at 350 degs. for 20 mins or til surface springs back when touched.


Brush cake with remaining port.  Glaze with 1 c confectioners sugar, 1 Tbsp. butter and 1 Tbsp port mixed together.  Cut into squares.


                           SWEDISH MACAROON TEA CAKES

1 c. soft butter or margarine      1/2 c sugar     1 egg       1 tsp. vanilla

2 c. flour sifted.

 Cream sugar and shortening.  Beat in egg, vanilla.  Stir in the flour.  Drop a rounded teaspoonful of batter into each greased tiny muffin cup ..pressing batter over bottom and up around sides (a coating 1/4" thick..leaving center hollow).  Chill.  Fill each hollow with:


                              ALMOND MACAROON FILLING

2 eggs             1/2 c sugar             1/4 c blanched almonds fine ground

1/2 tsp. almond extract

 Beat eggs until light and foamy.  Gradually beat in sugar, until well blended.  Mix in the flour, almonds and extract.  Bake until delicately browned and set.  315 degs. 25 to 30 min.    2 dozen cookies.



 1 1/4 c flour       1/3 c sugar    1/2 teas. baking powder       1/2 teas. Salt

1 c toasted pecans,chopped         1 stick cold butter cut into small pieces.

Blend mixture until it resembles corn meal.  Press dough into WELL BUTTERED 8" square pan.  Bake at 350 degs.for 15 min. or until golden.

3 eggs              1 1/4 firmly packed brown sugar,       3 Tbsp. bourbon

1/2 stick butter, melted and cooled                        1 tsp. Vanilla

Beat eggs and add the rest of the ingredients beating until mixture is well combined.  Pour mixture over baked layer and bake for 25 min. or til puffed and golden.  Let cool and cut with serated knife.  32 cookies.



1 c soft shortening                    1 1/2 c sugar                2 eggs

2 3/4 c flour       1 tsp. soda        2 tsp. cream tartar     1/4 tsp. Salt

Cream shortening, sugar and eggs thoroughly.  Blend all dry ingredients; stir into egg mixture.  Roll into balls the size of small walnuts.  Roll into mixture of 2 TBsp sugar and 2 tsp. cinnamon. Place 2" apart on greased baking sheet.  Bake 8 to 10 min in 400 deg. oven. Cookies puff up at first and then flatten out.    2 doz. cookies.


                                   PECAN TARTS

Pastry:   1 cup butter or margarine       2 1/2 c. flour    1/2 tsp. salt

           2 (3 oz.) pkgs. cream cheese

Filling:   1 1/2 c chopped pecans          1 c. brown sugar, packed

           1/2 c light corn syrup          2 eggs slightly beaten             

           1/4 teas salt                   2 Tbsp melted butter

           1/2 teas. Vanilla

Blend butter, cheese and flour.  Form pastry.  Shape into 2 (2") diameter rolls.  Wrap and chill overnight.   Slice pastry into 36 portions.  Press into tiny muffin tins.  Put 1/2 of the pecans into cups.  Mix filling ingredients and pour over pecans in cups.  Bake 350 degs.  30 mins.


Pat Anthony                    OUR GINGERBREAD MEN

1 1/4 c butter                   1/2 c brown sugar              1 egg

1 1/2 c molasses                 5 c flour                      2 tsp. ginger

1 1/2 tsp. cinnamon              1 1/2 teas. alspice            4 tsp. soda

1 c. boiling water               1/2 tsp. salt

Cream butter and sugar thoroughly.  Add molasses and well beaten egg.  Beat batter hard.  Sift 2 cups flour with spices.  Stir into cream mixture.  Add boiling water and one more cup flour.  Mix and let stand in refrigerator for 1/2 hour.  Now sift 2 cups flour three times with baking soda and salt.  Mix into batter and chill at least 1 hour or as long as overnight.  If chilled for a long time, soften at room temp. before cutting out men.  Use well floured board and rolling pin for each batch.  Bake at 350 degs.  8-10 mins.  Cool and frost with butter cream icing and decorate with raisins. 

"Run, run as fast as you can.  You can't catch me, I'm the gingerbread man"


                                 BUTTER CREAM ICING

1/2 c margarine, softened           4 c sifted confectioners sugar

1/4 c light cream                    1/2 tsp. vanilla

Whip butter until fluffy.  Gradually add 2 c.sugar.  Turn beater to low speed and add cream, vanilla and rest of sugar.  Makes 5 dozen   2 12 " thick cookies


Clara Weisenborn                        KOLACHKI

1 lb. margarine           4 c flour           1 pt. sour cream   1 cake yeast

4 egg yolks               1 tsp. vanilla

Blend margarine and flour as for pie crust.  Mix sour cream with cake of yeast. Add the beaten egg yolks to cream mixture along with the vanilla.  Blend all ingredients and chill for several hours.  Roll out on board covered with mixture of confectioners sugar amd flour.  Cut dough into 2" squares. Fill with apricot jam or a filling made with cooked and slightly sweetened apricots, prunes, dates or figs.  Bring opposite corners and pinch together tightly as they sometimes separate during baking.  Bake at 350 degs. for about 20 min.  Should be lightly brown.  Dust with confectioners sugar.  100 cookies


Thelma Haywood                          BROWNIES

1 c sugar                           1/2 c margarine            1/2 c flour

2 squares unsweetened chocolate     2 eggs                     1 tsp. vanilla

Melt chocolate and margarine in double boiler.  Cool.  Then add sugar, beaten egg yolks, flour, nuts, vanilla. Beat egg whites until stiff and fold into mixture.  Bake in 8x8" pan for 1 hour at 250 degrees.


Alvina Seib - Beausejour, Can.         CRUNCH BARS

1/2 c butter or margarine       3/4 c sugar                     2 eggs

1 tsp. vanilla                  1/4 tsp baking powder           1/4 tsp. salt

1/2 c chopped nuts              2 1/2 c miniature marshmallows  3/4 c flour

Cream butter and sugar well.  Beat in eggs and vanilla, add flour, baking powder and salt, which have been sifted together.  Stir in the nuts.  Spread mixture into a greased cake pan 13x9x2 and bake at 350 degs. for 15 to 20 mins.  Remove from oven and place marshmallows evenly over cake.  Return to oven and bake two minutes more.  (Until marshmallows are soft but not melted).  Allow cake to cool for about 30 mins. Spread with topping.


 1 6 oz. pkg. semi-sweet bits.  1/2 cup peanut butter    1-1/2 c.(Rice Krispies)

Oven toast Rice Krispies.  Melt chocolate over low heat.  Remove from heat, stir in rice cereal and peanut butter.  Spread on top of cake. Refrigerate.

Kathy Anderson, Goleta, Cal.       REAKER'S FRUIT BARS

1 lb. brown sugar                1/2 TBSP salt            1 TBSP soda        

3/4 c shortening                 1/2 c eggs               1/2 c molasses

1/2 c water or coffee            7 c. flour               1 lb. raisins

 Mix thoroughly as for any cockie dough.  Shape into long rolls on a greased cookie sheet.  I would make 4 rolls.  I made 3 and they were too thick.  Pat down with hand until 3 to 4" wide and about 1" thick.  Bake 10 to 15 mins. at 350 degs. (Mine took longer as they were too thick)  AFTER BAKING cut into 2' bars while still hot by PRESSING knife down on cookie dough rather than using a sawing motion.  These cookies keep well and make a great many.  Frost with confectioners icing.   


Helen Lawrence, Minneapolis     CHOCOLATE BIT BAR COOKIES

1/2 soft shortening              1/4 c Brown sugar         1/4 c white sugar

1 egg yolk                       1 1/2 tsp. water          1/2 tsp. vanilla

1 c. flour                       1/8 tsp. salt             1/8 tsp. soda

1/2 tsp. baking powder          

Cream shortening and sugars.  Add egg, water and vanilla.  Sift dry ingredients and add to the mixture.  Spread in greased 9x12 pan.  Sprinkle 1/2 pkg (12 0z.)chocolate bits over batter.  Also nuts if you desire. Beat 2 egg whites stiff. Beat in 1/2 c brown sugar.  Spread over top.  Bake at 375 for 25 mins. 


Kara Rhodenbaugh, Calif.             NOEL NUT BALLS

6 c flour                             1 tsp. salt           2 1/3 c Crisco

This is a basic cookie dough mix. It makes the following cookies:

2 c mix          1/2 c confec. sugar          1 Tbsp. orange juice

1 tsp. vanilla   3/4 c chopped nuts        Blend well.  Mold into balls.  Bake

375    12-15 min.  Roll in Confec. sugar while hot.


Kara Rhodenbaugh                 CHRISTMAS SUGAR COOKIES


2 c mix          3/4 c sugar           1 teas. baking powder     1/4 c flour

1 egg            1 tsp. vanilla.

Blend all the above ingredients.  Add water if too dry. Bake 375   8 - 10 min


Carol Channing (Clara Weisenborn)  HELLO DOLLY COOKIES

1 stick margarine         1 c  graham cracker crumbs       1 can Eagle Br Milk

1 pkg. chocolate bits     1 6 oz. pkg butterscotch chips.  1 c flaked coconut

1 c nuts

Melt margarine in 9x12 " baking pan.  Sprinkle graham cracker crumbs over the melted shortening, spread to cover the bottom of the dish.  Next sprinkle the coconut to cover, next the nuts over this layer, then the chocolate chips and spread to cover, and then the butterscotch chips.  Finally add the Eagle brand milk and carefully cover the entire mixture. Bake cookies for 30 mins. in 350 deg oven. Allow the cookies to cool completely before cutting into squares.  This is a very rich cookie and they should not be cut in large squares; one by one inch is large enough.  This cookie will keep well in refrigerator but must be kept covered to prevent drying


Pat Anthony                        MAGIC COOKIES

Line cookie sheet with whole honey-graham crackers.

In saucepan, melt 1 c butter (not marg.)   1 c br. sugar    1/2 c chopped nuts

Boil for 1 min. stirring constantly.  Pour over crackers.  Bake 350 deg. for 10 min. Cut while warm      4 dozen cookies.


Karen Zippilli, Centerville       TURTLE BROWNIES

1 can (6 oz.) evaporated milk      1 pkg (14 oz.) carmels   1 c chopped nuts

1 pkg. German chocolate cake mix   1 pkg. (6 oz.) choco bits  3/4 c melted butter

Mix 1/2 c evaporated milk and caramels in top of double boiler. Stir often until all melted and smooth.  Stir cake mix, butter, nuts and remaining evaporated milk in a large mixing bowl.  Press one half dough into a well-greased and floured 13x9x2" plan. Bake 350 degs for 15 to 18 mins.  Remove from oven sprinkle chocolate chips on dough; pour melted caramels on top of chips.  Crumble rest of dough on top of caramels and bake at 350 degs. for 15-18 mins.  Cool and serve.