2/3 cup pecan halves, lightly toasted and cooled
2 cups powdered sugar, divided into 1/2 cup and 1 1/2 cups
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1 1/2 teaspoons vanilla extract
2 cups PILLSBURY BEST® All-Purpose or Unbleached Flour
1/4 to 1/3 cup SMUCKER'S® jam or jelly, such as strawberry jam

Directions for toasting the pecans:
Preheat oven to 400F.

Spread pecan halves on prepared cookie sheet.
Bake for 5 minutes. Shake pecans to ensure even toasting.

1 Cup sifted Pillsbury's Best all purpose flour
1/2 tsp. salt
1/2 tsp. grated orange rind
1/2 butter or shortening
1/3 Cup sugar
1 egg
2 T. orange juice
3/4 Cup chopped pecans
Powdered sugar

Sift together 1st. 3 ingredients.

Cream sugar, egg, and butter. Add Half the flour mixture and mix well. Add orange juice and the rest of the flour mixture.
Blend well. Stir in the nuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake in 350F oven for 9-12 minutes.

While HOT, roll in powdered sugar.

Makes about 3 dozen cookies.

2 1/2 Cup sifted Pillsbury's Best all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 Cup butter or shortening
1 Cup firmly packed brown sugar
1/2 Cup sugar
1 egg
1 1/2 tsp. vanilla
1 Cup Nestle's Semi-Sweet Chocolate Morsels
1/2 Cup chopped pecans
1/4 cup chopped maraschina cherries

Sift together 1st. 3 ingredients.

Cream sugars, egg, and butter. Cream well. Add vanilla.Beat well.
Gradually Add the flour mixture, blending well.
Stir in the nuts and cherries.

Drop by rounded teaspoonfuls onto greased baking sheets.

2 cups powdered sugar,
1 cup peanut butter,
6 graham crackers,
1/2 cup margarine.**

Crush graham crackers. Melt butter and mix all ingredients together.
Press in bottom of pan.

Melt:
1/3 cup peanut butter
6 oz. chocolate chips.
Pour on top of pressed mixture and chill until set.

(Recipe can be doubled)

4 oz semisweet chocolate, chopped
1 cup dried cranberries
2 tsp vanilla
3 tbs light corn syrup
3/4 cup dark brown sugar
1/2 tsp salt
2 1/2 cups flour
4 oz white chocolate, chopped
1 1/4 cups walnuts, toasted and chopped
2 eggs
1/4 cup sugar
3/4 cup butter or margarine, softened
1 tsp baking soda

Heatoven to 375°.
Line cookie sheets with parchment paper.
On wax paper, combine flour, baking soda and salt. Set aside. In a bowl, beat butter, sugars, and corn syrup until creamy.

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Butter Shortening Stick, cut into slices or 1 cup Crisco® Butter Shortening
3 large eggs, separated
2 tablespoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves or any Smucker's® Preserves, Jam or Jelly

Directions
Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/4 teaspoon salt
2 cups pecan halves
1 cup confectioners' sugar

Directions

In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to butter mixture and mix well.

Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion into an 18-in. x 8-in. rectangle.
Cut widthwise into six 3-in. sections; cut each section into 3-in. x 1-in. strips.

Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.
Shape dough by rounded spoonfuls into balls.

1 cup all-purpose flour (4.5 oz)
2/3 cup old-fashioned rolled oats
1 – 1/2 teaspoons baking powder
1/2 teaspoon salt (use 1/4 if using salted butter or spread)
1 cup crunchy peanut butter
1 stick (4 oz) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 -1/4 teaspoons vanilla extract
1 cup milk chocolate chips (plus another cup of Reese’s chips — optional)
Handful(s) of holiday M&Ms

Preheat oven to 350°F.
Combine flour, oats, baking powder and salt and set aside.

8 oz tub sugar free fat free Cool Whip whipped topping, thawed
1/2 cup water
1 cup low fat sour cream
3.9 oz pkg sugar free chocolate instant pudding

5 squares semisweet chocolate
6 small candy canes, crushed
1/2 cup oil
4 eggs
1 pkg chocolate cake mix

Heat oven to 350°.
Chop 4 chocolate squares, set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water until moistened, then beat 2 min.
Stir in chopped chocolate and 2 tbs candy cane.
Spoon into 30 paper lined muffin cups.

Bake 23 min. or until done. Cool completely. Frost cupcakes with Cool Whip.

3 squares semisweet chocolate
2 cups powdered sugar
3/4 cup crunchy peanut butter
4 oz sugar free fat free Cool Whip whipped topping, do not thaw
22 Nilla Wafers, crushed
1/2 cup butter or margarine

Line a pan with foil, with ends of foil extending over sides.
Beat butter and peanut butter until blended. Add wafer crumbs, mix well. Add sugar, mix well.
Press onto bottom of pan. Microwave frozen Cool Whip and chocolate in microwavable bowl on high 1 min. stir.
Microwave 30 seconds more or until chocolate is melted, stir until blended.

16 oz Cream cheese
3/4 c Sugar
2 Eggs
1 tsp. Vanilla
Cherry pie filling
Vanilla wafers

Cream cheese, sugar, eggs and vanilla together. Fill muffin pan with bake cups; place vanilla wafer
at bottom of each.
Fill half full of batter and bake 10 minutes or until set.

Top with pie filling.

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

In large bowl, mix oats, flour, brown sugar and salt.
Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.

Melt one pound of butter blend in 1 C. sugar stir until sugar stir til is melted.
When cool
Add:
7 eggs yolks
2 C. lukewarm Milk
Add 4 packages (1 cake) yeast to milk mixture.
Add 7 + Cups of flour
Mix thouroughly
Refrigerate dough overnight. When ready to make bring dough to room temp.
Cut dough ball in 1/2 and cut each 1/2 into 3rds.

Grind 4 pounds of nuts
Beat egg whites with fork
1/4 C. Honey
1 C. sugar
1/2 Cup melted butter
And if to thick add a little milk to make nut filling easier to spread

Bake 350 degrees for about 30-35 minutes.
Or until golden brown

Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish

Directions

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl.
Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)

Tart Lemon Glaze
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
Cover and refrigerate about 1 hour or until firm.

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves

Heat oven to 375º.
Mix all ingredients except preserves with spoon until crumbly.
Press two thirds of crumbly mixture in ungreased square pan, 9 × 9 × 2 inches. Spread with preserves.
Sprinkle with remaining crumbly mixture; press gently into preserves.

Bake 20 to 25 minutes or until light golden brown. Cool completely.
Cut into 8 rows by 6 rows bars.

1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla OR 1/2 teaspoon lemon extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped hard candy

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º.
Cover cookie sheet with aluminum foil. Roll onethird of dough at a time 1/8 inch thick on lightly floured cloth-covered

3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking
powder and salt. Stir in pecans.
Shape into roll, 12 inches long.
Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º.
Cut roll into 1/4-inch slices.

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and
egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º.

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces vanilla-flavored candy coating -- chopped OR 1 1/4 cups vanilla milk (white) chips
1 (12 ounce) can salted mixed nuts

Heat oven to 350º.
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches.
Bake about 25 minutes or until light brown.

2 cups powdered sugar
1 cup butter or margarine -- softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts
1 (12 ounce) package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil.
Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff).
Press in pan.

1 cup packed brown sugar
1 cup sugar
1 cup butter or margarine, softened
3 eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk

Filling
1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1 1/2 cups seedless raisins

Directions:
In a mixing bowl, cream sugars and butter. Add eggs, beating well after each addition, and vanilla.

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine -- softened
1 cup vegetable oil
2 teaspoons vanilla
3 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Granulated sugar

Beat sugars, butter, oil and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except granulated sugar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

1 (24 ounce) package semisweet chocolate chips (4 cups)
1 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (6 ounce) package white baking bars -- cut into 1/4- to 1/2- inch chunks
1 cup pecan or walnut halves

Heat oven to 350º.
Heat 1 1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted.
Cool to room temperature, but do not allow chocolate to become firm.

1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Directions:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry.
Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp.vanilla
2 cups flour
1 cup finely chopped Planters Pecans

Preheat oven to 350°F.
Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets.

2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350º.
Spread oats and walnuts in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring
occasionally, until light brown; cool.

Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oat mixture and
remaining ingredients.

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces milk chocolate -- broken into pieces
1/2 cup chopped nuts

Heat oven to 350º.
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches.
Bake 25 to 30 minutes or until very light brown (crust will be soft).

1 package chocolate fudge cake mix
1 (21 ounce) can cherry pie filling
2 eggs -- beaten
1 cup miniature semisweet chocolate chips
1 tub Soft Whipped chocolate ready-to-spread frosting

Heat oven to 350º. Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with
cooking spray. Mix cake mix (dry), pie filling, eggs and chocolate chips in large bowl with spoon. Pour into pan.

Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.
Cool completely. Frost with frosting.

Cut into 8 rows by 6 rows