2 1/3 cups all purpose flour
1 tsp salt
1 cup butter or margarine
1 cup sifted powdered sugar
1 egg
9 cinnamon classic starlight candies, finely crushed
Royal Icing (recipe below)
Colored nonpareil sprinkles

Mix flour and salt in a bowl.
Beat butter in another bowl until creamy. Beat in sugar until light and fluffy. Beat in egg. Stir in flour mixture. Stir in candies.
Divide dough in half, shape each half into 4x4" square. Wrap each in plastic wrap. Chill 2 hours.

Heat oven to 350 degrees.

2/3 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 cup plus 2/3 cup chunky peanut butter (NOT reduced fat), divided
1 tsp. vanilla
4 cups quick-cooking oats
1 package (11-1/2 oz.) milk chocolate chips
1/2 cup butterscotch chips
1 cup salted peanuts (NOT chopped)

In a saucepan over low heat, melt the butter; stir in brown sugar and corn syrup until the sugar is dissolved.
Stir in 1/4 cup peanut butter and vanilla until blended. Add the oats; mix well.

Press into a greased 13-in.x9-in.x2-in. baking pan.
Bake at 375 for 12 to 15 minutes.

1 cup plus 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar, packed
1/2 cup margarine, softened
1 tsp. vanilla
1 egg
1 (12 oz.) pkg. chocolate chips, divided
1/2 cup chopped nuts

In bowl, combine flour, baking soda, and salt; set aside.

In bowl beat brown sugar, margarine, and vanilla until creamy. Add egg; beat well. Gradually add the flour mixture.
Stir in 1/3 cup chocolate chips and chopped nuts.
Spread in 9 inch square foil-lined pan.

Bake in a preheated 375 degree Foven for 20-25 minutes.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F.

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter -- softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel -- grated

Preheat oven to 400 degrees.

In a large mixer bowl, combine all ingredients. Beat at low speed, scraping the bowl often, for 2 to 4 minutes until well mixed.
Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Bake for 7 to 10 minutes, or until the edges are lightly browned.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Heat oven to 350 degrees.

l/4 C. butter or margarine; softened
l Box (l8.24 oz) choc. fudge cake mix
l Egg, slightly beaten
2 tablespoons water
l C. finely chopped walnuts
48 Chocolate star candies

Preheat oven to 350.

Cut butter into cake mix in large bowl until mixture resembles coarse crumbs. Stir in egg and water until well blended.

Shape dough into l/2" balls; roll in walnuts, pressing nuts gently into dough.

Place about 2" apart on ungreased baking sheets.

Bake cookies for l2 minutes or until puffed and nearly set. Place chocolate star candies in center of each cookie.

1 (18 oz.) pkg. refrigerated sugar cookie dough
1/2 cup flour
1/2 teaspoon peppermint extract
red food coloring

Preheat oven to 375 degrees.
Cut roll of cookie dough in half. Place each half in a large mixing bowl.
In one bowl add 1/4 cup flour and peppermint extract. Mix well. In the second bowl add 1/4 cup flour and enough food coloring to make the dough red. Mix well.

Shape both white and red dough into ropes 8 inches long and about 1/4-inch in diameter.
To shape Candy Canes, place one rope of red dough and white dough next to each other on an ungreased baking sheet.

1/2 cup shortening
1/2 cup sugar
2 large eggs
1/2 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup hot water
Preheat the oven to 350 degrees. Beat shortening at medium speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs and molasses, mixing well.

Combine flour and next 4 ingredients; add to shorting mixture alternately with flour mixture. Mix after each addition.

1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. butter (soft)
1/2 C. peanut butter
1/2 C. sugar
1/2 C. brown sugar
2 tbsp. milk
1 tsp. vanilla
1 egg (unbeaten)
1 package chocolate kisses
1/4 c. sugar (to roll the balls in)

Sift dry ingredients together. Cream sugars and butters. Add egg, milk, and vanilla. Beat well. Blend in dry ingredients.
Shape into balls. Roll in sugar.
Bake at 375 degrees for 8 minutes in an ungreased pan.
Remove and place kisses on top.

Bake 2-5 minutes more.
Remove from oven and let cool.

1 1/2 cup powdered sugar
1 cup butter, softened
1 egg
1 tsp. vanilla
3 cups all purpose flour
1/4 tsp. baking powder
Your favorite cookie icing, sprinkles, etc.

Preheat oven to 375 degrees. In a large bowl, mix powdered sugar and butter until creamy.
Stir in egg and vanilla. Mix in flour and baking powder.
Cover and refrigerate for at least 2 hours.

Roll out on a flat surface, half of the dough at a time. With your favorite Christmas-themed cookie cutters cut into the dough.

Bake for 8-10 minutes until golden.
Cool and decorate.

Pre-made sugar cookie dough
2 (8-oz) bags sour-ball candies or Life Savers of assorted colors

Preheat oven to 350 degrees.
Remove dough from the refrigerator.
Line 2 baking sheets with aluminum foil.

Roll out the dough on a lightly floured surface. Use cookie cutters to cut dough into various shapes. Cut out a shape from the center of each cookie.
Be careful not to cut too close to the edges, or the cookies will break.
Place the cookies on the lined baking sheet. Gather up scraps,
re-roll, and cut, always working with chilled dough.

1 C. all-purpose flour
1 1/2 tsp. baking powder
1/2 C. margarine (no cholesterol)
1 (3 oz.) pkg. light cream cheese
1/2 C. sugar
1/4 tsp. lemon flavoring
1 C. powdered sugar

Combine flour and baking powder. Beat margarine and cream cheese together with mixer; add sugar and flavoring and beat until fluffy.
Add flour mixture and beat until well mixed.
Chill overnight. Shape into 1 inch balls; place on an ungreased cookie sheet.

Bake in a 350 degree oven for 12-15 minutes.
Remove and cool slightly.
In a plastic bag pour powdered sugar and shake a few cookies at a time.

1 C. Butter or margarine
1/2 C. Sugar, powdered; sifted
1 teaspoon Vanilla
2 1/2 C. Flour; sifted
1/4 teaspoon Salt
3/4 C. Pecans, chopped

Cream butter in large bowl. Add sugar, cream until light. Stir in vanilla. Sift flour and salt; mix in. Stir in nuts.
Shape into balls. Place on ungreased cookie sheet.
Bake 15 minutes at 350.

Roll in powdered sugar straight out of oven. Roll again when cool.

Yield: about 36 cookies

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter softened
1/2 cup white sugar
1 egg yolk
3 tablespoons milk
1/2 teaspoon vanilla
6 ounce pkg. semisweet chocolate chips

Sift together the flour, baking powder and salt. In a large bowl blend together the butter sugar, beat in the egg yolk, milk and vanilla add the flour mixture, mix to combine.

Divide dough into two parts; put one part into the fridge to cool. Melt chocolate in microwave and add to second half of dough.

24 Ritz Crackers
1 cup smooth peanut butter
2 cups butterscotch morsels

Spread half the crackers with peanut butter and top with remaining crackers. Melt morsels in the top of a double boiler.
Dip Ritz sandwiches into the melted butterscotch.
Place on wax paper for coating to set.

Yield: 1 dozen cookies

1⁄2 cup and 2 tbsp. butter
2 cup chunky peanut butter
1 tsp. vanilla
3 cup powdered sugar
3 cup Rice Krispies
18 oz. Chocolate chips
1⁄4 bar paraffin

Melt butter and peanut butter together. Mix in sugar and vanilla. Stir in Rice Krispies, using your hands, and form the mixture into balls.
Melt the chocolate and paraffin in a double boiler.

Dip the balls in the chocolate-paraffin mixture. Place them on a cookie sheet, which has been covered with waxed paper.
Pop into freezer for 5 minutes to set.

2 egg whites
1/2 cup sugar
1 cup coconut
1 cup nuts, chopped
1 tsp. vanilla
1/2 cup maraschino cherries, finely chopped
1 cup dates, chopped
1/2 tsp. almond extract
Granulated sugar

Beat egg whites until stiff. Beat in sugar; fold in the remaining ingredients, except the cherries.

Place into an ungreased 8x8 inch pan; bake at 300 degrees for 20 minutes. Put into a bowl and add the cherries.
Shape into small balls; roll in granulated sugar.

Cool and store in tightly covered container.

1 cup shortening
1 cup granulated sugar
1/2 teaspoon salt
1 egg
1 cup molasses
2 tablespoon vinegar
5 cups all-purpose flour
1 1/2 tsp. Soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
Raisins

Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and vinegar. Beat well. Stir together the rest of the dry ingredients. Stir into molasses mixture. Chill about 2 hrs.

On lightly floured surface roll to 1/8 thickness. Cut with cookie cutter. Place cookies 1 inch apart on greased cookie sheet. Make eyes and buttons with raisins.

3 oz. pkg. cream cheese, softened
1/2-C. butter or margarine softened
1/2 C. firmly packed brown sugar
1/2 tsp. salt
1 tsp. vanilla or almond extract
1 2/3 C. all-purpose flour

Combine ingredients in large bowl. Stir by hand until well blended. Lightly spoon flour into measuring cup; level off. Add to cream cheese mixture, stirring by hand until dough forms a ball.

Knead in bowl or on floured surface, 1 to 2 minutes, adding additional flour until smooth, pliable and not sticky. (Dough is easier to shape the more it is handled.)

1/2 lb. butter
2 cup flour
2 cups chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt

Cream butter and sugar, vanilla and water.
Sift flour and salt together and stir into mixture. Add pecans and mix well.
Using portions, size of small walnut, roll into crescent shape.
Bake in slow oven, 325 degrees, about 20 minutes.

While still warm, roll in powdered sugar.

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond flavoring
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring

Preheat oven to 350 degrees F (180 degrees C).

Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.



1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all−purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Preheat oven to 350F.
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts.

Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven.

When cool, roll in remaining confectioners' sugar.

1/4 cup finely crushed peppermint candies (12 candies)
1/4 cup powdered sugar
1 cup butter, softened
1/3 cup powdered sugar
1/4 cup finely crushed peppermint candies (12 candies)
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
1/4 teaspoon salt

Heat oven to 325ºF.

Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.

1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)

ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in
bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan.

Press graham cracker crumbs into pan.
Pour can of Eagle Brand milk over graham cracker crumbs.
Sprinkle chocolate chips and butterscotch chips and nuts over mixture.
Sprinkle coconut on top.

Bake at 350 degrees until coconut browns, (approximately 15 minutes).

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco Stick
2 TBSP milk
1 TBSP vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)

Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.
Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.