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White Chocolate-Macadamia Nut Cookies
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2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups packed light brown sugar
1 1/2 cups sugar
8 ounces (1 stick) unsalted butter, softened
2 eggs
1 tablespoon vanilla extract
1 1/2 pound chopped white chocolate
1 pound chopped roasted and salted macadamia nuts

Whisk together flour, salt, and baking soda in a bowl; set aside. In a large bowl, beat sugars and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate and nuts.

Heat oven to 325 degrees. Using a 1-ounce ice cream scoop or 2 spoons, portion and shape dough into balls, and place balls 2 1/2 inches apart on parchment paper-lined baking sheets. Bake until golden brown, about 14 minutes.

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Red Velvet Sandwich Cookies
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1 box Duncan Hines Red Velvet Cake Mix
1 large egg
1 teaspoon vanilla extract
1/2 cup butter
1 can Duncan Hines Cream Cheese Frosting

Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.

Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 350 degrees. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.

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Soft Molasses Cookies
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1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar

Heat oven to 325 degrees. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.

Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Makes about 2 dozen cookies

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Swedish Ginger Cookies With Crystallized Ginger
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3/4 cup unsalted butter
1 cup brown sugar
1 eggs
1/4 cup molasses
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoons ground ginger
2 teaspoons baking soda
1/2 cup coarsely chopped crystallized ginger
1/3 cup granulated sugar

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.

Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.

Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.

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Cream Cheese Thumbprint Cookies
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1/2 cup brown sugar
1/2 cup margarine, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla
2 egg yolks
2 cups flour
1/2 teaspoon salt
2 egg whites
1 - 2 cups walnuts, finely chopped

Cream Cheese filling
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
Almond M&M's

Preheat oven to 350 degrees. Mix flour and salt in a small bowl and set aside. In the bowl of a stand mixer or medium bowl cream butter, margarine, and sugar until light and fluffy. Add egg yolks and vanilla, stir to combine. Add flour mixture and stir until just combined.

Line a baking sheet with parchment and set aside. Place egg whites into a small bowl and beat until frothy. Place walnuts in a separate bowl and set aside. Shape dough into 1" balls.

Dip each ball into egg white and then roll in nuts.

Place 1" apart on cookie sheet. Press thumb, or a teaspoon dipped in flour, into center of each cookie to make indentation. Bake for 10 minutes. As soon as they come out of the oven press down in the center to reshape the well in the center. Cool completely.

Make cream cheese filling and place in a plastic baggie; zip closed and snip off a small diagonal piece in one corner. Fill each cookie and place an Almond M & M in center of each cookie.

The cookies can be frozen before you fill them. Just place the cookie shells in a resealable zip bag and freeze. Before filling thaw cookies in the refrigerator overnight.

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Chocolate Covered Ritz With Peanut Butter
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1/2 cup creamy peanut butter
1 sleeve (4 ounces) round butter-flavored crackers
1 cup white, semisweet, or milk chocolate chips
1 tablespoon shortening

Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate.

In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. Yield: 9 servings.

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BlueberryWalnutTwirls
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1 cup butter, softened
1 1/2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1/2 cup blueberry preserves or jam
1 1/2 teaspoons cornstarch
1/2 cup very finely chopped toasted walnuts

In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.

Meanwhile, for filling, in a small saucepan combine blueberry preserves and cornstarch; heat and stir over medium heat until thickened and bubbly. Remove from heat. Stir in walnuts. Cover. Set aside to cool.

Roll half of the dough between two sheets of waxed paper into an 11-inch square. Spread half of the filling over the square, leaving a 1/2-inch border along the edges. Roll up dough into a spiral. Moisten edges; pinch to seal. Wrap log in waxed paper; twist the ends. Repeat with the remaining dough and the remaining filling. Chill for at least 4 hours or up to 3 days.

Preheat oven to 375 degrees. Line cookie sheets with parchment paper; set aside. Cut chilled logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or just until firm. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool.

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Gingersnap Logs
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1 1/4 cups crushed gingersnaps
1/2 cup powdered sugar
1/3 cup sweetened condensed milk
1 tablespoon molasses or 1 1/2 teaspoons rum or coffee liqueur
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
3 ounces white chocolate baking squares with cocoa butter, chopped
Red decorative sugar

In food processor combine 1 cup of the gingersnap crumbs, the powdered sugar, sweetened condensed milk, molasses, vanilla, and cinnamon. Cover and process until well combined. Transfer to a bowl; stir in remaining gingersnap crumbs. Cover and chill for 1 hour or until dough is easy to handle.

Line an extra-large baking sheet with waxed paper; set aside. Using a rounded teaspoonful of dough, shape dough into a 1x1/2-inch log. Place on prepared baking sheet. Repeat with the remaining dough.

In small saucepan cook and stir white chocolate over low heat until chocolate melts. Add frosting; heat and stir until mixture is smooth. Using a fork, dip logs, one at a time, into white chocolate mixture, allowing excess to drip off. Return to waxed paper. Sprinkle logs with red decorative sugar. Let stand about 30 minutes or until set.

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Danish Peppernuts
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3/4 cup sugar
2/3 cup dark-colored corn syrup
1/4 cup milk
1/4 cup shortening
1 teaspoon anise extract
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
3 1/3 cups all-purpose flour
Sifted powdered sugar

In a large saucepan combine sugar, corn syrup, milk, and shortening. Bring to boiling. Remove from heat and cool about 15 minutes. Stir in anise extract, baking powder, vanilla, salt, cinnamon, cardamom, and cloves. Stir in the flour until well mixed. Cover and chill about 2 hours or until easy to handle.

Divide dough into 24 equal portions. On a surface dusted lightly with sifted powdered sugar, roll each portion of the dough into a 1/4-inch-thick rope. Cut into pieces about 3/8 inch long. Place 1 inch apart on a greased cookie sheet.

Bake in a 375 degree oven about 10 minutes or until lightly browned on bottom. Immediately remove and cool on paper towels. Makes 8 cups of cookies (thirty-two 1/4-cup servings).

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Peanut Butter and Mocha Checkerboards
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1/2 cup butter, softened
2 tablespoons shortening
2 tablespoons creamy peanut butter
2/3 cup sugar
1 egg
2 tablespoons freshly brewed strong coffee, cooled
1 teaspoon instant espresso coffee powder
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups all-purpose flour
2 ounces semisweet chocolate, melted and cooled
1 egg white, lightly beaten
2 ounces semisweet chocolate, chopped

In a large bowl combine butter, shortening, and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in the one egg, the coffee, espresso powder, vanilla, and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir 2 ounces melted chocolate into one dough portion. Cover and chill both dough portions about 1 hour or until easy to handle.

Place each dough portion between two sheets of waxed paper. Roll each portion into a 5-inch square. Remove top layers of waxed paper. Brush the top of the chocolate dough with beaten egg white. Carefully invert peanut butter dough on top of the chocolate dough. Remove waxed paper. Trim edges to make a 4-1/2-inch square. Wrap dough in waxed paper or plastic wrap. Cover and freeze about 1 hour or until dough is easy to handle.

Cut dough square into six 4-1/2x3/4-inch strips. Working carefully, but quickly, lay one strip, cut side down, on a work surface and brush with egg white. Top with another strip, cut side down, so that the opposite colors/flavors meet; transfer the stack to a baking sheet or tray. Repeat with the remaining strips to make three stacks total. Cover and freeze about 30 minutes or until dough is firm enough to slice.

Preheat oven to 350 degrees. Cut each stack crosswise into about 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.

In a small saucepan heat and stir 2 ounces chopped chocolate over low heat until chocolate is melted and smooth. Place melted chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag, piping bows or desired designs on cookie tops. Let stand until chocolate sets.

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Southern Pecan Blondies
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1 cup brown sugar, packed
1 cup sugar
4 eggs
1 cup hazelnut or walnut oil
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
2 cups pecans, coarsely chopped

Preheat oven to 350º. Grease a 9x13-inch baking pan. In a mixing bowl, beat both sugars, eggs, oil and vanilla together until smooth. Continue beating and slowly add flour until combined. Fold in pecans then pour batter into pan and bake for 35 minutes.Cool before cutting. Excellent served with vanilla ice cream and caramel sauce.

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Refrigerated Oatmeal Cookies With Pecan Frosting
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1/2 cup butter, softened
1/2 cup solid vegetable shortening
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oatmeal (old-fashioned, not quick-cooking)
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut

Frosting:
1/3 cup butter
3 cups confectioner’s sugar
1/3 cup evaporated milk
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped pecans

For cookies: In large bowl of electric mixer, cream together the butter, shortening, granulated sugar and brown sugar. Blend in eggs and vanilla. Add flour, baking soda, and salt and mix well. Stir in oatmeal, pecans, and coconut.

On pieces of waxed paper, shape dough into 2 long rolls, about 12? inches long and 1? high. Chill dough at least 3 hours, or until it if firm enough to slice.

Heat oven to 375 degrees. Slice dough about 1/4-inch thick and place slices on cookie sheets lined with parchment paper. Bake for 8-10 minutes. Remove to a wire rack to cool. When cooled, spoon teaspoonfuls of icing onto cookies. Makes about 5 dozen cookies.

For Frosting: Place butter in a medium saucepan over low heat. Brown the butter over medium low heat until golden colored and fragrant, being careful not to burn. Remove from heat and let cool to lukewarm. Stir in confectioner’s sugar, milk, corn syrup, and vanilla until smooth. Stir in nuts. Spoon icing over cooled cookies.

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Brownie Bars
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1 box brownie mix
1/2 cup vegetable oil
2 eggs
1/4 cup water
1 roll of prepared chocolate chip cookie dough
8 ounces cream cheese, soft
1 cup creamy peanut butter
1 can sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 11x15 -inch pyrex dish; set aside.

Prepare brownie mix, by adding oil, water and eggs, along with brownie mix to mixing bowl, Using a wooden spoon, stir brownie mix well, and pour into prepared pan. Place in oven for 10 minutes, then remove and prepare cream cheese layer.

To prepare cream cheese layer, add cream cheese, peanut butter, condensed milk and vanilla to a mixing bowl. Using a hand mixer, mix until creamy, Drop by teaspoonfulls all over brownie mixture.

Take prepared cookie dough and drop pieces all over the top of the cream cheese layer,

Place in oven and bake for 25-30 minutes. Allow to cool for 1 hour before cutting.

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Magic Cookie Bars
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No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 ounces) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Heat oven to 350 degrees. Coat 13 x 9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds. For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.

VARIATIONS: Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

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Cookie Bowls
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1/4 cup butter flavored shortening
1/4 cup butter (room temperature)
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour
1/4 cup miniature semisweet chocolate chips

Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.

Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.

Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil.

Roll the chilled cookie dough (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing cracks together and trimming to fit. Bake 10-12 minutes or until light brown. Remove from oven and let them cool on the pan for about 10 minutes. After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but don't remove the foil until the cookie bowl is completely cool. Fill just before serving.

NOTE: Standard size cupcake pan requires a 4-inch circle of foil and the large size muffin pan requires a 6-inch circle of foil. Spray the foil with vegetable spray.   Photo 1  Photo 2

NOTE: Use no stick foil and NO SPRAYING!

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Gooey Pecan Pie Bars
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2 cups all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
1 cup packed brown sugar
1 cup light-colored corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
2-1/2 cups finely chopped pecans
1 teaspoon vanilla

In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. Press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree oven for 15 to 18 minutes or until lightly browned; set aside.

In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.

Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.

Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve. Makes 20 to 32 bars.

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Irish Soda Bread Cookies
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2 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup currants
1/4 cup buttermilk
1 egg

Preheat the oven to 350 degrees. In a medium bowl, combine flour, 3/4 cup of the sugar, baking soda and salt. Using a box grater, grate butter into flour mixture. Stir mixture with a fork or pastry blender until it resembles coarse crumbs; stir in the currants.

In a small bowl, combine buttermilk and egg, stirring until combined. Add to flour mixture and stir until a soft dough forms. Turn dough out onto a floured surface and lightly knead 5 times.

Divide dough in half. Using a floured rolling pin, roll one half to a 1/4-inch thickness. Using a floured 2-inch scalloped biscuit cutter, cut out shapes and transfer to an ungreased baking sheet. Repeat with remaining dough to form additional cookies.

Using a sharp knife, score top of each cookie with a large “X.” Sprinkle cookies with the remaining 2 tablespoons sugar.

Bake cookies until lightly browned on the bottoms, about 10 minutes. Transfer cookies to wire racks to cool.

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Gooey Chocolate Peanut Bars
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1 package (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups chocolate-covered peanuts
1 cup miniature marshmallows
1/2 cup butterscotch ice cream topping

Press cookie dough into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.

Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.

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Finnish Cardamom Cookies
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2 cups unsifted all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 cup dark com syrup
1/2 cup margarine
2 teaspoons grated orange rind
1 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg

Stir together flour, sugar and baking soda in a bowl.

Mix together corn syrup, margarine, orange rind, cardamom, ginger and cloves in a saucepan; stirring constantly, cook over medium heat until margarine is melted and mixture boils. Remove mixture from heat.

Beat egg until thick and lemon-colored in a large bowl; slowly stir in syrup mixture. Add flour mixture all at once; mix until well blended.

Drop batter 2 inches apart by teaspoonfuls onto well-greased cookie sheet; bake in preheated 350 degree oven 8 to 10 minutes, or until lightly browned.

Immediately remove from cookie sheet; cool on wire rack.

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Irish Teacakes
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1 cup butter
1 teaspoon vanilla extract
6 tablespoons powdered sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup powdered sugar for decoration

Preheat oven to 350 degrees. Grease large cookie sheet.

Cream butter, sugar and vanilla in a large bowl until smooth. Add flour and nuts continuing to mix well.

Preheat oven to 350 degrees.

Roll dough into small 1 inch balls and place on a greased cookie sheet. Bake for 10-12 minutes until lightly browned. Remove from oven and when able to touch, but still slightly warm, roll each ball in additional confectioners sugar. Place to cool on parchment or waxed paper. Makes about 3 dozen.

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Moravian Spice Crisps
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3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground white pepper
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1/3 cup packed light brown sugar
3 tbsp margarine or butter, softened
1/4 cup mild molasses

Preheat oven to 350 degrees. Grease large cookie sheet.

In large bowl, combine first 8 ingredients; set aside.

In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.

Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.

Yields about 3 dozen cookies

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Tea Cakes (Old-Fashioned Sugar Cookies)
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1 cup butter, softened
1 1/2 cup sugar
3 eggs
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1 1/4 teaspoons almond extract

Cream butter and sugar. Mix well. Add eggs- one at a time, beating well. Combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk. Blend well. Stir in extract. Cover, chill one hour.Roll dough to 1/4 inch thickness on a floured surface. Cut with round cookie cutter or the cookie cutter of your choice. Place on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until edges brown. Sprinkle with powdered sugar, if desired. Yield about 4 dozen.

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Rum Balls
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2 tablespoons cocoa
1 cup powdered sugar
1/4 cup rum (bourbon may be substituted)
2 tablespoons light corn syrup
2 cups crushed vanilla wafers
1 cup finely chopped walnuts

Sift cocoa and sugar into a bowl. Stir in rum which has been combined with syrup. Mix wll; add crumbs and nuts and mix well again. Roll into small balls about 3/4 inch in diameter. Drop into a bowl of powdered sugar, roll around to coat on all sides. Put on wire rack and allow to dry several hours before using. Freezes well. Yield: 3 dozen.

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Almond Fingers
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1 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups sifted all-purpose flour
Pinch salt
1 teaspoon almond extract
2 cups chopped ground toasted almonds

Cream together the butter, salt and sugar. Add flour; blend well, then beat in almond extract. Stir in almonds; chill about an hour for easier handling.

To bake, pinch off about a tablespoon of dough and shape into a 2-inch long cylinder about 1/2 inch thick. Place on parchment lined baking sheet and bake at 325 degrees for 20 minutes, or until very lightly browned. Roll cookies in powdered sugar. Cool. Store in airtight container with waxed paper between layers. Freezes well.

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No-Roll Sugar Cookies (Kinderkuche)

1/2 cup margarine or shortening
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Sift together flour, baking powder, and baking soda; set aside. In large mixing bowl combine shortening, sugar, salt and nutmeg. Mix thoroughly using a wooden spoon or large rubber spatula. Stir in egg, milk, and vanilla. Beat until mixture is smooth. Add sifted dry ingredients. Stir thoroughly until all ingredients are combined. Lightly grease a cookie sheet or line with parchment paper (no mess with the paper). Form dough into small balls (1-inch) and place on cookie sheet. Rub shortening over the bottom of a glass. Dip glass into sugar and then press each cookie, flattening slightly. Bake 8-10 minutes, or until lightly golden, in a 400 degree oven.

Variations:
1. Add 1 6-oz package chocolate chips with flour.
2. Add 1/3 cup creamy peanut butter before flour.
3. Add 1/4 cocoa with flour.

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Roll and Cut Sugar Cookies

1 cup shortening
1 1/4 cup sugar
3 eggs
1 tablespoon vanilla
3 cups sifted flour
3 teaspoons baking powder
1 1/4 teaspoon salt
Sugar

Sift together flour, baking powder, and salt; set aside. Cream shortening and sugar. Beat in eggs and vanilla. Mix in sifted dry ingredients. Roll dough on floured surface to 1/8-inch thickness. Cut in desired shapes. Place on ungreased baking sheet. Sprinkle with sugar, if desired. Bake at 175 degrees for 8-10 minutes.

NOTE: These are very good glazed. Make powdered sugar glaze and paint each cookie. Will not be sticky after thorough drying.

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Jan Hagels
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1 cup softened butter or margarine
1 cup sugar
2 cups flour
1 egg, slightly beaten
1/2 cup chopped pecans

Heat oven to 350 degrees. In large mixer bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add flour gradually and beat until well blended. Pat into an ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Brush with egg. Sprinkle top with nuts. Bake 20 to 25 minutes or until golden brown. Watch carefully during final baking period as cookies burn easily. Cool slightly until set; then cut with a sharp knife into strips, squares, or diamonds, and remove to wire cake rack to cool completely.

NOTE: I cannot remember a Christmas I did not make these cookies from the time I was first married until both boys had moved away from home. They are good all year round but we had to have them at Christmas.

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Oatmeal Cookies (Chuck/Geezer's Favorite)

1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup butter or margarine
1 egg
1/2 teaspoon vanilla
1 teaspoon butter flavoring
1 cup uncooked oatmeal

Cream butter, sugars, egg, and flavorings. Add flour, baking powder, soda, and salt. Beat until smooth. Stir in oatmeal. Form into 1-inch balls place on greased cookie sheet. Bake in a 350 degree oven for 12-15 minutes.

Variations:
1. Add 1 cup coconut, chopped nuts, butterscotch chips, white chocolate chips, OR raisins (any dried fruit can be chopped and added).
2. Add 1/4 teaspoon allspice, 1/4 teaspoon cloves, and 1/2 teaspoon cinnamon.

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Brown Sugar Pecan Rounds

1/2 cup butter or margarine
1 1/4 cups light brown sugar (packed)
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped pecans

Heat oven to 350 degrees. Cream butter, sugar, and egg. Stir in remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheet. Bake 12 to 15 minutes.

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Snickerdoodles

1 cup softened butter (do not substitute)
1 1/3 cups sugar
2 eggs
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup sugar mixed with 2 teaspoons cinnamon (for rolling cookies)

Preheat oven to 400°. Mix together flour, cream of tartar and baking soda. Set aside. In large mixer bowl beat butter and sugar until light and fluffy. Beat in eggs one at a time, beat in vanilla. Reduce mixer speed and mix in flour mixture until well combined. Cover and refrigerate 1 hour. With your hands, roll the dough into small balls, about the size of a large walnut. Roll the balls in the cinnamon/sugar mixture to coat and place about 1 inch apart on a large baking sheet. Bake for about 10 minutes or until tops of cookies are lightly golden and begin to crinkle. Remove from pan to a wire rack to cool completely. Makes about 4-5 dozen cookies

NOTE: These cookies rise during baking and then collapse as they brown. For a crisp cookie, allow to bake until this falling occurs. For a chewier cookie, slightly underbake. You may roll the cookies in sugar alone.

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Pecan Crescents

1 cup pecans, toasted
1 cup butter, softened
3/4 cup powdered sugar, sifted
2 teaspoons vanilla extract
2 1/2 cups sifted all-purpose flour
Powdered sugar

Pulse pecans in food processor until coarse like sand. Beat butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Stir in vanilla and pecans. Gradually add flour, beating until a soft dough forms. Beat at low speed just until combined. Cover and chill for an hour.

Divide dough into 5 portions; divide each portion into 12 pieces. Roll dough pieces into 2-inch logs, curving ends to form crescents. Place on ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool 5 minutes. Roll warm cookies in powdered sugar. Cool completely on wire racks.

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Chocolate Wedding Cookies

1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter, softened
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup finely chopped pecans

Sift together powdered sugar and 2 tablespoons cocoa. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. Shape into 1-inch balls and place on ungreased baking sheet. Bake at 400 degrees for 10 minutes. Remove cookies to wire racks and cool slightly. Roll warm cookies in powdered sugar mixture and cool completely on wire racks.

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My Special Brownies

4 ounces Hershey's Unsweetened Baking Chocolate, broken into pieces
16 ounces German's Sweet Chocolate, divided
3/4 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup macadamia nuts, coarsely chopped
1 cup white chocolate morsels

Heat oven to 350 degrees. Grease 9/13/2-inch baking pan.

Break 8 ounces of the German's Sweet Chocolate into squares and place in large mixing bowl with the Hershey's Chocolate and butter. Place over pot of boiling water over medium heat and stir until all is melted. Remove from pot of water and stir until well blended. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour, macadamia nuts, white chocolate morsels, and the remaining 8 ounces of German chocolate, broken into squares and coarsely chopped. Stir until well blended. Spread into prepared pan. Bake 30 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack.

NOTE:  If you want more chocolate just frost with your favorite fudge frosting or ganache. I do not do that because I cannot have the sugar.

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Brownies with Bailey's Irish Creme Frosting

4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 teaspoon salt
3 large eggs
1 cup flour

Frosting:
1/3 cup Bailey's Irish Cream liqueur
8 ounces white chocolate, chopped

Preheat oven to 325 degrees.

Line a 8" x 8" baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides (this will help you lift the brownies out of the pan). Set aside.

Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.

Stir sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue stirring mixture until it is shiny and smooth. Add flour and mix just until blended.

Pour batter into prepared pan. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.

Frosting:
Heat liqueur to a boil, remove from heat and stir in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes. Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving. To serve, simply lift brownies, foil and all out of pan, peel off foil and serve.

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Double Ginger Gingersnaps

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/4 cup finely chopped crystallized ginger
Sugar for rolling

Preheat oven to 350 degrees.

Place shortening and sugar in large mixer bowl and cream until light and fluffy. Add molasses and egg and beat well.

Combine flour, baking soda, salt, and spices. Gradually add to shortening mixture and mix well. Stir in crystallized ginger.

Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 12 minutes. Remove from baking sheets and place cookies on wire racks to cool.

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Oatmeal Raisin Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup sugar
1 tablespoon molasses
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned oatmeal, uncooked
1 cup raisins

Preheat oven to 350 degrees.

Stir together flour, soda, and cinnamon. Set aside. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets. Bake 10-12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

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Gingersnaps

3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 ounces crystallized ginger, chopped coarsely

Preheat oven to 375 degrees.

Combine softened butter, sugar, molasses, and eggs; beat well. Mix dry ingredients together; add to wet mixture. Mix well. Chill for 1 hour. Form into 1-inch balls, roll in sugar, and place on greased cookie sheet, 2 inches apart. Bake for 8-10 minutes. Makes about 36 cookies.

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Gingerbread Bars

1 1/4 cups sugar
1 cup butter, softened
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
4 ounces crystallized ginger, coarsely chopped

Preheat oven to 350 degrees.

Combine sugar, butter, egg, and molasses in large mixing bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon, and crystallized ginger. Beat at low speed until well mixed. Press dough into ungreased jelly roll pan (15x10x1). Bake 16-24 minutes or until lightly browned around edges. Sprinkle with sugar and cut into bars, or cut into desired shapes with cookie cutters. Makes about 48 bars.

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Honey-Date Bars

1 cup honey
3 eggs, well beaten
1 teaspoon vanilla
1 1/3 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 (6 1/2 ounce) packages pitted dates, cut up
1 cup chopped nuts
Fine granulated sugar

Preheat oven to 350 degrees.

Mix honey, eggs, and vanilla; beat well. Add sifted dry ingredients, dates, and nuts. Spread in greased 13x9x2-inch pan. Bake in 350 degree oven about 45 minutes. Cool in pan. Cut in 3x1-inch bars; roll in sugar. Makes 39.

Store airtight. Will ship well.

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Brilliant Candy Slices (Refrigerator Cookies)

1 cup butter
1 cup sifted powdered sugar
1 egg, unbeaten
1 teaspoon vanilla
2 1/4 cups sifted flour
1 cup pecan halves
2 cups soft candied cherries, halved

Cream butter. Add powdered sugar, creaming well. Blend in egg and vanilla. Add flour; mix well. Stir in pecans and cherries. Chill at least 1 hour. Divide dough in thirds. Shape into rolls 10 inches long. Wrap in wax paper; chill at least 3 hours.

Cut into 1/8 inch slices; place on ungreased cookie sheets. Bake at 325 degrees for 12 to 15 minutes until delicately browned on the edges.

Makes 7 dozen cookies

SUBSTITUTION: 2 cups cut gumdrops for cherries.

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Nutmeg Butterballs

1 cup soft butter
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups sifted flour
1/8 teaspoon salt
1 1/3 cups blanched almonds, ground coarsely
1/2 cup powdered sugar
2 teaspoons nutmeg

Cream butter and sugar. Blend in vanilla. Add flour, salt, and almonds; mix well. Shape in 1-inch balls; chill.

Bake in 300 degree oven 15 to 20 minutes. While warm, roll in mixed powdered sugar and nutmeg. Makes about 6 dozen.

Store airtight. Will ship well.

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