Cream butter, then add powdered sugar, evaporated milk, vanilla and the sifted flour. Next, stir in 2 cups of coarsely chopped nuts (walnuts are the best). Roll dough into small balls. Place them on a cookie sheet and bake them at 375 for 30 minutes. When they are nearly cool, roll the balls in powdered sugar.

Cream shortening, sugar, eggs and vanilla together. Add and mix in oats. Mix in the other dry ingredients. Refrigerate until chilled (several hours). Create walnut sized balls and place them on an ungreased cookie sheet. Press each ball flat with a sugared glass. Cook 10 to 12 minutes at 375 degrees in the oven.

Cream shortening and sugar together. Mix in the egg and almond extract. Blend in the dry ingredients and tint with red or green food coloring. Form cookies into Christmas trees, wreathes, etc. using a cookie press on an ungreased cookie sheet. Decorate with cinnamon balls or multicolored sprinkles. Bake 10 to 12 minutes at 375 degrees. Place immediately on a cooling rack.

Cream first three ingredients together and spread evenly in an ungreased jelly roll pan. Bake for 15 minutes at 350 degrees Fahrenheit until lightly brown. Beat eggs, mix with remaining ingredients, pour over bake pastry. Bake 30 minutes at 325 degrees. Sprinkle with powdered sugar. Cool for 15 minutes then cut into bars. Store in refrigerator.

Cream butter and sugar thoroughly. Add egg and vanilla. Mix well. Gradually stir in sifted dry ingredients until well blended. Chill if needed to make easier to handle. Roll small amounts of dough 1/8-inch thick on a floured board. Shape with cookie cutters as desired. Bake on ungreased cookie sheet at 350 degrees about 10 to 12 minutes or until delicately browned.

Let margarine soften in mixing bowl. Add vanilla, brown sugar and egg; beat until smooth. Sift flour with cream of tartar; add to first mixture with nuts; mix well. Measure out level teaspoon of dough on greased baking sheets. Bake in slow oven (325 degrees Fahrenheit) 12-15 minutes. Remove while hot.

Arrange graham crackers on ungreased 9x13x1" pan. Place margarine and sugar in saucepan. Heat to boiling point on high heat and boil for 2 minutes on low. Stir in pecans. Spoon and spread over crackers. Bake at 400 degrees Fahrenheit 5 minutes. Cut each cracker in half while warm.

Stir together flour, baking powder, salt and soda - set aside. Cream butter and sugar until light. Beat in one egg at a time. Stir in flour mixture, vanilla, oats then coconut. Drop by teaspoonful 3 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven 10 to 15 minutes or until lightly browned. Cool on rack. 75 calories per cookie.

In large bowl cream butter, sugar and vanilla. At low speed, beat in eggs, one at a time, alternately with crumbs. With rubber spatula, fold in coconut and nuts. Turn into a well greased 9x9x2-inch cake pan. Bake in a preheated 325 degree Fahrenheit oven for 50 minutes or until a knife inserted in the center comes out clean.

Beat eggs, add sugar and beat well. Melt oleo in saucepan or skillet. Pour in egg mixture and chopped dates. Stir and cook until mixture thickens and turns brown (3-5 minutes after mixture boils). Add vanilla. Remove from heat, add Rice Krispies and nuts. Cool slightly. Make into small balls or into two long rolls. Roll in coconut, nuts and powdered sugar. Place in refrigerator to harden. If made into long rolls they will keep indefinitely and can be sliced as needed.

Measure 4 cups flour and mix with soda. Combine fruit, coconut and nuts and dredge with 1 cup sifted flour. Cream butter. Add sugar and cream together. Add eggs one at a time. Mix in flour. Stir fruit, coconut and nut mixture in cookie batter. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees Fahrenheit for 10 minutes.

Melt butter in 15 1/2 x 10-1/2 x 1" jelly roll pan. Sprinkle on crumbs (tap sides of the pan to distribute crumbs evenly). Sprinkle on coconut. Distribute candied fruit as evenly as possible over coconut. Cut dates into a small amount of flour so they won't stick together (or use pre-chopped dates). Distribute dates over candied fruit. Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweetened condensed milk evenly over top. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool completely before cutting. Remove from pan.

In a small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla extract. Mix well and then press into a greased 9x13x2" baking pan ( using a piece of wax paper over the mixture will allow for easier spreading). In large mixing bowl combine cake mix, 1 egg, and margarine. Pour mixture from small bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into squares to serve. Improves with age.

Cream butter and add flour, nuts, powdered sugar, and vanilla. Shape dough into crescents. Bake in 250 degrees Fahrenheit oven for 1 hour. Roll in powdered sugar while still hot.

Mix together salt and baking powder. Sift salt and baking powder mixture together with flour. Mix in shortening and sugar with the flour mixture. Beat in egg, making sure the mixture is fully mixed. Add the vanilla and stir well. Roll mixture into a log, wrap in wax paper and refrigerate for a few hours. When ready to decorate, remove the dough from the refrigerator and roll out on a flat working surface. Allow children to cut dough using Christmas cookie cutters, place on ungreased cookie sheet and decorate cookies with decorative sugars. Sprinkle a little sugar on each cookie prior to baking. Bake in preheated 375 degree oven for 7-10 minutes. Cool before removing from cooking sheet. Store in air tight container.

Using a double boiler, melt chocolate. Stir frequently. Blend in condensed milk, chocolate wafers and half of pecans. Spoon mixture into 8" x 8" pan, sprayed with non stick cooking spray. Sprinkle balance of pecans on top of brownies and allow to cool before cutting. No baking required!

Spray a pan with non stick cooking spray. Melt butter slowly. Add sugar, cocoa and milk. Stir occasionally while the mixture comes to a boil. Once the mixture comes to a boil, stir and boil the mixture for 3 minutes. Remove from heat. Add vanilla extract and stir mixture. Quickly add the oatmeal (and nuts if using) and stir. (If using the butter substitute, increase dry oatmeal to 3-1/2 cups to help thicken the mixture.) Drop by spoon onto greased cookie sheet or waxed paper and allow to cool uncovered. Refrigerate cookies after 5 minutes.

Cream butter thoroughly. Add balance of ingredients except powdered sugar. Roll into balls about walnut size. Place on ungreased cookie sheet for 35 minutes in 300 degree oven. Roll in powdered sugar immediately and cool on waxed paper. (Cookies may be made in advance and frozen.)

Combine dates, sugar and 1 teaspoon vanilla, and hot water in a medium saucepan. Cook over medium heat until thickened - about 6 - 8 minutes. Stir constantly. Remove from heat and stir in pecans. Set date mixture aside to cool. Combine brown sugar and butter. Cream until light and fluffy. Beat in eggs. Combine flour, soda, cream of tartar, salt and cinnamon. Stir into creamed mixture. Add 1 teaspoon vanilla and mix well. Divide dough into thirds. Roll each portion into a 12" square on waxed paper. Spread with 1/3 of date mixture. Lifting up edge of waxed paper, gently peel off dough and roll jelly roll fashion. Wrap rolls in waxed paper and refrigerate overnight. Cut dough into 1/4" slices and place two inches apart on greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Cool cookies on wire rack.

Cream shortening and sugar. Beat in egg and molasses. Add soda, ginger, cinnamon, and flour and mix well. Roll in balls the size of walnuts. Dip in granulated sugar. Place on ungreased cookie sheet and press down with fork. Bake at 350 degrees for 8 minutes.

Combine all ingredients except chocolate. Mix at low speed on mixer until dough will form into balls. Shape into small balls using tip of teaspoon. Place on ungreased tin, bake 10 minutes in 375 degree oven. Upon removal from oven, top each cookie with a chocolate kiss.

Cream margarine, add brown sugar then egg yolk and vanilla. Mix well. Add flour and salt. Mix well. Batter will be stiff. Spread batter into lightly buttered large cookie sheet (with sides). Bake at 350 degrees for 20 minutes or until done. Melt chocolate in microwave according to package directions and spoon over hot cookie dough. Sprinkle with pecans and cut into squares when cool.

Prepare shortbread: combine 1-1/4 cups flour, 1/3 cup granulated sugar and 1/2 cup butter. Blend to fine crumbs. Press firmly into bottom of greased 8 inch square pan. Bake at 350 degrees about 25 minutes or until lightly browned. Mix raisins & jam. Spread over shortbread. Beat eggs with brown sugar, flour, baking powder and salt. Stir in walnuts, orange peel and vanilla. Pour mixture over top. Return pan to oven. Bake 35 to 40 minutes until top is browned and springs back when punched.. Cool in pan. Sift with powdered sugar. Cut into 24 bars.

Stir together flour, oats, brown sugar and soda. Cut in butter till mixture is crumbly. Pat 2/3 of the crumbs in the bottom of a ungreased 13 x9x2" baking pan. Spread with filling. Sprinkle with remaining crumbs. Bake in a 375 degree oven for 25 to 30 minutes. Cool on a wire rack. Cut into bars. For Filling: In a sauce pan combine sugar and cornstarch. Stir in 2 cups of raisins and 1 cup water. Cook and stir till bubbly. Spread atop crumb mixture . Continue as directed.

This is the way Grandma gives you a recipe. No directions on mixing. I just start at the top and work down. I usually chill the dough a little, so that it is easier to handle. Drop by teaspoon onto powdered sugar . Roll into a ball and bake on a greased cookie sheet.

Cream shortening. Add sugar and eggs one at a time. Add pumpkin. Stir in dry ingredients. Gradually stir in nuts and raisins. Drop on greased cookie sheet. Bake at 400 degrees 12 to 15 minutes.

Mix together 1/2 cup shortening, 1 cup brown sugar, 1/2 cup white sugar, 2 eggs, 1 teaspoon vanilla. Stir in 1 cup canned milk, Mix. Add 2-3/4 cups flour, 1/2 teaspoon soda, 1 teaspoon salt, nuts and 1 package chocolate chips. Bake 375 degrees for 10 minutes. Icing: Heat 2 Tablespoons butter, add 2 cups confectioners sugar, 1/4 cup canned milk. Mix well and ice cookies while they are still warm.

Dissolve yeast in milk. Combine all ingredients and beat until light. Add vanilla and beat well. Batter will be soft. Refrigerate 2 hours. Pinch off dough and roll in sugar. Cut into squares. Fill with filling: 1 lb. ground walnuts, 1 Tablespoon butter, 1 cup sugar. Stir well and add milk to make to correct consistency. Roll up and press ends together. Bake 15 minutes 375 degrees.

Dough: in large bowl mix flour, sugar and salt. Cut in cream cheese and margarine until mixture resembles cornmeal. With fork, stir in sour cream until pastry just holds together. Form into ball. Wrap and chill 1 hour. Preheat 325 degree oven. Grease 2 large sheets. Divide dough in 1/2. On floured surface roll half dough into 10 inch square. Cut into 2 inch squares. Place 1/2 teaspoon filling diagonally on each square. Pull opposite corners of dough up to center. Moisten under top corners and press firmly to seal. Bake 12 - 15 minutes until light brown. Cool. Glaze. Filling: Mix in sauce pan juice, sugar and apricots. heat to boil. Simmer, covered 10 minutes. Remove cover and simmer 10 more minutes, stirring occasionally, until most liquid is absorbed. Set aside to cool.

In a large saucepan add butter, peanut butter, milk, cocoa and sugar. Boil for one minute and add vanilla. Then add coconut and oatmeal. Drop onto wax paper and let sit for 45 minutes.

Cream butter and sugar and add egg. Beat well, add flour and salt. Mix dough by hand until soft. Refrigerate for 2 hours. Roll on floured board to 1/4 inch thick. Cut into rounds. Cut center out (using the top of the vanilla extract cap) of 1/2 of rounds. This is the top of the cookies. Bake at 375 degrees for 7-10 minutes or very lightly brown. Cool and fill with favorite preserves. Sprinkle with confectioners sugar.

Preheat oven to 350 degrees. Beat egg whites to foamy soft peaks. Gradually add sugar and beat until stiff peaks. Stir in vanilla, chocolate morsels and pecans. Drop by spoonfuls onto foil-lined cookie sheets. Place in oven, turn oven off and forget cookies overnight.

In bowl, combine flour, baking powder and salt; set aside. Over hot water, melt 1 cup mint morsels, stirring until smooth. In bowl, beat butter and sugar until creamy. Add melted morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining morsels. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350 degrees. Shape dough into 1-inch balls; coat with confectioners sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.

Sift dry ingredients together. Cream shortening, add sugar, add egg and mix until light and fluffy. Add dry ingredients alternately with milk to sugar mixture. Bake 10 minutes at 400 degrees.

Sift together dry ingredients, cream butter and sugar, add well beaten egg. Add lemon flavoring. Milk is added alternately with the flour mixture. Fold in blueberries and drop 1 1/2 inches apart on greased cookie sheet. Bake 12-15 minutes in 375 degree oven.

Mix sugar, butter, spices and molasses. Bring to a boil, stirring constantly. Cool to lukewarm. Add vinegar and eggs. Mix well. Add sifted flour and soda blending to a smooth dough. Chill. Roll out on floured board and cut with a 4 or 6 inch cookie cutter. Bake on an ungreased cookie sheet at 350 degrees for 10 minutes.