The Cookie Caper

1 cup     margarine, softened (2 sticks)
1 cup     light brown sugar
1 cup     granulated sugar
2 large   eggs, well beaten
1 cup     peanut butter
3 cups    all-purpose flour
2 tsp.     baking soda
1/4 tsp.   salt

Instructions:
-------------
Preheat oven to 375 degrees.

Beat margarine until creamy.  Add the 2 sugars, and beat until blended.
Add the eggs, and beat until smooth and light; then add the peanut
butter, and mix well.

Combine the flour, baking soda and salt.  Add to the peanut butter
mixture, and beat well.

Roll dough into small balls, and place on un-greased cookie sheets.
Press each cookie with the back of a fork (in a criss-cross design)
dipped in flour, if it sticks to dough

Bake 8 to 10 minutes, or until edges are SLIGHTLY brown.

Remove from sheet to firm up a bit, before storing.

Note:
-----
These cookies freeze wonderfully...  and are GOOD right out of the
freezer.  *:]

Instructions:
-------------
Combine oats, flour, and baking soda; set aside.  In large bowl, beat
brown sugar, peanut butter, and margarine until creamy.  Blend in water,
egg and vanilla.  Add dry ingredients; mix well.  Chill dough about 1
hour.

Preheat oven to 350 degrees F.  Shape dough into 1 inch balls.  Place on
un-greased cookie sheet; flatten with tines of fork dipped in sugar to
form crisscross pattern.

Bake 9 to 10 minutes or until edges are golden brown.  Cool 2 minutes on
cookie sheet.  Remove to wire rack to cool completely.  Store tightly
covered.  Makes about 7 dozen cookies.

Ingredients:
------------
1 1/2 C.  butter (3 sticks), softened
4 C.      flour
1 C.      sugar
1 tsp.     baking powder
1 tsp.    vanilla
1/2 tsp.  almond flavoring
1         egg
2 T.      milk
(food coloring - optional)
(decor or colored sugar or chopped nuts - optional)

Instructions:
-------------
Preheat oven to 400 degrees.

Cream butter and sugar till fluffy; add flavorings, egg, and milk and
stir till well mixed.  If you wish to color the dough, add color now and
mix well.  Sift or mix flour and baking powder together, then add to
dough (this is more easily done in two or three parts), mix with hands
if necessary.  Dough will be very stiff.

Push dough into spritzer gun and press shapes onto ungreased cookie
sheet.  You can press decor into the cookies before baking.  Bake at
400 degrees for 6 minutes, no longer!  This is a rich cookie but holds
its shape well and does not need to be refrigerated before shaping.

Ingredients:
------------
1 cup        butter (don't use margarine), softened
1/2 cup      sugar
2 1/4 cups   all-purpose flour
1 tsp.       vanilla extract
1/2 tsp.      salt
1            egg

Instructions:
-------------
Heat oven to 400.  Mix butter and sugar.  Stir in remaining ingredients.
at this point I divide the dough into two or three parts and place in
separate bowls.  Then, I use food coloring to color the dough different
colors (for Christmas, red and green make a nice combo).  When putting
the dough in the press, try to spoon each color in on one side of the
press, so that you'll get the multi-colored effect.  Bake until the
cookies are set but NOT brown, 6 to 9 minutes.  (Six minutes worked fine
for my oven, so be sure to check them).  Immediately remove from cookie
sheet.  Enjoy!!!

Ingredients:
------------
1-1/4 C.  flour
1/4 tsp.   soda
1/8 tsp.   baking powder
14 oz     semisweet - sweet chocolate, finely chopped
1 C.      sugar
9 Tbs.    unsalted butter, cut in pieces
1/4 C.    light corn syrup
1/4 C.    water
3         eggs chilled
1 T.      vanilla
1-1/2 C.  chopped walnuts, divided

Preparation:
------------
1.  heat oven to 325 degrees F.  Line a 13X9 1/2" pan with double layer
of aluminum foil.  Butter the bottom of foil.

2.  Stir flour, soda, baking powder and salt together.  Put semi sweet
chocolate in separate large bowl.

3.  In a medium saucepan combine butter, sugar, corn syrup and water.
Cook until butter melts, sugar is dissolved and mixture comes to a boil.
Pour the hot syrup over the chocolate and let it stand for a minute or
two to melt chocolate.  Whisk until smooth.

4.  One at a time, whisk in the eggs, blending until smooth.  Whist in
vanilla and flour mixture, until batter is smooth.  Fold in 1 C of the
walnuts and 6 oz of the Swiss chocolate.

5.  Spread batter into pan.  Top with remaining walnuts and chocolate.

6.  Bake for 4-50 minutes, until toothpick comes out with a few moist
crumbs.  Cool, cover with plastic, and let sit 6 hr..  at least.

Ingredients:
------------
1 cup      sifted flour
2 tsp.      baking powder
1 tsp.      salt
1-1/2 cup  seedless raisins
1 cup      walnut
3          eggs
1 cup      sugar
2 tsp.      vanilla
Confectioners' sugar

Instructions:
-------------
Sift flour, baking powder and salt together.  Rinse raisins; drain.
Chop raisins and walnuts coarsely with sharp knife.  Beat eggs
vigorously until very foamy; gradually beat in sugar until mixture
begins to get thick and a pale yellow color.  Stir raisins, walnuts and
vanilla.  Gradually stir in flour, mixing thoroughly.  Pour into
buttered pan 12"x2"x8".  Bake in moderate 350 degrees oven about 30
minutes or until cake tester inserted in center comes out clean.  Cool
in pan; cut into 24 pieces and roll in confectioners' sugar.

Instructions:
-------------
350 degree oven

Beat eggs , water, margarine, peanut butter, and half cake mix till
smooth.  Stir in remaining mix and chips.  Bake on ungreased cookie
sheet 8-10 minutes.  Cool on sheet 1 minute then remove.  Approx.  3
dozen cookies

Ingredients:
------------
3/4 cup       margarine
1 1/4 cups    lightly packed brown sugar
1            egg
2 Tbs.       milk
2 tsp.        vanilla
1 1/2 cups    all-purpose flour
1 tsp.         salt
3/4 tsp.       baking soda
1 cup         chocolate chips
1 cup         coarsely chopped walnuts or pecans

if desired, omit nuts and use an additional 1/2 cup (125 mL) of
chocolate chips

Instructions:
-------------
Preheat oven to 375F (190C).  Cream margarine and brown sugar in large
bowl at medium speed of electric mixer for 2 minutes, or until light.
Add egg, milk and vanilla, beating 1 minute, or until thoroughly
blended.  Combine flour, salt and baking soda.  Add to creamed mixture
gradually, beating on low speed 1 minute, or just until blended.  Stir
in chocolate chips and nuts.  Drop dough by heaping spoonfuls (about 2
Tbsp/30 mL for each cookie) on ungreased baking sheet.  Bake 6 to 9 at a
time leaving about 3" (7 cm) between cookies for spreading.  Bake at
375F (190C) for 8 to 10 minutes.  Cookies will still appear moist when
baked.  Cool 2 minutes, then remove to cooling rack.  Makes about 3
dozen cookies.

Ingredients + Instructions:
---------------------------

Blend:
------
1 cup     soft butter (or margarine)
3/4 cup   brown sugar
3/4 cup   white sugar

Add:
----
1         egg
3 Tbs.    Maple Syrup
1 tsp.     Kahlua

Mix all ingredients thoroughly.

Add:
----
1 tsp.        baking soda
1 tsp.        salt
2 1/4 cups   flour

Mix all ingredients thoroughly.

Stir in by hand:
----------------
12 - 16 oz chocolate chips
1 cup chopped walnuts

Drop in big globs on the cookie sheet and bake at 375 for 7 - 10
minutes, the key to soft cookies is to take them out before their done
cooking, the dough should have the thinnest possible crust (not look
doughy) but be barely browned on top.  Let them sit on the sheet for 5
or 10 minutes so they can finish cooking out of the oven.  These cookies
always taste best after completely cool, preferably the next day.  If
you make the right size globs you should get about 30 cookies.  In this
case quality is more important than quantity.

(Makes 18)

Ingredients:
------------
2 C        pecan halves (or walnut)
36         caramels
3 T        margarine
1/2 tsp.    vanilla
2/3 C      chocolate chips
1 1/2 tsp.  shortening

Instructions:
-------------
Put wax paper on baking sheet.  Arrange nuts in clusters of 4 and place
1" apart.  Melt caramels and margarine.  Remove from heat.  Stir in
vanilla till thoroughly mixed..  Drop by teaspoons into center of cluster
touching all 4 pecans to hold together.  Cool.

Melt chocolate and shortening. Spread over caramels.

Ingredients:
------------
1 cup       all purpose flour
3/4 tsp.     baking powder
1/8 tsp.     salt
1/8 tsp.     baking soda
1/2 cup plus 2 Tbs. (1 1/4 sticks) unsalted butter
3/4 cup     packed golden brown sugar
1 tsp.       vanilla extract
1           large egg
1 1/2 cups  vanilla milk (white chocolate) chips
3/4 cups    coarsely chopped macadamia nuts
3/4 cups    coarsely chopped pecans

Instructions:
-------------
Preheat oven to 350 F.  Grease 2 heavy large cookie sheets.  Mix first 4
ingredients together in a small bowl.  Using an electric mixer, beat
butter, sugar and vanilla in a large bowl until light and fluffy.  Beat
in egg.  Stir in dry ingredients, then vanilla milk chips and nuts.
Drop cookie dough by scant 1/4 cupfuls onto prepared cookie sheets,
spacing evenly.  Bake until golden brown, about 15 mins.  Cool cookies
on sheets for 5 mins.  Transfer cookies to rack to cool.  This makes
about 18.

This recipe from the Regent Beverly Wilshire Hotel in L.A.  Tips: Don't
let the cookies get too brown.  They should still be very soft when
removed from oven.  And for those of you who didn't know: Nestles now
makes vanilla milk chips along with their chocolate and butterscotch.

Ingredients:
------------
3/4 lb   butter
4 1/2 c  sugar
5        eggs
5 c      flour
1 tsp.    cream of tartar
1/2 tsp.  salt
1/2 tsp.  baking soda
1/2 tsp.  nutmeg
1 tsp.    vanilla
1 tsp.    lemon extract
1/2 tsp.  almond extract

Instructions:
-------------
Cream butter and sugar in a large mixing bowl.

Add eggs one at a time.

In a separate bowl, combine flour, cream of tartar, salt, baking soda
and nutmeg.

Beat extracts into butter mixture and gradually incorporate flour
mixture, blending thoroughly.

Place dough in greased bowl and refrigerate overnight.

Before baking, preheat oven to 350F.

Roll dough out on floured pastry cloth.

Cut with cookie cutters and bake on greased cookie sheets for 10-15
minutes until golden brown.

3/4 c (1 1/2 sticks) butter OR
Margarine, softened
1 c Sugar, divided
1 tsp. Vanilla, divided
1 1/2 c Flour
2 pkg. Cream cheese, softened
2 Eggs
1/2 c Almond brickle chips
3 tb Caramel ice cream topping

Mix butter, 1/2 cup of the sugar and 1/2 tsp. of the
vanilla with electric mixer on medium speed until
light and fluffy. Gradually add flour, mixing on low
speed until blended. Press onto bottom of 13 x 9
inch baking pan. Bake at 350F for 20 to 23 minutes or
until lightly browned. Mix cream cheese, remaining 1/2
cup sugar and 1/2 tsp. vanilla with electric mixer on
medium speed until well blended. Add eggs; mix well.
Blend in chips. Pour over crust. Dot top of cream
cheese mixture with topping. Cut through batter with
knife several times for marble effect. Bake at 350F
for 30 minutes. Cool in pan on wire rack.
Refrigerate. Cut into bars.

2 c unsifted flour (unbleached white)
1 1/2 c oats
3/4 c plus 1 T brown sugar, packed
1 c butter, softened
1 pkg. (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 c lemon juice
2 T cornstarch
1 can (16 oz) whole berry cranberry sauce

Preheat oven to 350. In large bowl, combine flour,
oats, 3/4 c of sugar, and butter; mix until crumbly.
Reserving 1 1/2 c of the crumb mixture,
press remainder firmly on bottom of greased 9x13" pan.
Bake for 15 minutes. Meanwhile, in small bowl,
beat cheese until fluffy. Gradually beat in
sweetened condensed milk until smooth; stir
in lemon juice. Spread evenly over prepared crust.
In another small bowl, combine remaining 1 T sugar
and cornstarch; stir in cranberry sauce. Spoon
evenly over cheese layer. Top with reserved crumb mixture.
Bake 40 min. or until golden. Cool. Chill.
Store covered in fridge.. Makes 24 bars.

Melt butter, add both sugars and oats, and press
into an ungreased 9 x 13 pan.
Bake 12-14 minutes in a preheated 350 degree oven or until
bubbly and edges are slightly brown.
Cool, then place in the fridge for a short while.
Melt chocolate chips and peanut butter together in
double boiler, and spread on the cooled base.
Refrigerate until firm.
These are my favorite squares, they are easy and
no fail. The only trick is having the base and
the topping very cool when cutting,
otherwise they will separate into two layers.
If you make sure that the base is cool and so is the
topping, you will be really happy with these bars.

Preheat oven to 375. Stir together 1 and 3/4 cups
flour and nuts. Set aside.
In a large bowl beat butter until soft.
Add sugar and lemon peel and beat until fluffy.
Add flour and beat until crumbly. Do not
over beat. Press 2/3 of crumb mixture into bottom
of ungreased 9 inch square pan.
Stir jam until softened, then spread onto base.
Stir 1 tablespoon flour into remaining crumb mixture
and sprinkle on top.
Bake at 375 for 24-25 minutes.

3 eggs (only the white)
drop of salt
250g sugar
1.5 Ts cinnamon (powder)
0.5 Ts lemon juice
350g ground almonds

Whip the white eggs with the drop of salt until firm.
Then add sugar, lemon
juice, cinnamon and ground almonds. Mix well but
not too long.
Put flour on a table and spread the pastry on it
(7 mm). Cut stars in the
pastry with a pastry cutter.
Bake them at 250°C 3-5 min.
You can put some coating on it:
1 white egg slightly beaten + icing sugar
put it with a brush on the hot cookies and let dry.

1 cup white sugar
1 cup brown sugar
1 cup butter or margarine
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups oatmeal
2 cups corn flakes
1/2 cup golden raisins or dates
1/2 cup coconut or chocolate chips

Preheat oven to 350F degrees. Cream together well
sugars and butter. Beat in eggs and vanilla.
In another bowl, sift together flour, soda and salt.
Add to creamed mixture. Add flakes and oatmeal
and mix well. Add raisins or dates and coconut or chips.
Drop by teaspoonfuls onto oiled cookie sheets.
Bake 8 to 10 minutes. Makes large batch and keeps well.

1/2 pound of butter, softened
1 cup icing sugar
1 cup cornstarch
2 cups or less all purpose flour

Mix butter and sugar until creamy then add
cornstarch. Mix well. Gradually add flour 1/2 cup
at a time, until the dough starts to hold its shape and is
easy to roll out. Roll out dough then cut with desired
cookie cutters. 2 inch biscuit cutters work very well.
Makes 18 cookies, will vary depending on size.
Bake at 350 degrees for 20 to 30 minutes
until cookies are slightly browned.
Remove from oven and sprinkle sugar on top.