The Cookie Caper

1/4 lb. Butter
1 cup Sugar
1 tsp. Vanilla
Pinch of Salt
2 eggs
3/4 Cup Flour
3 Tbs.. Cocoa or 2 squares Baking Chocolate
1 Cup Nuts (optional)
Melt butter slowly, add cocoa, sugar and eggs.
Beat until mixed well. Add salt vanilla and Flour.
Mix well. Stir in nuts and spread in well greased
9x13 pan. Don't spread too thick. Bake 15 minutes
at 350. Remove from oven and cover with
miniature marshmallows. Return to oven and heat
until marshmallows are melted and starting to
lightly brown. Cool completely and ice brownies.

ICING

1/2 Stick Butter
2 Cups Powdered Sugar
1 tsp. Vanilla
3 Tbs.. cocoa or 2 squares baking chocolate
4 Tbs.. canned cream

2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves, allspice and nutmeg
1 c. quick cooking oatmeal
1-1/2 c. unsalted butter, soft (you may use crisco)
1 c. each dark brown sugar and granulated sugar
1 c. unsweetened pumpkin puree
1 tsp. vanilla extract
1 egg, lightly beaten
1 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Sift together the flour, baking soda, and spices, then
mix in the oatmeal. Set aside.

In a large bowl of an electric mixer or a food
processor, cream the butter and then beat in the
sugars, pumpkin puree, vanilla extract and egg.

On low speed (if using mixer),
add the flour oats mixture.

Stir in the chocolate chips and pecans, mixing well.

Chill the dough for 1 hour. Drop the dough by
rounded tablespoons on well greased
cookie sheets, spacing them 2 inches apart.
Bake each sheet on the middle level of
a preheated 350 degree oven for 10-15 minutes
until lightly browned.

Remove immediately to cooking racks to cool
completely. Store in an airtight container
at room temperature. These Freeze well.

2 Tsp.. Baking Powder
1/2 Sugar
1/4 Cup Melted Butter
1/2 Cup Milk
3 Eggs
2-1/2 Cups Flour
Oil for Frying
Confectioners Sugar

Heat oil until hot, but not smoking.

Combine all the ingredient in order, except
the confectioners sugar.

Roll dough out very thin. Cut into long strips. Cut
each strip four inches
long. Cut an opening in the middle of each strip. Pull
one of the strip
through the opening until a knot forms. Fry until
golden... flip and try.
Immediately put in a paper bag with
the sugar. Shake and transfer to another
bag. These cookies are best kept in a
brown bag. They last for ages and are
very good.

1-20 oz package refrigerated sugar cookie dough 2 tbs. creamy peanut butter
1  8 oz package cream cheese, softened
1/2 cup packed brown sugar
1 teas vanilla extract
3 med. Granny Smith apples
1/2 cup water mixed with 2-3 teas lemon juice ground cinnamon ( optional )
1/8 cup caramel ice cream topping

Preheat oven to 350. remove 2/3 cup of cookie dough and reserve for another
use. roll dough into a 14 inch circle on baking pan. bake 11-14 minutes or
until cookie is lightly browned. let cool 10 minutes then loosen from pan.
cool completely. blend peanut butter, cream cheese, brown sugar and vanilla
until smooth. spread on cooled cookie. peel, core and slice apples. dip
apple slices in water mixture to prevent browning. arrange apple slices on
cream cheese mixture. sprinkle lightly with cinnamon. drizzle caramel
topping over apples. cut into pieces and serve.

1 pound (4 sticks) unsalted butter, softened
3 cups packed brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
1 1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 cups semisweet chocolate chips

Preheat oven to 375F degrees.

Cream the butter in a large bowl until smooth; add the brown and granulated
sugars. Beat in the eggs and vanilla until well blended.

In another large bowl, sift together the flours, salt, and baking soda. Beat
this into the butter mixture. Stir in the chocolate chips.

Drop 2 to 3 tablespoons of batter onto nonstick baking sheets, 2 inches
apart. Bake for 8 minutes until golden brown.

Remove the cookies from the baking sheets and cook on a rack.

Makes 30 (4 inch) cookies

Yield: 12 servings

1 c Sifted powdered sugar
2 tb Whipping cream
1 ts Vanilla
12 Graham cracker squares (plus
-extras for breakage)
24 Mini chocolate chips
12 Red cinnamon candies
12 Mini pretzels, cut in half

Combine sugar, cream, and vanilla. Mix well and set
aside. Cut graham crackers diagonally in half using a
gentle sawing motion with a serrated knife (cutting in
a firm motion will break the crackers). Spread a small
amount of frosting over the top side of a cracker
half. Top with remaining cracker half, placing cut
sides opposite each other so two narrow ends meet to
form reindeer nose.

Spread a small amount of frosting to cover the top
cracker. Gently press chocolate chips on reindeer for
eyes and cinnamon candy for nose. Add pretzel halves
for antlers. Repeat procedure for remaining
ingredients. Let dry on a wire rack. Makes 12.

1/4 tsp. salt
1 300g pkg. semi-sweet chocolate chips
1 1/2 cups chopped, toasted pecans
1 1/2 cups chopped, toasted walnuts

Warning - These are extremely addictive
Melt Semi-sweet and unsweetened chocolate
squares with butter over low heat or in
microwave on medium power 3 minutes.
Stir until smooth; cool to room temperature.
Beat eggs with sugar on high speed of electric mixer
until ribbons are formed when beaters
are lifted, about 5 minutes. Beat in chocolate mixture
and vanilla. Stir in flour, baking powder and salt just
until combined. Stir in chocolate chips and nuts.
Drop by heaping teaspoon onto greased baking sheet
2" apart. Bake at 325 F for 10 minutes,
or until slightly cracked but moist. Cool 2 minutes, then
transfer cookies to wire rack to cool completely.

2 Tbs. Sugar
1 Tbs. Cornstarch
3 Tbs. Salad Oil
1 Tbs. Corn Syrup
1/4 tsp. Salt
1/4 C. Egg Substitute
1/2 tsp. Vanilla
1/4 C. Flour
1 Tbs. Water

1. Mix all ingredients together.

2. Lightly grease a small plate (I use a Corelle salad
plate). Drop a tablespoonful of batter onto the
center of the plate.

3. Microwave for 1 minute. If the center turns
brown, reduce the time.

4. Remove from microwave. Place fortune on the
cookie and fold the cookie in half. Remove cookie
from plate and use the edge of your countertop to
crease the center, bringing the corners at the bottom
together (form a U shape with the straight edge of
the folded cookie).

5. Put the cookie on the countertop between two
bottles (the Karo syrup and the salad oil bottle,
for example) to hold the points together until it
hardens.

6. Make another cookie. The first cookie will be
cooled when the second is
ready to replace it between the bottles.

7. Put the cooled cookies onto a cookie sheet.

8. When all the cookies are made, put the cookie
sheet into the 250 degree oven for about 30 minutes,
or until the cookies turn a light golden color
and they are crisp, not chewy. You will have to let
them cool to evaluate the crispness, but those that
don't sound brittle when you drop them on the
countertop can be returned to the oven for a little
more crisping.
9. Store in an airtight jar or can to preserve
crispness.

1 pkg. Duncan Hines Deluxe Devil's Food Cake mix
1/2  c. cooking oil
2 eggs
1 c. chocolate chips

Drop by teaspoonfuls onto a cookie sheet. Bake for
10-12 minutes at 350 degrees.

Yield: 24 Servings

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. Makes 2 dozen.

Cream butter well with electric mixer, add sugar
gradually, cream thoroughly. Preheat oven to 325.
Add vanilla, almond, and vanilla, and
1 tablespoon water. Combine flour, nuts, and salt
and ad to creamed mixture, a little at a time,
beating well after each addition. Roll in
date sized balls. Bake at 325 degrees for 13-14
minutes. Roll in icing sugar while warm and re-roll
when cool.

1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mien noodles (dried style that you buy
in a can or in Chinese section of grocery store that people
use to sprinkle onto chow mien or other dishes after cooking)
They are not like pasta noodles - do not confuse the two.

Melt chips. Stir in nuts and noodles. Drop onto wax
paper. Chill in freezer until firm.

4 egg whites
1 teaspoon grated orange peel
1 3/4 cups sugar
1/2 teaspoon baking powder
1 3/4 cups flour
1 1/2 cups salted almonds

With an electric mixer on medium speed, beat egg whites and sugar with orange
peel and baking powder until blended.  Gradually add nuts and flour, beating
until mixture is thoroughly mixed.  Cover and chill until firm enough to
handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3 tb size piece of dough.  On a
lightly floured board, use the palms of both hands to evenly roll an 8 inch
long rope.  Cut rope in half; roll each half out again to 8 inches.  Fold 1
inch of each end back onto rope; pinch ends to make bone end shapes. Repeat to
shape all the dough.  Place bones 1 inch apart on buttered and flour dusted 12
x 15 inch baking sheets.  Bake in a 325F oven until cookies are lightly
browned on bottoms, about 20 minutes.

1/2 cup shortening or butter
2/3 cup sugar
2 tsp. grated lemon peel
1 egg
1 3/4 cup sifted flour
1/2 tsp. baking soda
1/4 tsp. cream of tarter
3 tbs.. lemon juice
1 tbs.. water
1/2 c. chopped nuts
Confectioners sugar (for coating)

Cream together shortening, sugar and lemon peel until light and fluffy.
Add egg; beat until smooth.

Sift together flour, baking soda and cream of tarter. Add to creamed
mixture alternately with lemon juice and water. Stir in nuts. Chill dough.

With floured hands, form dough into small balls and place 1" apart on
ungreased baking sheet. Bake at 350 degrees 8 to 10 minutes. Remove from
sheet and roll immediately in confectioners sugar. Cool on racks.

Makes 3 1/2 dozen.

Orange Snowballs -- Omit lemon peel and lemon juice. Substitute grated
orange peel and orange juice. Use pecans for nuts.

3/4 cup sugar
3/4 cup margarine or butter, softened
1 tsp. vanilla
1 egg
1 1/2 cups flour
1 cup crushed plain potato chips
Powdered sugar

Heat oven to 350 degrees F.  In large bowl, beat sugar and margarine
until light and fluffy.  Add vanilla and egg; blend well.  Stir in
flour; mix well.  Stir in potato chips.  Drop dough by heaping
teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F. for 10-12 minutes or until edges are light golden
brown.  Cool 1 minute; remove from cookie sheets.  Cool completely;
sprinkle with powdered sugar, if desired.

2 Cups all purpose flour
1/8 Cup Hersheys Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 Cups (2 1/2 sticks) butter or margarine, softened
2 Cups sugar
2 Eggs
2 teaspoon vanilla extract
1 2/3 cups (10- oz pkg.) chocolate chips

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking soda,
and salt. In large bowl, beat butter and sugar with electric mixer until light
and fluffy, approximately. 20 minutes. Add eggs and vanilla; beat well. Gradually add
flour mixture, beat well. Stir in chocolate chips. Drop by rounded teaspoons
onto ungreased cookie sheet.  Bake 8-9 minutes. (Do not over bake; cookies will
be soft.  They will puff up while baking and flatten while cooling.) Cool
slightly; remove from cookie sheet to wire rack. Cool completely. About 41/2
dozens cookies.

Variation: Omit the chocolate chips for peanut butter chips

High Altitude Direction

Increase flour to 2 cups plus 2 Tablespoons Decrease baking soda to 1/8 teaspoon
Decrease sugar to 1 2/3 cups Add 2 teaspoons water with flour mixture Bake 350
degrees Fahrenheit, 7-8 minutes Yield increases to about 6 dozen

1/2 cup  Peanut butter
1/2 cup  Sugar
1/2 cup  Honey
3 cup  Cheerios
Salted peanuts

Bring sugar and honey to a boil in 2 qt saucepan.  Remove from heat, stir in
  peanut butter until blended.  Pour in cheerios and mix until well coated.
  Spread in buttered 9 x 13 pan and let cool. cut in squares.

Cake Mix.
1 egg
1/4 cup milk
1/4 cup melted butter, margarine or Canola oil

In a bowl, stir cake mix, butter and milk until well combined. Break egg into
mixing bowl and mix well.  Bake in 350 F oven for 12 - 15 minutes.

You can mix in chocolate chips before baking.  You could also use chopped
walnuts or just leave them plain.  They taste great!

1/2 cup butter, melted
1 cup graham crumbs
1 cup flaked coconut
6 oz. chocolate chips
6 oz. butterscotch chips
1 can sweetened condensed milk
1 cup nuts

Place melted butter in a 9 x 13 inch baking pan. Spread graham cracker crumbs
over top. Layer the coconut and chips in order given. Pour sweetened
condensed milk over all. Top with nuts. DO NOT mix together. Bake at 350'F
for 25 minutes.