Pecan Puffs

1 cup butter
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon vanilla
2 cups flour
1 cup chopped pecans
Additional white sugar

Preheat oven to 300 degrees F. Soften butter to room temperature.
Cream butter, add sugar and beat until fluffy. Stir in vanilla. Add flour and stir until combined. Mix in the chopped pecans. Roll into small balls and place on an ungreased cookie sheet. Bake for 15 ? 20 minutes, until the bottoms are golden brown. Put some white sugar in a small bowl. While hot, roll each cookie in the sugar to coat, and set on a rack or plate to cool.

Divinity Candy

3 cups sugar
2 egg whites
1/2 cup light corn syrup
1 teaspoon vanilla
1/2 cup cold water

Place sugar, syrup and water in pan over low heat, stir only until sugar is dissolved. Cook mixture until a little tried in cold water forms a soft ball (234°). Beat egg whites until stiff at No. 8 speed; continue beating and pour one?half the syrup slowly over the beaten egg whites. Continue beating while cooking the rest of the syrup until it forms a hard ball (280°) when tried in a cup of cold water and cracks when hit against side of the cup. Add this syrup gradually to the syrup and egg mixture you are beating. Add vanilla and continue beating at No. 9 speed until candy is thick enough to drop from a spoon. Place by spoonful on a buttered platter.

Makes 35?40 pieces.

Gingerbread Cookies

3 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 tsp. ground cloves
1 cup butter, softened
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2/3 cup confectioners sugar
2 tsp. milk

Preheat oven to 325 degrees. Whisk together flour, salt, cinnamon, baking soda, ginger and cloves. Cream butter and sugar. Add egg and molasses and beat til smooth. Scrape Add flour mixture, blend on low speed until just combined mix. Separate dough into 2 balls and flatten. Wrap in plastic wrap and refrigerate 1 hour. On floured surface with floured rolling pin,
roll dough out and make small cookie flat balls. Bake 9 to 10 minutes. Do not brown. Cool.

Sugar Cookies

1/2 cup butter
3/4 cup sugar
1 egg,large
1 tablespoon milk
1/4 teaspoon salt
2 cups flour
1/4 teaspoon nutmeg

Creme butter and sugar together Beat in egg, then milk.Blend salt and nutmeg
into flour. Mix flour into dough. Knead, then chill for 20min. Shape dough.
Bake 350 degrees for 10 to 12min.

Christmas Fudge

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling, boil 10 minutes, stirring all the time.
Take off burner and add chips, marshmallow cream and nuts, mix well,
pour into 9 x 13 buttered pan. Yield: 5 pounds.

Cereal Surprise Cookies

1 (6oz) pkg. Butterscotch Chips or Semi-sweet Chocolate Chips
1/2 c. Peanut Butter
1 1/2 c. Toasted Oats Cereal
1/2 c. Flaked Coconut
2 c. Mini Marshmallows
1 c. M&Ms

Heat butterscotch or chocolate chips and butter in saucepan. Stir constantly until melted. Remove from heat and stir in cereal and cocount, then stir in marshmallows and M&Ms. Drop teaspoons onto wax paper. Let stand for one hour. Makes 3 dozen cookies.

Brown Sugar Drops

2 cups packed brown sugar
1/2 cup butter or margarine — softened
1/2 cup shortening
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Light Brown Glaze — (recipe follows)

LIGHT BROWN GLAZE
4 cups powdered sugar
1/2 cup butter or margarine — melted
2 teaspoons vanilla
2 tablespoons milk (2 to 4 tablespoons)

Heat oven to 400º. Beat brown sugar, butter, shortening, milk and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in flour, baking soda and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack. Cool completely. Spread with
Light Brown Glaze.
LIGHT BROWN GLAZE:
Mix all ingredients until smooth and spreadable.

Black-Eyed Susans

3/4 cup butter or margarine — softened
1/2 cup sugar
1 teaspoon vanilla
12 drops yellow food color
1 egg
1 (3 ounce) package cream cheese — softened
2 cups all-purpose flour
3 dozen (about) large semisweet chocolate chips

Beat butter, sugar, vanilla, food color, egg and cream cheese in large
bowl with electric mixer on medium speed, or mix with spoon. Stir in
flour. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Place about 2
inches apart on ungreased cookie sheet. Make 3 cuts with scissors in
top of each ball about three-fourths of the way through to make 6
wedges. Spread wedges apart slightly to form flower petals (cookies
will flatten as they bake).

Bake 10 to 12 minutes or until set and edges begin to brown.
Immediately press 1 chocolate chip in center of each cookie. Remove
from cookie sheet to wire rack.

Cut balls from top into 6 wedges about 3/4 way through dough.

Brandied Fruit Drops

3/4 cup packed brown sugar
1/2 cup butter or margarine — softened
1/3 cup brandy
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup dried apricots — chopped
1/2 cup currants
1/2 cup golden raisins

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter,
brandy and eggs in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in flour, baking powder, cardamom, cinnamon and
nutmeg. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie
sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie
sheet to wire rack.

Animal Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine — softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in
remaining ingredients. (If dough is too soft to shape, cover and
refrigerate about 2 hours or until firm.)

Shape dough by 2 tablespoonfuls into slightly flattened balls and
ropes. Arrange on ungreased cookie sheet to form animals as desired.
Use small pieces of dough for facial features if desired. Bake about 10
to 12 minutes or until edges are golden brown. Remove from cookie
sheet to wire rack.