COLOSSAL COOKIE CONTEST

Holiday Cookies

4 cups flour

2 sticks margarine

1 3/4 cups sugar

1 teaspoon cream of tartar

Dash of salt

3 teaspoons vanilla

1 3/4 cups cooking oil, vegetable or sunflower

Mix margarine and sugar well together. Add eggs and oil and mix well. Add all dry ingredients and stir until most of the flour is mixed. Add vanilla flavoring.

Preheat oven to 350 degrees. Put one teaspoon of dough on ungreased cookie sheet. Cook for 10 minutes or until edges are golden brown.

Note: For best results, refrigerate dough overnight. Can be garnished with red cinnamon or colorful cake decorating before cookies cool.

Betty Butler

Jackson

Christmas Cookies

1 cup sugar

3 eggs

3/4 cup butter

1 teaspoon nutmeg

1 teaspoon allspice

2 cups self-rising flour or a little more

1 teaspoon cinnamon

16 ounce package of chocolate chips

Cream butter, sugar and eggs. Sift dry ingredients, add chocolate chips to mixture. Stir well.

Drop by teaspoon onto cookie sheet. Bake at 320 degrees for about 10-12 minutes.

Betty Butler

Jackson

Chase's Christmas Spirit Cookies

6 eggs

1 1/2 tsp. vanilla

1 1/2 cups corn syrup (light or dark)

1 1/2 pounds peanut butter

2 sticks butter or oleo

2 cups white sugar

4 tsp. baking soda

1 pound brown sugar

9 cups oats

1/2 pound chocolate chips

1/2 pound red and green M&Ms

Combine all of the ingredients into a huge bowl. Mix well. Drop by teaspoon onto an ungreased cookie sheet. Bake 10 minutes at 350 degrees. Yield: Enough for Santa, Mrs. Claus and all of the elves and reindeer.

Mary Hogue

Cape Girardeau

Starlight Mint Surprise

3 cups flour

1 teaspoon baking soda

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

2 tablespoons water

chocolate mint wafers

Sift flour and baking soda. Cream butter and sugars. Blend in eggs, water and vanilla. Add flour mixture. Chill for two hours. Wrap 1 tablespoon of dough around mint wafer. Bake on ungreased cookie sheet at 375 degrees for 10-12 minutes or until lightly browned.

Sandra Clements

Jackson

Tiger Cookies

3 cups frosted flakes

2 cups sifted flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (softened)

1 cup sugar

2 eggs

1 teaspoon vanilla

1 cup (6 ounces) chocolate chips

Preheat oven to 375 degrees. Crush frosted flakes to 1 1/2 cups. Sift together flour, baking soda and salt, set aside.

Beat butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add dry ingredients and frosted flakes. Mix thoroughly.

Melt chocolate chips. Swirl warm, melted chips through dough leaving streaks of chocolate. Drop by level tablespoonful onto ungreased baking sheets.

Bake at 375 degrees for 12 minutes or until lightly browned.

Yield 5 dozen

Sandra Clements

Jackson

Chocolate Mint Wafers

2/3 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/4 cup milk

1 egg

2 cups flour

3/4 cup baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

2 3/4 cups powdered sugar

1/4 cup half-and-half

1/4 teaspoon peppermint extract

green food coloring

In a mixing bowl, cream butter and sugars. Add milk and egg, mix well. Combine dry ingredients; gradually add to creamed mixture and mix well.

Cover and chill 2 hours or until firm. Roll chilled dough on floured surface to 1/8 inch thickness. Cut with 1 1/2 inch cookie cutter and place 1 inch apart on greased baking sheets. Bake at 375 degrees for 5 to 6 minutes or until edges are lightly browned.

Remove to wire racks to cool completely; combine filling ingredients; spread on half of the cookies and top with another cookie.

Yield 7 1/2 dozen.

Sandra Clements

Jackson

Deluxe Sugar Cookies

1 cup butter

1 1/2 cups powdered sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Cream butter and sugar. Add eggs and extracts, mix well. Add dry ingredients and mix well. Chill at least one hour. Roll out on floured board to 1/8 inch and cut with cookie cutters. Bake at 350 degrees for 7-8 minutes or until edges begin to brown.

Yield 5 dozen.

Sandra Clements

Jackson

Crunchy Peanut Candy

1 package (18 ounces) almond bark

1 cup chunky peanut butter

2 cups dry roasted peanuts

2 cups miniature marshmallows

3 cups Rice Krispies cereal

In a large saucepan or Dutch oven, heat almond bark in a 200 degree oven 15 minutes or until melted. Stir in peanut butter. Fold in remaining ingredients. Drop by tablespoonfuls onto waxed paper. Chill until set.

Carol Bierschwal

Cape Girardeau

Cathedral Cookies

1 cup semi-sweet chocolate chips

2 tablespoons butter

1 egg, beaten

3 cups pastel miniature marshmallows

1/2 cup chopped pecans or walnuts

1 cup flaked coconut

In a saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan.

Cook and stir over low heat for two minutes. Pour into bowl; let cool for 15 minutes.

Gently stir in marshmallows and nuts. Chill for 30 minutes.

Turn onto a sheet of waxed paper. Form into a roll about 1 1/2 inches in diameter. Gently roll onto another sheet of waxed paper sprinkled with coconut. Using the waxed paper, cover the outside of the roll with the coconut.

Wrap roll tightly, twisting ends to seal. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4 inch slices. Store in an airtight container in the refrigerator.

Carol Bierschwal

Cape Girardeau

Holiday Mint Cookies

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter or 3/4 stick

1 cup sugar

1 1/2 teaspoons vanilla

2 eggs

1 1/2 cups mint flavored chocolate chips

Combine flour, baking powder and salt. Over hot water, melt one cup chips. In bowl, beat butter and sugar until creamy. Add melted chips and vanilla.

Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup chips. Wrap dough in plastic wrap, freeze until firm.

Heat oven to 350 degrees. Shape into inch balls, coat with powdered sugar. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Let stand 5 minutes before removing from cookie sheet.

Carol Bierschwal

Cape Girardeau

Soft Lemonade Cookies

1 cup butter

1 cup sugar

2 eggs

3 cups flour

1 teaspoon baking soda

1 can (6 oz.) frozen lemonade concentrate, thawed

In mixing bowl, cream butter and sugar; add eggs. Combine flour adn baking soda; add to creamed mixture alternately with 1/3 cup lemonade. Mix well. Drop by teaspoonfuls onto ungreased baking sheet.

Bake at 400 degrees for 8 minutes. Remove to wire racks. Brush with remaining lemonade; sprinkle with sugar. Cool.

Yield 6 dozen.

Sandra Clements

Jackson

Oatmeal Carmelitas

2 cups flour

2 cups oatmeal

1 cup packed brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, melted

2 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1 cup caramel ice cream topping, mixed with 1/3 cup flour

Combine 2 cups flour, oats, brown sugar, baking soda and salt in large bowl. Stir in butter. Reserve 1 cup; press remaining mixture into ungreased 13 X 9 pan.

Bake in preheated 350 degree oven for 15 minutes or until lightly brown. Remove from oven. Sprinkle with morsels and walnuts.

Drizzle with caramel-flour mixture and sprinkle with remaining oat mixture. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Cool in pan on wire rack. Makes about 2 1/2 dozen bars.

Denise McDowell

Jackson

Marbled Andes Brownies

1 box (19.8 to 23.7 ounce) Brownie mix

2 packages (4.67 ounce each) Andes Creme de Menthe Thins

Grease bottom only of 13 X 9-inch baking pan. Prepare brownie mix as directed on package. Spread into pan.

Bake as directed. Immediately place unwrapped candies on surface of hot brownies. Allow to stand 3 to 4 minutes or until candies are melted.

Using knife or metal spatula, gently swirl together melted candies to cover entire surface of brownies. Cool 2 hours or until just set; cut into bars. Makes 2 dozen.

Denise McDowell

Jackson

Cream Cheese Cookies

1/4 cup butter or margarine, softened

1 package (8 oz.) Cream Cheese, softened

1 egg

1/4 teaspoon vanilla

1 package (18.5 oz.) Yellow Cake Mix

Red and green sprinkles

Cream butter and cheese. Blend in egg and vanilla. Add dry cake mix. 1/3 at a time, mixing well after each addition. Cover and chill for 30 minutes. Heat oven to 375 degrees. Drop by scant spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until light golden brown. Immediately sprinkle with Christmas colored sprinkles. Cool slightly before removing from pan. Yield: 6-8 dozen cookies.

Joanna Rhodes

Jackson

No-Bake Peanut Butter Cookies

1/2 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup peanut butter

1/2 tsp. vanilla

2 cups cornflakes or Special K

Mix corn syrup and sugar in a saucepan, bring to a boil, stirring frequently and boil 1 minute. Remove from heat and add peanut butter, vanilla and cereal. Blend well. Drop by spoonfuls onto waxed paper and let cool until firm.

D Rhodes

Skillet Cookies

1 beaten egg

3/4 cup chopped dates

1/2 cup sugar

1 1/4 cup rice krispies

1/2 teaspoon vanilla

1/4 teaspoon salt

1/4 cup nuts

Flake coconut

Combine egg, dates, and sugar in an iron skillet. Cook slowly, stirring until thick enough to hold together and dates are dissolved. Remove from heat, add vanilla, salt, cereal and nuts. Stir, let cool.

Form into balls the size of walnuts. Roll in flake coconut.

Judy Reed

Jackson

Butter Nut Drops

1/2 cup shortening

1/4 cup sugar

1 egg, separated

2 tablespoons of evaporated milk

1 tsp. grated lemon rind

1 1/4 cups sifted flour

3/4 cups chopped nuts

candied cherries

1/2 teaspoon vanilla

Cream shortening and sugar, Combine egg yolk, milk, vanilla and rind. Add to first mixture and beat well. Add flour and chill.

Shape into small round balls. Dip in beaten egg white. Dip in nuts and place nut side up on cookie sheet, top with cherries. Baked 325 degrees on ungreased cookie sheet until slightly brown on bottom.

Note: This recipe is low in fat and sugar with no salt

Jane Barks

Patton

Graham Cracker Squares

1 1/2 cups graham cracker crumbs

1/2 cup chopped nuts

1/8 teaspoon salt

1/8 teaspoon almond extract

1/2 cup shredded coconut

1/2 cup chocolate chips

1/2 teaspoon vanilla

1 can Eagle Brand Milk

Mix all together. Spread in a well-greased 9 X 13 baking pan. Bake on center rack at 325 degrees for 30 minutes. Test for doneness. Cut into squares and remove from pan immediately. Sprinkle with powdered sugar. Keep in a tightly closed container.

Ruth Needle

Cape Girardeau

Apricot Balls

1 can Eagle Brand Milk

4 cups shredded coconut

3 cups ground (or chopped) dried apricots

Optional - 1 cup ground or chopped pecans

Mix all together. Roll in balls, roll in powdered sugar. Let set out at least several hours (even a couple of days if you wish) to dry slightly.

Ruth Needle

Cape Girardeau

Pecan Pralines

Cream: 1 cup margarine with 1 1/3 cup brown sugar

Blend in: 2 unbeaten eggs, 1 teaspoon vanilla and 1 teaspoon maple flavoring

Add: 1 teaspoon baking soda, 1/2 teaspoon salt and 3 1/3 cups flour gradually, mixing well. Shape into two 8-inch rolls, wrap in waxed paper and chill. Cut into 1/8 inch slices. Place on greased cookie sheets. Gently press four to five pieces of pecan on each cookie. Bake 8 to 10 minutes. Drizzle frosting over each when cool.

Praline Frosting: 1 cup brown sugar, 4 teaspoons maple pancake syrup and 8 teaspoons of water. Combine in a saucepan, bring to a boil, stirring constantly. Remove from heat and stir in 1 cup to 1 1/3 cups of powdered sugar. Beat until smooth. Add few drops of water if necessary.

Ruth Needle

Cape Girardeau

Colossal Crunchy Peanut Butter Cup Cookies

3/4 cup butter or margarine

1/2 cup peanut butter (crunchy)

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1/2 teaspoon vanilla

1 1/4 cup sifted all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup mini chocolate chips

3/4 cup peanut butter chips

3/4 cup Hershey Toffee chips

Mix in bowl. Drop on cookie sheet and bake at 375 degrees for 10-12 minutes.

Pamela Pfeiffer

Jackson

Mom's Best Cookies

Cream together:

1 cup butter

1 cup confectioner's sugar

2 teaspoons vanilla

1 Tablespoon water

Add 2 cups flour and 1 cup chopped pecans

Form above in small crescent-shaped rolls about 1 1/2 inches long.

Bake on ungreased cookie sheet in oven for 300 degrees for 20 minutes or until delicately browned.

While hot, roll in (or sprinkle on) confectioner's sugar. Makes three dozen.

Judge Bill Rader

Cape Girardeau

Perfect Fruit Cake Cookies

Mix 2 pounds candied cherries and 2 pounds candied pineapple, cut in small pieces

Dredge the fruit in 1/2 cup flour

Add 6 cups chopped nuts, 1 pound dark raisins, 1 pound light raisins.

Set all of the above aside.

Cream 1 stick of butter with 1 1/2 cups of brown sugar.

Add to the creamed butter-brown sugar mixture:

4 eggs (add one at a time)

3 tablespoons milk

1 cup bourbon whiskey plus 2 tablespoons (Note: grape juice may be used)

Sift together and add to the creamed butter-brown sugar mixture as above:

3 1/2 cups flour

3 (yes, three!) teaspoons of baking soda

1 teaspoons of salt (optional)

1 rounded teaspoon each of cloves (may be reduced to 1/2 teaspoon), allspice, nutmeg and cinnamon.

When dry ingredients have been mixed well with the creamed mixture pour over fruits and nuts. Stir thoroughly.

Let stand 45 minutes.

Drop by rounded teaspoon on well-greased cookie sheet. Bake about 20 minutes in 300 degrees oven.

Makes 200 cookies.

Store in air-tight containers.

Recipe may be halved.

Judge Bill Rader

Cape Girardeau

Devil's Food Drop Cookies

This "cookie" is more like a small cake with icing. It is an ALL time Christmas favorite in my family. This favorite is filled with taste and calories.

Cookie ingredients:

1/2 cup butter

1 cup brown sugar

2 1-ounce squares unsweetened chocolate, melted and cooled

2 cups sifted flour

1/2 teaspoon baking soda

1/2 cup chopped nuts

1 egg

1 teaspoon vanilla

1/4 teaspoon salt

3/4 cup sour cream

Mocha frosting ingredients:

1/4 cup soft butter

2 teaspoons instant coffee

3 cups powdered sugar

1/2 teaspoon vanilla

2 tablespoons cocoa

Dash of salt

3 tablespoons milk

Directions:

Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Stir in chocolate (already melted and cooled).

Sift together dry ingredients. Add dry ingredients to chocolate mixture alternately with sour cream. Mix well and stir in nuts.

Drop from teaspoon 2 inches apart onto a greased cookie sheet. Bake in preheated oven at 350 degrees for 10 minutes. Remove cookies from pan, cool and frost.

Frosting directions:

Cream soft butter, cocoa, instant coffee and salt. Slowly cream in 1 cup of powdered sugar. Then add in remaining 2 cups of powdered sugar, milk and vanilla. Beat until smooth.

Spread on cooled cookies. Serve at your favorite holiday gathering. Makes about 2 dozen cookies.

Patty Schaefer

Scott City

Best Ever Ginger Snaps

1 cup sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3/4 cup shortening

1/4 cup molasses

1 egg, slightly beaten

Sugar to roll dough in

Combine one cup sugar, flour, salt, soda and spices; stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg. Shape dough into 1 inch balls and roll in sugar. Place on ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Remove from sheets immediately. Cookies will firm quickly as they cool.

Dixie Crites

Jackson

Peanut Butter Kisses

(Note: This recipe contains no flour)

1 egg

1 cup light brown sugar, firmly packed

1 cup crunchy or very crunchy peanut butter

1 teaspoon vanilla

Preheat oven to 375 degrees and wipe the cookie sheets lightly with oil.

Mix the ingredients together well and drop the mixture by teaspoonful onto cookie sheets.

Bake the cookies for 13-14 minutes. Remove them from the cookie sheets and put them on a folded paper towel to cool.

Be careful because they will still be soft and crumbly. Cooled cookies are crisp. Makes about 2 1/2 dozen.

Stephanie Smith

Cape Girardeau

Grandma's Oatmeal Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs, beaten

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups rolled oats

Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients.

Beat well and add oats. Drop by teaspoon onto cookie sheet. Bake at 350 degrees until brown.

Stephanie Smith

Cape Girardeau

Super Duper Chocolate Cookies

1/2 cup shortening

4 ounces unsweetened chocolate

2 cups sugar

2 teaspoons vanilla

4 eggs unbeaten

2 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup chopped nuts

Melt shortening and chocolate. Add sugar and vanilla, mix well. Add eggs one at a time, beating after each addition. Sift flour, baking powder and salt together and add with nut meats to chocolate mixture. Mix well. Chill dough several hours. Form into small balls, roll in powdered sugar. Bake at 350 degrees for 12-15 minutes. Don't over bake.

Dixie Crites

Jackson

Mince Meat Cookies

3/4 cup shortening (margarine or butter Crisco)

1 cup white sugar

3/4 cup brown sugar

3 eggs (well beaten)

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt (optional)

1 cup mincemeat

1 cup chopped nuts

Sift flour, baking soda and salt together. Set aside.

Cream shortening and sugar until fluffy.

Add beaten eggs, beat well.

Add mincemeat and nuts.

Add flour and mix well.

Refrigerate for 1 hour.

To bake, drop on greased cookie sheet in 350 degree oven for 10-15 minutes.

Louise Duncan

Cape Girardeau

Butter Crunch Triangles

1 roll (16 ounces) refrigerated chocolate chip cookie dough

1/2 cup chopped walnuts or pecans

1/2 cup semisweet chocolate pieces

1/2 cup peanut butter chips

Preheat oven to 350 degrees. Slice cookie dough in rounds about 1/4 inch thick; place rounds, slightly overlapping, in rows on a lightly greased 13 X 9 pan to cover completely. Sprinkle walnuts or pecans over top.

Bake 15 minutes or until golden. Cookies will look somewhat puffy, but do not over bake.

Place pan on a wire rack. Sprinkle chocolate and peanut butter pieces over hot layer; let stand 3 minutes, then spread to make a marbled frosting. Let cookies stand until completely cool and frosting is firm. Cut lengthwise into thirds and crosswise into sixths; cut each piece diagonally into 2 triangles. Store in tightly covered container. They freeze well. Makes 3 dozen.

Denise McDowell

Jackson

Peanut Butter Cookies

A forever favorite

1/2 cup Crisco

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

1 egg

1/2 cup peanut butter (chunky)

1 1/4 cups flour

1/2 teaspoon soda

Blend Crisco, sugars, salt and egg; add peanut butter. Stir in flour, sifted with soda.

Form dough into balls size of small walnut and place on greased cookie sheet. Press down with fork in one direction, then again to form a cross.

Bake in 375-degree oven 10 minutes.

Recipe easily doubled.

Jo Ann Bock

Cape Girardeau

Brown Sugar Macaroons

1 egg white

1 cup brown sugar

2 tablespoons flour

1 cup cornflakes

1 cup nuts

1 teaspoon vanilla

Beat egg white until stiff; add brown sugar, flour and other ingredients. Drop by spoonful onto cookie sheet lined with heavy brown wrapping paper.

Bake in 325-degree oven 10 minutes.

Jo Ann Bock

Cape Girardeau

Lemon Bars

1 3/4 cups flour

1 cup margarine or butter

2 cups sugar

1/2 cup flour

1/3 cup powdered sugar

4 eggs

1/3 cup lemon juice

1/2 teaspoon baking powder

Into large bowl, sift 1 3/4 cups flour and powdered sugar. Cut in butter or margarine until like cornmeal. Press evenly onto bottom of 13 X 9 pan. Bake in 350-degree oven for 25 minutes or until lightly browned.

Meanwhile, beat together eggs, sugar and lemon juice until sugar is dissolved. Sift together 1/4 cup flour and baking powder; add to egg mixture and beat at low speed just until blended. Pour over baked crust.

Bake 25 minutes more. Decorate with sugar sprinkles. Cool and cut into squares.

Jo Ann Bock

Cape Girardeau

Wreath Sugar Cookies

3/4 cup margarine

1 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Mix margarine, sugar, eggs and vanilla thoroughly. Measure flour, baking powder and salt, mix together; blend into the sugar mixture. Chill at least 1 hour.

Heat oven to 400 degrees. Roll dough 1/8 inch thick on a lightly floured board. Cut with 3-inch cookie cutter then cut a hole in each cookie with a 1 1/2 inch cookie cutter.

Place on an ungreased cookie sheet. Bake 6-8 minutes or until cookies are a delicate golden color. Makes about 4 dozen cookies. Let cool completely before decorating.

Icing

2 pounds powdered sugar

2/3 cups Crisco shortening

1/2 cup milk

3 teaspoons vanilla

Mix all ingredients with a mixer until smooth. Take 1/4 of icing and add red coloring, which will be used for the bows and berries. Color the remaining icing green, which will be used for the wreath.

Use cake decorating tip No. 3 for the bows and the berries and cake decorating tip No. 14 for the wreath.

These cookies make a pretty cookie tray on a buffet table or on a dessert table.

Helen M. Farrar

Cape Girardeau

Thumbprints

2 1/2 cups margarine

1 1/4 cups brown sugar

5 egg yolks

2 1/2 teaspoons vanilla

5 cups flour

1 teaspoon salt

Mix together all ingredients. Roll into 1 inch ball. Roll into slightly beaten egg whites, then roll each ball into finely chopped pecans.

Place each cookie 1 inch apart on an ungreased cookie sheet. Make a thumbprint in each cookie. Bake at 350 degrees for 12 minutes. Cool completely before putting icing in each print.

Icing

1 pound powdered sugar

1/2 stick real butter

1 8-ounce package cream cheese, softened

Mix all ingredients with a mixer until smooth. Fill each cookie with icing. Makes about 60 cookies.

These cookies are my family's favorite cookies.

Helen M. Farrar

Cape Girardeau

Party Cookies

1 cup margarine

1 cup firmly packed brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 eggs

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups mini M&M chocolate candies

Blend margarine, brown sugar and white sugar in a large bowl. Beat in vanilla and eggs. Sift remaining ingredients together; add to sugar mixture, blend well. Stir in 1/2 the chocolate candies (reserve the remaining candies for decorating).

Drop by teaspoons onto an ungreased cookie sheet; decorate the tops with the remaining candies. Bake in a moderate oven 375 degrees for 10 minutes or until golden brown.

Remove cookies from pan with spatula onto a wire rack; cool completely. After baking some candies may be cracked, this adds texture and interest to cookies. Cookies will still have the same delightful flavor.

Makes about 6 dozen cookies.

Helen M. Farrar

Cape Girardeau

Pecan Pie Bars

1 box yellow cake mix (reserve 2/3 cup for topping)

1 cup chopped pecans

1/2 cup packed brown sugar

1 1/2 cups dark corn syrup

4 eggs

1/2 cup melted butter

1 teaspoon vanilla

Grease bottom and sides of 13 X 9 inch pan. Preheat oven to 350 degrees.

Mix cake mix, 1 egg and 1/2 cup melted butter until crumbly. Pat into pan. Bake 15 to 20 minutes.

Beat 2/3 cup reserved cake mix, 3 eggs, brown sugar, corn syrup and vanilla at medium speed for 2 minutes. Pour over partially baked crust and sprinkle with nuts. Bake 30 to 35 minutes until topping has set. Yields 36 bars.

Lois Overbeck

Chaffee

Fruit Cake Cookies

1/2 pound dates, chopped

1/2 pound candied green cherries

1 pound nuts

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup Crisco

2 eggs

1/2 pound candied red cherries, chopped

1 pound candied pineapple, chopped

2 1/2 cups self-rising flour

1 teaspoon salt

1 stick margarine

1 1/2 cups sugar

Combine fruit and nuts and set aside. Combine dry ingredients and set aside. Cream butter and Crisco along with the sugar until smooth. Add eggs, beat well.

Mix part of the dry ingredients with fruit and add the rest of the dry ingredients to the creamed mixture. Stir in fruit mixture.

Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10 to 15 minutes until set. Do not over bake.

Lois Overbeck

Chaffee

Orange Sugar Cookies

3/4 cup shortening

1 cup sugar

2 eggs, beaten

2 teaspoons grated orange peel or orange extract

3 1/2 cups sifted flour

1/3 cup milk

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

Cream shortening and sugar. Beat eggs and orange peel into mixture. Sift dry ingredients, add 1/2 of dry ingredients to the creamed mixture and mix well.

Add vanilla and milk and remaining dry ingredients. Chill well. Roll 1/8 inch thick on lightly floured board or pastry cloth. Cut into shapes with cookie cutters. Bake on ungreased cookie sheet in moderate 375 degree oven about 8 to 10 minutes. Makes about 6 dozen cookies.

Butter cream frosting

1/3 cup butter or margarine

2 cups sifted powdered sugar

1 tablespoon milk

1 egg yolk

1 teaspoon vanilla

Cream butter or margarine and sugar. Add remaining ingredients and stir until mixture is thick and creamy. If thicker frosting is desired for pastry tube decorating, additional powdered sugar may be added.

Lois Overbeck

Chaffee

Chocolate Chip Yogurt Cookies

1/2 cup sugar

1/2 cup brown sugar

1/4 cup margarine

1/4 cup shortening

1/2 cup nonfat plain yogurt

1 1/2 teaspoons vanilla

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Heat oven to 375 degrees. In large bowl, beat sugar, brown sugar, margarine, and shortening until light and fluffy. Add yogurt and vanilla; blend well.

Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt, mix well. Stir in chocolate chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake at 375 degrees for 8 to 12 minutes or until light golden brown. Cool 1 minute, remove from cookie sheet.

Carol Bierschwal

Cape Girardeau

Peanut Butterscotch Fudge Squares

Crust

2 tablespoons butter

2 cups mini marshmallows

1/4 cup peanut butter

3 cups Rice Krispies cereal

Fudge

1/4 cup butter

2/3 cup evaporated milk

1 1/2 cups sugar

1/4 teaspoon salt

2 cups mini marshmallows

1 1/2 cups butterscotch flavored chips

3/4 cup peanut butter

1 teaspoon vanilla

chopped peanuts (optional)

For Crust

Melt butter over low heat in medium heavy saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal, stir until coated. Press onto bottom of buttered 13 X 9 pan.

For Fudge

Combine butter, evaporated milk, sugar and salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 3 to 4 minutes, stirring constantly; remove from heat. Add marshmallows, chips, peanut butter and vanilla. Stir vigorously for 1 minute or until marshmallows and chips are completely melted. Pour over prepared crust. Sprinkle with chopped peanuts; press in lightly. Chill until set.

Carol Bierschwal

Cape Girardeau

@$:

1997 Christmas cookie contest

Sugar Cookies

1/3 cup shortening

3/4 cup granulated sugar

1/2 tsp. vanilla

1/4 tsp. salt

2 1/4 cups flour

1/3 cup butter, softened

1 egg

1 1/2 tsp. baking powder

4 tbsp. milk

Mix shortening, butter, sugar and egg together until smooth and creamy. Add rest of ingredients except flour and mix well. Gradually mix in flour.

Roll out on floured surface and cut into desired shapes. Place on cookie sheet and sprinkle with sugar.

Bake at 350 degrees for 8-10 minutes or until golden brown.

If you prefer to ice your cookies, omit sprinkling with sugar. Bake cookies and let cool. Then ice with the following:

Butter Cream Icing

1 1/3 cups Crisco shortening

2 pounds powdered sugar

1/2 cup milk

1/2 tsp. flavoring (non-color)

Beat shortening 2-3 minutes. Sift powdered sugar into shortening. Add milk and mix by hand. Beat 2-3 minutes more until smooth and add flavoring. Just a few drops of food coloring and you can make the icing any color you wish.

Missy Buckner

Scott City

Peanut Butter Blossoms

1 1/2 cups flour

1/2 cup sugar

1/2 cup brown sugar

1/2 cup Crisco

1/2 cup peanut butter

3/4 tsp. baking soda

1/2 tsp. baking powder

1 tsp. vanilla

1 egg

50 Hershey Kisses

Preheat oven to 350 degrees.

In large mixing bowl combine first nine ingredients. Mix until dough is formed. Break off piece about 1-inch in diameter and roll between hands to form a ball. Roll in sugar and place on baking sheet.

Place in oven for 3 minutes. Remove and place a Hershey Kiss on top and press down to flatten cookie. Return to oven and bake for 3 minutes. Remove and cool for 5 minutes. Place on towel to complete cooling process.

Cookie sheet will hold 24 cookies at a time.

George Savoy

Cape Girardeau

Gumdrop Cookies

1 cup margarine

1 cup brown sugar

1 cup white sugar

1 cup small gumdrops or large ones cut into pieces

1 cup coconut

1 cup walnut or pecan pieces

2 cups quick cook oats

2 cups flour plus 8 tbsp (add this last a little at a time if the dough seems too sticky)

2 eggs

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

1/4 tsp. salt (if desired)

Cream eggs with sugars. Mix with rest of ingredients.

Drop by teaspoon onto ungreased cookie sheet and bake at 350 degrees until lightly browned. Cool on rack.

Jackie Wortmann

Jackson

Raisin Puffs

1 1/2 cups raisins

1 cup water

1 cup margarine

1 tsp. baking soda

2 eggs

1 1/2 cups white sugar

1 tsp. vanilla

1/2 tsp. burnt sugar flavoring (or vanilla if desired)

3 1/2 cups flour

1/2 tsp. salt

Combine raisins and water. Bring to a boil and simmer until water is gone. Add butter and soda. In separate bowl beat eggs, sugar and flavoring. Fold cooled raisins into this. Add flour and salt.

Form into balls and roll in sugar.

Bake on greased cookie sheet in 350-degree oven for 15 minutes. Chill dough if necessary.

Jackie Wortmann

Jackson

Christmas Oatmeal Cookies

1 cup shortening

1 cup brown sugar

1 cup white sugar

Add 2 beaten eggs

1 tsp. vanilla

Beat mixture well and then add:

1 1/2 cups flour

1 tsp. salt

1 tsp. baking soda

3 cups oatmeal

1/2 cup nuts or coconut

Make into roll and wrap in waxed paper or plastic wrap. Chill overnight or at least 4 hours.

Slice thinly and bake at 350 degrees until lightly browned.

Jackie Wortmann

Jackson

Amish Sugar Cookies

1 cup granulated sugar

1 cup powdered sugar

2 sticks margarine

1 cup cooking oil

2 eggs

4 1/2 cups flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. vanilla

Combine sugars, margarine, oil and beat well. Add eggs, beat again and add remaining ingredients.

Drop small balls of dough onto greased cookie sheet. Press down lightly with fingertips. Leave room between balls for cookies to spread when pan is full. Dip fork in sugar and very lightly make cross-cross marks on cookies.

Bake at 350 degrees 8-10 minutes or until light golden brown.

Betty Butler

Jackson

Potato Chip Cookies

2 sticks margarine

3/4 cup sugar

1 egg yolk, beaten

1 1/2 cups flour

1 cup chopped pecans

1 cup crushed potato chips

Mix first three ingredients well and then add flour, pecans and potato chips.

Bake at 350 degrees for 10-12 minutes. Makes 40-60 cookies.

Betty Butler

Jackson

Pudding Chip Cookies

2 1/4 cups unsifted all-purpose flour

1 tsp. baking soda

1 cup butter or margarine, softened

1/4 cup granulated sugar

3/4 cup brown sugar, packed

1 small pkg. vanilla instant pudding

1 tsp. vanilla

2 eggs

12 oz. pkg. chocolate chips

1 cup chopped pecans (optional)

Mix flour with baking soda. In separate bowl, combine butter, sugars, pudding mix and vanilla. Beat until smooth and creamy; add eggs and beat until mixed well. Gradually stir in flour mixture. Add chips and nuts. Batter will be stiff.

Drop onto ungreased baking sheet approximately 2 inches apart.

Bake at 375 degrees 7-10 minutes. Remove when lightly browned. Be careful not to overbake.

Cora Grigsby

Cape Girardeau

Chewy Pecan Cookies

1 cup butter or margarine, softened

1 cup sugar

3/4 cup brown sugar, packed

3 eggs

1/4 cup milk

1 tsp. vanilla

2 1/4 cups all-purpose flour

1 tbsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. pumpkin or apple pie spice (I use pumpkin)

2 cups quick cook oats

2 cups raisins

1 1/2 cups chopped pecans

In large bowl beat butter, sugars, eggs, milk and vanilla. Combine dry ingredients and add to creamed mixture. Mix well. Stir in oats, raisins, nuts and mix again.

Drop by tablespoon onto greased baking sheet.

Bake at 350 degrees 10-12 minutes or until light golden brown. Remove from baking sheets and cool on wire racks. Makes 5-6 dozen.

Cora Grigsby

Cape Girardeau

Molasses Crinkles

2 1/4 cups flour

2 tsp. baking soda

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. salt

1/4 cup shortening

1/2 cup butter or margarine

1 cup brown sugar, packed

1 egg

1/4 cup molasses

Sugar

Sift together flour, baking soda, ginger, cloves and salt; set aside. Cream together shortening, butter and brown sugar until light and fluffy, using an electric mixer. Add eggs and molasses and blend well.

Gradually add dry mixture to creamy mixture. Cover and chill 1 hour. Shape dough into 1-inch balls and roll them in sugar. Place on greased baking sheets.

Bake at 375 degrees 10-12 minutes. Remove from baking sheets and cool on wire racks. Makes about 4 dozen.

Jill Hanschen

Cape Girardeau

Cinnamon Bars

Crust:

2 cups flour

1/2 cup powdered sugar

1/2 pound margarine (2 sticks)

Mix crumbs and pat into cookie sheet. Bake at 325 degrees 20 minutes.

Filling:

2 cups sugar

4 tbsp. flour

4 eggs, lightly beaten

6 tbsp. cinnamon

1/2 tsp. salt

1 stick butter or margarine, melted

Mix all ingredients and pour over baked crust.

Bake at 325 degrees 25 minutes.

Sprinkle powdered sugar over the top while still warm.

These are good right out of the freezer.

Lisa Curtis

Cape Girardeau

Gingerbread Cookies

1 cup shortening

1 cup sugar

1 cup molasses

1 egg yolk, beaten

1 tsp. salt

1 tsp. baking soda

2 tsp. ginger

2 tsp. ground cloves

2 tsp. ground cinnamon

1/2 tsp. nutmeg

4 cups flour

Cream shortening and sugar. Add molasses and egg yolk; then add all but flour. Mix. Slowly add flour. Cover and chill dough 2-3 hours.

Roll out dough 1/4-inch thick on floured surface and cut out with cookie cutter.

May be used as tree decorations by making small hole in top before baking.

Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.

Decorate with raisins, small candies, frosting, etc.

Cindy Fletcher

Cape Girardeau

Monster Mocha Chip Cookies

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1/2 cup soft butter

1/4 cup shortening

1 1/2 cups sugar

2 tbsp. corn syrup

1 tsp. vanilla

2 eggs

2 tbsp. instant espresso powder

1 tbsp. hot water

1 pkg. chocolate chips

1 cup pecans

Combine flour, soda and salt. Beat butter, shortening and sugar until fluffy. Beat in corn syrup, vanilla and eggs. Dissolve expresso in hot water and add to cream mixture. At low speed on mixer beat in dry ingredients until blended. Stir in chips and nuts. Cool 15 minutes.

Scoop dough in 1/4 measuring cup. Place on cookie sheet 3 inches apart.

Bake at 350 degrees for 15 minutes. Makes 18 cookies.

Emily Anderson

Cape Girardeau

Emily's Whoopie Pies

Cookie outside:

1 1/2 cups Crisco

3 cups sugar

3 eggs

3 tsp. vanilla

6 cups flour

1 tbsp. baking soda

1 1/2 cups soured milk

1 1/2 cups cocoa powder

1 tbsp. salt

1 1/2 cups hot water

Cream together Crisco and sugar. Add well-beaten eggs, vanilla, sour milk, flour, cocoa and salt. Dissolve baking soda in hot water and add to mixture.

Drop by tablespoon onto greased baking sheet. Bake at 400 degrees about 8 minutes. When cool spread filling (recipe below) between two cookies, or slice in half and fill.

Filling:

3/4 cup milk

3 tbsp. flour

1 tsp. salt

3/4 cup sugar

3/4 cup butter

4 cups powdered sugar

Vanilla to taste

Cook flour and milk to a paste and set aside to cool. Beat together sugar, butter and salt; add to cooled flour mixture and beat until fluffy. Add powdered sugar and vanilla.

Emily Anderson

Cape Girardeau

Walnut-Apricot Cookies

1/2 cup room-softened butter or margarine

3/4 cup brown sugar, packed

2 eggs

2 tbsp. instant coffee powder

1/4 cup heated milk

1 3/4 cups sifted flour

1 cup medium chopped walnuts

1/2 cup dried apricots, cut up

In large bowl mix and beat together butter and brown sugar. Add eggs one at a time. Butter will curdle. Dissolve instant coffee in heated milk and beat into creamed mixture alternately with flour.

Drop on greased cookie sheet. Bake at 375 degrees for 8 minutes. Makes 4 dozen.

Patricia Lange

Jackson

Skillet Cookies

2 sticks margarine

4 egg yolks

1 1/4 cups sugar

1 lb. dates

1 1/2 cups nuts

4 cups Rice Krispies

2 tsp. vanilla

Coconut

Cook margarine, egg yolks, sugar and dates in large skillet for 10 minutes. Add nuts, Rice Krispies and vanilla. Form into balls and roll in coconut.

Hazel Sticht

Jackson

Ultimate Chocolate Chip Cookies

3/4 cup butter-flavored Crisco

1 1/4 cups light brown sugar, packed

2 tbsp. milk

1 tsp. vanilla

1 egg

1 3/4 cups all-purpose flour

1 tsp. salt

3/4 tsp. baking soda

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans (optional)

In large bowl combine shortening, brown sugar, milk and vanilla. Beat on medium speed with electric mixer until well blended. Beat egg into mixture. Combine flour, salt and baking soda into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

Drop by tablespoon 3 inches apart onto ungreased cookie sheet.

Bake at 375 degrees for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies.

Cool a few minutes and then place on foil to finish cooling. Makes about 3 dozen.

Helen Sticht

Jackson

Oatmeal Cookies

3 eggs, beaten

1 cup margarine

1 cup brown sugar

1 cup white sugar

2 1/2 cups flour

1 tsp. salt

1 tsp. cinnamon

2 1/2 tsp. baking soda

2 cups oatmeal

3/4 cup pecans or walnuts, chopped

1 cup raisins

1 tsp. vanilla

Combine eggs, raisins and vanilla; cover with plastic wrap and let set for at least 1 hour. Cream together margarine and sugars. Add flour, salt, soda and cinnamon to sugar mixture and mix well. Blend in eggs and raisin mixture, oatmeal and nuts. Dough will be stiff.

Drop by heaping teaspoons onto greased cookie sheet or roll into balls and flatten on cookie sheet.

Bake at 350 degrees for 10-12 minutes or until lightly browned.

(Note: soaking of raisins in beaten eggs makes flavor special.)

Dortha Strack

Cape Girardeau

Fudge Nut Bars

1 cup butter

2 cups brown sugar, packed

2 eggs

2 tsp. vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

3 cups quick cook oats

Cream butter and brown sugar; add eggs and vanilla; mix in flour, soda, salt and oats.

Place 2/3 of mixture in a 17x11 jelly roll pan. (Mixture easier to spread by dipping fingers in cool water.)

Spread filling (recipe below) over the first layer then dot with remaining 1/3 dough and swirl.

Bake at 350 degrees for 25-30 minutes.

Filling:

12 oz. pkg. semi-sweet chocolate chips

14 oz. can sweetened condensed milk

2 tbsp. butter

1/2 tsp. salt

1 cup nuts

2 tsp. vanilla

Melt all ingredients in pan and spread over first layer of mixture.

Margaret Ettling

Jackson

Cherry Date Cookies

3/4 cup Crisco

1 cup sugar

2 eggs

2 tbsp. milk

1 tsp. vanilla

2 1/4 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 cup chopped pecans

1/2 cup dates, chopped fine

1/3 cup maraschino cherries, cut in small pieces

Cornflake crumbs

Cream together shortening, sugar and eggs; add milk and vanilla. Sift together flour, baking powder, salt and baking soda; add to creamed mixture. Add pecans, dates and cherries.

Form about 1 teaspoon of dough into ball and roll in crushed cornflakes. Top with small piece of cherry if desired.

Bake at 300 degrees about 15 minutes.

Ann Bodenstein

Gordonville

Choice Cookies

(Choose Sam's Choice peanut butter, caramel, or mint cups)

1/2 cup margarine

1/2 cup granulated sugar

1/2 cup creamy peanut butter

1/2 cup brown sugar

1 egg

1 tsp. vanilla

1 1/4 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

Combine margarine, sugars, peanut butter and mix well. Add egg and vanilla. Combine dry ingredients and add to mixture.

Spoon small amount of mixture into mini muffin pan.

Bake at 350 degrees for 12 minutes. Cool 2 minutes.

Choose a peanut butter, caramel or mint candy cup and press into each cookie. Makes 4 dozen.

Ann Bodenstein

Gordonville

Soft Date Bars

2 cups chopped dates (8 oz.)

1/2 cup boiling water

1/2 cup shortening

1 cup sugar

3/4 tsp. salt

2 eggs, beaten

1 tsp. vanilla

1 cup flour

1/4 tsp. baking soda

1/2 cup nuts (optional)

1/2 cup coconut (optional)

Powdered sugar

Pour boiling water over dates and let stand until cool.

Cream together shortening and sugar. Add salt, eggs and vanilla; then add to date mixture and blend well. Add flour sifted with baking soda. Add nuts and coconut if desired. Spread in a greased and floured 13x9 pan.

Bake at 350 degrees for 35-40 minutes. Cool in pan.

Cut into bars and roll in powdered sugar.

Rosie Phegley

Chaffee

Walnut Brownies

3 squares (3 oz.) unsweetened chocolate

1/2 cup shortening or butter

3 eggs

1 1/2 cups sugar

1/4 tsp. salt

1 1/2 tsp. vanilla

1 cup flour

1 1/2 cups chopped walnuts, toasted

1/3 cup seedless raspberry jam

Melt chocolate and shortening over warm water. Cool slightly.

Blend eggs, sugar, salt and vanilla and stir into chocolate mixture. Add flour and then walnuts.

Bake at 325 degrees in greased 9x9 square pan for 35 minutes or 8x8 pan about 40 minutes.

Spoon jam over hot brownies, cool, and glaze.

Glaze:

1 oz. chocolate

2 tbsp butter

2 tbsp. white corn syrup

1 cup powdered sugar

1 tbsp. milk

1 tsp. vanilla

Melt chocolate and blend in butter and corn syrup. Stir in powdered sugar, milk and vanilla.

Helen Jo Brown

Cape Girardeau

Pecan Snackies

1 egg white

3/4 cup dark brown sugar

2 tbsp. flour

1 tsp. vanilla

2 cups pecan halves

Beat egg white until stiff and add sugar, flour and vanilla. Stir pecans gently into mixture.

Place pecans separately on lightly greased cookie sheet.

Bake at 250 degrees for 30 minutes, turn off oven and leave them in for another 30 minutes.

Store in air-tight container.

Linda Chapman

Cape Girardeau

Fruitcake Cookies

1/2 lb. dates, chopped

1 lb. candied cherries, chopped

1 lb. candied pineapple, chopped

1 lb. pecans, chopped

2 1/2 cups self-rising flour (do not sift)

1 tsp. baking soda

1 tsp. ground cinnamon

1 stick margarine, creamed

1/2 cup Crisco shortening

1 1/2 cups sugar

2 eggs

Combine fruit and nuts and set aside. Combine dry ingredients and set aside. Cream margarine and sugar until smooth. Add eggs and beat well.

Mix part of dry ingredients with fruit and add rest of dry ingredients to creamed mixture. Stir in fruit mixture.

Drop by teaspoon on greased cookie sheet.

Bake at 375 degrees 10-15 minutes (adjust temp and time according to own oven). Cool on rack.

Store in cookie tin. Makes 7-8 dozen.

Janice McClelland

Cape Girardeau

Banana Chocolate Chip Cookies

1 1/4 cups flour

1 cup sugar

1/2 tsp baking soda

1/8 tsp. salt

1/4 tsp. nutmeg

3/4 tsp. cinnamon

3/4 cup shortening

1 egg, beaten

1 tsp. vanilla

1 cup mashed banana

16 oz. semi-sweet chocolate chips

2 cups oats

Mix together first six ingredients in large bowl. Cut shortening into dry mixture; add egg, vanilla and banana and mix well. Add chocolate chips and oats and blend; mixture will be very moist.

Drop by spoonful onto greased cookie sheet.

Bake at 350 degrees for 12 minutes. Makes 4 dozen.

Mosticioli Cookies

8 eggs

16 oz. honey

1 cup sugar

1 cup corn oil

2 oz. cinnamon sugar

2 tbsp. vanilla

1 tbsp. baking powder

3 cups flour

1/2 tsp. salt

Mix all ingredients until dough can be rolled into 1-inch round. Cut cookies diagonally 3 inches long.

Bake at 400 degrees for 20-25 minutes.

Debbie Allen

Cape Girardeau

Snickerdoodles

1 cup Parkay margarine

1 1/2 cups sugar

1/4 tsp. salt

2 eggs

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

Mix together margarine, sugar and eggs; add dry ingredients. Form into small balls and roll in a mixture of 1/4 cup sugar and 1 tbsp. cinnamon.

Place 2 inches apart on lightly greased cookie sheet.

Bake at 375 degrees until lightly browned but still soft.

Carol Slinkard

Whitewater

Brown Sugar Gumdrop Cookies

1 cup Parkay margarine

2 cups brown sugar

2 eggs

1/2 cup sour milk

3 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

3 cups gumdrops, cut up

Combine margarine, sugar and eggs; stir in sour milk and add flour, baking soda and salt. Mix in gumdrops. Chill 1 hour.

Drop by teaspoon on greased cookie sheet.

Bake at 350 degrees 8-10 minutes. Makes about 6 dozen.

Carol Slinkard

Whitewater

Ice Box Cookies

1 cup Parkay margarine

2 cups brown sugar

3 eggs

1/2 tsp. salt

1/2 tsp cream of tartar

3 cups flour

1 cup nuts

Cream margarine, sugar and eggs; mix in dry ingredients and add nuts. Mold into long roll and refrigerate 2 hours. Slice thin.

Bake at 350 degrees 8-10 minutes.

Carol Slinkard

Whitewater

Melt-A-Ways

Cookies:

1 cup butter

3/4 cup cornstarch

1/3 cup powdered sugar

1 cup flour

Cream butter; add cornstarch, sugar and flour.

Place on ungreased cookie sheet by teaspoon. Flatten a little with spoon.

Bake at 350 degrees for 15 minutes. Cool and frost.

Frosting:

1/2 cup softened butter

3 cups powdered sugar

1 1/2 tsp. vanilla

About 2 tbsp. milk

Blend butter and sugar; stir in vanilla and milk. Beat until frosting is smooth and creamy.

Sarah McGowan

Cape Girardeau

Oatmeal Cookies

3 eggs

1 cup raisins

1 tsp. vanilla

1 cup margarine

1 cup white sugar

1 cup brown sugar

2 1/2 cups flour

1 tsp. salt

1 tsp. cinnamon

2 1/2 tsp. baking soda

2 cups oatmeal

3/4 cup chopped pecans or walnuts

Combine beaten eggs, raisins and vanilla. Cover and set for 1 hour.

Cream margarine and both sugars.

Measure and sift together flour, salt, cinnamon and baking soda.

Add to creamed mixture and mix well. Blend in egg/raisin mixture, oatmeal and nuts. Dough will be stiff.

Drop by heaping teaspoon onto greased cookie sheet or roll into balls and flatten on cookie sheet.

Bake at 350 degrees for 10-12 minutes or until lightly browned.

Shirley Beggs

Cape Girardeau

Date Cookies

1 lb. dates

1/2 pound coconut

1 cup pecans

1 tsp. vanilla

Dash salt

1 can sweetened condensed milk

Mix all ingredients together and put into greased baking pan. Cover with greased waxed paper and bake at 375 degrees about 25 minutes.

Remove from oven and form small balls. Roll in powdered sugar.

Louella Reutzel

Jackson

Peanut Butter Balls

1 stick margarine

16 oz. peanut butter

1 lb. powdered sugar

3 1/2 cups Rice Krispies

1 large Hershey bar or 12 oz. pkg. chocolate chips

1/2-1 bar paraffin

Cream margarine and peanut butter; add sugar and Rice Krispies. Shape into balls.

Melt chocolate and paraffin. Dip balls into mixture and place on waxed paper to cool.

Tracy Taylor

Jackson

Sand Tarts

1 1/2 cups white sugar

1 cup butter, melted

2 eggs, beaten

2 cups flour

1/2 tsp. baking soda

1 1/2 cups chopped pecans

Mix all ingredients well and let stand 10 minutes.

Drop by teaspoon onto ungreased cookie sheet.

Bake at 350 degrees 10-12 minutes or until browned.

Sprinkle with sugar while warm.

Dana Johnston

Jackson

Skillet Cookies

1 cup sugar

1 stick margarine

1 egg

1 1/2 cups chopped dates

3 cups Rice Krispies

1/2 cup pecans

Mix sugar and margarine and cook on low heat in skillet. Stir in beaten egg and add dates. Cook 10 minutes. Stir in Rice Krispies and pecans into cooked mixture. Stir well and let mixture cool to touch.

Roll into 1-inch diameter balls and place on waxed paper. These may be rolled in coconut or powdered sugar if desired.

Joann Brucker

Chaffee

Orange Slice Cookies

1 lb. orange slice candy, cut in small pieces

2 cups sifted flour

1 tsp. salt

1 lb. box light brown sugar

4 eggs, beaten

1 cup chopped pecans

1 tsp. vanilla

Mix together candy pieces, flour and salt. Add remaining ingredients and mix well.

Spread into well-greased 13x9 pan and bake at 350 degrees for 35 minutes or until browned.

Let cool and cut into squares.

Joann Brucker

Chaffee

Lace Cookies

1/4 cup margarine

1/4 cup shortening

1/2 cup light corn syrup

2/3 cup brown sugar, packed

1 cup flour

1 cup chopped pecans

1 cup chocolate chips

Place margarine, shortening, syrup and sugar in medium sauce pan and bring to boil. Remove from heat and add flour and pecans.

Drop by teaspoon onto greased cookie sheet.

Bake at 325 degrees for 8-10 minutes. Cool slightly before removing from pan.

Melt chocolate chips in double boiler and frost cookies.

Makes 6 dozen.

Sue Marchbanks

Cape Girardeau

Chocolate Crinkles

3/4 cup vegetable oil

3/4 cup cocoa

2 cups granulated sugar

4 eggs

2 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 cup powdered sugar

Mix oil, cocoa and granulated sugar. Blend in eggs, one at a time until mixed well. Add vanilla. Measure flour by dipping method. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight.

Roll teaspoons of dough into powdered sugar and form into balls. Place about 2 inches apart on greased baking sheet.

Bake at 350 degrees for 10-12 minutes. Do not overbake.

Makes about 6 dozen.

Laura Wallhausen

Cape Girardeau

Kiss Cookies

1 cup margarine or butter, softened

8 tbsp. powdered sugar

2 cups all-purpose flour

1/2 tsp. vanilla

Cream together margarine or butter and sugar; add flour and vanilla and blend with fingers.

Form dough around a Hershey Kiss to make a small ball.

Bake at 350 degrees for 15-20 minutes. Cool.

While warm roll in powdered sugar.

Miniature Reece's Peanut Butter Cups, Snickers and Butterfinger may also be used.

Sharon Gill

Cape Girardeau

Russian Teacakes

1 cup butter

1/2 cup powdered sugar

1 tsp. vanilla

2 1/4 cups flour

1/4 tsp. salt

3/4 cup ground nuts (pecans)

Cream together butter and sugar; add rest of ingredients and mix well. Roll into small balls.

Bake at 400 degrees for 10 minutes. Cool and roll in powdered sugar.

For Christmas: make powdered sugar icing and roll cookie in it. Color coconut and roll cookie in it.

Jean Duniphan

Chaffee

Angel Cookies

1 cup shortening or margarine

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. vanilla

3/4 cup coconut (optional)

Extra sugar for dipping cookies

Cream shortening and sugars. Add egg and mix well. Add dry ingredients and blend into mixture. Add vanilla and coconut.

Chill dough 1 hour or overnight. Roll into walnut-size balls. Dip tops into water and then sugar.

Place on greased cookie sheet 1 inch apart.

Bake at 350 degrees about 12 minutes.

Makes about 50.

Darlene Bonney

Jackson

Pinwheel Cookies

Filling:

1 (16 oz.) pkg. chopped dates

1 cup sugar

1 cup water

1 cup grated pecans

Cook chopped dates, sugar and water on low heat until thick. Add pecans and stir well. Cool.

Cookie dough:

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs

1 cup peanut butter

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

Cream shortening and sugars. Add eggs and peanut butter. Add dry ingredients and mix well. Chill.

Roll out dough and place date filling on it and roll up. Chill well before slicing and baking.

This should make 6 rolls. Add more flour as needed in handling dough.

Place on cookie sheet and bake at 375 degrees for 12-15 minutes.

Diane Cook

Chaffee

Hungarian Nut Rolls

4 cups flour

1/2 tsp. salt

1 tsp. vanilla

1 pkg. yeast

1 1/2 cups butter or Crisco (I use margarine)

3 egg yolks

1/2 cup sour cream

Sift flour; add salt and yeast. Cut butter into mixture using pastry blender. Add well-beaten egg yolks, sour cream and vanilla.

Make into large ball, then cut into 8 parts. Place in refrigerator.

Beat 3 egg whites until stiff, gradually add 1 cup sugar and 3/4 cup crushed pecans.

Roll each part on cutting board dusted with powdered sugar. Spread egg white mixture on dough and cut into pie-shaped wedges. Roll larger end of wedge to center.

Place on greased cookie sheet and bake at 400 degrees for 15-18 minutes. Remove from cookie sheet and roll in powdered sugar.

Carolyn Robinson

Cape Girardeau

Ribbon Cookies

1 cup butter

1 1/4 cups sugar

1 egg

1 tsp. vanilla

2 1/2 cups all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. salt

1 square (1 oz.) unsweetened chocolate, melted

1/4 cup finely chopped pecans

1/4 cup finely chopped cherries

Cream butter in mixing bowl, add sugar and beat until fluffy. Add egg and vanilla, beat thoroughly. Sift together flour, baking powder and salt. Gradually add to creamed mixture.

Divide dough into three parts. Add chocolate and pecans to one part, add cherries to one part, and leave one part plain. Chill 10 minutes.

Line 1 1/2 qt. loaf pan with foil. Pack dough containing cherries in bottom of pan, then add chocolate part, and put plain part on top. Chill overnight.

Lift dough from pan. Cut in half lengthwise, and cut in 1/8-inch slices and place on baking sheet.

Bake at 375 degrees for 8-10 minutes.

Remove and cool. Makes 6 dozen.

Rosemary Ross

Chaffee

Angel Drops

2 egg whites

1/4 tsp. salt

1 tsp. vanilla

3/4 cup sugar

1/2 cup dates or raisins, cut up

1 cup broken pecans

1 tbsp. flour

Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form. Sprinkle raisins or dates and nuts with flour; fold into egg whites.

Drop by teaspoon about 2 inches apart onto greased cookie sheet.

Bake at 350 degrees for 10-12 minutes. Makes about 3 dozen.

Note: Can substitute chocolate chips for raisins or dates.

Mary Roe

Cape Girardeau

Czechoslovakian Cookies

1 cup sugar

1 cup butter

2 egg yolks, beaten

2 cups flour

1 cup finely chopped nuts

Apricot preserves

Cream sugar and butter; add eggs, flour and nuts.

Press half of dough into 13x9 pan and spread with apricot preserves. Press remainder of dough into flat pieces and lay on top of preserves, covering most of the area.

Bake at 350 degrees for 30 minutes or until golden brown.

Cool and cut into squares or triangles.

Mary Roe

Cape Girardeau

Pecan Rolls

10 oz. pkg. large marshmallows, cut in halves

1 lb. coarsely chopped pecans

Vanilla caramel (recipe below)

Vanilla caramel:

1 1/2 cups sugar

1/2 cup light corn syrup

1 cup heavy cream

1 tsp. vanilla

Put sugar, corn syrup and half of cream in saucepan and cook over low heat, stirring constantly until sugar is melted.

Then cook slowly to soft ball stage (234 degrees), stirring constantly. Add another half cup cream and cook to soft ball stage again. Add vanilla. Cool.

When caramel has cooled, take marshmallow halves and dip into caramel, using a fork. Drop marshmallow into crushed pecans and cover with pecans.

Note: Do not put too much caramel on marshmallows before dipping into nuts, just enough to make pecans stick.

Ethel Priest

Jackson

Lise's Lace Cookies

4 oz. unsalted butter

1 cup all-purpose flour

2/3 cup sugar

1/8 tsp. salt

Grated zest from 1 orange

Cookies:

Cut butter and flour together; add sugar, salt and orange zest.

Shape dough into roll 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.

Butter and flour dust baking sheets.

With sharp knife cut dough into 1/8-inch thick slices and place 1-2 inches apart on baking sheets.

Bake at 400 degrees for 5 minutes until lightly browned. Cool on rack.

Note: Unsalted butter controls moisture and makes cookies very crispy.

Topping:

4 oz. semi-sweet chocolate chips

4 oz. white morsels

Melt chocolate and white morsels in microwave in separate sandwich bags for 1-2 minutes until smooth. Cut small hole in one corner of bag and use it as a pastry bag. Drizzle over cooled cookies, starting with the white morsels.

Allow to dry before storing.

Makes 4 dozen.

Lise Thomsen

Cape Girardeau

Mom's Christmas Cookies

1 small box Jello*

1 stick margarine

1/2 cup sugar

1 egg

2 tsp. flavoring**

2 cups self-rising flour

2 tbsp. milk.

Cream Jello, sugar and margarine; add flavoring and milk. Mix in a flour small amount at a time. Add extra flour if needed to make dough firm for rolling. Chill 2 hours.

Roll out on floured board to thickness needed for cookie cutters you are using.

*I use flavor for color of cookies: lime for Christmas trees, cherry for santas, etc.

* You can use flavoring to bring out the taste: lemon works well with lime, etc.

To paint cookies take 1 beaten egg yolk and add 2 tsp. Jello and brush on before baking. You can sprinkle with powdered sugar, colored sugar crystals, etc.

Bake at 375 degrees 12-15 minutes.

White frosting:

Beat egg white and add powdered sugar until you get the consistency you want. You can brush on or dab on last five minutes of baking to keep white color.

Cookies store well or can be frozen.

Liz Licare

Cape Girardeau

Snicker Bars

First layer:

1 cup milk chocolate chips

1/4 cup peanut butter

1/4 cup butterscotch chips

Melt above ingredients and spread in 13x9 pan and let cool.

Second layer:

1 cup sugar

1/4 cup margarine

1/4 cup milk

1/4 cup peanut butter

1 cup marshmallow cream

1 tsp. vanilla

1 cup roasted peanuts

Boil sugar, margarine and milk for 5 minutes. Add peanut butter, marshmallow cream and vanilla. Pour this over first layer and then sprinkle with peanuts.

Third layer:

20 caramels

2 tbsp. hot water

Melt caramels in hot water and drizzle over peanuts.

Fourth layer:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1 cup peanut butter

Melt and spread over caramels.

Maryln Rastl

Cape Girardeau

Lemon Squares

1 cup flour

1/4 cup powdered sugar

2 eggs, slightly beaten

2 tbsp. flour

2 tbsp. lemon rind

1/2 cup butter

1 cup sugar

2 tbsp. lemon juice

Pinch of salt

Mix 1 cup flour, butter, powdered sugar and salt until crumbly like pie crust.

Pour into 9x9 greased pan and bake at 350 degrees for 20 minutes .

Mix beaten eggs, 2 tbsp. flour, lemon juice and lemon rind and pour over baked mixture and bake another 25 minutes. Sprinkle with powdered sugar while still warm.

Cut in squares.

Maryln Rastl

Cape Girardeau

Holiday Bars

1 stick butter

1 1/2 cups graham cracker crumbs

1 cup Eagle Brand milk

1 pkg. chocolate chips

3 1/2 oz. coconut

1/2 cup chopped pecans

Melt butter in 13x9 pan and pour graham cracker crumbs on top. Pat down lightly. Pour Eagle Brand milk on top of crumbs, and sprinkle chips, coconut and pecans on top.

Bake at 350 degrees for 20-30 minutes.

Cool completely before cutting.

Maryln Rastl

Cape Girardeau

Kentucky Sugar Cookies

1 cup butter, softened

1 cup vegetable oil

1 cup granulated sugar

1 cup sifted powdered sugar

2 large eggs

1 tsp. vanilla

4 cups all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cream of tartar

Granulated sugar (optional)

Beat butter and oil at medium speed with electric mixer until well combined. Gradually add sugars, beating well. Add eggs and vanilla and beat until blended.

Combine flour, salt, baking soda and cream of tartar; add to butter mixture and mix well.

Drop by teaspoon onto ungreased baking sheet.

Bake at 350 degrees for 9-10 minutes or until lightly browned. Transfer cookies to wire racks and sprinkle with sugar while warm if desired. Cool.

Makes 9 dozen.

Note: cookies may be frozen in airtight containers for up to 1 month.

Charlotte King

Jackson

Date Nut Bars

1 cup sifted flour

1 tsp. baking powder

1 tbsp. butter

1 cup sugar

2 eggs, well beaten

1 tbsp. hot water

1/2 cup chopped pecans

1 lb. chopped dates

Sift flour then measure. Add baking powder and sift again. Cream shortening and gradually add sugar. Add eggs, then add hot water and flour, beating until smooth. Add nuts and dates. Stir thoroughly.

Place in greased 8x8 pan, spreading dough very thin.

Bake at 325 degrees for 30 minutes.

Cool and cut into strips 2 1/2x1. Roll in powdered sugar.

Debbie Gattis

Jackson

Versatile Butter Cookies

1 cup butter

3/4 cup sugar

1 egg

1/2 tsp. vanilla

2 1/2 cups flour

1 tsp. baking powder

1/4 tsp. salt

Cream butter and gradually add sugar. Beat until light and fluffy. Blend in egg and vanilla.

Sift together flour, baking powder and salt. Gradually add to creamed mixture. Chill several hours or overnight.

Roll to 1/8-inch thick and cut into desired shapes with cookie cutters. Decorate with colored sugars if desired.

Bake at 375 degrees for 6-8 minutes.

Debbie Gattis

Jackson

Gram's Sugar Cookies

1 1/2 cups sugar

1 cup margarine

1/3 cup sour cream

2 eggs

1/4 tsp. nutmeg

1 tsp. baking soda

4 cups flour

Cream sugar and margarine and then add sour cream, eggs and nutmeg. Stir in baking soda and flour.

Add enough flour to handle and roll out. Cut into shapes.

If not frosting, sprinkle with colored sugars before baking.

Bake at 350 degrees until edges just begin to brown.

Easy Stilson

Cape Girardeau

Chocolate Chip Thumbprints

1/2 cup margarine

1/2 cup brown sugar

1 tbsp. vanilla

1 1/2 cups flour

1/2 tsp. salt

2 tbsp. milk

1/4 cup mini chocolate chips

Cream together margarine, sugar and vanilla; then add flour, salt, milk and mini chips.

Form into walnut-size balls and make thumbprint impression.

Bake at 375 degrees for 10 minutes.

While warm roll in powdered sugar. Put frosting or filling in center.

Filling:

3/4 cup chocolate chips

1 tbsp. margarine

2 tbsp. corn syrup

1 tsp. water

1 tsp. vanilla

Melt all ingredients over hot water and fill cookies.

Easy Stilson

Cape Girardeau

Nana Cookies

3/4 cup Crisco

1 cup sugar

1 egg, beaten

1/4 cup molasses

2 cups flour

2 1/2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

Powdered sugar

Cream shortening and sugar; add egg and molasses. Sift flour, baking soda and spices together. Stir into creamed mixture and chill.

Form into walnut-size balls and roll in powdered sugar. Place 2 inches apart on lightly greased cookie sheet.

Bake at 400 degrees about 10 minutes.

Makes 4 dozen.

Alice Filer

Jackson

Oatmeal Cookies

1 cup Crisco

1 cup granulated sugar

1 cup brown sugar

1 tsp. vanilla

2 eggs

1 tsp. salt

1 tsp. baking soda

1 1/2 cups flour

3 cups old-fashioned oats

1 cup chopped nuts

1 cup coconut

Cream shortening, sugars, eggs and vanilla; beat well. Add dry ingredients and mix well. Add oats, nuts and coconut. Mix well.

Shape into rolls and wrap in plastic wrap. Chill.

Slice 1/4-inch thick and place on ungreased baking sheet.

Bake at 350 degrees for 10 minutes.

Alice Filer

Jackson

Holiday Sugar Cookies

2 cups flour

1 1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup margarine

1/2 cup sugar

1 egg, beaten

2 tbsp. orange juice

4 tsp. milk

Mix together flour, baking powder and salt. Thoroughly cream together margarine and sugar; add beaten egg and blend until fluffy. Mix in dry ingredients until mixture is smooth. Blend in juice and milk.

Chill at least 2 hours and then roll out, using as little flour as possible.Cut into desired shapes and put on chilled cookie sheet.

Bake at 350 degrees for 10 minutes. Cool on wire rack.

Note: Good with butter cream frosting and sprinkles.

Margie Van Winkle

Cape Girardeau

Jelly Almond Cookies

(Aka Swedish Tea Cakes)

1/2 cup butter or stick margarine

1/4 cup sugar

1 egg yolk, slightly beaten

1 cup flour

1 egg white, unbeaten

1 tsp. almond extract

3/4 cup finely chopped or ground almonds

Jelly or jam (I use blackberry or raspberry)

Cream butter and sugar. Separate egg yolk and white; set white aside in small bowl. Add yolk and almond extract to butter and sugar. Gradually add flour.

Refrigerate dough 15-30 minutes so that it will be easier to handle. Roll dough into size ball desired; dip into egg white and then roll in chopped almonds.

Place on greased cookie sheet and press fairly flat with the bottom of a glass.

Bake at 300 degrees for 5 minutes. Remove from oven and press down in center of each cookie with teaspoon. Fill with jelly or jam and bake 15 minutes.

Remove promptly from pan; cool; and store in airtight container.

Adelaide Parsons

Cape Girardeau

Chocolate-Covered Cherry Cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/4 tsp. salt

6 oz. pkg. semi-sweet chocolate pieces

1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 cup butter or margarine, softened

1 cup sugar

1 1/2 tsp. vanilla

10 oz. jar maraschino cherries

1/2 cup Eagle Brand milk

1 egg

In large bowl stir together flour, cocoa, salt, baking powder and baking soda.

In mixer bowl beat together butter or margarine and sugar on low speed of mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.

Shape dough into 1-inch balls and place on ungreased cookie sheet. Press down center of dough with thumb. Drain cherries, reserving juice, and place a cherry in center of each cookie.

In small saucepan combine chocolate pieces and Eagle Brand milk and heat until chocolate is melted. Stir in 4 teaspoons cherry juice. Spoon about 1 teaspoon frosting over each cherry to cover. (Frosting may be thinned with additional cherry juice if desired.)

Bake at 350 degrees about 10 minutes. Remove to wire rack and cool.

Makes 4 dozen.

Carolyn Pickens

Jackson

Magic Window Cookies

3/4 cup shortening (part butter or margarine, softened)

1 cup sugar

2 eggs

1 tsp. vanilla or lemon extract

2 1/2 cups Gold Medal flour

1 tsp. baking powder

1 tsp. salt

About 6 pkgs. Super Flavor Lifesavers candy (use wild cherry, tangerine, fancy fruits, five flavors, cryst-o-mint or butter rum for best colors)

Mix shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.

Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes, using cutters of two sizes to obtain cutouts or design your own patterns.

Place cookies on foil-covered baking sheet. For larger cookies, transfer to baking sheet before cutting out designs.

Place whole Lifesavers candy in cutouts. Small cutouts may require that the candy be broken into smaller pieces (place between paper towels and tap lightly). Fill cutouts until candy is just level with dough.

If cookies are to be hung as ornaments, make a hole in each 1/4-inch from top with end of plastic straw.

Bake at 375 degrees for 7-9 minutes or until cookies are very light brown and candy is melted.

If candy has not spread within cutout design, immediately spread with metal spatula.

Cool complete on baking sheet, then gently remove.

Makes about 6 dozen 3-inch cookies.

Note: for chocolate cookies add 2 ounces unsweetened chocolate (cool) with the shortening. If using self-rising flour, om