350°      10-12 minutes        yield 4 dozen

• 1/3 cup butter,softened
• 1 package (3oz) cream cheese
• 3/4 cup sugar
• 1 egg yolk
• 2 tsp almond extract
• 2 tsp orange juice
• 1 1/4 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 5 cups mounds sweetened coconut flakes, divided
• 1 bag (8 oz) Hershey kisses

1. Beat butter,cream cheese, and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice, beat well. Stir together flour,baking powder and salt; gradually add to butter mixture,beating until well blended. Stir in 3 cups coconut.

2. Cover and refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Shape into 1 inch balls, roll balls into remaining 2 cups coconut. Place on ungreased cookie sheet.

3. Bake cookies until lightly browned. Once removed from oven immediately press kiss on top of each cookie. wait 1 minute then place cookies on cooling racks.

375˚  8 minutes  yields 2 dozen

• 3-1/2 cups all purpose flour
• 2 tsp. Baking Powder
  
• 1/2 tsp. Salt
• 2 eggs, well beaten
• 2 tbsp. Cream (coffee cream)
• 1 tbsp. Vanilla
• Confectioners’ Sugar
• 1/2 cup shortening (Crisco)
• 1 cup sugar
• Tart red jelly or jam (or whatever your favorite is)

Sift together flour, baking powder and salt & set aside. Cream shortening and sugar together; beat until light. Add eggs, cream.And vanilla; beat well. Stir in dry ingredients until blended. Shape into a ball, wrap in waxed paper and chill about 3 hours.Sprinkle a board with some confectioners’ sugar. Divide dough in half, roll out one half about 1/4 inch thick. Cut with a Doughnut cutter (with center hole) and place on greased cookie sheet. Roll out second half same as first and cut with a plain Rounded cutter (no hole) the same size as the first and place on greased cookie sheet. Bake in 375˚F oven about 8 minutes or Until lightly browned. Remove from sheet & put onto cooling rack. When cooled spread plain cookie rounds with jelly or jam,Top with doughnut shaped tops.

For Regular sugar cookie only put dough in fridge for 1 hour.

350°  10 to 12 Minutes (13 x 9 Pan = 30 to 35 Min)

• 1-1/2 cups flour
  
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt (optional)
• 3 cups oatmeal (reg. or quick cook)
• 1 cup raisins (or favorite addition)
• 1 cup butter or margarine
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla

Heat oven to 350˚F. Add flour, baking soda, cinnamon and salt and set aside. Beat together butter and sugars until creamy. Add eggs and vanilla beat well. Add combined flour mixture 1/3 at a time mix well. Stir in oats and raisins & mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1/2 minute on cookie sheet and remove to cooking rack. BAR COOOKIE: bake 30 to 35 minutes in ungreased 13 x 9 inch metal baking pan.

400˚  10 minutes  Yields 5 dozen

• 2-1/2 cups flour
  
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1/2 cup butter
• 1/2 cup shortening
• 2 eggs
• 1/2 cup water
• 2 cups quick cooking oatmeal
• 1 tsp. almond extract
• 1 (12oz.) jar of jam

Combine flour, baking soda, salt and cinnamon and set aside. In large mixer brown combine butter & shortening and mix till creamy, add eggs and mix, add sugars and mix, add water and extract and mix, finally add oatmeal and mix. Drop by rounded teaspoon onto ungreased cookie sheet, make small indentation in center and fill with jam. Bake at 400˚ for 10 minutes.

375 ˚   7-8 minutes   Yields 3 dozen

• 1-3/4 cups flour
  
• 3/4 tsp. salt
• 3/4 tsp. baking soda
• 1 tbls. vanilla
• 1 egg
• 3/4 cup Jif peanut butter
• 1/2 cup Crisco shortening
• 3 tbls. milk
• 1-1/4 cups firmly packed light brown sugar

Mix flour, salt and baking soda and set aside. Combine peanut butter and  crisco and mix (do not beat) add brown sugar vanilla, egg and milk and mix well. Add flour mixture till blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375˚ for 7 to 8 minutes. Let set for 1/2 minute on sheet and remove to cooling rack. VARATIONS: Add 1 cup chocolate chips or any variation to equal 1 cup and bake for 6-7 minutes.

375˚   8-10 minutes  Yields 4 dozen

• 1-1/2 cups flour
  
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup Crisco
• 3/4 cup creamy Jif peanut butter
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tbls. milk
• 1 tsp. vanilla
• 1 bag (8oz. Hershey Kisses)
• Granulated sugar

Heat oven to 375˚F. Remove wrappers from kisses and set aside. Mix flour, baking soda and salt and set aside. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla, beat well. Gradually beat flour mixture into wet mixture. Shape dough into 1 inch balls and roll in granulated sugar, place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Remove cookies from oven, immediately press a kiss into center of each cookie, cookie will crack around edges. Remove from cookie sheet to cooking rack.

400°  8-10 Minutes

• 2-3/4 cups flour
  
• 2 tsp. cream tarter
• 1 cup butter or margarine
• 1-1/2 cup granulated sugar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• Equal amounts of regular sugar & cinnamon

Mix flour, cream of tarter, baking soda and salt and set aside. Cream butter, add sugar and mix till creamy, add eggs and mix, add flour mixture a little at a time and mix. Roll in 1″ balls and roll in sugar & cinnamon mixture. Place on ungreased cookie sheet 2″ apart bake at 400˚ for 8 to 10 minutes.

400˚  10-12 minutes  yields 5 dozen

• 3-1/2 cups flour
  
• 1/2 tsp. salt
• 1 tsp. baking soda
• 3/4 cup Crisco
• 1 cup firmly packed brown sugar
• 1/2 cup molasses
• 3 tbl. water
• 2 eggs, well beaten
• 1/2 cup chopped walnuts

Preheat oven to 400˚ F. Mix flour, salt  and baking soda and set aside. Cream Crisco in a bowl. Gradually beat in sugar until well blended. Stir in molasses and water, add eggs and beat well. Add flour mixture a little at a time to egg mixture and blend well. Add and stir in walnuts. Drop dough by tablespoonfuls on greased cookie sheet about 2 inches apart for 10 to 12 minutes. Remove from cookie sheet and cool on wire racks.

325°    20-25 minutes   yield 3 dozen

• 1 cup Butter
• 1/4 cup Sugar
• 1 teaspoon Vanilla
• 2 cups Flour
• 1 cup Chopped Pecans
• confection sugar

Cream butter and sugar. Blend in vanilla. Add flour mixing well.  Add nuts. Roll into balls tablespoon size. cool slightly when out of oven and roll in confection sugar.

Yield 40

• 1 3/4 cup Sugar
• 1/2 cup Milk
• 1/2 cup Butter
• 3 cups Oatmeal
• 1 teaspoon Vanilla
• 4 tablespoons Unsweetened Cocoa Powder
• 1/2 cup Peanut Butter

Biol sugar,milk,butter and cocoa for 1 1/2 minutes. Remove from heat then add peanut butter,oatmeal and vanilla. Lay out waxed paper and spoon cookies on that till cooled.