Cookies

Apricot Bars

2/3 c dried apricots
1/2 c soft butter
1 1/2 c sifted flour
1/4 t salt
1/2 t vanilla
1 1/2 c packed brown sugar
2 eggs well beaten
1/2 t baking powder
1/2 c chopped nuts

Rinse apricots and simmer 10 minutes; drain, cool and chop. Combine butter, sugar, 1 c flour until crumbly.

Pack into greased 9X9-inch pan. Bake 20 minutes at 375f. Gradually beat brown sugar into eggs. Sift together remaining flour, baking powder and salt. Add to brown sugar and egg mixture. Add vanilla, apricots and nuts. Bake at 350f for 20 minutes.

Fruit Cake Cookies

1 1/2 c golden raisins

1/4 diced citron

1/2 lb chopped cherries

1/2 c rum or Southern Comfort

1/2 c butter

1/2 c brown sugar

2 eggs

1 1/2 c flour

1/2 t baking soda

2 t cinnamon

1/2 t nutmeg

1/2 lb chopped pecans

Put fruit in bowl, add rum, let stand 1 hour. Cream butter; add sugar and eggs. Beat until fluffy. Sift flour with soda and spices. Add to butter mix and blend. Add fruit and nuts. Refrigerate overnight. Grease cookie sheets, form into balls and bake at 325f for 10 minutes. Makes 7 dozen.

Gobs

2 c sugar
1/2 c shortening
2 eggs
3/4 c boiling water
3/4 c sour milk
1 t vanilla
4 c flour
2 t soda
1/2 t baking powder
1 t salt
1/2 c cocoa

Icing:
1 box powdered sugar
1 c butter/margarine
1 egg
2-3 T milk
1 T sugar
1 t vanilla

Cream together sugar, shortening and eggs. Set aside. Mix together and add to other mixture the water, sour milk and vanilla. Set aside. Sift together flour, soda, baking powder, salt and cocoa; add to other mixture. Drop by teaspoons on ungreased sheets. Bake at 375 for 5 minutes. Cool; place two cookies together with icing. Icing: Cream together sugar, margarine and egg. Set aside. Heat milk and sugar together until sugar is dissolved. Add vanilla. Combine with creamed mixture.

Holiday Chocolate Butter Cookies

1/2 c sugar

3/4 c butter, softened

1 egg yolk

1 t almond extract

1 1/2 c all-purpose flour

1/4 c cocoa

Heat oven to 375f. In large bowl combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy. Gradually add flour and cocoa until well mixed. Shape rounded teaspoonfuls as desired (1" balls, 2"-3" logs, balls flattened, balls with indentions or use cookie press). Place 1" apart on cookie sheets. Bake for 7-9 minutes or until set. Cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. Yields 3 dozen.

KG's Cookies

2 c flour

1 t baking powder

3/4 t soda

1/4 t salt

1 t vanilla

1 egg

1/2 c butter

1 c brown sugar

1/2 c sour cream

1/2 c nuts

Cream butter and sugar; add egg, mix well. Add sour cream. Mix dry ingredients together then add to butter mixture; add vanilla and nuts. Drop on cookie sheet. Bake 10 mins.. at 350f. Icing: 3 c confectioners sugar, 1/2 t salt, 3 oz cream cheese, 2 Tbsp.. butter. Mix well, spread on cookies while warm or cool.

Lemon Kiss Cookies

1 1/2 c butter, softened

3/4 c sugar

1 T lemon extract

2 3/4 c all-purpose flour

1 1/2 c finely chopped almonds

14 oz pkg. Hershey Kisses

1/2 c semi-sweet chocolate chips

powdered sugar

1 T shortening

In a large bowl, beat butter, sugar, lemon and extract until fluffy. Add flour and almonds; beat at low speed until blended. Cover; refrigerate 1 hour. Shape tablespoonful dough around each candy kiss, covering completely. Roll in hands to form a ball. Bake at 375f on ungreased cookie sheets for 8 to 12 minutes. Cool completely. Sprinkle cooled cookies with powdered sugar. Melt chocolate chips and shortening together over low heat; drizzle over cookies. Makes 6 dozen.

Neiman's $250.00 Cookie

1 c butter

1 c brown sugar

1 t vanilla

2 3/4 c blended oatmeal*

1/2 t salt

4 oz grated Hershey Bar (candy)

1 1/2 c chopped nuts

2 c flour

1 c sugar

2 eggs

1 t baking powder

1 t baking soda

6 oz chocolate chips (semi-sweet)

*Blended oatmeal = Blend in blender to a fine powder. Start with 2 cups, add more oatmeal as necessary.

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, baking soda. Add chips, candy and nuts. Refrigerate for 1/2 hour. Roll into balls and place 2" apart on ungreased cookie sheet. Bake for 12-15 minutes at 375f. Makes 80cookies.

To all cookie lovers: A friend of mine had lunch at "The Hedges" at Neiman-Marcus in November, and for dessert she had a cookie. She thought it was the most wonderful cookie she had ever tasted, and asked it the recipe was available. She was told it was and the charge was two-fifty. She said, that's fine. She received the recipe and told them to just charge her account. In December when she got her bill, there was a charge for $250.00. She called Neiman's and told them there was a mistake on her bill: that the charge should have been $2.50. She was told that there was no mistake - the charge was correct. She has vowed to get them back by giving this recipe to everyone she possibly can. She also asks that everyone who gets a copy send it to everyone they know.... Please! This is a true story, but the cookies are a dream!

No Bake Cookies

3 squares unsweetened chocolate

1 stick butter

2/3 c milk

2 c sugar

1 c peanut butter

1 t vanilla

2 1/2 c oatmeal

Mix first 4 ingredients in saucepan. Boil for 1 min. Remove from heat and add remaining ingredients. Mix well. Drop onto wax paper to cool.

Nutty Fingers

4 T powdered sugar

1 1/3 stick butter

1 T water

1/2 c chopped pecans

2 c plain flour

2 t vanilla

1/4 t almond extract

Cream butter, add other ingredients. Roll by hand in rolls about the size of your finger. Bake at 300f until brown. Cool and roll in powdered sugar.

Orange Slice Cookies

3 eggs, beaten

2 c packed brown sugar

1 t vanilla extract

1 T water

2 c flour

1 16oz pkg. orange slice candy

1 c coconut

1 c chopped pecans

Chop candy; set aside. Combine eggs, brown sugar, vanilla and water in bowl; mix well. Stir in flour and candy. Add coconut and pecans; mix well. Drop by tablespoons 2 inches apart onto lightly greased cookie sheet. Bake at 350f for 25 minutes. Remove to wire rack to cool completely.

Prize Cookies

1 c shortening

1 1/2 c sugar

2 large or 3 small eggs

3 c unsifted flour

1 t baking soda

1/2 t salt

1 9oz pkg. None Such Condensed Mincemeat, crumbled

Preheat oven to 375f. In large bowl, beat shortening and sugar until fluffy. Add eggs; beat well. Stir together dry ingredients; gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoonfuls, 2 inches apart on greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Note: can substitute 1 1/3 cups None Such Ready-to-Use Mincemeat for condensed mincemeat.

Pudding Chip Cookies

2 1/4 c unsifted flour

1 t baking soda

1 c margarine, softened

1/4 c sugar

3/4 c firmly packed brown sugar

1 pkg. vanilla instant pudding

1 t vanilla

2 eggs

1 12oz. pkg. chocolate chips

1 c chopped nuts

Mix flour and soda. Combine butter, sugar, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture then stir in chips and nuts. Drop onto ungreased sheets. Bake at 375f for 8-10 minutes.

Snickerdoodles #1

2 sticks oleo

1 1/4 c sugar

2 eggs

2 3/4 c sifted flour

2 t cream of tartar

1/2 t sal

1 t soda

Cream butter, sugar and eggs. Mix well. Add flour, cream of tartar, salt and soda. Blend well. Roll with hands into ball the size of walnut, roll in a mixture of 2 teaspoon 10X sugar and cinnamon. Place 1 inch apart on ungreased sheet and bake 10 min. at 400f.

Snickerdoodles #2

1 c butter

1 c sugar

1 3/4 c all-purpose flour

2 t cinnamon

1/2 t salt (optional)

3/4 c packed brown sugar

2 eggs

2 c uncooked oats

1 t baking soda

Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar, and 3/4 cup white sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 t cinnamon, soda and salt. Add to sugar mixture, mix well. Drop by rounded teaspoonfuls onto cookie sheet. In small bowl, combine remaining sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake 8 - 10 mins.. Cool 1 min. on cookie sheet, then remove to rack to cool.

Cookie Jar Gingersnaps

2 c. all-purpose flour

1 T. ground ginger

2 t. baking soda

1 t. cinnamon

1/2 t. salt

3/4 c. shortening

2 c. sugar, divided

1 egg

1/4 c. molasses

Sift together first 5 ingredients; set aside. Cream shortening and one cup sugar gradually until well blended. Blend in egg and molasses. Mix in dry ingredients; form into small balls and roll in remaining sugar. Place 2 inches apart on un-greased baking sheets. Bake in a 350-degree oven for 12 to 15 minutes or until tops are rounded, crackly and golden. Makes 3 to 4 dozen.