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Mix:
•    1 cup margarine
•    1 1/2 cups sugar
•    2 eggs
Sift together and stir in:
•    2 3/4 cups flour
•    1 teaspoon baking soda
•    2 teaspoons cream of tartar
•    1/2 teaspoon salt
Roll in balls the size of walnuts.  Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.  Place about 2 inches apart on ungreased cookie sheet.  Bake 400 degrees for 8 to 10 minutes.  Don’t let get too brown.

Melt one stick margarine in a 13×9″ pan.
Over this sprinkle 2 cups graham cracker crumbs.
Next layer:
•    1 cup milk chocolate bits
•    1 cup butterscotch bits
•    1 cup flaked coconut
•    1 can Eagle brand sweetened milk (be sure the milk covers the coconut)
•    1 cup ground nuts (walnuts or pecans)
Bake at 350 degrees for 20 to 25 minutes until golden.

For the cookies:
•    12 tablespoons butter, softened
•    2 1/2 cups confectioners’ sugar
•    7/8 cup egg whites (about 6 eggs)
•    2 tablespoons vanilla extract
•    2 tablespoons lemon extract
•    1 1/2 cups flour
For the filling:
•    1/2 cup heavy cream
•    8 oz semisweet choc., chopped
•    1 orange, zested
In the bowl of an electric mixer, cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour, and mix until just incorporated.
With a small (one-fourth inch) plain tip, use a pastry bag to pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart.
Bake in a preheated, 350-degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
In a small saucepan over medium heat, scald the cream. Pour the hot cream over the chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.

•    1 (18 1/4-ounce) dark choc cake mix
•    1/3 cup water
•    2 tablespoons Crisco shortening
•    3 1/2 cups confectioners’ sugar
•    1/2 tablespoon granulated sugar
•    1/2 teaspoon vanilla extract
•    1/2 cup Crisco shortening (for filling)
•    3 tablespoons hot water
Preheat oven to 325o.  In a large bowl, combine cake mix, water and Crisco. Knead until it dough is pliable. Form into 2-inch balls. Place on a greased cookie sheet and flatten with the bottom of a glass. (Dip the glass into unsweetened cocoa powder so that it doesn’t stick.)  Bake eight to 10 minutes, until cookies are hardened. Let cool, then remove to a rack.
Make filling: In a medium bowl, combine confectioners’ sugar, granulated sugar, vanilla extract, Crisco and hot water. Beat well until light and fluffy. Form into balls and sandwich in the center of two cookies.

•    1 cup shortening
•    1 cup sour cream
•    2 cups sugar
•    2 eggs
•    1 tsp baking soda
•    1 tsp baking powder
•    1/2 tsp salt (optional)
•    2 tsp vanilla
•    5 cups flour
Cream shortening, sour cream and vanilla in mixing bowl. Sift dry ingredients and gradually add to the creamed mixture. Work into a dough ball and place in refrigerator for about 1 hour. Cut into sections and roll out about 1/2 inch thick for cookie cut-outs. Bake on an ungreased cookie sheet in a pre-heated oven 350°?F for about 10 minutes. Cool and ice or decorate as desired.

Start to finish: 30 minutes (15 minutes active)
Makes 24 to 36 cookies (depending on size)
•    10 1/4-ounce bag (about 16 bars) mini candy bars (such as Snickers)
•    2 1/4 cups all-purpose flour
•    1 teaspoon baking soda
•    1 teaspoon salt
•    1 cup (2 sticks) unsalted butter, room temperature
•    3/4 cups sugar
•    3/4 cups packed brown sugar
•    1 teaspoon vanilla
•    1 egg
Preheat oven to 375 F. Line two baking sheets with parchment paper and coat the paper with cooking spray.
Place the unwrapped bars in a food processor and pulse until they are well chopped. Set aside.
Into a large mixing bowl, sift the flour, baking soda and salt. Set aside.
In another large bowl, using an electric mixer to beat the butter and both sugars until fluffy, about 1 minute. Add the vanilla and egg and mix until well combined.
Add the flour mixture in two batches, mixing between additions. Mix in the chopped candy bars.
Use spoons or an ice cream scoop to drop rounded 1- or 2-tablespoon balls of dough on the prepared baking sheet about 3 inches apart. Bake for 8 to 10 minutes, or until just lightly browned at the edges.
Let the cookies cool on the pans 4 minutes, then use a spatula to transfer them to a rack to cool completely. Depending on the type of candy bars used, the cookies can be very sticky while warm. You may need to clean the spatula between cookies.

•    2 sticks butter, softened
•    1 cup creamy peanut butter
•    1 cup brown sugar
•    1 cup sugar
•    2 eggs
•    1 teaspoon vanilla
•    3 ½ cups flour (sifted)
•    1 teaspoon baking soade
•    1/2 teaspoon salt
•    13 ounces snickers miniatures
•    11 ounces dove chocolate gifts (or hershey bar)
Combine butter, peanut butter, and sugars until light and fluffy.  Add eggs and vanilla until thoroughly combined.  Then mix in flour, salt, and baking soda.  Cover and chill dough for 2-3 hours. Unwrap Snickers.  Remove dough form refrigerator.  Divide into 1 tablespoon pieces of dough.  Place a snickers into the center of each piece of dough and form the dough into a small ball around the candy.  Place on greased cookie sheet and bake 325o for 10-12 minutes.  Let cool then drizzle melted chocolate on top of each cookie if desired.

•    1 3/4 cup flour
•    1/2 teaspoon baking powder
•    1/4 teaspoon salt
•    3/4 cup unsalted butter
•    ½ cup sugar
•    1 egg yolk
•    1 teaspoon orange rind
•    4 oz. semi sweet chocolate chips
•    2 teaspoons shortening
•    1/2 cup chopped pecans (or walnuts)
Lightly spray baking sheet with cooking oil.
Combine flour, baking powder, and salt.  Beat together butter, sugar, and egg yolk in bowl until smooth.  Add flour mixture and orange rind just until combined.  Spoon dough into spritz gun with star disk.  Pipe 2 1/2 inch long stick 1/2 inch apart.  Bake at 350o for 8-10 minutes until golden.  With a spatula transfer to a wire rack.  Melt chocolate and shortening in a small pan.  Place nuts in small shallow bowl.  Dip about 1 inch of cookie end into chocolate and then into nuts.  Place on waxed paper to cool.  Store in airtight container.

•    1 pound butter
•    1 cup powdered sugar
•    3 cups flour
•    1/2 cup cornstarch
Beat butter and sugar for 10 minutes.  Add flour and cornstarch and mix slowly.
Roll out and cut with a pizza cutter into squares and press edges with a fork.
Bake at 275 degrees for 20 to 25 minutes.  Watch carefully, don’t let over cook.

•    3 cups flour
•    1 teaspoon vanilla extract
•    1 ½ teaspoons baking soda
•    2 egg whites
•    1 teaspoon salt
•    1/3 cup water
•    1 1/4 cups packed brown sugar
•    2 cups chocolate chips
•    1/2 cup sugar
•    1/3 cup chopped nuts
•    1/2 cup margarine, softened
Combine flour, baking soda, salt.  Beat sugars with margarine and vanilla.  Beat egg whites.  Gradually add flour alternately with water.  Stir in chocolate chips and nuts.  Drop onto lightly greased baking sheet.
Bake at 350o for 10 to 12 minutes.  Let stand 2 minutes.  Remove from sheets to wire racks to cool.
5 dozen cookies, 94 calories and 4 grams fat per cookie with nuts.