• 1 cup butter or margarine
• 1 cup sugar
• 1 egg, separated
• 2 cups flour
• 1 teaspoon cinnamon
• 1 cup chopped nuts

Preheat oven to 275 degrees.

In a large bowl, with an electric mixer, beat butter and sugar till creamy.  Separate egg then beat yolk into butter mixture.  Cover and reserve the egg white.

In another bowl stir together flour and cinnamon; add to butter mixture.  Spread dough evenly over bottom of a greased 10 by 15 inch rimmed baking pan.  Beat egg white ligtly, then brush over dough to cover evenly.  Sprinkle nuts over top; press in lightly.

Bake for one hour or until firm when lightly touched.  While still hot, cut into 1/2 inch squares.  Let cool in pan on a rack.  Store in airtight container.

• 1/2 cup canola oil
• 4 squares unsweetened chocolate (4 oz) melted
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar

Mix oil, chocolate and granulated sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  Mix flour, baking powder and salt together and add to the oil mixture.  Chill overnight.

Heat oven to 350 degrees.  Drop teaspoons full of dough into powered sugar.  Roll in sugar and shape into balls.Place about 2 inches apart on a cookie sheet sprayed with cooking spray.  Bake 10 -12 minutes,  Do NOT overbake!  Makes about 6 dozen cookies.

• 32 caramels
• 5 tablespoons evaporated milk
• 1 cup flour
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 5/8 cup melted butter
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1/2 cup chopped pecans

Melt caramels with the evaporated milk in top of double boiler; cool slightly.  Combine all of the rest of the ingredients except for the chocolate chips and pecans in a large bowl.  Press half of this crumb mixture in the bottom of a 9X13 inch pan.  Bake in preheated 350 degree oven for 10 minutes.  Remove from oven.  Sprinkle with chocolate chips and then pecans.  Sprinkle with remaining crumb mixture.  Bake 15 - 20 minutes longer until golden brown.  Cool at least 1/2 hour before cutting into bars.

• 1 bag Rolos chocolates
• Mini pretzel twists
• Pecan halves

Lay pretzels on a waxpaper lined cookie sheet.  Place 1 Rolo chocolate on top of each pretzel.  Place in a 250 degree oven for 3-4  minutes until chocolates are soft.  Remove from oven and press a pecan half into each softened chocolate.  Cool and remove from pan.

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You will want to make this recipe as part of your holiday cookie making.  These cookies are so easy and festive looking and they taste scrumptious.

• 1 cup shortening
• 2 cups light brown sugar
• 3 eggs, well beaten
• 4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 & 1/2 cups chopped dates
• 1 cup sugar
• 1 cup water
• 1 cup chopped nuts

Cream shortening.  Beat in brown sugar gradually.  Stir in the eggs.  Sift together flour, salt and baking soda.  Add to the first mixture.  Mix well.  Chill.  Divide in 2 or 3 parts.  Roll in oblong 1/4 inch thick.  Spread with cooled date filling and roll up.  Wrap in wax paper and chill overnight.  Cut in 1/2 inch slices and put on cookie sheets.  Bake at 400 degrees until firm (about 10 minutes).  Makes 60 or more.

Date Filling:  Mix chopped dates, sugar, nuts  and water.  cook over medium heat 10 minutes until thick stirring constantly.  Let cool.

From the First United Methodist Church "A Taste of Heaven Cookbook" O'Fallon IL.

2 cups sugar
1 cup butter (softened)

3 eggs
1 cup sour cream
2 teaspoons vanilla extract
6 cups all-purpose flour
1 1/2 tsp baking soda
colored sugars, jimmies, non-pareils or dragées (optional)
decorating icing (optional)

In a mixing bowl, beat together sugar and shortening until light and fluffy. Stir in eggs, sour cream and vanilla extract; beat well. In another bowl, stir together flour and baking soda. Stir flour mixture into shortening mixture until well combined. If necessary, add enough extra flour so that the dough forms a ball. Divide dough into 4 parts. Wrap each part in plastic wrap and chill about 2 hours. Pre-heat oven to 350 F. Roll out to 1/4-inch thickness between two sheets of waxed paper. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. If desired, decorate with colored sugars, jimmies, or dragées. Bake 8-10 minutes or until edges of cookies are golden. Allow to cool one minute on cookie sheets and then remove to wire racks to cool completely. If cookies were not decorated before baking, decorate with icing.

• 1/2 cup margarine or butter, softened
• 2 cups brown sugar, packed
• 2 eggs
• 1 cup oats
• 1 cup apple butter
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons milk
• 1 cup nuts, chopped
• 1 cup raisins

In a mixing bowl, cream margarine (or butter) and sugar.  Beat in eggs and apple butter. Combine flour, oats, baking soda, baking powder and salt.  Add to mixture gradually along with the milk.  Beat until blended.  Stir in nuts and raisins.  Chill for several hours or overnight.  Bake for 15 minutes.  These are nice with a powdered sugar glaze.

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup Crisco or margarine
• 1 cup crushed pineapple with juice
• 2 eggs
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 4 cups flour

Mix sugars and margarine together until creamy.  Add eggs.  Mix thoroughly.  Mix the baking soda and the baking powder together with the flour. Add the flour mixture alternately with the pineapple. 

Have oven preheated to 350 degrees.  Spray cookie sheets with cooking spray.  Drop by teaspoonsful onto baking sheet.  Bake for 10 - 12 minutes until cookies are set and light brown.  Cool on  wire rack.  May be frosted with powdered sugar frosting.

• 5 and 1/3 cups of coconut
• 1 can sweetened condensed milk
• 3 teaspoons vanilla

Combine all ingredients, mixing well.  Drop from teaspoon 1 inch apart onto well greased cookie sheet.  Bake in a 350 degree preheated oven for 10 - 12 minutes until lightly browned.  Remove at once from baking sheet, using a spatula that has been sprayed with cooking spray.  Makes 5 dozen.