Ingredients:

• 2 sticks margarine (226 g.)
• 2 cups sugar
• 2 eggs
• 15 oz. ricotta cheese (light works)
• 2 tsp. vanilla
• 4 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder

Preparation:

Cream margarine and sugar. Beat in eggs and cheese. Add vanilla, baking soda and baking powder. beat till smooth. Slowly mix in flour. Drop by teaspoonful onto greased cookie sheets. Bake 10-12 minutes. Should not brown! Cool before frosting or glazing.

Glaze:

• ½ lb. powdered sugar
• ⅛ cup milk
• ½ tsp. vanilla
• 3 tbsp. butter

Beat it all together. Add color to your own desired shade. Spread on cooled cookies.

Ingredients:

• 2 cups sifted flour
• 1 tsp. cloves
• 1 tsp. ginger
• ¾ cup soft shortening
• 1 egg, slightly beaten
• ½ tsp. salt
• 1 tsp. cinnamon
• 3 tsp. baking soda
• 1 cup granulated sugar
• ¼ cup molasses
• Colored sugar for rolling in

Preparation:

Sift flour, salt, spices and baking soda. Cream the shortening until fluffy; gradually add 1 cup of sugar. Blend in egg and molasses, then stir in flour. Shape into 1½-inch balls and roll in sugar. Place on cookie sheet 3 inches apart. Flatten and sprinkle with more colored sugar. Bake at 350ºF/175ºC for 10 minutes.

Ingredients:

• ½ cup sugar
• ½ cup peanut butter
• ¼ cup butter (unsalted or don't add the ¼ tsp. salt)
• 1¼ cup flour
• ½ tsp. baking powder
• ½ cup packed brown sugar
• ¼ cup shortening
• 1 egg
• ¾ tsp. baking soda
• ¼ tsp. salt

Preparation:

Mix sugars, peanut butter, butter, shortening and egg. Stir in remaining ingredients. Cover and refrigerate 3 hours. Heat oven to 375ºF/180ºC. Shape into balls. Place on ungreased cookie sheet. Flatten with fork. Bake until light brown 8-10 minutes. Make 3 dozen.

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg

Preparation:

Mix 3 ingredients. Grease pan lightly with Pam cooking spray. Drop by teaspoonful an inch apart on cookie sheet and crisscross with a fork to flatten. Bake for 10 minutes at 350ºF/175ºC.

Ingredients:

• One 14 oz. can Eagle Brand sweetend condense milk
• ¾ - 1 cup peanut butter
• 1 egg
• 1 tsp. vanilla extract
• 2 cups bisquit baking mix (low fat)
• Granulated sugar

Preparation:

Preheat oven to 300ºF/150ºC. In large bowl beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6-8 minutes or until lightly browned (do not overbake). Cool. Store tightly at room temperature. Make about 5 dozen.

Ingredients:

• 250 g. flour
• ½ tsp. ammonium carbonate
• 200 g. butter or margerine
• 125 g. sugar
• ½ egg

On top of cookies before baking:

• Egg
• Almonds
• Cinnamon

Preparation:

Mix flour, ammonium carbonat with butter; add sugar, then add egg. Knead the dough into ball. Refrigerate for ½ hour. Roll out the dough until it is very thin, then use a glass or cookie cutters. Bake 10-13 minutes at 375ºF/185ºC.

Ingredients:

• 1 cup soft butter
• 1 tsp. vanilla
• 1 cup walnuts (ground or chopped fine)
• ½ cup sugar
• 2 cup all-purpose flour
• 1 bag (5 ¾ oz.) chocolate kisses
• Powedered sugar

Preparation:

Beat butter, sugar and vanilla on medium speed until fluffy. Chill dough remove foil from kisses, using about 1 tablespoon of dough. Shape it around a kiss and roll to make a ball. Be sure to cover kiss completely. Place on ungreased cookie sheet. Bake at 375°F/185C for 12 minutes or until cookies are set but not brown. Cool slightly.  While still warm, roll in powdered sugar. Store in tightly-covered container. Roll in sugar again before serving.

Ingredients:

• 3 tbsp. honey
• 1 stick butter or margarine (113g)
• 1 cup sugar
• 1 cup walnuts (chopped)

Preparation:

Mix allingredients together and refrigerate for 1-2 hours. Make balls the size of walnuts and place on cookie sheet. Bake at 325°F/175°C for approximately 35 minutes.

Ingredients:

• ¾ cup shortening
• 1 cup sugar
• 2 beaten eggs
• 1 cup light molasses
• 4 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. ginger
• ¾ cup strong coffee (or 1 1/2 tsp.instant coffee)
• ¾ cup cold water

Preparation:

Mix all ingredients together. Drop cookie dough in teaspoonfuls 2 inches apart on cookie sheet. Bake at 350°F/175°C for 15 minutes.

Ingredients:

• 2 egg whites
• 2/3 c. sugar
• Pinch salt
• 1 tsp. vanilla
• 1 c. chopped pecans
• 1 c. chocolate chips

Preparation:

Preheat oven 350°F/175°C . beat egg whites until foamy; add sugar and beat until stiff. Add salt and vanilla; fold in pecans and cholate chips. Drop by teaspoonfuls onto foil-lined cookie sheets. Place in hot oven; turn off heat and leave until cold.