Ingredients:

• ½ cup solid Crisco
• ⅓  cup sugar
• ½ tsp. salt
• 1 tsp. vanilla
• 1 egg
• 1⅔  cups flour

Preparation:

Mix all ingredients. Drop onto a greased cookie sheet. Flour your thump and press into cookies. Fill with jam. Bake at 375°F/180°C for 10-12 minutes.

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:

• 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.

Ingredients:

• 5 egg whites
• Dash salt
• 1 ½ cups sugar
• 1 tsp. vanilla
• 3 cups finely ground Hazelnuts (filberts) or 3 cups shredded coconut
• 1 box 1oo Backoblaten (round communion wafers made of rice paper)

Preparation:

Beat egg whites with salt until stiff. Carefully fold in sugar, vanilla and nuts. Dough is now reduced in size! Drop by 1/2 teaspoonful onto wafers and put on cookie sheet. Bake at 350°F/175°C for 20 minutes.

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:

• ⅔ cup butter (unsalted or don't add ½ tsp. salt)
• ½ tsp salt
• ½ cup sugar
• 2 egg yolks
• 1 tsp. vanilla
• 1 ½ cup sifted all-purpose flour
• 2 egg whites
• ¾ cup finely chopped pecans
• ⅓ cup strawberry preserves

Preparation:

Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Gradually add flour, mixing well. Shape in 3/4-inch balls; dip in beaten egg whites, then roll in 3/4 cup pecans. Place 1 inch apart on greased cookie sheet. Press down center of each with thumb. Bake at 350°F/175°C for 15 minutes. Cool slightly; fill centers of cookies with preserves. Make 3 dozen.

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:

• 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:

• 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.