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:

• 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:

• 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:

• 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:

• 1 cup butter (softened)
• 3 ½ cup all-purpose flour
• 1 cup sugar
• pkg. (8 oz.) cream cheese (softened)
• 1 tsp. baking powder
• 1 egg
• 1 tsp. vanilla
• ½ tsp. almond extract
• Almond Frosting
• Assorted candies for decoration (opt.)

Preparation:

In a large bowl beat butter and cream cheese until well combined. Add sugar; beat until fluffy. Add egg, vanilla and almond extract; beat well. In a small bowl combine flour and baking powder. Add dry ingredients to cream cheese mixture;beat until well mixed. Divide dough in half, wrap each portion in wrap; refrigerate about 1 1/2 hours. Roll out dough, 1/2 at a time, to 1/3-inch thickness on lightly-floured surface. Cut with cookie cutter. Bake at 375°F/185°C on ungreased cookie sheet. Bake 10-13 minutes.