Ingredients:

• 1 stick  margarine(113gr.)
• 6 oz. butterscotch morsels
• 1 cup graham cracker crumbs
• 1 can condensed milk
• 1 cup coconut
• 11/2 cup chopped walnuts
• 6 oz. chocolate chips

Preparation:

On a cookie sheet melt 1 stick margarine or butter. Sprinkle ingredients in order. Bake at 350°F/175°C for 20 minutes. Cut into squares to serve.

Ingredients:

• ½ cup brown sugar
• ¾ tsp. salt
• 1 tsp. vanilla
• 1 cup butter,soft (unsalted or don't add ¾ tsp.salt)
• 1 egg
• ⅔ cup granulated sugar
• ¾ tsp. baking soda
• 12 oz. bag chocolate chips
• 2 cups flour
• 1 cup nuts

Preparation:

Preheat oven to 375°F/185°C . In a small bowl combine flour, baking soda and salt. In another bowl mix cream butter and sugars until light and fluffy, then mix in egg and vanilla. Gradually add in dry ingredients, then stir in chocolate chips and nuts. Drop by spoonfuls on cookie sheet and bake 8-11 minutes.

Ingredients:

• 11/2 c. unsifted all-purpose flour
• 1/2 c. granulated sugar
• 1 tsp. salt
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 eggs
• 1 c. solid vegetable shortening
• 2 c. old-fashioned rolled oats
• 1 c. firmly packed light brown sugar
• 1 12 oz. pkg. semi-sweet chocolate chips

Preparation:

Preheat oven to 350°F/175°C . Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars, and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased baking sheets. Bake 8-10 minutes or golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completly.

Ingredients:

• 2¼ cup unsifted all-purpose flour
• 1 sm. pkg. instant pudding (vanilla)
• 1 tsp. baking soda
• 1 cup margarine (softened)
• 2 eggs
• ¼ cup granulated sugar
• 1 pkg. chokolate chips
• ¾ cup brown sugar
• 1 cup chopped nuts
• 1 tsp. vanilla

Preparation:

Mix flour with baking soda; set aside. Combine margarine, sugar, vanilla and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts. (Bater will be stiff) Drop by teaspoonful (measuring) about 2 inches apart on ungreased baking sheets. Bake at 375°F/180°C for 8-10 minutes. Makes about 7 dozen.

Ingredients:

• 1 stick oleo
• 1 tsp. vanilla
• 2 cups sugar
• 1/3 cup peanut butter
• ½ cup milk
• 1/3 cup cocoa
• 3 cups oatmeal

Preparation:

Combine oleo, sugar, cocoa and milk in saucepan. Simmer to form a thin sauce until sugar melts. Remove from heat. Add oatmeal and peanut butter. Drop by spoonfuls onto greased cookie sheet to cool.

Ingredients:

• 1 1/2 sticks butter, soft (unsalted or don't add the salt)
• 3 eggs
• pinch of salt
• 1 cup chopped pecans
• 1 box brown sugar
• 2 3/4 cup self rising flour
• 1 large bag chocolate chips

Preparation:

Mix all ingredients well in a bowl and pour into greased 13x9 pan. Bake 25 min. at 325°F/160ºC and check. Cool and cut into small squares.

Ingredients:

• 1 cup sugar
• 1 ½ cups Bisquick
• 1 stick margarine
• 1 ½ cups instant potato flakes
• 1 egg
• 1 ½ tsp. coconut flavoring

Preparation:

Melt margarine and cool slightly. Beat in sugar, egg and flavoring. Stir in Bisquick and instant potatoes; mix well. Drop by teaspoon on lightly-greased cookie sheet. Bake at 350°F/175°C for 10-12 minutes. Do not overbake. About 4 dozen.

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:

• 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.

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.