2 cups granulated sugar
1/4 cup light brown sugar
1 cup (2 sticks) butter or margarine
2 eggs
6 tablespoons milk
2 teaspoons vanilla extract
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream butter and sugar; add eggs, milk and vanilla extract. Beat well. Sift dry ingredients; add to butter mixture, beating until blended. Chill. Roll. Cut with holiday cutters. Bake at 350 for 10-12 minutes. Makes about 5 dozen cookies. Frost.

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
1-1/2 tsp vanilla extract
1-1/2 cups flour
1 tsp baking soda
2-1/2 cups quick cooking oats
1-2/3 cups Hershey?s Cinnamon chips (10 oz. package)
3/4 cup raisins

Heat oven to 350. Beat butter and sugars in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 4 dozen. To make bars, spread batter into 13x9x2 inch baking pan. Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into about 3 dozen bars.

1 cup softened butter
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped pecans (optional)

Cream butter, sugars, vanilla and water. Add eggs and beat until smooth. Add flour, baking soda and slowly work into the creamed mixture. Continue to mix until batter is moist and smooth. Add chocolate chips and pecans. Drop by teaspoonfuls on lightly greased baking sheets and bake in a 325 oven for 13 minutes. Makes 7 dozen cookies; 6 dozen if you snack on the dough! From The Washington Post.

2 squares Baker's unsweetened chocolate
1/2 cup butter or margarine
2/3 cup unsifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup chopped nuts
Melt chocolate and butter. Mix flour with baking powder and salt. Beat eggs well; gradually beat in sugar. Blend in chocolate and vanilla. Mix in flour mixture. Add nuts. Spread in greased 8-inch square pan. Bake at 350 for 25 minutes. Cool. Cut into 20 brownies.

1 cup soft margarine
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee powder
1/4 cup cocoa
1-3/4 cups sifted four
1 teaspoon salt
2 cups finely chopped pecans or walnuts
10X sugar

Cream margarine, sugar and vanilla until light. Add next four ingredients and mix well. Add nuts. Shape into 1″ balls and put on ungreased cookie sheets. Bake at 325 for about 15 minutes. Cool and roll in 10S sugar. Makes about 6 dozen cookies.

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
2-1/2 ounces unsweetened chocolate
2 medium size eggs
2 teaspoons vanilla extract
1-1/2 cups sugar
1/2 cup sour cream
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts

In a medium-size bowl, combine flour, baking powder, baking soda and salt. Using a wire whisk, mix dry ingredients thoroughly; set aside. combine butter and chocolate in a medium-sized saucepan over medium-low heat; stir constantly until completely melted. With an electric mixer, beat eggs, vanilla and sugar until well blended. Add chocolate and butter mixture. Add dry ingredients, 1/3 at a time, alternating with sour cream, mixing well after each addition. Stir in chocolate chips and walnuts. Drop by tablespoons about 2 inches apart onto ungreased cookie sheets. Bake at 375 for 12-14 minutes. Transfer from hot baking sheet onto a cool surface.

2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter or shortening
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
12 oz. M&M's Semi-Sweet Chocolate Candies
3/4 cup chopped nuts (optional)

Preheat oven to 375 F. Combine flour, baking soda, and salt; set aside. Cream together butter or shortening and sugars until light and fluffy; beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's and nuts. Drop by heaping teaspoonfuls onto an ungreased cookie sheet. Bake 8-11 minutes until browned. Cool 1 minute on cookie sheet; place on wire cooling racks. Makes about 5 dozen 2-inch cookies.

2 eggs, separated
1/4 cup sugar
1/2 cup margarine
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
1 teaspoon baking powder
1-1/2 cup flour
2/3 cup milk
1-1/2 cups fresh blueberries
1 tablespoon flour

Beat egg whites stiff while gradually adding 1/4 cup sugar. Set aside. Cream margarine with salt and vanilla. Add one cup sugar and cream thoroughly. Add egg yolks and beat until smooth and creamy. Sift baking powder with flour and add alternately to creamed mixture with milk. Fold egg whites into mixture. Coat blueberries with one tablespoon flour and fold into batter. Pour into a greased and floured 8 x 8 pan. Sprinkle lightly with granulated sugar. Bake at 350 for 50 minutes.

1/4 cup butter or margarine
1 bag Kraft marshmallows (16 oz.)
6 cups Rice Krispies cereal

Melt margarine and marshmallows over low heat in large pan. Mix in cereal. Press into buttered 9 x 13 pan. Press firmly with back of fork. Let cool, then cut into squares. Can be cut into different shapes with cookie cutters (i.e., Christmas designs) or made into bird nests and filled with jelly beans or made into balls and rolled into colored candy or coconut. (See photo, page 24.)

1 cup butter or margarine
1-1/2 teaspoons vanilla extract
2 cups sugar
4 eggs
1-3/4 cups flour
1/2 teaspoon salt
2 cups coarsely chopped nuts
2 squares unsweetened chocolate, melted and cooled
Your favorite chocolate frosting

Cream first three ingredients together until light and fluffy. Add eggs, one at a time beating well after each. Add flour and salt and mix until blended. Stir in nuts. Divide batter in half and add chocolate to one half. Drop batter alternately by heaping teaspoonfuls into greased 13 x 9 inch pan lined on bottom with waxed paper. Press down with spoon to smooth top and run knife through batter several times to marbleize. Bake in moderate oven (350) about 25 minutes.