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AGGRESSION COOKIES

ALMOND BUTTER COOKIES

ALMOND SPICE COOKIES

AMARETTI

AMMONIA COOKIES

ANISE MERINGUE KISSES

ANISEED CHRABELI

ANISEED COOKIES

APRICOT SQUARES

AUNT VELMA'S SHORTBREAD

BABY RUTH COOKIES

BAKELESS COOKIES

BANANA FUDGE COOKIES

BANANA SOUR CREAM BARS

BARBARA BUSH'S CHOCOLATE CHIP COOKIES

BENNE (SESAME SEED) COOKIES

BEST EVER BROWNIES

BIRDS IN THE NEST

BLACK FOREST CHEESE CUPCAKES

BOGUS COOKIES

BROWNIES

BUD'S PINEAPPLE DROPS

BUTTERSCOTCH BARS

BUTTERSCOTCH BROWNIES

CANDY BAR COOKIES

CARAMEL COOKIES

CARROT COOKIES

CHEWY CHOCOLATE-ORANGE BARS

CHEWY COCONUT SQUARES

CHEWY OATMEAL COOKIE

CHINESE ALMOND COOKIES

CHOC KRINKLE COOKIES

CHOCADAMIA COCONUT DELIGHTS

CHOCO-SCOTCH CLUSTERS

CHOCODILES

CHOCOHOLICS COOKIES

CHOCOLATE BROWNIES-FOBEL

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES (VAN HOUTEN RECIPE)

CHOCOLATE CHIP OATMEAL WONDERS

CHOCOLATE CHIP PUDDING COOKIES

CHOCOLATE CINNAMON BARS

CHOCOLATE DROP COOKIES

CHOCOLATE KISS COOKIES

CHOCOLATE MADELEINES

CHOCOLATE MINT COOKIES

CHOCOLATE MINT MELTAWAYS

CHOCOLATE NO BAKE COOKIES

CHOCOLATE NUT CHIP COOKIES

CHOCOLATE PEANUT BUTTER CUP COOKIES

CHOCOLATE SAMS

CHOCOLATE-OATMEAL COOKIES

CHOCOLATE-PEANUT COOKIES

CHOCOLATE-WALNUT MERINGUES

CHOCOLATEY CHOCOLATE-CHIP COOKIES

CHRISTMAS ANGEL COOKIES

Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them.

Nutrition Facts
Amount Per Serving: Calories 65 - Calories from Fat 36
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 51mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 132 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one).

Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract.

Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes.

Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork.

Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.

Nutrition Facts
Amount Per Serving: Calories 38 - Calories from Fat 17
Percent Total Calories From: Fat 45%, Protein 6%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.

In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds.

Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper.

Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid.

Preheat oven to 375ø. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.

Bake the cookies for about 10-12 minutes at 375ø. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 6544 - Calories from Fat 3050
Percent Total Calories From: Fat 47%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 339g, Saturated Fat 130g, Cholesterol 497mg, Sodium 3943mg, Total Carbohydrate 761g, Dietary Fiber 11g, Sugars 0g, Protein 113g, Vitamin A 6979 units, Vitamin C 5 units, Calcium 0 units, Iron 25 units

PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti.

HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti.

Nutrition Facts
Amount Per Serving: Calories 46 - Calories from Fat 13
Percent Total Calories From: Fat 29%, Protein 7%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* may be purchased in a drug store. Cream shortening and add sugar. Add egg and oil of lemon. Mix. Sift flour before measuring. Measure flour and sift with salt. Dissolve ammonium carbonatein a little of the milk. Add flour and liquid alternately mixing after each addition. Chill dough. Roll 1/4" thick. Cut in squares. Place on greased baking sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2"squares.

Nutrition Facts
Amount Per Serving: Calories 47 - Calories from Fat 12
Percent Total Calories From: Fat 26%, Protein 6%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 20mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.

Nutrition Facts
Amount Per Serving: Calories 10 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 10%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375ø F. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie!

Nutrition Facts
Amount Per Serving: Calories 633 - Calories from Fat 38
Percent Total Calories From: Fat 6%, Protein 7%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 142mg, Sodium 44mg, Total Carbohydrate 137g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 212 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack.

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 5
Percent Total Calories From: Fat 10%, Protein 10%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 21mg, Sodium 67mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 32 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

You can use either almonds or walnuts in this recipe-each gives a very different flavor.

In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside.

Preheat oven to 350ø. Grease 8 x 8-inch baking pan. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 350ø or just until golden.

While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar. Pour over baked layer and return to oven for 25 minutes.

Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares/oblongs.

Nutrition Facts
Amount Per Serving: Calories 3299 - Calories from Fat 1272
Percent Total Calories From: Fat 39%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 141g, Saturated Fat 64g, Cholesterol 674mg, Sodium 1728mg, Total Carbohydrate 458g, Dietary Fiber 5g, Sugars 0g, Protein 49g, Vitamin A 14160 units, Vitamin C 8 units, Calcium 0 units, Iron 18 units

Preheat oven to 350Fø. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350Fø till light brown on edges. Anne's note, it is easier to make this recipe in the food processor.

Nutrition Facts
Amount Per Serving: Calories 2777 - Calories from Fat 1686
Percent Total Calories From: Fat 61%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 187g, Saturated Fat 115g, Cholesterol 497mg, Sodium 1884mg, Total Carbohydrate 239g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 6948 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.

Nutrition Facts
Amount Per Serving: Calories 4837 - Calories from Fat 1872
Percent Total Calories From: Fat 39%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 208g, Saturated Fat 83g, Cholesterol 696mg, Sodium 2701mg, Total Carbohydrate 636g, Dietary Fiber 6g, Sugars 0g, Protein 105g, Vitamin A 4315 units, Vitamin C 2 units, Calcium 0 units, Iron 10 units

Melt butter in saucepan; add milk and sugar. Boil 3 minutes; remove from heat. Add peanut butter, oats and vanilla; beat. Drop on waxed paper by teaspoonfuls. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 1512 - Calories from Fat 592
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 66g, Saturated Fat 26g, Cholesterol 88mg, Sodium 616mg, Total Carbohydrate 201g, Dietary Fiber 10g, Sugars 0g, Protein 28g, Vitamin A 1291 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.

Nutrition Facts
Amount Per Serving: Calories 28 - Calories from Fat 15
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 2mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 10 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Heat oven to 375. Mix sugar, sour cream, margarine and egg in large mixing bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and vanilla on low 30 sec. Beat in flour, salt & baking soda on med, scraping sides. Stir in nuts. Spread in greased and floured jelly roll pan, 15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 min. Cool. Frost with Vanilla glaze. Cut into bars, 2 x1. About 6 doz.

Vanilla Glaze

Mix 2 C powdered sugar, 1/4 C marg or butter, softened, 1-1/2 ts. vanilla and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until smooth and of desired consistency.

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 24
Percent Total Calories From: Fat 39%, Protein 6%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 7mg, Sodium 62mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 80 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Calories per serving: 74 Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift flour, baking psoda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonfuls on prepared baking sheets.

Bake in 375F oven till golden, about 10 minutes. Cook on sheets on wire rack to cool completely. Makes about 3 dozen cookies

Nutrition Facts
Amount Per Serving: Calories 2838 - Calories from Fat 1432
Percent Total Calories From: Fat 50%, Protein 4%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 159g, Saturated Fat 93g, Cholesterol 461mg, Sodium 2602mg, Total Carbohydrate 324g, Dietary Fiber 2g, Sugars 0g, Protein 27g, Vitamin A 3825 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units

Known as sesame seeds in most of the country, "benne" is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture.

Heat oven to 375ø. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn.

In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake at 375ø until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen.

Nutrition Facts
Amount Per Serving: Calories 2930 - Calories from Fat 1300
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 144g, Saturated Fat 88g, Cholesterol 586mg, Sodium 2233mg, Total Carbohydrate 387g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 5528 units, Vitamin C 0 units, Calcium 0 units, Iron 13 units

Cream sugar and margarine until light and fluffy. Beat in eggs, one at a time. Beat until light. Stir in syrup. Beat well. Add flour and nuts. 9 x 13" pan, bake at 350 30 to 35 minutes. Spread with icing as soon as removed from oven. Icing will set up as brownies cool. Icing: Combine margarine, sugar, and evaporated milk. Heat over medium heat to boil. Boil for 30 seconds. DO NOT STIR. Remove from heat. Stir in chips until melted. Makes about 1 1/2 cups.

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 88
Percent Total Calories From: Fat 43%, Protein 5%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 24mg, Sodium 74mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 244 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

These cookies have been a "must" on my family's holiday table since I was a little girl. My earliest memories of "birds in the nest" take me back to my maternal grandmother's house where she filled each "nest" according to the favorite jelly flavor of each of her grandchildren.

In a large bowl, cream the sugar and butter or shortening. Add egg yolks, water, flour, vanilla and salt. Mix well and compress into a ball.

Preheat oven to 350ø.

Break pieces off to form small, walnut-size balls. Dip each ball in unbeaten egg whites, then roll in ground nuts. Slightly flatten ball to form disk, then press finger in center to form a small well. Fill the well with a drop of jelly. (Don't put in to much or it will melt over the side of the cookie.)

Bake at 350ø for 15-20 minutes on a greased cookie sheet Remove from oven and cool cookies on wire racks. Yield: about 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 3605 - Calories from Fat 2088
Percent Total Calories From: Fat 58%, Protein 6%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 232g, Saturated Fat 123g, Cholesterol 922mg, Sodium 4379mg, Total Carbohydrate 327g, Dietary Fiber 1g, Sugars 0g, Protein 52g, Vitamin A 7593 units, Vitamin C 0 units, Calcium 0 units, Iron 11 units

Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes

Cocoa Sour cream Topping

1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.

Nutrition Facts
Amount Per Serving: Calories 220 - Calories from Fat 121
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 70mg, Sodium 115mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 480 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Mix all ingredients in a blender, form into balls and bake

Nutrition Facts
Amount Per Serving: Calories 154 - Calories from Fat 76
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 17mg, Sodium 81mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 141 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Heat oven to 350. Grease 9x9" pan. Heat chocoate and margarine low heat, stirring frequently, until melted; remove from heat. Cool slightly. Beat sugar, vanilla and eggs in large bowl on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts and chips. Spread batter in pan. Bake 40 to 45 minutes or just until begins to pull away from sides of pan. Cool completely. Spread with Chocolate frosting if desired.

Nutrition Facts
Amount Per Serving: Calories 246 - Calories from Fat 129
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 27mg, Sodium 69mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 254 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Cream shortening and sugar together with mixer. Add eggs; beat until well blended. Add pineapple; stir with spoon. Add flour and soda; mix well. Drop by teaspoonfuls on greased cookie sheet; bake until lightly browned in 350-degree oven 10 to 12 minutes. Yield: 4 dozen. stir mixture 2 or 3 times. Serve immediately. And I do mean immediately...this stuff tastes like cardboard when it is cold.

Nutrition Facts
Amount Per Serving: Calories 2408 - Calories from Fat 1013
Percent Total Calories From: Fat 42%, Protein 4%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 113g, Saturated Fat 24g, Cholesterol 127mg, Sodium 270mg, Total Carbohydrate 325g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 439 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add remaining ingredients, stirring well. Spread batter in a greased and floured 13x9x2-inch pan. Bake at 325~ for 45 minutes. Cool and cut into bars.

Nutrition Facts
Amount Per Serving: Calories 110 - Calories from Fat 41
Percent Total Calories From: Fat 37%, Protein 6%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 18mg, Sodium 116mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 32 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

* dissolved in 2 Tablespoons hot water These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Preheat oven to 350ø.

Melt butter in a large saucepan. Add sugar and beat well to mix. Cool the mixture slightly, then beat in the eggs and vanilla.

Sift together flour, salt and baking powder. Stir it into the wet ingredients, then add the nuts. Mix well. Spread brownies in a greased 11 x 7 x 2-inch pan and bake at 350ø for 30 to 35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out. This is easiest if you up-end the pan over waxed paper, then turn the cake right side up. Let it finish cooling on a rack.

To make the frosting, cream 1/2 cup butter with confectioners sugar. Beat it until light, then beat in the coffee mixture. Spread over the brownies. When frosting has set, cut in squares.

Yield: 3 dozen 2-inch or 6 dozen 1-inch squares.

Nutrition Facts
Amount Per Serving: Calories 6814 - Calories from Fat 3313
Percent Total Calories From: Fat 49%, Protein 4%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 368g, Saturated Fat 184g, Cholesterol 1384mg, Sodium 4787mg, Total Carbohydrate 810g, Dietary Fiber 6g, Sugars 0g, Protein 65g, Vitamin A 11523 units, Vitamin C 4 units, Calcium 0 units, Iron 17 units

DOUGH: Cream butter and sugar; add milk, vanilla and salt and mix well. Blend in flour; chill if desired. Roll out dough on floured surface; cut into 1 1/2 inch squares or 3 x 1 1/2 inch rectangles. Bake at 325 degrees on ungreased cookie sheet for 12 to 16 minutes. Top with 1/2 teaspoon filling and frost with 1/2 teaspoon icing. If desired, may decorate with pecans. FILLING: In top of double boiler combine caramels and milk; heat until caramels melt, stirring occasionally. Remove from heat; blend in butter, sugar and pecans. ICING: Melt chocolate with milk over low heat. Add butter, vanilla and sugar; stir until well blended. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 1581 - Calories from Fat 795
Percent Total Calories From: Fat 50%, Protein 4%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 88g, Saturated Fat 43g, Cholesterol 145mg, Sodium 962mg, Total Carbohydrate 181g, Dietary Fiber 3g, Sugars 0g, Protein 15g, Vitamin A 1988 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

Cream shortening; add sugar and cream thoroughly. Add beaten eggs and vanilla. Sift flour, baking soda and salt and add creamed mixture. Drop by spoonfuls onto cookie sheet and press with fork. Bake at 400 degrees for 10 to 12 minutes. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 1730 - Calories from Fat 742
Percent Total Calories From: Fat 43%, Protein 6%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 82g, Saturated Fat 13g, Cholesterol 213mg, Sodium 848mg, Total Carbohydrate 222g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 318 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Mix all ingredients in order given (left to right); drop on greased cookie sheet. Bake at 350 to 375 degrees for 10 to 15 minutes. FROSTING: Mix powdered sugar and small amounts of orange juice, orange rind and butter until of desired consistency. Frost cookies. Pineapple juice may be substituted for orange juice and rind. Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 1174 - Calories from Fat 568
Percent Total Calories From: Fat 48%, Protein 4%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 12g, Cholesterol 81mg, Sodium 502mg, Total Carbohydrate 140g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 10612 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units

Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut- ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat. (By Times Food Stylists) Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213 calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates; 4 grams protein; 0.5 gram fiber.

Nutrition Facts
Amount Per Serving: Calories 99 - Calories from Fat 23
Percent Total Calories From: Fat 24%, Protein 9%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 66mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 9 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Cook Time: :35 Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes. (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes or till golden. While warm, cut into squares.

Nutrition Facts
Amount Per Serving: Calories 1898 - Calories from Fat 903
Percent Total Calories From: Fat 48%, Protein 6%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 100g, Saturated Fat 47g, Cholesterol 337mg, Sodium 842mg, Total Carbohydrate 222g, Dietary Fiber 2g, Sugars 0g, Protein 26g, Vitamin A 2065 units, Vitamin C 2 units, Calcium 0 units, Iron 5 units

Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies.

VARIATIONS:

HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set.

FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool.

MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half.

Nutrition Facts
Amount Per Serving: Calories 2885 - Calories from Fat 755
Percent Total Calories From: Fat 26%, Protein 6%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 84g, Saturated Fat 10g, Cholesterol 224mg, Sodium 1784mg, Total Carbohydrate 488g, Dietary Fiber 8g, Sugars 0g, Protein 44g, Vitamin A 584 units, Vitamin C 10 units, Calcium 0 units, Iron 17 units

These delicate cookies melt in your mouth and are the perfect accompaniment to a Chinese banquet.

In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour.

When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour.

Preheat oven to 350ø. Lightly grease baking sheets.

Remove logs from refrigerator and cut each log into pieces 3/4- inch thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie.

Bake at 350ø for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins.

Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen.

Nutrition Facts
Amount Per Serving: Calories 8104 - Calories from Fat 4269
Percent Total Calories From: Fat 53%, Protein 3%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 474g, Saturated Fat 75g, Cholesterol 638mg, Sodium 2425mg, Total Carbohydrate 888g, Dietary Fiber 1g, Sugars 0g, Protein 70g, Vitamin A 953 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units

Thouroughly cream shortening, sugar vanilla. Beat in eggs, then chocolate, melted. Sift together flour, baking powder, and salt; add alternately with milk. Chill 3 hours. Form 1-inch balls; roll in confectioner's sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in moderate oven (350 degrees or so) for 15 minutes. Cool slightly; remove from pan. Makes 48.

Nutrition Facts
Amount Per Serving: Calories 3836 - Calories from Fat 1430
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 159g, Saturated Fat 40g, Cholesterol 436mg, Sodium 2039mg, Total Carbohydrate 554g, Dietary Fiber 2g, Sugars 0g, Protein 47g, Vitamin A 772 units, Vitamin C 1 units, Calcium 0 units, Iron 9 units

*coarsely chopped Designed for chocoholics who are seeking to expand their horizons, this exotic specialty boasts a flavor full of richness and intrigue.

Preheat oven to 350ø.

In a large bowl, cream butter, sugar, eggs and vanilla until light. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped macadamias and coconut.

Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350ø for 8-10 minutes. Remove cookies to wire rack to cool completely. Yield: 3-4 dozen.

Nutrition Facts
Amount Per Serving: Calories 5433 - Calories from Fat 2938
Percent Total Calories From: Fat 54%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 326g, Saturated Fat 155g, Cholesterol 922mg, Sodium 4937mg, Total Carbohydrate 570g, Dietary Fiber 9g, Sugars 0g, Protein 53g, Vitamin A 7583 units, Vitamin C 0 units, Calcium 0 units, Iron 10 units

Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups.

Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 84
Percent Total Calories From: Fat 49%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 0mg, Sodium 117mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 427 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Cooking Time: 15 Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars.

Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 86
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 12mg, Sodium 71mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 154 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Preheat oven to 300 degrees. Separate nuts on a baking sheet and place in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 137
Percent Total Calories From: Fat 57%, Protein 5%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 21mg, Sodium 38mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 149 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

1. Heat oven to 350. 2. Lightly grease 8" bowl and bake butter until it melts. Add the chocolate and stir until melted. 3. Beat eggs with the salt. Gradually beat in the sugar, then beat at high speed until is thick and pale, about 3 minutes. At medium speed, beat in the vanilla and then gradually add the chocolate mixture, beating until blended. On low, beat in the flour. 4. Pour into pan. Bake mid-oven for about 28 minutes, until barely set. Let cool on a rack, then cover and refigerate overnight. To serve, cut cold brownies into 20 small pieces or larger if desired.

Nutrition Facts
Amount Per Serving: Calories 127 - Calories from Fat 67
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 34mg, Sodium 112mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 208 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

375 oven. Mix sugars, marg or butter and egg. Stir in flour, baking soda and salt. Stir in nuts and chips. Drop dough by rounded tablespoonfuls about 2" apart on ungreased sheet. Bake 8 to 10 minutes or until light brown. (Centers will by soft.) Cook slightly; remove from sheet.

Nutrition Facts
Amount Per Serving: Calories 95 - Calories from Fat 49
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 15mg, Sodium 83mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 152 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Beat in eggs one at a time, stir in vanilla. Gradually stir in flour, baking soda and salt. Add chocolate chips, drop by teaspoonfull onto lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes until golden.

Nutrition Facts
Amount Per Serving: Calories 5627 - Calories from Fat 2776
Percent Total Calories From: Fat 49%, Protein 3%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 308g, Saturated Fat 183g, Cholesterol 497mg, Sodium 3894mg, Total Carbohydrate 667g, Dietary Fiber 4g, Sugars 0g, Protein 45g, Vitamin A 7016 units, Vitamin C 0 units, Calcium 0 units, Iron 15 units

Mix all together. Bake 350 degrees 10 minutes

Nutrition Facts
Amount Per Serving: Calories 269 - Calories from Fat 120
Percent Total Calories From: Fat 45%, Protein 4%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 46mg, Sodium 28mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 127 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

* Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor.

Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes.

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 34
Percent Total Calories From: Fat 52%, Protein 4%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 11mg, Sodium 34mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 91 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Combine first 4 ingredients in a large bowl. Add butter, shortening, egg, and egg yolk, mixing well. Press evenly into a lightly greased 15x10x1-inch jellyroll pan. Beat egg white slightly, and brush over mixture. Combine remaining ingredients; sprinkle over bottom layer. Bake at 350~ for 25 minutes. Cool and cut into bars.

Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 79
Percent Total Calories From: Fat 53%, Protein 4%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 19mg, Sodium 40mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 118 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder, salt and cocoa together and sift well. Beat in remainder of ingredients, adding a little more water if needed to make a smooth dough. Drop from a teaspoon onto a well-greased baking sheet, spacing cookies 2 inches apart, and bake 12-to-15 minutes until lightly browned around the edges. Let cool 1-to-2 minutes on sheets, then lift to wire racks to cool.

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 38
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 20mg, Sodium 132mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

PREHEAT OVEN TO 375F. Combine flour, baking soda, salt and cinnamon; set aside. Beat butter and sugars until light. Beat in eggs, vanilla and almond extract. Blend in flour mixture. Chop 1 cup of kisses. Stir in chopped kisses and chopped nuts. Add 1 cup whole kisses. Drop heaping tablespoonfuls of the mixture onto an ungreased baking sheet 2 inches apart. Bake in hot oven 8 to 10 minutes. Cool on wire rack.

Nutrition Facts
Amount Per Serving: Calories 126 - Calories from Fat 59
Percent Total Calories From: Fat 47%, Protein 6%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 20mg, Sodium 114mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 166 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Be sure to completely cover with butter--don't leave spots. Combine the eggs, sugar and lemon or orange rind in a large mixing bowl, and stir them together. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa into a sifter or strainer. Sift once, return to sifter or strainer and sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed. Spoon a generous tablespoon of batter into each prepared mold; do not spread it evenly; it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds. (If you have only 1 pan, and can bake only 12 at a time, let the mold cool, wipe it out, grease with butter, then refill with batter and bake again.) Remove from the oven, slipping the tines of a table fork under each cookie to free it, and transfer the madeleines to a rack to cool. Serve within a few hours, or wrap airtight and freeze. Serve plain, or sprinkle the ribbed side with confectioners' sugar.

Nutrition Facts
Amount Per Serving: Calories 92 - Calories from Fat 57
Percent Total Calories From: Fat 62%, Protein 5%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 33mg, Sodium 97mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 244 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use.

Nutrition Facts
Amount Per Serving: Calories 157 - Calories from Fat 78
Percent Total Calories From: Fat 49%, Protein 4%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 28mg, Sodium 136mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 171 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator.

Nutrition Facts
Amount Per Serving: Calories 200 - Calories from Fat 130
Percent Total Calories From: Fat 65%, Protein 4%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 48mg, Sodium 118mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 460 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

Nutrition Facts
Amount Per Serving: Calories 4527 - Calories from Fat 1801
Percent Total Calories From: Fat 40%, Protein 7%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 200g, Saturated Fat 97g, Cholesterol 249mg, Sodium 1068mg, Total Carbohydrate 605g, Dietary Fiber 10g, Sugars 0g, Protein 76g, Vitamin A 3721 units, Vitamin C 3 units, Calcium 0 units, Iron 16 units

** Pecans, walnuts, almonds or hazelnuts. PREHEAT oven to 375F (190C) COMBINE flour, cocoa, baking soda and salt. Mix well. CREAM shortening, sugars, egg, water (or milk) and vanilla in large bowl on medium speed of electric mixer, until light and creamy. Add dry ingredients on low speed, mixing until just blended. Stir in white chocolate chips and nuts of your choice. Drop dough by spoonfuls onto ungreased baking sheet, leaving room between cookies for spreading.

BAKE at 375F (190C) for 7-9 minutes. Cookies will still appear soft and moist when baked but will firm up on cooling. Cool slightly, then remove to cooling rack.

Preparation time: 15 mins. Baking time: 9 mins. Excellent for freezing.

Makes about 3 1/2 dozen cookies.

From the CRISCO SHORTENING Holiday Recipes booklet.

Typed for your eating pleasure by Bruce Starling.

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 78
Percent Total Calories From: Fat 61%, Protein 6%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 5mg, Sodium 63mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 9 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 65
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 19mg, Sodium 119mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 158 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Combine sugar, cocoa, milk & butter bring to a rolling boil. Remove from heat, add flavoring and peanut butter. Stir until blended. Pour over oats. (Let set about 2 minutes.) Drop On Greased Cookie Sheet.

Yields 80 Cookies

(Optional) coconut can be used.

I use an ice cream scoop; it's faster. I never get 80 cookies unless I use a smaller scoop.

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 29
Percent Total Calories From: Fat 22%, Protein 9%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 1mg, Sodium 9mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 15 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Combine sugar, milk, cocoa, vanilla and salt and bring to a hard boil for 1 minute. Add remaining ingredients. Mix together and drop by spoonfuls onto waxed paper or put in cake pan and cut when cold. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 775 - Calories from Fat 134
Percent Total Calories From: Fat 17%, Protein 7%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 27mg, Sodium 474mg, Total Carbohydrate 147g, Dietary Fiber 7g, Sugars 0g, Protein 13g, Vitamin A 428 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butter. May use one 6-oz package butterscotch chips instead of cocoa. Yield: 2 dozen.

Nutrition Facts
Amount Per Serving: Calories 2172 - Calories from Fat 804
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 38g, Cholesterol 133mg, Sodium 594mg, Total Carbohydrate 302g, Dietary Fiber 15g, Sugars 0g, Protein 40g, Vitamin A 1939 units, Vitamin C 1 units, Calcium 0 units, Iron 8 units

PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers.

Nutrition Facts
Amount Per Serving: Calories 30 - Calories from Fat 7
Percent Total Calories From: Fat 25%, Protein 3%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Preaheat oven to 350 degrees. Creamm together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfulls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen.

Nutrition Facts
Amount Per Serving: Calories 309 - Calories from Fat 159
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 70mg, Sodium 406mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 536 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake.

Preheat oven to 350ø.

In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together.

Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts.

Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350ø for about 10-12 minutes. The cookies will be just browned at the edges.

Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking.

Yield: 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 6594 - Calories from Fat 2853
Percent Total Calories From: Fat 43%, Protein 5%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 317g, Saturated Fat 58g, Cholesterol 548mg, Sodium 2122mg, Total Carbohydrate 855g, Dietary Fiber 36g, Sugars 0g, Protein 81g, Vitamin A 2725 units, Vitamin C 25 units, Calcium 0 units, Iron 23 units