2 cups all-purpose flour
Directions: Heat oven to 350 degrees. In bowl, stir together flour, cocoa, baking soda and salt. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and canilla; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-9
minutes. (DO NOT over bake; cookies WILL be soft). Cool slighly; remove from cookie sheet to wire rack.
Cool completely.
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10 ounces) Reese's Peanut Butter Chips
**Makes about 4-1/2 dozen cookies**
2-1/2 cups all purpose flour
Directions: Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, and salt; set aside.
In large mixer bowl, beat butter, and vanilla extract until creamy. Beat in eggs. Gradually beat in flour
mixture. Stir in semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto
ungreased cookie sheets. Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheet
for 2 minutes. Remove from cookie sheets, and cool.
1 teaspoon baking soda
1 teaspoon of salt
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extracxt
1 (12 ounce) Nestle Toll House Semi Sweet Chocolate Morsels
1 cup nuts, chopped
**Makes about 5 dozen cookies**
1/2 cup flaked coconut
1/4 cup chopped walnuts
3/4 cup sugar
1/4 cup milk
1/4 cup of Land O Lakes Butter
3 tablespoons unsweetened cocoa
Directions: In medium bowl comgine oats, coconut and walnuts; set asdie. In 2-quart saucepan comgin sugar, milk butter and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, approximately 3-4 minutes. Remove from heat. Stir in oats mixture. Quickly drop mixture by rounded teaspoonfuls onto waxed paper. Cool Completely. Store in refrigerator.
**Makes about 2 dozen cookies**
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
Directions: Preheat oven to 375 degrees. Grease cookie sheets. Combine dry cake mix, shortening, egg yolks and milk; mix well. Shape into 1-inch balls.
Combine egg whites and water. Beat with fork until blended. Dip balls in egg white mixture, then roll in nuts. Place 2 inches apart on cookie sheet. Bake at temp above for 12-15 minutes or until golden brown. Immediately press thumb or thimble into center of each cookie making a depression. Cool several minutes
on cookie sheets, then remove to rakcs to finish cooling. Before serving, fill depressions with jelly.
3/4 cup Crisco shortening
2 large egg yolks
1 tablespoon milk
2 large egg whites
2 tablespoons of water
1-1/4 cups ground nuts
Red or Green Jelly
**Makes 4 dozen 2-inch cookies**
1 cup of flour
Directions: Mix flour with cornstarch and sugar in a bowl. Blend in butter to form a soft dough. Cover and chill, if necessary, until dough is firm enough to handle. Shape into small balls, about 3/4 inch in diameter. Roll in coconut and place on ungreased cookie sheet, about 1-1/2 inches apart. Flatten with lightly floured
fork, if desired. Bake at 300 degrees for 20-25 minutes or until lightly browned.
2 tablespoons cornstarch
1/2 cup unsifted confectioners sugar
1 cup butter or margarine, softened
1-2/3 cups Baker's Angel Flake Coconut
**Makes about 3 dozen**