Angel Fingers
Blondie Brownies
Bourbon Balls
Chocolate Chip Cookies
Chocolate Maple Nut Bars
Cream Cheese Squares
Easter Story Cookies
Forget Cookies (Italian Meringue Cookies)
Fun Cookie Cups
Fun Confetti Cookies
Gingerbread Cookies
Hello Dollies
Homemade Fudge Brownies
Indoor S'Mores
Julie's Marshmallow Brownie Thingies
Lemon Brownies
Lemon Cheesecake Squares
Lemon Melts
Marbled Brownies
Milk Chocolate Peanut Brownies
Mississippi Mud Bars
No Bake Cookies a.k.a. Preacher Cookies
Oatmeal Cookies
Peanut Butter Kiss Cookies
Pecan Crisps
Play-Dough Cookies
Snickerdoodles
Sugar Cookies
Toffee-Topped Cookie Bars
Wedding Cookies

Angel Fingers
This is my Mom's recipe; she made these delicate cookies almost every Christmas and they never lasted very long! I usually roll these into balls, but decided against changing the name of this recipe to "Angel Balls." Yeah, really bad idea.

2 1/4 cups sifted all-purpose flour
2 teaspoons vanilla
1 stick (1/2 cup) butter or margarine softened
1/4 cup powdered sugar
1 cup finely chopped pecans or walnuts
5 tablespoons-ish powdered sugar, reserved
Iced water

Preheat oven to 275F.

Mix everything but iced water and reserved powdered sugar.

Add teaspoon of iced water one at a time, until the ingredients hold together – 4-8 teaspoons. Dough will be stiff.

Roll into finger shapes (or balls, if you prefer); bake 20 minutes or until golden brown, and then immediately roll in powdered sugar.

Blondie Brownies
Makes 12 large brownies

3/4 cup (11/2 sticks) butter
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips

Preheat oven to 350°.

Melt butter in microwave in large bowl. Add sugar; mix well. Add eggs one at a time and mix well; stir in vanilla. Slowly blend in flour and salt. Stir until smooth. Fold in chips. Do not over mix. Pour 3/4 of the way up in cupcake tin filled with liners or sprayed with non-stick spray. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before removing from tin.

Bourbon Balls
I made these Christmas 1999 and I ate one of them. The rest stayed in my fridge for three weeks and then we threw them out. If I ever dare to make them again, I think I'll substitute 1/4 cup bourbon or rum plus 1/4 cup water for the 1/2 cup of bourbon or rum. Talk about stout. Oy.

2 cups vanilla wafer cookies
1 cup finely chopped pecans
1 cup powdered sugar
2 tablespoons white corn syrup
1/2 cup bourbon or rum
Powdered sugar for coating

Roll vanilla wafers into fine crumbs. Add all ingredients, and mix well. Shape by teaspoons into firm, round balls (what other shape is a ball? Hey, be unpredictable, make them football shaped-heh). Roll balls in powdered sugar. Store in tightly covered container in the fridge for 4 to 7 days for best results. These are best when hidden in your closet during Christmastime and eaten while fights break out over missing batteries and floral-printed underwear.

Chocolate Chip Cookies
It took me quite a while, but I finally came up with the perfect chocolate chip cookie recipe and this is it!

3 1/4 cups all-purpose flour
3/4 teaspoon salt
1 1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup (1 stick) butter (softened)
1/4 cup Crisco solid vegetable shortening
2 tablespoons molasses
1 3/4 cups brown sugar
1/2 cup sugar
2 tablespoons water
2 eggs
1 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
1 cup semi-sweet chocolate chips

In a small bowl, whisk the flour, salt, cream of tartar, and baking soda together and set aside.

In a large bowl, cream together molasses, butter, Crisco, water and sugars. When mixture is pale and fluffy, add in the eggs one at a time, mixing in between. Add in the vanilla, then lower the speed and gradually add in the flour mixture.

Mix until everything is combined, but don't over mix. Stir in the chocolate chips and refrigerate.

When you're ready to bake (and the dough is firm), preheat oven to 350F and line a cookie sheet with parchment paper. Roll dough into 2-inch balls and bake 13-15 minutes.

Chocolate Maple Nut Bars
Oh these are wonderful, wonderful. The first time I made these was for Paul's Christmas party in 1993. They were a big hit!

1 1/2 cups of un-sifted flour
2/3 cup sugar
1/2 teaspoon salt
3/4 cup cold margarine or butter
2 eggs
1 (14-oz.) can Sweetened condensed milk
1 1/2 teaspoons maple flavoring
2 cups chopped nuts (I used pecans)
1 cup semisweet chocolate chips

Preheat oven to 350F.

In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly. Stir in 1 beaten egg. Press firmly onto bottom of 9x13-inch baking pan. Bake 25 minutes.

Meanwhile, in a medium bowl, beat Sweetened and Condensed milk, remaining 1 egg and flavoring; stir in nuts.

Sprinkle chips over prepared crust. Top with nut mixture; bake 25 minutes longer or until golden. Cool, then cut into bars. Store tightly covered at room temperature.

Cream Cheese Squares
This recipe was given to me by a lady I worked with. She hated my guts, but was as sweet as this recipe to my face.

1 box butter cake mix
1 cup chopped walnuts or pecans
1 egg
1 stick butter or margarine, softened
1 (8-oz.) package cream cheese, softened
2 eggs
1 box powdered sugar
1 teaspoon vanilla

Preheat oven to 350F.

Mix together first 4 ingredients, keeping in mind that mixture will be stiff. Pat into 9x13-inch pan. Mix last 4 ingredients and spread on cake mixture. Bake for approximately 30 minutes or until top browns slightly.

Easter Story Cookies
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat oven to 300°.

Place pecans in zipper baggie and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, that He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing, so next add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and John 16:22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9. HE IS RISEN!

Forget Cookies (Italian Meringue Cookies)
This is a wonderful Italian cookie/candy. Paul and I were living in Florida and I was working at a bridal shop at one of the malls down there, and the seamstress gave me the recipe for this.

2/3 cup powdered sugar
2 egg whites
1 cup miniature chocolate chips
1 cup walnuts or pecans, chopped

Preheat oven to 350F.

Beat egg whites, adding sugar gradually. When stiff peaks form, fold in chocolate chips and nuts.

Drop by bite-sized mounds to greased cookie sheet. Place cookies into oven and turn off the oven. Leave in the oven overnight and the cookies will be ready in the morning.

Fun Cookie Cups
These are great little edible cookie bowls for ice cream, pudding, etc.

20-oz. package sugar cookie dough, frozen
Non-stick spray

Preheat oven to 350F.

Turn a muffin pan upside down, and spray the outside of each cup with non-stick spray.

Evenly cut dough into 1/2-inch thick slices and place one slice of cookie dough on top of each inverted cup. Bake 11-13 minutes or until golden brown. Dough will bake around cup. Cool 5 minutes and then gently remove.

Fill cookie cups with fresh fruit, ice cream, pudding, or boogers depending on you or your kids' taste.

Fun Confetti Cookies
This is an excellent recipe for munchkin parties!

1 package polka-dotted cake mix
1/3 cup oil
2 eggs
1/2 can vanilla frosting

Preheat oven to 370F.

In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Stir in candy bits from cake mix. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

Bake for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting.

Gingerbread Cookies
Classic Christmas cookie - one of Santa's favorites! Click HERE for mock royal icing recipe.

Preheat oven to 375º.

Cream together butter, Crisco, sugar, and salt. Stir in egg, molasses and vinegar. Add remaining ingredients. Chill 3-4 hours. Roll out 1/8" thick on lightly floured board. Place 1" apart on greased cookie sheet. Bake about 8 minutes. Cool before removing from cookie sheets.

Hello Dollies
1 stick butter, melted
1 cup graham cracker crumbs
1 (6-oz.) package semi-sweet chocolate chips
1 can angel flake coconut
1 cup chopped nuts
1 cup sweetened condensed milk

Preheat oven to 300F.

Pour melted butter into 9x9x2-inch pan. Pour graham cracker crumbs over that. Layer chocolate chips, coconut, chopped nuts, and Sweetened and Condensed milk. Bake for 40 minutes. Cool and cut into squares.

Homemade Fudge Brownies
This is Roger's recipe.

2/3 cup margarine or butter - melted
1 1/3 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350F.

Grease baking pan. Mix all ingredients and half of the nuts. Spread in pan and put remaining nuts on top. Bake 30 minutes or until you think they are done.

Indoor S'Mores
5 cups miniature marshmallows
1/3 cup light corn syrup
6 tablespoons margarine
1 1/2 cups milk chocolate chips
1 teaspoon vanilla
8 cups Golden Grahams cereal
1 cup miniature marshmallows

Measure cereal into large bowl. Butter 9x13-inch rectangular pan (please, would a 9x13-inch pan be square, uh, I don't think so). Melt together the 5 cups marshmallows the corn syrup, margarine, and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely coated with chocolate. Stir in 1 cup marshmallows.

Make squares by pressing mixture evenly in pan with butter back of spoon. Let stand at least one hour, or refrigerate if a firmer bar is desired. Cut into 2-inch squares.

Julie's Marshmallow Brownie Thingies
Julie my online friend from North Carolina gave me this tempting treat. She said, "This recipe has a bar, a filling and a frosting and about a million calories per serving. It is soooo good." Oh man. I agree. It was so good warm and gooshy. Mmm.

Bar:
1/2 cup butter 1 oz. (square) unsweetened chocolate (optional)
1 cup sugar
1 cup all-purpose flour
3/4 cups pecans, chopped (optional)
1 teaspoon baking powder
2 large eggs

Filling:
6 oz. cream cheese, softened
1/2 cup sugar
2 tablespoons flour
1/4 cup butter
1/2 teaspoon vanilla
1 large egg, slightly beaten
1/4 cup chopped pecans (optional)
1 (10-oz.) package chocolate chips
2 cups mini marshmallows

Frosting:
1/4 cup butter
1 oz. (square) unsweetened chocolate
2 oz. cream cheese
1/4 cup milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

BAR: Preheat oven to 350F.

Grease and flour (or spray with Pam) 13x9-inch pan. In saucepan over low heat, melt 1/2 cup butter and 1 oz. chocolate, if using. Add remaining bar ingredients and mix well. Spread in prepared pan.

FILLING: In small bowl, combine 6 oz. cream cheese with the next 5 ingredients (sugar, flour, butter, egg vanilla). Blend until fluffy. Stir in nuts and spread over chocolate mixture. Sprinkle chocolate chips all over. Bake for 25-30 minutes or until knife in center comes out clean. Sprinkle marshmallows over cake and bake 2 minutes longer.

FROSTING: Over low heat in large saucepan (I use a double boiler), melt 1/4 cup butter, 1 oz. chocolate remaining 2 oz. cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Sprinkle with 1/4 cup chopped pecans, if desired. Store in refrigerator.

Lemon Brownies
These are easy and so good!

Glaze
1 cup powdered sugar
zest of 1 lemon
2 to 4 tablespoons fresh lemon juice

Preheat oven to 350F.

Grease an 8x8 or 9x9-inch pan.

In a medium sized mixing bowl, add all ingredients and stir until smooth.

Spread batter in prepared pan and bake 20 or until toothpick comes out clean.

While brownies are baking, add powdered sugar to small mixing bowl. Add zest and 1 tablespoon lemon juice. Stir together and keep adding juice until you get the consistency you want. I like a thick-ish glaze, about the consistency of peanut butter.

Store in airtight container.

Lemon Cheesecake Squares
Collard Valley Cooks.

4 eggs
1/2 cup butter, softened
1 box of lemon pound cake mix
1/4 cup + 1 tablespoon lemon juice
1 tablespoon lemon zest
1 (8oz) pkg cream cheese, softened
1 pound box of powdered sugar (reserve about 1/8 cup for garnish)

Preheat oven to 300F and grease 9x13" pan.

Mix together 2 eggs and butter. Stir in 1/4 cup lemon juice and 2 teaspoons zest, then add in pound cake mix. Batter will be really stiff. Press into prepared pan.

Lightly beat remaining 2 eggs and combine with cream cheese. Stir in remaining 1 tablespoon lemon juice and 1 teaspoon zest. Add in all powdered sugar (except about 1/8 cup for garnish). Mix until creamy and pour over cake layer.

Bake for about an hour. Dredge with powdered sugar as soon as you remove it from the oven. Serve warm. Or cold. Or hot.

Lemon Melts
I was goofing off in the kitchen and created this cookie - they are WONDERFUL!

2 1/4 cups sifted flour
1 tablespoon lemon flavoring
2 tablespoons lemon zest
1 stick (1/2 cup) COLD butter, cut up
6 tablespoons powdered sugar
Extra powdered sugar to coat cookies
Iced water, (or lemon juice) spooned by teaspoonful until the ingredients hold together (from 2 to 4 teaspoons)
Powdered sugar

Preheat oven to 275F. Mix flour, lemon flavoring, zest, butter, and 6 tablespoons powdered sugar. Add iced water one teaspoonful at a time until the ingredients hold together in a stiff dough.

Roll out into balls; bake 20 minutes or until very light brown on ungreased cookie sheet. Roll in powdered sugar when cooled and store in an airtight container.

Marbled Brownies
This is a great dessert to take to a party; it looks hard, but I whipped it up in no time!

1 (20.5-oz.) package brownie mix
1 (8-oz.) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips (use whichever size you have)

Preheat oven to 350F.

Prepare brownie mix as directed on package. Pour into 9x13-inch baking pan that has been sprayed with non-stick cooking spray.

Beat cream cheese and sugar in small bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Pour cheese mixture over brownie mixture; cut through batter with knife for marble effect.

Sprinkle with chocolate chips. Bake 35 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

Milk Chocolate Peanut Brownies
1 (12-oz.) package semisweet chocolate chips, divided
1/4 cup butter
2 cups Bisquick baking mix
1 (14-oz.) can sweetened condensed milk
1 egg, beaten
1 teaspoon vanilla
1 cup coarsely chopped peanuts
1 can ready-to-spread frosting (either milk chocolate or peanut butter flavored)

Preheat oven to 350F.

In a large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add Bisquick, Sweetened and Condensed milk, egg, and vanilla; mix well. Stir in 1 cup chopped nuts and remaining chips. Turn into well-greased 9x13-inch pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool.

Spread frosting over top; garnish with additional nuts, if desired. Cut into squares (what other shape?). Store tightly covered at room temperature.

Mississippi Mud Bars
This recipe is easy and very tasty!

1 cup butter
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 tablespoon vanilla
1 cup chopped pecans

Chocolate frosting:
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1/2 cup melted butter
1 teaspoon vanilla
1 to 2 tablespoons milk
1/2 cup chopped pecans

Preheat oven to 350F.

Line 9x13-inch baking pan with aluminum foil. Extend end of foil 1-inch over sides of pan, grease and flour foil, and set aside. In a medium saucepan, melt 1 cup of butter.

Stir in 1 1/2 cups sugar and 1/2 cup cocoa. Remove pan from heat and beat in eggs, one at a time, until blended. Stir in flour and pecans until well blended. Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean. Cool in pan on wire rack.

Frosting: in a medium bowl, combine powdered sugar and cocoa powder. Beat in butter and vanilla until smooth. Beat in enough milk until fluffy and spreadable. Using ends of foil, lift brownie layer from pan. Spread top with frosting. Sprinkle with 1/2 cup pecans. Cut into bars and store in airtight container.

No Bake Cookies a.k.a. Preacher Cookies
Yield is 46 cookies. Note: a rolling boil is a boil you cannot stir down. If you don't have quick oats, just put the regular oats in a food processor/blender for about 10 seconds or so.

2 cups sugar
1/3 cup cocoa
1/2 cup milk
1/3 cup peanut butter
1 teaspoon vanilla
1/2 cup butter, or margarine
3 cups Quick one-minute oats

Mix butter, sugar, cocoa, and milk in a large sauce pan. Bring to a rolling boil and cook for 2 minutes, and then remove from heat and stir in the peanut butter and vanilla. Next, stir in the oatmeal.

Stir for 1-2 minutes and then drop by teaspoonful onto wax paper. Let set until cooled and then remove and store in airtight container.

Oatmeal Pecan Cookies
Sometimes I'll add about 3/4 cup of semisweet chocolate chips, raisins, dried cherries, or toffee bits. If you do add these, reduce the amount of oatmeal to 3 1/2 cups.

4 cups old fashioned oatmeal (not quick)
1 cup all-purpose flour
1/2 tsp baking soda
Dash salt
3/4 cup shortening (I use Crisco)
1 cup packed brown sugar
1/2 cup sugar
1 egg
1/4 cup water
2 1/2 tablespoons molasses
1 cup chopped pecans
1 teaspoon vanilla

Preheat oven to 350F.

Mix together oatmeal, flour, baking soda, salt, and pecans (if desired) and set aside. Mix together rest of ingredients and beat until creamy.

Add oatmeal mixture to wet mixture and stir until everything is wet. Drop by spoonful onto greased cookie sheet. Bake 12 to 15 minutes.

Peanut Butter Kiss Cookies
An easy modification of this recipe would be to not make cookies, but use a tube of the Pillsbury peanut butter sugar cookie dough. Roll dough into small 1 1/2-inch balls, roll in sugar and place on ungreased cookie sheet.

1 (18-oz.) jar creamy peanut butter
1 1/4 cup sugar
2 large eggs
48 chocolate kisses (9-oz. bag; also try mini peanut butter cups)

Preheat oven to 350F.

In medium size bowl, combine peanut butter, sugar, and eggs. Dough will be slightly sticky. With floured hands, roll mixture into 1 1/2-inch balls. Place balls 1 1/2-inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until cookies look dry with tops crackled. Remove from oven and immediately press a chocolate kiss in the center of each. Cool on cookie sheet, and then remove to cool completely.

Pecan Crisps
This is Gen's recipe. She made these for our 1999 Christmas Eve shin-dig, and every one of these got eaten!

2 cups self-rising flour
1 cup sugar
1 3/4 sticks of butter or margarine
2 teaspoons cinnamon
1 egg (separated)
Lots of pecans - chopped

Preheat oven to 350F.

Cream sugar and butter together. Add in egg yolk. Add dry ingredients and pat in a pan. This makes a stiff dough. Top with pecans. Brush top with the egg white. Bake for 20 or 25 minutes; cut immediately while cookie is warm. Gen suggests cutting in squares, triangles, or your own design.

Play-Dough Cookies
No, these are not made of Play-Dough, and yes they are really edible!

1/2 cup shortening
2 sticks of butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 tablespoons almond extract
5 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk

Preheat oven to 300F.

Mix all ingredients together. Divide into 3 equal parts and place in smaller bowls. Add different food coloring to each bowl. Use mixer to mix each separately. Rinse after each mixing. Take a pinch of each of the 3 colors of dough, roll in a ball and press cookies of the cookie sheet. Bake for 10 to 15 minutes until set, not brown.

Snickerdoodles
This is a big time favorite at my house. You can make this dough a day or two ahead of time.

1 1/2 cups granulated (not smack-u-lated) sugar
1/2 cup margarine or butter, softened
1/2 cup shortening (I use Crisco)
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons powdered sugar
2 teaspoons ground cinnamon
Cinnamon sugar, optional

Mix granulated sugar, the margarine, shortening, and eggs. Whip this mixture until it is light and fluffy. Stir together flour, cream of tartar, baking soda, and salt and fold into sugar mixture. Chill the dough in fridge for 2-3 hours to firm up the dough and to let it rest.

Preheat oven to 400º. Next, shape dough by rounded teaspoonful into balls. Mix powdered sugar and the cinnamon; roll balls in mixture to coat. Place these about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet; sprinkle with cinnamon sugar (if desired).

Sugar Cookies
For chocolate sugar cookies, add 2 squares of unsweetened chocolate, melted, just before adding flour mixture and milk. For butterscotch sugar cookies, substitute 2/3 cup firmly packed brown sugar for the sugar.

2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 tablespoon sugar

Preheat oven to 400F.

Sift together flour, baking powder and salt. Cream together butter and sugar; add egg and beat until smooth and fluffy. Stir in vanilla and milk.

Add flour mixture and blend thoroughly. Chill cookie dough until easy to handle. Roll out half of dough at a time. Roll out to 1/4-inch thickness on lightly floured board. Cut with cookie cutter. Place on lightly greased cookie sheet and sprinkle with sugar. Bake 6 to 10 minutes. Remove cookies to wire racks to cool.

Toffee-Topped Cookie Bars
Makes 24 bars.

2 cups firmly packed brown sugar
2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 egg
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350F.

Lightly grease a 9x13-inch baking pan; set aside. In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or 2 knives (I use a fork), cut in the butter until the mixture resembles coarse crumbs. Remove one cup of mixture and set aside.

To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.

In a small bowl combine the chocolate chops and walnuts. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chops and walnuts. Using a long flat spatula, spread topping evenly over the top of the batter in pan.

Bake bars for 35 minutes, or until a tester inserted in center comes out clean. Cool bars completely before slicing. Use a serrated knife to cut. Store in airtight container.

Wedding Cookies
I forgot to toast the almonds in this the first time I made it, so I had to bake the cookies about 5 to 7 minutes longer than what the recipe stated. The kids gave this a thumbs up; Paul said that they "didn't suck."

1 cup butter (no substitutions), softened
1/2 cup granulated (not smack-u-lated) sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup ground almonds (about 3 oz.), preferably toasted
1 cup powdered sugar

Preheat oven to 300º.

Cream together butter, (granulated, not smack-u-lated) sugar, and vanilla. Gradually add flour; mix well. Stir in the almonds. Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Bake for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. Gently roll cooled cookies in powdered sugar.

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