2 ¼ cups flour
3 large egg yolks
½ c. cocoa powder
1 T. almond extract
1 2/3 cups sugar
¾ cups slivered almonds or hazelnuts (skin on)
1 t. baking powder
½ c. mini chocolate chips
3 large eggs

Pre-heat oven to 35o degrees
In mixing bowl, stir together flour, cocoa, sugar and baking powder.  In a separate bowl whisk together eggs, yolks and almond extract.  Add wet ingredients to dry mix and stir until it comes together.  Add nuts and chocolate chips and mix until just incorporated.  Roll the dough into three logs about 10” by 2”.  Place a piece of parchment on baking sheet and place logs on sheet.  Bake about 20 minutes or until light golden brown.  Remove and cut on a slight diagonal into pieces ½ inch thick.  (An electric knife works very for this)  Lower oven heat to 300.  Place cookies on side slightly apart on baking sheet.  Return to oven and bake about 20 minutes more or until crisp and dry.  Cool and store in air-tight container.

2 ¼ c. sifted flour
½ c. granulated sugar
1 t. baking soda
2 eggs
¾ t. salt
1 t. vanilla
1 c. butter flavored shortening
1 12 oz. pkg. Semi-sweet chocolate morsels
1 c. packed brown sugar
1 c. chopped nuts

Pre-heat oven to 350.  Stir together flour, baking powder and salt.  In large bowl beat together sugars and shortening
Until creamy.  Beat in vanilla and eggs.   Add flour mixture and mix well.  Stir in morsels and nuts. Drop by rounded teaspoonfuls onto un-greased baking sheets.  Bake 10 to 12 minutes until lightly browned. Makes 6 dozen cookies.

Pan Cookie Variation:  prepare dough as directed.  Spread on greased jelly roll pan.  Bake 350 thirty minutes.  Cut into squares.

1 c. butter
2 ¼ c. flour
1 c. confectioner’s sugar
2 c. candied cherries (red and green)
1 t. vanilla
1 c. nuts
1 egg

Cream butter; add confectioner’s sugar.  Blend in egg, vanilla and flour.  Work in fruits and nuts.  Divide dough into three parts.  Roll in 10” roll. Chill three hours or over night.  Cut 1/8 inch thick.  Bake 325 degrees for 12 to 15 minutes on un-greased cookie sheet.

17 graham crackers rolled fine
1 can sweetened condensed milk
Total of two cups of any of the following:  dates, nuts, chocolate bits, candied fruit, coconut.
Combine all ingredients.  Bake in buttered pan 40 minutes at 325 degrees.  Cut while warm and roll in confectioner’s sugar

1 c. butter
½ c. brown sugar
1 ½ c. flour

Cream butter well.  Add brown sugar and cream.  Mix in flour.  Press into un-greased 13” X 9” inch pan.  Bake 350 degrees 15 minutes.

TOPPING
3 eggs
1 ½ c. brown sugar
1 c. flour
1 t. baking powder
¼ t. salt
1 ½ c. coconut
1 c. chopped nuts
1 t. vanilla

Beat eggs’ till foamy, add sugar and beat until thick.  Blend in flour, baking powder and salt.  Stir in coconut, nuts, and vanilla. Spread over baked mixture.  Bake 350 degrees 25 to 30 minutes.  Cool and cut into bars.

¾ c. vegetable shortening
2 T. vanilla
¼ c. butter
2 c. all purpose flour
¼ c. powdered sugar
1 c. chopped nuts
1 t. salt

Combine and cream first 5 ingredients.  Add last 2 ingredients. Shape into balls about 1” diameter. Add cherry to top of each.  Bake on greased cookie sheet in 325 degree oven for 25 minutes.  Coat while still hot with powdered sugar.  Cool and coat again.

Melt:
¼ lb. butter
2 squares unsweetened chocolate

Add:
1 cup sugar
2 eggs, beating well after each

Stir in:
¼ c. plus 2 T. flour
1 t. vanilla
½ c. nuts (optional)

Bake 25 minutes at 350 degrees in an 8 inch by 8 inch pan.  Cut while warm

Line cookie sheets with parchment paper.

Chop and set aside:
1 c. pecans

Beat until frothy:
2 egg whites
¼ tea. salt

Add gradually beating constantly:
1 c. brown sugar

Continue beating until stiff peaks are formed.  Carefully fold in the pecans and ½ tea. maple flavoring.
Drop by teaspoonfuls onto parchment.  Keep cookies small and uniform.  Bake at 300 degrees 25 or 30 minutes.  Makes 4 dozen.

These are very special

1 cup sugar
2 tsp. baking soda
¾ cup Crisco
½ tsp. salt
1 egg
1 tsp. cinnamon
¼ cup molasses
¾ tsp. ground cloves
2 cup flour
¾ tsp. ginger

Form into balls and roll in sugar.  Do not flatten or grease pan.  Bake 350 degrees about 10 minutes.  Be careful not to over-bake.

1 1/4   cups flour

1/2 tsp. baking  powder

1/4 tsp. salt

1/2 cup butter

1 1/4 cups packed brown sugar

2 eggs

1 tsp. vanilla

1 cup chopped pecans (walnuts good too) 

Preheat oven to 350.  Grease a 13 x 9 x 2" baking pan.  Sift flour, baking powder and salt.  Set aside.  Stir together softened butter, brown sugar and eggs in large sauce pan and bring to a boil over low heat.  Remove from heat and stir in flour mixture, vanilla and pecans.  Spread batter in prepared pan.  Bake 22 or 25 minutes or until golden and edges begin to pull from sides of pan.  Cool on rack and cut into bars.