Congo Bars

⅔ C. shortening, melted

2 ¼ C. brown sugar

3 eggs

2 C. flour

2 ½ tsp. baking powder

½ tsp. salt

1 C. nuts, optional

1 pkg. chocolate chips

Mix shortening, brown sugar, and eggs.  Add flour, baking powder, and salt.  Mix in nuts and chocolate chips.  Pour into greased 9x13 pan.  Bake at 350º for 30 min. or until toothpick comes out clean.

Mom

Peanut Butter Crinkles

1 C. margarine

1 C. peanut butter

1 C. granulated sugar

1 C. brown sugar

2 eggs

1 tsp. vanilla

2 ½ C. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 pkg. peanut butter chips

Cream together margarine, peanut butter, sugars, eggs, and vanilla.  Add dry ingredients.  Stir at low speed.  Add chips.  Shape into 1 in. balls.  Roll in sugar.  Place 2 in. apart on ungreased cookie sheet.  Bake at 350º for 10-12 min.

Caramel Swirls

1 C. butter (no substitutes), softened

4 oz. cream cheese, softened

1 C. packed brown sugar

1 egg yolk

1 tsp. maple flavoring

1 ¾ C. flour

Filling

30 caramels

6 oz. cream cheese, softened

In a mixing bowl, cream butter, cream cheese and brown sugar.  Add egg yolk and maple flavoring; mix well.  Gradually add flour.  Cover and refrigerate for 2 hours or until easy to handle. 

Meanwhile, in a saucepan or microwave, melt caramels.  Stir in cream cheese until blended; set aside.  Divide dough in half.  Roll each portion between waxed paper to ¼ in thickness.  Spread caramel mixture over dough to within ½ in of edges.  Roll up tightly, jelly-roll style, starting with a long side.  Wrap each roll in plastic wrap. Refrigerate for 4 hours or until firm. 

Unwrap and cut in ¼ in slices.  Place 1 in. apart on greased cookie sheet.  Bake at 350º for 12-14 min. or until golden brown.  Remove to wire racks to cool.

Chocolate Chip Pudding Cookies

Small Box Pudding

1 C. margarine

¼ C. granulated sugar

¾ C. brown sugar

1 sm. pkg. instant pudding

1 tsp. vanilla

2 eggs

2 ¼ C. flour

1 tsp. baking soda

1 C. chocolate chips

Large Box Pudding

1 ½ C. margarine

6 Tbsp. granulated sugar

1 C. +2 Tbsp. brown sugar

1 lg. pkg. instant pudding

1 ½ tsp. vanilla

3 eggs

3 C. +6 Tbsp. flour

1 ½ tsp. baking soda

2 C. chocolate chips

Combine margarine, sugars, pudding, vanilla, and eggs.  Mix until creamy, add flour, soda, and chocolate chips.  Bake at 375º for 8-10 min.

Sparkling Butter Toffee Cookies

1 C. sugar

¾ C. softened butter

1 egg

1 tsp. vanilla

2 C. flour

1 ½ tsp. baking powder

½ C. toffee bits

Combine sugar, butter, egg, and vanilla, until creamy.  Add dry ingredients, stir until mixed.  Stir in toffee bits by hand.  Shape dough in 1 in. balls.  Roll in sugar.  Place 2 in. apart on ungreased cookie sheet.  Flatten with bottom of a glass to 1 ½ in. circles.  (Dip bottom of glass in sugar to keep it from sticking.)  Bake at 350º for 9-11 min. or until lightly browned.  Don’t over bake.  Sprinkle with sugar while warm.

Grandma’s Marble Cookies

2 C. flour

½ tsp. baking powder

¼ tsp. salt

½ C. brown sugar

½ C. granulated sugar

½ C. butter

1 egg

½ C. sour cream

1 tsp. vanilla

1 bag chocolate chips

 In a small bowl, combine flour, baking powder and salt.  In another bowl combine sugars.  Add butter and beat.  Add egg, sour cream, vanilla and beat.  Add flour mixture and stir until combined.  Melt chocolate chips, and cool slightly.  Fold into cookie batter.  DO NOT MIX COMPLETELY!  Drop 2 in. apart on greased baking sheet.  Bake at 300º for 23-25 min.  Don’t brown. 

Grandma's Lemon Cookies

2 lemon or yellow cake mixes

2 eggs

2 lemons juiced (⅓ C.)

¾ C. oil

grated lemon rind, optional

Mix ingredietns well.  Drop balls on cookie sheet and sprinkle with little multi-colored ball sprinkles.  Bake at 350º for 10 min.