Refrigerator Cookies

Ingredients:

1 stick margarine or butter
1/2 c cocoa
2 c sugar
1/2 c milk
3 c uncooked oatmeal
1/2 c peanut butter
1 t vanilla
1 1/2 c nuts (optional)

Instructions:

Melt butter in a pot.  Add cocoa, sugar and milk and bring to a boil.  Remove from heat.  Add oats, peanut butter, vanilla and nuts.

Drop by spoonfuls onto cookie sheet lined with waxed paper.  Chill.

Store at room temperature.

Chinese New Year Cookies

Ingredients:

12 oz semisweet chocolate chips
6 oz butterscotch chips
1 large can chow mein noodles
9 oz can cashews

Instructions:

Melt chips in double boiler, then add nuts and noodles.  Be careful not to allow salty sediment at bottom of cashew can to go into the chocolate mixture.

Drop by spoonfuls onto cookie sheet covered with waxed paper.  Refrigerate until firm, and then store at room temperature.

Coconut Joys

Ingredients:

1/2 c softened butter

2 c powdered sugar

3 c coconut

2 squares unsweetened chocolate

Instructions:

Mix together butter and powdered sugar.  Add the coconut.  Form into small balls, and make an indent in the center as you place each on a flat sheet covered with waxed paper.

Melt chocolate in a double boiler and spoon it into the indentations.

Store in the refrigerator.

You can place an almond in the center of each for "Almond Joys."

Oatmeal Scotchies

Ingredients:

1 c shortening
1 c brown sugar
1 c white sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t salt
1 t baking soda
3 c quick oats
1 c chopped pecans
1 c butterscotch chips

Instructions:

Cream sugars and shortening.  Add eggs, vanilla and then dry ingredients.  Form into long rolls, wrapping them in waxed paper.  Chill for several hours.  Cut 1/4 inch slices, and place on an ungreased cookie sheet.

Bake at 350 degrees for 10 minutes.

Peeling Bells

Ingredients:

2 c flour
1 1/2 t baking powder
6 T butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 T milk
1 t vanilla
25 maraschino cherries, halved and drained

Instructions:

Mix together flour and baking powder in bowl and set aside.

Cream butter, shortening and sugar.  Beat until fluffy.  Add egg, milk and vanilla, beating well.  Gradually add dry ingredients.  Mix well.  Cover and chill for 30 minutes, in the bowl.

Shape dough into 8 inch rolls, wrapping rolls in waxed paper, and then chill.

Cut rolls into 1/4 inch slices and place each on an ungreased cookie sheet.  Place a cherry half on bottom half of cookie slice (this is the clapper of the bell).  Fold in the upper left and upper right, overlapping in center and concealing just the top of the cherry- so that it looks like a bell.

Bake at 350 degrees for 12-14 minutes or until done.  Cool on a wire rack.

White Fruit Cookies

Ingredients:

1/2 c shortening
1 1/4 c sugar
1/4 t salt
1/2 c maraschino cherries, quartered
1/2 c coconut
2 T milk
1 3/4 c flour
1 t baking powder
1/2 c nuts
1 t almond extract
2 egg whites, beaten stiff

Instructions:

Cream the shortening and sugar together.  Add the dry ingredients.  Slowly add milk, almond extract, cherries, coconut and nuts.  Beat the egg whites till stiff, then slowly fold into batter.  Drop by spoonfuls onto cookie sheets.

Bake at 350 degrees for 12-14 minutes.

Fruit Loop Drops

Ingredients:

2 c Fruit Loops
1 c Rice Krispies
1 c small marshmallows
1/2 c cashews
1 lb white chocolate or white almond bark

Instructions:

Melt chocolate slowly (in double boiler).  Add rest of the ingredients.  Stir well and drop by spoonfuls on waxed paper.  Refrigerate.

Snow Balls

Ingredients:

1 c margarine or butter
1/3 c sugar
2 t water
2 t vanilla
2 c flour
1 c chopped pecans

Instructions:

Cream butter and sugar.  Add water and vanilla and mix.  Blend in sifted flour and nuts.  Chill.  Make into balls and bake at 325 degrees 20 minutes or less.

Cool a little and roll in powdered sugar while still a bit warm.

Sugar Cookies

Ingredients:

1 1/2 c powdered sugar
1 c butter, softened
1 egg
1 t vanilla
1/2 t almond extract
2 1/2 c flour
1 t baking soda
1 t cream of tartar

Instructions:

In a large bowl, mix together powderd sugar, butter, egg, vanilla and almond extract.  Stir in flour, baking soda and cream of tartar.

Refrigerate 2-3 hours.

Roll on slightly floured pastry cloth and cut as desired.  Use lightly greased baking sheet and bake for 7-8 minutes in 378 degree oven.

Fantasy Fudge

Ingredients:

3 c sugar
3/4 c (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 1/2 package Baker's semisweet Baking Chocolate or 1 bag chips
1 jar (7 oz) Marshmallow Creme
1 t vanilla
1 c walnuts or pecans, chopped

Instructions:

Heat sugar, butter, and evaporated milk to full rolling  oil over medium heat, stirring constantly.  Boil at 234 degrees about 4 mins... remove from heat.

Stir in chocolate and marshmallow creme until melted.  Stir in vanilla and nuts.

Spread immediately in greased 9 by 9 inch pan.  Cool at room temperature at least 4 hours.  Cut into squares.  Store in an airtight container.  Makes about 3 lbs.

Note- Make sure it's 234 degrees or else will be gritty.

Apricot Foldups

Dough Ingredients:

2 c unsifted flour
1 t salt
1 (8 oz) package cream cheese, softened
1 c butter
1 T milk
1 T white vinegar

Dough Instructions:

In a large bowl, combine flour and salt.  With pastry blender or 2 knives used as scissors, cut in cream cheese and butter until mixture resembles cornmeal.  Add milk and vinegar, work dough with hands until it holds together.  Divide into 4 balls and wrap each in waxed paper.  Refrigerate 2 hours.

Filling Ingredients:

2 (6 oz) packages dried apricots
2 c water
1 1/2 c sugar

Filling Instructions:

In medium saucepan, cover apricots with water, add sugar and bring to a boil.  Turn offf heat.  Allow to cool in the liquid.  Drain.

Preheat oven to 400 degrees.

On a lightly floured surface, roll each ball of dough out to 1/8 inch thick.  Cut into 2 1/2 inch squares.  Place an apricot half in the center of each square.  Fold the 4 corners into the center and pinch tightly to seal.  Place on ungreased cookie sheet and bake for 15 minutes or until lightly browned.  Remove to cool.

Glaze Ingredients:

3/4 c powdered sugar
1 T water

Glaze Instructions:

In small bowl, mix above ingredients until smooth.  Drizzle on squares when slightly cooled.

Makes about 45 cookies.

Can be wrapped well and frozen up to 3 months.