Cookie Dough Truffles

1/2 c. butter, softened
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1/2 c. miniature semisweet chocolate chips
1/2 c. chopped walnuts
1 1/2 lb. dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. if desired remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Yield: 5 1/2 dozen.

Fortune Cookies

3 tbsp. butter, softened
3 tbsp. sugar
1 egg white
1/2 tsp. vanilla extract
1/3 c. all-purpose flour

Write fortunes on small strips of paper; set aside. Line a baking sheet with parchment paper. Draw two 3 1/2-in. circles on paper; set aside.

In a small bowl, beat the butter, sugar, egg white and vanilla. Add flour; mix well. Spread 1 tbsp. batter over each circle. Bake at 400F for 5-6 minutes or until lightly browned.

Slide parchment paper onto a work surface. Cover one cookie with a kitchen towel. Place fortune in the center of the other cookie; loosen cookie from parchment paper with a thin spatula. Fold cookie in half over fortune strip so the edges meet; hold edges together for 3 seconds.

Place center of cookie over the rim of a glass; gently press ends down to bend cookie in middle. Cool for 1 minute before removing to a wire rack. Repeat with second cookie. If cookies become too cool to fold, return to oven to soften for 1 minute. Repeat with remaining batter and fortunes.

Yield: 10 cookies

Sugar Cookies

1/2 C. butter, softened
1/2 C. shortening
1 C. sugar
1 egg
1 tsp. vanilla extract
2 1/4 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
additional sugar

In a large bowl, cream butter, shortening and sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture.

Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350F for 10-12 min. or until set. Remove to wire racks to cool completely.

Yield: 5 dozen

Classic Spritz Cookies

1 1/2 cups butter
1 cup sugar
1 egg
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
colored sugar or sprinkles (optional)

Preheat oven to 375F. In a large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)

Fit Cookie Press with desired disk; fill with dough. Press dough onto cookie sheet 1 in. apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on cookie sheet; remove to cooling rack. Repeat with remaining dough.

Yield: 6-7 dozen cookies.

Variation: Chocolate Spritz Cookies: Increase sugar to 1 1/4 cups. Decrease flour to 3 cups. Combine flour and 1/3 cup unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs.

School Day Cookies

1 cup shortening

1 cup sugar or honey

2 eggs, beaten

1/4 cup orange juice

2 tbsp. grated orange peel

2 1/2 cups flour

2 cups oatmeal

1 tsp. vanilla

1/2 tsp. salt

1 tsp. baking soda

1/2 cup raisins

1 cup nuts, chopped

1 cup dates, chopped

Mix ingredients. Place on cookie sheets. Bake at 375F for 10-12 minutes.

Yields: 4 dozen

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix

1 can pumpkin

chocolate chips

Mix pumpkin and spice cake mix together. Stir in the chocolate chips. Drop tablespoonfuls on a greased cookie sheet. Bake at 350F for 10-15 minutes. Cookies are a cake mixture and will be spongy when they come out. They should be firm and bounce back when touched. Don't over cook!

Peanut Blossom Cookies

1/2 cup unsalted butter, room temperature

3/4 cup peanut butter (smooth or crunchy)

1/3 cup light brown sugar

1/3 cup granulated white sugar

1 large egg

1 tsp. pure vanilla extract

2 tbsp. milk

1 1/2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

Coating:

1/3 cup granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Line baking sheets with parchment paper. Set aside. In a medium bowl, beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375F and place rack in the center of the oven. Roll the batter into 1 inch round balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cookies for about 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Yield: 4 dozen cookies