Toffee Shortbread Cookies

1 stick of butter, at room temp
1/4 cup confectioners' sugar
1 tsp. vanilla
1 cup flour
1/4 tsp salt
1/2 cup toffee bits
1/2 cup mini chocolate chips (optional)

1.  Preheat oven to 350*.  Using an electric mixer on medium-high speed, cream together butter, sugar & vanilla.  Stir in flour and salt.  Fold in toffee bits (and chocolate chips, if desired).

2.  Roll into 1-inch balls.  Bake for 12-14 minutes.

3.  Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool.

Praline Brookies

from Rogene Hancock

1 box brownie fudge mix. 
Heat oven to 350*.  Spray 13"x9" pan with cooking spray.  Mix as directed on box.  Spread evenly in pan.  Bake 25 min.

Praline Mixture
Meanwhile in 2 qts. pan heat the following to boiling, stirring constantly:
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans (or walnuts)
1/2 tsp. vanilla
Reduce to med. low heat.  Simmer for 3 minutes, stirring occasionally.  Remove from heat.  Set aside until brownies bake.  Immediately pour mixture even over partially baked brownies.

1 Roll of Refrigerator Chocolate Chip Cookie Dough
Cut cookie dough into thin slices.  Carefully place slices on top of brownie/praline preparation , covering it evenly.  Bake 23-28 minutes longer.

Nutella Cookies

1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1/3 cup Nutella
2 tsp vanilla
1/3 cup milk
2/3 cup cocoa powder or 1/2 square of baker's chocolate
1 tsp baking powder
1 1/2 cups flour

Cream together butter, sugar, brown sugar, and Nutella. Add the vanilla and milk; mix. Mix in chocolate/cocoa, then flour and baking powder.

Let mixture set in fridge for at least 15 minutes. Then roll out into balls and place on foil or parchment paper. Press with the bottom of a jar or cup.  Bake for 10-12 minutes at 325*.  Makes 3 dozen.

Buttercream Frosting

1-1 1/2 sticks of butter

2 cups powered sugar

1 1/2 Tbsp. milk

1/2 tsp. vanilla

Beat together.

Gingerbread Cookies

Cream together:
1 stick of butter
1 egg
1/2 cup sugar
3/4 cup molasses

Mix in:
3 cups of flour (I use wheat, and it's delicious!)
1/4 tsp. salt
3/4 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

Roll out dough, adding flour to prevent sticking. Use a gingerbread man or a pumpkin or what ever you prefer.

Cook at 350* for 8-12 minutes.

Frost with buttercream frosting.

Sugar Cookies (Butter Cookies)

4 egg yolks
4 Tbsp. milk
4 1/2 cups flour
1 1/2 cups sugar
3 sticks of butter
2 tsp. vanilla
1/2 tsp. salt





Preheat oven to 375*.
In a large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increased speed to medium and beat for 2 min., occasionally scraping bowl.
On a floured surface, with lightly floured rolling pin, roll dough and cut with cookie cutters.
Bake for 8-10 min.

Buttercream Frosting:

1-1 1/2 sticks of butter
2 cups powered sugar
1 1/2 Tbsp. milk
1/2 tsp. vanilla

Coconut Oatmeal Cookies

from Katie

Cream together:
1 cup white sugar
1 cup brown sugar
1 cup margarine or butter
1 tsp. vanilla

Mix in:
3 eggs
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
2 1/2 cups flour (wheat)
2 cups coconut (use unsweetened coconut if possible)
2 cups rolled oats
Nuts if desired

Mix and drop onto greased cookie sheet.
Bake at 350 degrees for 12 to 15 minutes or 375 degrees for 9 to 12 minutes.
Makes 4 to 5 dozen cookies.