My mom made these all the time when we were growing up. They are awesome!

Monster Cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup M&M's
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or
nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt,
vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate
chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches
apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before
transferring to wire racks to cool. When cool, store in large resealable plastic
bags.

Almond Snowballs

3/4 cup sliced almonds
3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

 Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.

http://www.foodnetwork.com/recipes/food-network-kitchens/almond-snowball-cookies-recipe/index.html

Oatmeal-Pecan Lace Cookies 

Ingredients
1 1/4 cup rolled oats
1/2 cup dark brown sugar, packed
1 tsp baking powder
1/2 cup chopped pecans, finely chopped
1/8 tsp table salt
1/3 cup unsalted butter, melted
1 large egg(s), beaten
1/2 tsp vanilla extract

Instructions
Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.

Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.

Add butter, egg and vanilla to oat mixture; mix well.

Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.

Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack.

Chocolate Covered Peanut Butter Balls, our family always called these "raindeer balls", we dont use the graham cracker crumbs or butter, it all depends on your tastes.

Ingredients

1 1/2 cups  Creamy peanut butter
1 cup  Melted butter or margarine
3 1/2 cups  Confectioners' sugar
1 1/3 cups  Graham cracker crumbs
2 cups semi-sweet chocolate chips
2 tablespoons  Crisco shortening

Preparation
In a bowl mix the peanut butter with butter, confectioners sugar and graham crumbs until well combined.

Using hands shape into small balls (1" to 1-1/2").

Spear each ball with a toothpick. Place the balls in the fridge while making the chocolate.

In the microwave melt the chocolate with the shorting until smooth, removing once and stirring.

Dip the COLD balls into the chocolate mixture to coat.

Place on a baking sheet lined with parchment or waxed paper to set. Remove toothpicks and use to smooth chocolate over the small hole.

Gingerbread People  

Prep Time: 20 min
Total Time: 1 hr 32 min
Makes: 20 servings, one cookie each

3/4 cup (1-1/2 sticks) butter, softened
3/4 cup  firmly packed brown sugar
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1   egg
2 cups flour
1 tsp.  baking soda
1 Tbsp. ground ginger
1-1/2 tsp.  ground cinnamon

BEAT butter, sugar, dry pudding mix and egg in large bowl with electric mixer until well blended. Mix remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until firm.

PREHEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place, 2 inches apart, on greased baking sheets.

BAKE 10 to 12 min. or until edges are lightly browned. Remove from baking sheets to wire racks; cool completely. Decorate as desired.

Chocolate Truffles

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: About 4 dozen truffles or 16 servings, 3 truffles each

6 Tbsp. butter or margarine 
1/2 cup whipping cream 
1/4 cup KARO® Light Corn Syrup 
6 squares BAKER'S Semi-Sweet Baking Chocolate 
2 squares BAKER'S Unsweetened Baking Chocolate 

Suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa 

PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover. 

REFRIGERATE 3 hours or until firm.  

SHAPE teaspoonfuls of the chocolate mixture into 1-inch balls; roll in the desired coatings until evenly coated. Store in tightly covered container in refrigerator.

Every year, I'd break out Betty Crocker's "The Cooky Book" from the 60's. I LOVE this book so much that I got a copy for myself on Amazon. I make Ethel's Sugar cookies. Another great book is Mrs. Field's cookie cookbook too (YUMMY EGG NOG COOKIE RECIPE IN THERE!!!) I have to borrow the Mrs. Field's one from my mom, but the Sugar cookies are a versatile, all-time favorite and are easy to make with kids at anytime of the year and are great for the classroom or holiday party. Though the instructions don't say it, I decorate them with colored sugar that I've either colored myself or bought at the store before placing them in the oven.

Ethel's Sugar Cookies

From Betty Crocker's "The Cooky Book" Page 18 (Yes, Cooky is spelled right.)

3/4 c. Shortening (part butter or margarine)

1 c. Sugar

2 Eggs

1/2 tsp. Lemon Flavoring or 1 tsp. Vanilla (<--I like to use Vanilla)

2 1/2 c. Gold Medal Flour

1 tsp. Baking Powder

1 tsp. Salt

Mix shortening, sugar, eggs, and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir flour, baking powder, ans salt together; blend in. Chill at least 1 hour.

Heat oven to 400º (mod. hot). Roll dough 1/8" thick on lightly floured board. Cut with 3" cooky cutter. Place on ungreased baking sheet. Bake 6 to 8 min., or until cookies are a delicate golden color. Makes about 4 doz. cookies.

Note: Do not use Gold Medal Self-Rising Flour in this recipe.

I just received an email from a friend that has lots of cookie recipes.  It has the cookie name and then you click on it for the recipe.  I also have the cake one.  If you would like either just state which one or both and email me at 12smile@cox.net

Just thought I'd share.
Have a blessed day!

Tammy

Here are some of my favs.  They are all really easy to make.

No cook peanut butter fudge

3/4 cup peanut butter

1/2 cup margarine

1/2 cup light karo syrup

1 tsp vanilla extract or maple syrup

3 1/2 cups powdered sugar

1/2 cup cocoa

1/2 cup chopped peanuts ( optional )

1. In a large bowl beat together first 6 ingredients.  Knead mixture on a wooden cutting board until smooth.  Work peanuts in.  2. pat candy into 8" square pan and chill.  Cut and serve.

Butterscotch chocolate krisps-  my hubby wont stay out of these..

1 package 6oz butterscotch chips

1 1/2 cups peanut butter

3 cups coco krispies

1. melt the chips and peanut butter in a large sauce pan over low heat stirring constantly till smooth. 2. remove from heat, add coco krispies and stir till nicely coated.  3. press firmly into a buttered 9x9 in. pan. chill to firm  4. take out of fridge and let sit for 10 min. then cut and serve.

Easy rocky road

1 block Ghirardelli candy making chocolate bar. ( in the baking isle )

2 big hershey bars with almonds

1 bag white mini marshmallows

Melt all the chocolate in a pot then remove from heat and stir in marshmallows.  Put into buttered pan cool and cut and serve.

Peppermint bark

1 large package of white melting chocolate

2 large dark chocolate hershey bars

1-2 boxes candy cains

Butter a deep sided cookie pan well and set aside.  In the microwave melt dark chocolate and then pour into the bottom of the pan.  While it cools, place candy canes in a large zip-lock bag and smash into tiny pieces.  Melt white chocolate and pour over hardened dark chocolate and immediately cover with peppermint pieces.  Let cool completely in fridge then pop out and break into easy to eat pieces.

I got this recipe out of a newspaper in 1970, and I make them ever year, my grandson (12) always asks if it is time to make the cookies.. He has helped me make them since he was 3, they are a big hit..I think there are several recipes out there now for this cookie, probably the same one I got out of the newspaper 38 years ago this time of year. Enjoy!

Chocolate Covered Cherry Cookies

Hi All, I got this website sent to me last Christmas, it's from the North Pole and it's Mrs. Claus's cookie recipes. Check out the site all you have to do is click on the name of the cookie and the recipe comes up. Hope ya'll find something you like.  Happy Baking.

http://www.northpole.com/Kitchen/Cookbook/cat0001.html

Mouse cookies

Ingredients:

candied cherrys ( with stems)  

1 bag Hershey's kisses  Almond slices

 icing for eyes and nose

Sliced almonds

oil and aluminum foil

Cover cookie sheet with foil. Rinse and drain cherrys. Pat dry with paper towels. Check for pits and remove if found.

Unwrap 2 Hershey Kisses for every mouse you plan to make. Place 1/2 in bowl, and reserve the other 1/2. Microwave the kisses in the bowl for about 45 seconds. Check to see if melting. You will probably need to put it back in for another 45 seconds. Once chocolate is almost melted, add a little oil. Stir and microwave for about 15 seconds. The oil will help the chocolate from becoming sticky.

Holding the cherry by the stem, dip into chocolate, fully coating. This will become the body. Push a Hershey kiss from the reserve pile onto the front of the cherry to make the head. Place on cookie sheet. The melted chocolate should hold the kiss onto the body. Continue until all cherrys are coated and have heads.

Cut the sliced almonds in 1/2. Place 2 almond halves onto the mouse between the Hershey kiss and the cherry to make the ears. Make eyes and the nose with the icing. Place in fridge until chocolate hardens. Carefully removed from tin-foil and serve as you please.

I found this online somewhere and I love making these! They kinda time consuming though but its worth it. Sorry I don't have a pic but there are some online.

Not sure if they are cookies or candies. But they look so cute, and seem pretty easy to make.Not sure if they taste good, because I got it from a website and haven't been able to make them yet. But some of the comments on the website said that they did taste really good. Also some of the comments mentioned that the time on the directions might be a little to long. So instead of baking them for 1 hour and 20 mins they said that they baked them for 50 mins and then left them to crisp for 1 hour and 1/2.

RECIPE INGREDIENTS:
	2 egg whites, at room temperature
	1/2 teaspoon cream of tartar
	1/4 teaspoon vanilla extract
	1/2 cup sugar
	Red colored sugar

1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.

2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).

3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.

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