Ingredients:

2 eggs
1 1/2 cups stick margarine
2 cups granulated sugar
12 tablespoons or 3/4 cup molasses
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons ginger
4 teaspoons baking soda
5 cups flour

Directions:

Beat eggs and add the shortening, sugar and molasses. Set aside. Sift together the salt, flour, cinnamon, ginger and baking soda. Add the sifted mixture to the egg mixture and combine together. Roll the mixture into small balls. Roll the balls in granulated sugar. Place balls on a cookie sheet and bake 6 or 7 minutes in 350 degree oven. Makes 8 dozen.

Ingredients:

1 1/2 cups pecans
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
1/2 cup shredded coconut

Directions:

Preheat oven to 350 degrees. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking soda, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients tot he butter mixture. Add the oats, raisins, coconut and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

For chewier cookies, allow them to cool on the pan. For larger cookies, drop 3-inch mounds and bake for 20 minutes.

Topping:

1/4 cup sugar
1/2 cup pumpkin
1/4 cup cream cheese
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/4 cup pecan finely chopped

Cookies:

1/2 cup graham cracker crumbs
1 1/4 cups sugar
1 stick butter
1 egg
1/2 tablespoon vanilla
1 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 tablespoon cinnamon

Directions:

Mix the topping ingredients together and chill. In a large mixing bowl combine the graham crackers, sugar, flour, salt, baking powder, and cinnamon. In a small bowl combine butter, vanilla, and egg. Then combined the two bowls together. Roll into 12 balls and evenly space on cookie sheet. Slightly press cookies down and make a indentation with a teaspoon. Place 1 teaspoon of topping in the indentation. Bake at 325 degrees for 10 to 15 minutes.

Topping:

1 1/4 cups coconut
3/4 cups caramel syrup
3/4 cup chopped almonds

Cookies:

1 1/4 cups sugar
1 stick butter
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup coca powder
3/4 teaspoon salt
1/4 teaspoon baking powder

Directions:

Mix dry ingredients together in a bowl. Then mix wet ingredients together. Combined dry and wet together and chill. Mix together topping ingredients. Roll cookies into 12 balls. Slightly press down and make a indentation with finger. Place topping in the indentation.

Bake at 325 degrees for 12 to 15 minutes.

Ingredients:

1 1/4 cup sugar
1 stick butter
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cups cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder

Directions:

Beat sugar and butter until fluffy then beat in egg and vanilla. Whisk flour, cocoa powder, salt and baking powder. Stir into the butter mixture. Then chill for 30 minutes. Make 12 balls and press indentation with finger. Place peanut butter and jelly in the indentation.

Bake for 13 to 15 minutes at 325 degrees.

Ingredients:

2 egg whites
3/4 cup sugar
1/2 cup chopped nuts
1/2 cup dried cranberries
1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Beat egg whites until stiff, but not dry. Beat sugar in gradually. Fold in remaining ingredients. Drop from a teaspoon on foil lined cookie sheets. Turn off oven before putting cookies in. Leave in oven overnight (Do not open oven door until morning).

Ingredients:

1 cup dried cherries
1/3 cup Cherry Liquor
2 Tablespoons Water
1 1/2 cups flour
1/2 t salt
1/4 t baking soda
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 t vanilla
1/4 t almond extract
1 1/4 c white chocolate chips
1/2 cup chopped nuts

Directions:

Pre-heat oven to 375, line baking sheets with parchment paper

Bring cherries, cherry liqueur & water to boil in small saucepan, remove form heat and soak for 15 minutes. Drain cherries and pat dry.

Mix flour, slat and baking soda in medium bowl, beat butter & sugars, until creamy, add eggs, both extracts and beat to blend. Add flour mixture then stir in cherries, chocolate chips & nuts.

Scoop tablespoons of dough onto cookie sheets, bake until edges are light golden about 13 minutes. Transfer to a rack and cool. Makes about 30 cookies.

Ingredients:

1 1/2 sticks 3/4 cup butter softened
1 cup packed brown sugar
2 t baking soda
1 t ground cinnamon and ginger
1/2 t ground cloves
1/4 cup light molasses
1 large egg
2 3/4 c all purpose flout
3/4 cup sugar
56 Candy Cane Kisses unwrapped

Directions:

Beat butter, brown sugar, baking soda, cinnamon, ginger and cloves in a large bowl with mixer on medium speed until well blended and paler in color. Beat in molasses and egg (the mixture will look curdled).

Reduce speed to low and gradually beat in flour just until blended. Cover and refrigerate 1 hour or until firm enough to handle.

Heat oven to 350 degrees. Have baking sheets ready. Put sugar in a small bowl. Roll tablespoons dough into 1 1/4 inch balls, roll in sugar to coat. Place 1 1/2 inches apart on ungreased baking sheets.

Bake 10 to 12 minutes until tops crack but cookies are still soft to touch.

Place baking sheet on a wire rack. Immediately press a candy cane kiss in center of each cookie. Transfer cookies from baking sheet to rack to cool completely.

Ingredients:

4c flour
1t baking powder
1/2 t paking soda
1/2 t salt
2t nutmeg
1c butter
1 1/2 c sugar
1 egg
1/2 c sourcream
1t vanilla
grated rind of 1 orange

Directions:

Sift dry ingredients together and set aside. At medium speed beat butter, sugar and egg until light and fluffy, low speed add sour cream and vanilla til smooth. Gradually add flour mixture, beat till well combined. Form into a ball. Wrap in wax paper, refrigerate several hours or overnight. Roll out on floured surface 1/4” thick.

Cut out with cookie cutters. Bake at 375 10-12 minutes.