• 1 (15 ounce) package Betty Crocker fudge brownie mix
• 1/4 cup water
• 1 egg
• 1/2 cup chopped nuts

Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).

• 2 cups packed brown sugar
• 1/2 cup butter or margarine -- softened
• 1/2 cup shortening
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 2 cups old-fashioned or quick-cooking oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated or powdered sugar

Heat oven to 350º. Grease cookie sheet. Beat brown sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt.

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup margarine or butter -- softened
• 1/3 cup shortening
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) package chocolate-coated candies

Heat oven to 375º. Mix sugars, margarine, shortening, vanilla and egg. Stir in remaining ingredients.

Drop dough by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

• 1 cup sugar
• 1/2 cup butter or margarine -- softened
• 1/3 cup buttermilk
• 1 teaspoon vanilla
• 2 ounces unsweetened baking chocolate -- melted and cooled
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped nuts
• Chocolate Frosting -- (recipe follows)

CHOCOLATE FROSTING

• 2 ounces unsweetened baking chocolate
• 2 tablespoons butter or margarine
• 2 cups powdered sugar
• 3 tablespoons hot water

Heat oven to 375º. Grease cookie sheet. Beat sugar, butter, buttermilk, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Chocolate Frosting.

CHOCOLATE FROSTING:

• 1 cup sugar
• 1 cup margarine or butter (2 sticks) -- softened
• 1/2 teaspoon vanilla
• 1 large egg
• 2 1/4 cups all-purpose flour
• Sugar, colored sugar or candy sprinkles

• 1 cup sugar
• 1 cup (2 sticks) margarine or butter, softened
• 1/2 teaspoon vanilla
• 1 large egg

Stir in:

• 2 1/4 cups all-purpose flour

• 2 1/2 cups packed brown sugar
• 1 cup butter or margarine -- softened
• 1/2 cup shortening
• 2 eggs
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Caramel Frosting -- (recipe follows)

CARAMEL FROSTING

• 1/2 cup butter or margarine
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Caramel Frosting.

Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.

CARAMEL FROSTING:

• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 2 tablespoons milk
• OR
• 2 tablespoons half-and-half
• Food coloring, if desired

• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup peanut butter
• 2 cups Bisquick Original baking mix
• 1 teaspoon vanilla
• Sugar
• 36 foil-wrapped milk chocolate or milk and white chocolate kisses -- unwrapped (about)

Magic Window Cookies

• 1 cup sugar
• 3/4 cup butter or margarine -- softened
• 1 teaspoon vanilla
• OR
• 1/2 teaspoon lemon extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls (about 0.9 ounces each) ring-shaped hard candy

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Cover cookie sheet with aluminum foil. Roll one-third of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs from cookies, using smaller cutters or your own patterns. Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. (To crush candy, place in heavy plastic bag and tap lightly with rolling pin; because candy melts easily, leave pieces as large as possible.)

Peanut Butter Cookies