Oatmeal-Raisin Cookies

• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1/2 cup butter or margarine -- softened
• 1/2 cup unsweetened applesauce
• 1/2 cup fat-free, cholesterol-free egg product
• OR
• 2 eggs
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla
• 3 cups quick-cooking or old-fashioned oats
• 1 cup all-purpose flour
• 2/3 cup raisins

Heat oven to 375º. Mix all ingredients except oats, flour and raisins in large bowl with spoon. Stir in oats, flour and raisins.

Rocky Road Bars

• 1 package Betty Crocker  SuperMoist milk chocolate cake mix
• 1/2 cup butter or margarine -- melted
• 1/4 cup packed brown sugar
• 1/3 cup water
• 2 eggs
• 1 cup chopped nuts
• 3 cups miniature marshmallows
• 1/3 cup Betty Crocker  Rich & Creamy chocolate ready-to-spread frosting

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Mix half of the cake mix (dry), the butter, brown sugar, water and eggs in large bowl with spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan.

Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes or until marshmallows are puffed and golden.

Gingerbread Cookies

• 1 cup packed brown sugar
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• Creamy White Frosting -- (recipe follows)

CREAMY WHITE FROSTING

• 4 cups powdered sugar
• 1 teaspoon vanilla
• 5 tablespoons half-and-half
• Food color, if desired

Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Creamy White Frosting.

Rum Balls

• 2 1/2 cups crushed vanilla wafer cookies
• 1 cup confectioner's sugar
• 1 cup finely chopped nuts
• 1/4 cup bourbon
• 3 teaspoons light corn syrup

Snickerdoodles

• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 1/2 cups sugar
• 1/2 cup shortening
• 1/2 cup butter or margarine -- softened
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

The Ultimate Valentine's Day Cookie

• 1 cup powdered sugar
• 1 cup butter or margarine -- softened
• 1 tablespoon white vinegar
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 drops red food color

Heat oven to 400º. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Thumbprint Cookies

• 1/4 cup packed brown sugar
• 1/4 cup butter or margarine -- softened
• 1/4 cup shortening
• 1/2 teaspoon vanilla
• 1 egg yolk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 egg white
• 1 cup finely chopped nuts
• 5 tablespoons (about) jam or jelly (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon . Stir in flour and salt.

No Bake Chocolate Oatmeal Cookies

• 2 cups sugar
• 2 Tbsp.cocoa
• 1/2 cup milk
• 1/2 cup butter or margarine
• 1/2 cup peanut butter
• 2 cups uncooked rolled oats
• 1 tsp.Vanilla

Favorite Chocolate Chip Cookies

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup margarine or butter -- softened
• 1/3 cup shortening
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped nuts
• 1 (6 ounce) package semi-sweet chocolate chips

The Ultimate Brownie

• 5 ounces unsweetened baking chocolate
• 2/3 cup butter or margarine
• 1 3/4 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 cup all-purpose flour
• 1 cup chopped nuts

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.

Beat sugar, vanilla and eggs in large bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts.