1 c Butter

1 c Sugar

1 ea Egg

1 ts Almond extract

2 1/2 c Flour

1/4 ts Salt

Cream butter, sugar, add egg unbeaten, flour and mix.
Force through cooky press.
Bake in hot oven, 10 to 15 minutes.
Note: Hot oven is 400 - 450 F.
Source: Margil Johansen, Parma Grange, Cuyahoga County, OH

1 c Sugar

1 t Baking powder

1/2 t Salt

1/2 t Soda

1/2 t Nutmeg

1/2 c Butter or margarine

2 T Milk

1 T Orange peel (grated)

1 ea Egg

2 c Whole wheat flour

Mix all ingredients except the flour.
Add flour and shape by hand into 1 inch balls.
Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn).
Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees.
If a flatter cookie is desired, flatten a bit with a glass before baking.
From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)

1 c Margarine or butter,

-softened 3/4 c Powdered sugar

1/2 t Almond extract

-OR 2 t Vanilla extract

2 c All-purpose flour

1/4 t Salt (opt)

1 c QUAKER Oats (quick or

-old-fashioned, uncooked) 1/2 c Finely chopped almonds

Additional powdered sugar Heat oven to 325′F.
Beat margarine, powdered sugar and almond extract until fluffy.
Add flour and salt; mix until wel blended.
Stir in oats and almonds.
Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light golden brown.
Remove to wire rack.
Sigt additional powdered sugar generously over warm cookies.
Cool completely.
Makes about 4 dozen cookies.

1 1/4 c Sifted all-purpose flour

1 ts Baking powder

1 ts Soda

1/2 ts Salt

1/2 c Granulated sugar

1/2 c Brown sugar, firmly packed

1/2 c Butter or margarine, soft

1 Egg

1/2 ts Vanilla

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 c Flaked or shredded coconut

Sift together flour, baking powder, soda and salt into bowl.
Add sugars, butter, egg and vanilla.
Beat until smooth, about 2 minutes.
Stir in oats and coconut.
Shape to form 1-inch balls. Place on greased cooky sheets.
Bake in preheated moderate oven (350 F.) 12 to 15 minutes.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

1 c Butterscotch chips, melted

1/4 c Peanut butter

2 c Corn flakes

Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm From: Lancaster Farming Shared By: Pat Stockett

Combine the honey and the 1/2 cups sugar in a large saucepan over low heat.
Stirring until the sugar has dissolved.
Keep warm over low heat.
Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides.
Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.

1 c Sugar, confectioners

1 c Almond paste

3 Egg whites

1/2 ts Salt

Beat egg whites until stiff.
Mix thoroughly with almond paste and salt.
Add sugar and beat thoroughly.
Drop by teaspoonfuls onto slightly oiled baking sheet.
Bake in moderate oven (375 F) about 15 minutes.
Remove from oven.
Set baking sheet on wet towel for a few minutes.
Remove macaroons with a wide spatula.
The almond paste may be made by pounding 2 1/2 cups shelled blanched almonds until a paste is formed.
The Household Searchlight

4 c Sifted flour

L tsp.
baking pwd.
1 1/2 c Butter

1 c Sugar

1 pk (3 oz.) Jello any flavor

1 Egg

1 ts Vanilla

Sift flour with baking powder.
Cream butter.
Gradually add sugar and Jello, cream well after each addition.
Add egg and vanilla; beat well.
Gradually add flour mixture, mix after each addition until smooth.
Force dough through cookie press onto ungreased baking sheet.
Bake @ 375 about 13-14 min.
or until golden brown. Makes 5 doz.
cookies.
Here is a delightful recipe using a cookie press I received this recipe at a cookie exchange and love making it for the holidays.
I use Cherry Jello and Lime Jello for Christmas.
Posted on Prodigy DESSERTS & SWEETS on 12/01 8:14 AM by D WEATHERFORD (PBMG95C) .
MM by Cathy Svitek

3 T Butter, melted

1/2 c Sugar

1/4 t Salt

1 1/2 c Quaker oats

1/2 t Baking powder

1 ea Egg, well beaten

1/2 t Almond extract

Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly.
Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes.
Remove from pan while warm.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

8 tb Butter(1 stick)soft

1/2 c Light Brown Sugar

2 tb Orange Peel Grated

1/4 ts Salt

1 Egg

1 oz Semisweet Chocolate,very

Finely chopped 1 3/4 c Flour

Glaze: 1 1/2 c Powdered sugar

2 tb Orange Juice

4 tb Lemon Juice

Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy.
Add the egg and beat 1 minute more at medium speed.
Add the chocolate and the flour and beat at low speed just enough to combine.
Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight.
When ready to proceed, preheat oven to 375 F.
Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper.
Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes.
Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet.
Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks.
For the glaze: whisk the powdered sugar with the juices until smooth.
Using pasrty brush, brush the glaze on the still warm cookies.
As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120