Ingredients
3/4 C. butter
3/4 C. sugar
3 Tbs. cocoa
1 Tbs. water
1/2 tsp. vanilla
2 C. rolled oats

Directions
1. Mix sugar and cocoa. Add butter, water and vanilla. Mix in rolled oats. Refrigerate over night. Roll into balls and roll in powdered sugar.

Makes 24 bars

Ingredients
2 C. graham wafer crumbs
3/4 C. butter, melted
1 can Regular or Low Fat Eagle Brand
1 1/3 C. chopped pecans
1 1/3 C. semi-sweet chocolate chips
1 1/3 C. flaked coconut

Directions
1. Combine graham crumbs with butter; press evenly onto parchment-lined 13×9-inch baking pan.

2. Pour Eagle Brand evenly over crumbs. Sprinkle with pecans, chocolate chips and coconut; press down firmly. Bake in preheated 350 degree for 25-30 minutes or until lightly browned. (325 degrees for glass dish.) Cool thoroughly and cut into bars. Store loosely covered at room temperature.

Variation: To make the 7 Layer Magic Cookie Bar, add 1 C. of Butterscotch chips.

Makes 50 balls

Ingredients
1 (18-oz.) pkg. of Oreo cookies
1 (8-oz.) pkg. Philadelphia cream cheese, softened
1 (24-oz.) pkg. almond bark

Directions
1. In a food processor, chop Oreo cookies until they look like dirt. Add cream cheese and blend until mixture forms a ball. Form the mixture into small marble-size balls. Place in refrigerator for 2 hours or until firm to the touch. Melt almond bark according to instructions on package. Using a shrimp fork or large toothpick, pierce each ball and roll in melted almond bark. Place on waxed paper and fill the holes made by the fork with almond bark.

Makes 6 dozen cookies

Vanilla Dough Ingredients
1/2 C. granulated sugar
2 Tbs. confectioners’ sugar
1/4 tsp. fine salt
1 large egg
1 to 1 1/4 tsp. mint extract
1 C. unsalted butter, (2 sticks), room temperature
2 C. all-purpose flour

Chocolate Dough Ingredients
1 1/4 C. granulated sugar
3/4 C. natural cocoa powder
1/4 tsp. fine salt
1 C. unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 C. all-purpose flour

Directions
1. For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.

2. Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10x12x1/4-inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

3. For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1-2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

4. Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10x12x1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

5. For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough.

6. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

7. Evenly position racks in the oven, and preheat to 325 degrees. Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden – not too dark you’ll lose the definition of the spiral, about 14-16 minutes.

Tips: For the perfect spiral, make sure the first roll is very tight. If there are gaps, they will show up in the final cookies. If the dough gets too soft, simply refrigerate until malleable but not so dry that it cracks.

Makes about 5 dozen cookies

Ingredients
2 6 oz. pkg. chocolate bits
3 Tbs. butter, softened
3/4 C. sugar
1 egg
1 1/2 tsp. vanilla
1 Tbs. milk
1/2 C. flour
1/2 tsp. baking powder
1/2 C. chopped walnuts

Directions
1. Melt 1 pkg. chocolate bits. Stir together butter, sugar, egg, and vanilla; beat with spoon until smooth. Stir in melted chocolate bits and milk, then flour and baking powder Stir in 2nd pkg. of chocolate bits (not melted) and nuts. Drop by tsp. on ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Cool slightly.

Makes 65 cookies

Ingredients
2 C. butter, softened
1 C. icing sugar
3 1/2 C. all purpose flour
1/2 C. cornstarch
6 squares Baker’s Bittersweet Chocolate, coarsely chopped
1 C. pecans, toasted, coarsely chopped

Directions
1. Beat butter and sugar until light and fluffy. Stir in flour and cornstarch, then chocolate and pecans. Roll dough into 1 inch (2.5 cm) balls and place on ungreased baking sheets. Bake for 20 minutes at 350 degrees or until lightly browned; cool. Dust lightly with icing sugar. Store in air-tight container.

Makes 4 dozen cookies

Ingredients
1 18 oz. roll refrigerated sugar cookies
3/4 C. chopped unwrapped thin cream de menthe candies (Like Andes)

Frosting Ingredients
2 1/4 C. powdered sugar
1/4 C. butter or margarine, softened
1-2 drops green food coloring
2-3 Tbs. milk

Garnish Ingredients
24 thin rectangular mints; unwrapped

Directions
1. Heat oven to 350 degrees. In medium bowl, break up cookie dough. Stir or knead in 3/4 C. chopped candies. Shape teaspoonful of dough into balls. Place 1″ apart on ungreased cookie sheet. Bake 9-11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

2. In a small bowl, mix all frosting ingredients until smooth, adding enough milk 1 tsp. at a time until desired spreading consistency. Spread 1 tsp. frosting on each cooled cookie. Cut each candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

ingredients
1 C. butter or margarine
3/4 C. firmly packed light brown sugar
3/4 C. granulated sugar
2 eggs
2 Tbs. milk
2 tsp. vanilla extract
4 C. all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt

Directions
1. Combine butter and sugars, beat until fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking powder and salt; stir into batter. Cover and chill 3-4 hours. Roll out about 1/3 of the dough to 1/8th thickness on lightly floured board. Cut into desired shapes. Bake at 375 degrees on ungreased cookie sheet for 8-10 minutes or until done. Cool, decorate. I use the decorator frosting in the tubes, spread it out and then dip into colored sugar sprinkles.

Makes 20 to 30 cookies

Ingredients
2 C. butter
1 1/2 C. sugar
4 single egg yolks
2 tsp. vanilla
4 1/2 C. unbleached flour
1/2 tsp. salt
3 Tbs. peppermint candy
1 red food coloring

Directions
1. Cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready, divide dough in half. To one half, add 1/2 tsp. red food coloring. Using about a Tbs. of dough, roll a 4″ strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on an ungreased cookie sheet 1″ apart. Curve the top like a candy cane and bake in a pre-heated oven at 350 degrees for about 15 minutes; do not brown. Sprinkle with crushed peppermint candy before cool.

Ingredients
2 1/2 C. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 C. sugar
3/4 C. butter
1/2 C. eggnog
1 tsp. vanilla
2 egg yolks
1 Tbs. nutmeg

Directions
1. Preheat oven to 300 degrees. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over-mix.

2. Drop by rounded teaspoon onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.