Mix all ingredients in large bowl. Stir until smooth. 1 c. raisins 1 c. chopped walnuts  Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves. Mix wet ingredients with dry ingredients just until mois

Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat.

Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls. Bake at 350 degrees or until light golden brown around edges.

Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients. Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes. BEGG YOLK PAINT (for each color

Mix shortening, sugar, eggs and vanilla. Mix flour, baking powder and salt. Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch thick. Cut in desired shapes. Place on ungreased baking sheets. Paint with egg yolk paint. Bake 6 to 8 minutes. BEGG YOLK PAINT:

In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda. In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch ba

Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients. Drop onto cookie sheet and bake at 350 degrees for 12 minutes.

Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refrigerate.

Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients. Mix well. Flour hands and make small round balls (they double in size when cooked). Dough is sticky so keep flouring hands. Top always looks white so cook only for 8 minutes at 350 degrees. When cool, dip into fr

Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost.

Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minute

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until

Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour. <

Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour. <

DOUGH: Sift together flour, sugar, baking powder and salt. Cut in butter and cream cheese. Blend in coconut and preserves. Drop by teaspoonfuls on cookie sheet. Bake at 350-degrees for 15 to 18 minutes. Cool and frost. FROSTING: Blend all ingredients until smooth. Yield: 2 dozen.

Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes. Let stand 1 minute. Transfer to wire racks and cool.

To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stick into peanut butter. Top with plain vanilla wafer, placing flat sides together. Melt chocolate chips and wax over low heat. Dip cookies either way over

Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dis

Blend together first 4 ingredients until smooth. Add remaining ingredients. Mix well. Drop with teaspoon on non-stick cookie sheet. Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes 2 dozen.

Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.

Mix and bake at 350 degrees for 10 to 12 minutes.

Preheat oven to 375 degrees. Melt 2 squares of semisweet chocolate in small saucepan. Cut remaining 6 squares chocolate into large chunks. Sift together flour, baking soda and salt in small bowl. Beat butter in large bowl until creamy. Gradually beat in brown sugar a

Beat butter and sugar together. Add flour and almonds. Dough will be stiff. Form into small crescents by hand. Bake 10 to 12 minutes or until light in color at 350 degrees.

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE A

1/2 c. softened butter 1 c. sugar  1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses  The flour mixture  Chill dough for several hours or overnight. Flour board lightly. Roll one half of dough at a time to a thickness of about 1/4 inch. Cut cookies with a large scalloped-edge cutter.

Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave

Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal. Drop by tablespoon onto wax paper. Cool and eat.

Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookie

Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.

Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE A

In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn

Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it s

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2 minutes, using a mixer to mix well. Mix in yogurt until blended. Spoon into dessert dishes if desired can garnish with chocolate sprinkles or coconut.

Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes. Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping and then drizzle 1/4 teasp

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until comletely smooth. In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat,, whisking co

In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawbe

Scald milk and chocolate in the top of a double boiler, stirring frequently to make it smooth. In a bowl, mix together cornstarch, sugar and salt. Slowly add chocolate mixture while stirring constantly. Return mixture to double boiler. Cook while continuing to stir until mixture thickens, then c

Pour dry chocolate pudding mix into heavy medium saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 Tbsp. Amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custar