1416 servings
2 egg whites
1/2 cup sugar
3 Tbs. flour
1/8 tsp. salt
1/8 tsp. vanilla
1 1/3 cup coconut
dark or milk chocolate, melted

Whip egg whites until foamy. Continue whipping egg whites while gradually adding sugar. Beat until stiff. Fold in the remaining ingredients. Fill a pastry bag with the mix, pipe onto cookie sheet lined with parchment paper.
Bake at 350 degrees F for 1215 minutes. Melt chocolate, (for tips on melting chocolate) click here. Once the macaroons are cool, dip bottom side (flat side) in the melted chocolate. Place upside down in a refrigerator until the chocolate solidifies. Other serving suggestion: 1. You can use all different varieties of chocolate to dip your macaroons in. 2. Miniature macaroons make a fantastic appearance. Just pipe 1/2 the amount to make the cookie.
You can store these cookies for up to 3 days in the freezer.

Yield: 2 1/2 dozen
3/4 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup peanut butter chips*
1/2 cup chocolate chips*

*or you can use 8 peanut butter cups, cut into pieces. Mix together the flour, baking powder and baking soda in a medium bowl. Set aside. Layer ingredients in order given in a one quart canning jar. Press each layer into place. It will be a tight. Attach these directions to the gift jar: Peanut butter and Chocolate Cookies Sift out the chips and set aside. Empty remaining cookie mix intolarge mixing bowl. Use your hands to thoroughly blend mix. Add 1/2cup butter or margarine, softened at room temperature. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until completely blended. Mix in chips or peanut butter cups. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to end cooling.Makes 2 1/2 dozen cookies.

Yield: 2 dozen
3/4 cup packed brown sugar
1/4 cup white sugar
1 1/2 cups mini baking M&M’s
2 cups allpurpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:
Combine the flour with baking soda and salt. In a clean 1 liter sized canning jar layer the ingredients in the order given, starting with the brown sugar and ending with the flour mixture. Attach a card with the following directions: M & M Cookies. Preheat oven to 350 degrees F (175 degrees C). Line one baking sheet with parchment paper. Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined. Using your hands work in 3/4 cup softened butter or margarine. Beat 1 egg with 1 teaspoon vanilla extract. Work this into the flour mixture until well combined. Shape dough into 1 inch sized balls and place 2 inches apart on the prepared baking sheet. Slightly flatten the balls with the palm of your hand. Bake at 350degreesFfor 10 to 14 minutes or until the edges are lightly browned. Remove cookies to a racktocool.Makes about 2 dozen cookies.

1 1/2 dozen
1 cup softened butter or margarine
1/2 cup powdered sugar
1 tsp. vanilla
1/4 tsp. salt
2 1/4 cups flour
3/4 cup finely chopped walnuts

powdered sugar for garnishing. Preheat oven to 350 degrees F. In a large bowl combine first four ingredients. Mix using an electric mixer for about 1 minute, blending well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 12 inches apart on an un greased cookie sheet. Bake at 350 F for 810 minutes until firm to the touch but not brown. Do not over bake. While warm, roll in powdered sugar.

Makes about 4 dozen
12oz pkg. chocolate chips
3 cups flour
1 cup butter
1 cup brown sugar
3 tsp vanilla
1/4 cup milk
2 Tbs. shortening
1/4 cup light corn syrup
2 tsp vanilla
2 Tbs. water

Preheat oven to 375.In a large bowl, blend butter, brown sugar, and vanilla. Stir in flour, milk. Shape in teaspoon size balls. Place on ungreased cookie sheet. Make depression in center of each cookie with thumb. Bake 1012 minutes at 375 degrees. In a double boiler combine chocolate chips and the shortening. Stir until melted. Remove from heat. Stir in Corn syrup, 2 tbs. water, and the 2 tsp. vanilla. Fill each cookie.

3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt

mix flour, cinnamon, nutmeg, baking soda, and salt in a small bowl. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Recipe to attach to gift jar: Oatmeal Raisin Spice Cookie Mix Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen.

18 cookies
1 stick butter
2 tsp. cocoa
1 cup peanut butter
1 cup nuts, chopped
2 cups sugar
1/2 cup milk
2 1/2 cup quick oats
1 tsp. vanilla

Mix together peanut butter, oats, nuts and vanilla. In a saucepan, combine butter, sugar, cocoa and milk. Boil 1 minute, remove from stove and add to the peanut butter mixture. Drop by spoonfuls onto wax paper. Let cool.
Storage suggestions: Place leftover cookies in a Ziploc bag or Tupperware bowl. Can stay fresh for up to 1 week.

Makes about 5 dozen
1 cup Margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
Topping:
4 Tbs. sugar
2 Tbs. cinnamon
Preheat oven to 375 degrees.

In a large bowl, Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stiruntil well blended. In a small bowl, mix sugar and cinnamon.
Form dough into teaspoon size balls and roll in the sugar mixture. Place on a cookie sheet (ungreased) with parchment paper about 2″ apart.

Yield: 2 dozen
1 cup flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1 cup semisweet chocolate chips
1 cup walnuts

In a large bowl, mix flour, baking soda, and baking powder. Layer ingredients in a quart jar starting with flour mixture, cocoa powder, sugar, brown sugar, chocolate chips, and walnuts. Attach a gift card with these directions
on the outside of the gift jar: Double Double Chocolate Chip Cookies: Preheat oven to 350 degrees F (175 degrees C). Empty the contents of the jar into a large bowl and mix until all the ingredients are well combined.
Add 3/4 cup softened butter or margarine and 1 egg slightly beaten. Mix until completely blended. Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven for 15 minutes. Cool cookies on racks. Makes about 2dozen cookies.

about 2 dozen
This recipe was sent from laurine Pomplun, a daily recipe subscriber.
1/2 cup shortening
1/2 cup butter
2 cups sugar
2 tsp. vanilla
1 tsp. salt
3 eggs
1 cup sour cream
1 tsp. baking soda
2 tsp. baking powder
4 to 6 cups flour

Cream shortening, butter, vanilla and salt together until wellblended. Add eggs and beat well. Add sifted dry ingredients and sour cream. Chill dough. Roll to desired thickness and cut with cookie cutter. Bake at 425 degrees on greased cookie sheets for 10 min.