Cookies

Beat together butter and sugar until very light and fluffy.

Preheat oven to 350 F. In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.

Preheat oven to 350 F. Sift dry ingredients together.

Preheat oven to 350 degrees. Cut butter into flour till coarse.

Mix margarine on high speed for 30 seconds.

Cream the butter and sugar together. Add the egg yolk, flour and allspice, and blend until well mixed.

Cream butter and sugars. Add eggs and vanilla.

In large bowl of mixer cream butter, sugar, eggs, vanilla and salt until fluffy.

In a mixing bowl, cream butter, oil and sugars until light and fluffy, about 2 minutes.

Cream butter and both sugars. Add eggs and vanilla.

Combine butter, peanut butter, sugars, vanilla and egg, beating until light and fluffy.

Preheat oven to 325:F. Sift flour, baking powder and salt. Set aside.

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour.

Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy.

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla.

Melt together chocolate and margarine in med. saucepan.

Combine all ingredients except sugar.

Preheat oven to 375 degrees. In large bowl, with mixer at medium speed, beat butter with sugar until light and fluffy.

Grease and flour a 10x13 inch pan. Turn oven to 350.

In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain.

Cream butter and both sugars. Add eggs and vanilla.

Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well.

Preheat oven to 350 degrees. In a small bowl, sift together flour, baking soda and salt; set aside.

Heat oven to 375 degrees. Mix brown sugar, margarine and egg in large bowl.

Preheat oven to 325 degrees. In a large bowl, beat the sugar, margarine and shortening until light and fluffy.

In large bowl, with wire whisk or fork, beat margarine or butter, honey, brown sugar, and eggs just until blended.

Line 13x9x2 inch baking pan with foil; grease foil.

Heat oven to 375 degrees. Mix sugar and 1/2 Tsp. cinnamon; reserve.

Sift flour once, measure, add baking powder and salt, and sift again.

Sift sugar. Beat egg whites until stiff; add sugar very slowly, beating constantly. fold in vanilla and coconut.

Preheat oven to 375 degrees; place sheets of foil on countertop for cooling cookies.

Blend sugar and cocoa together.

Preheat oven to 325 degrees; grease cookie sheets.

Cream butter, add cream cheese and mix well.

Mix butter, cream cheese and sugar together.

Cream together shortening and sugars; beat in eggs and vanilla.

Melt butterscotch in top of double boiler over hot water (not boiling).

Preheat oven to 350 degrees. Dissolve the coffee in water in a medium bowl.

Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla.

In a 10-inch skillet, melt the butter over medium heat.

Heat oven to 375 degrees. Mix sugars, butter, vanilla and eggs in large bowl.

Mix ingredients well. Drop by teaspoonfuls 1" apart onto well-greased baking sheets.

Cream butter, add sugar. Add flour and vanilla. Add nuts.

Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil.

Preheat oven to 375 degrees, and grease some cookie sheets.

Preheat oven to 375 degrees. Wash blueberries; drain on paper towels.

Melt chocolate in double burner. Pour into sauce pan and add sugar and corn syrup.

Grind vanilla wafers and mix well with remaining ingredients except sugar.

Cream sugar and shortening until light and fluffy.

Melt the chocolate over hot water.