1 cup shortening
1 cup sugar
1egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon vanillan
1/2 teaspoon almond flavoring
colored crystal sugar

preheat oven to 350° and spray cookie sheets with pam.

mix shortening, sugar and egg in a large bowl until well blended; add the flour and mix well.

add the baking soda, cream of tartar, vanilla and almond extract; mix well.

roll cookie dough in colored sugar and form into a ball.

put the balls on a cookie sheet and flatten out just a little bit.

bake at 350° for 8 minutes.

let cookies sit for 1 minute on cookie sheet before transferring to a wire rack.

12-14 cookies

24-30 shortbread cookies
6 tablespoons butter
1/2 cup
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

place shortbread cookie in a cup of a greased muffin tin.

in a 2 quart saucepan over medium-low heat, combine butter, sugar and corn syrup.

heat to a full boil, stirring constantly with a wooden spoon.

boil 3 minutes, stirring constantly.

slowly pour in sweetened condensed milk, stirring constantly.

continue cooking over low heat until candy thermometer reaches 220°-228°.

remove them heat.

stir in vanilla.

beat until creamy.

immediately stir in toasted coconut and mix well.

spoon mixture by teaspoonfuls over shortbread cookies.

cool completely.

remove cooled cookies from muffin tins onto waxed paper.

melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room tempetature.

store in airtight container.

makes 24-30 cookies (depending on size of cookies)

1 cup firmly packed brown sugar
3/4 cup crisco OR margarine
1/2 cup sugar
1/4 cup water
1 large egg
1 teaspoon vanilla
3 cups quick OR old-fashioned oats, uncooked
1 cup flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

preheat oven to 350°.

cream together brown sugar, shortening and sugar. add water and vanilla. beat well.

add combined oats, flour, salt and baking soda. mix well.

drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

bake 11-13 minutes until edges are golden brown.

remove to wire rack; cool completely.

store tightly covered.

5 dozem

1/2 cup butter OR margarine, softened
2/3 cup sugar
1 egg
2 squares (1 oz ea) unsweetened chocolate, melted and cool
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt

MOCHA GLAZE:

1 cup (6 oz) semi sweet chocolate chips
1 teaspoon light corn syrup
1 teaspoon shortening
1 cup powdered sugar
4-5 tablespoons hot coffee
2 squares (1 oz ea) white baking chocolate, melted

in a mixing bowl cream butter and sugar. add egg, chocolate and vanilla; mix well. combine flour and salt; gradually add to creamed mixture and mix well. cover and chill for 1 hour or until firm. divide dough into fourths. form each portion into a 6″ log. divide each log into 12 pieces. roll each piece into a 9″ rope. place ropes on greased baking sheets; form into pretzel shapes and space 2″ apart. bake at 400° for 5-7 minutes or until firm. cool 1 minute before removing to wire racks.

for glaze: heat the chocolate chips, corn syrup and shortening in a small saucepan over low heat until melted. stir in sugar and enough coffee to make a smooth glaze. dip pretzels; place on waxed paper or wire racks to harden. drizzle with melted white chocolate; let stsnd until chocolate is completely set. store in an airtight container.

4 dozen