(from my friend Sue)

1c butter
1/2c sugar
2tsp vanilla
1tsp almond extract
1/2tsp salt
2-1/2c flour
Raspberry Jam

Cream butter, sugar, vanilla, almond extract & salt. Stir in flour. Divide dough into four quarters and form into balls. On lightly floured surface, roll each ball into one inch wide ropes. Make indentation down center of each rope and fill with raspberry jam. Place on baking sheets and bake 12-15 minutes at 350F

Frosting:
1c powdered sugar
1tsp almond extract
1tsp melted butter
1tsp half-n-half

Combine all ingredients to desired consistency. Drizzle over top of baked cookie ropes. Cut into one inch diagonal slices.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Walnut Crumb Bars

1 c butter, softened
2 c all purpose flour
½ c granulated sugar
¼ tsp salt
2 c Nestle semi sweet chocolate chips, divided
1-1/4 c (14 oz can) Sweetened Condensed milk
1 tsp vanilla
1 c walnuts, chopped

Beat butter in large mixer bowl intul creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb misture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.

Yield: 2-1/2 dozen bars

Source: Nestle Co. aand Diamond Walnuts Growers 1995

Linda

My mother made this back in the 50's for Xmas.
It's pretty as well as tasty and easy.

Cherry Walnut Slice
Greased 9X9 pan, preheat oven 350 degrees
1/2 C. butter
1 C. flour
2 Tbsp. pd. sugar
Cream butter, mix in flour & pd. sugar.
Spread the mixture in pan; bake 5-10 min.
until lightly browned.

2 eggs, beaten
1 C. sugar
1 tsp. vanilla
1/4 C. flour
1/2 tsp. baking powder
pinch salt
1 C. chopped walnuts
1 C. glaceed cherries, halved
1/2 C. coconut
Mix ingredients & spread over base.
Bake 30 min., Cool in pan.
(I double the recipe for a 9X13 pan.)

And these are more of a candy.
They are delicious.

Reese-like P-nut Balls
8 oz. butter
1 1/3 boxes powdered sugar
12 oz. smooth peanut butter
1 tsp. vanilla

Beat together. Form balls & dip
in 12 oz. melted choc. chips + 1/4 oz parafin.
(orig. recipe called for 2 oz.)
Makes 160.

Ricotta Cheese Cookies

2. c. sugar
1 c. butter, softened
1 (15 oz.) container ricotta cheese
2 t. vanilla
2 large eggs
4 c. all purpose flour
2 T. baking powder
1 t. salt

Icing:

1-1/2 c. powdered sugar
3 T. cream

Preheat oven to 350 deg. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high and beat until light and fluffy (about 5 minutes). At medium speed, beat in ricotta, vanilla and eggs until well combined. Add flour, baking powder, and salt; beat until dough forms.

Drop dough by level tablespoons about 2 inches apart onto ungreased cookie sheet. Bake approx. 15 minutes or until cookies are very lightly golden (cookies will be soft). Remove to wire rack to cool. When cookies are cool, prepare icing (I use either whipping cream or half and half, whatever I have on hand). Drizzle icing across tops of cookies and immediaely sprinkle with sugar crystals or sprinkles. Allow to dry at least 1 hour, preferably longer. Yield: 6 dozen.

I have never frozen these, so don't know about that aspect, but they do keep very well in airtight container.

RL`

Brazil Nut Snowballs

3/4 cup butter
1/2 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
2 cups ground Brazil nuts
Powdered sugar

Cream together butter and sugar until light and fluffy. Stir in egg and vanilla and blend well. Sift together flour and salt. Stir into creamed mixture. Add Brazil nuts and blend well. Shape into small balls, about 2 inches in diameter. Place on baking sheet and bake at 350 degrees for 20 minutes. Cool slightly, then roll in powdered sugar. When thoroughly cooked, roll in sugar again.
Makes about 6 dozen cookies

Fruity Sugar Cookies

1 cup sugar
1- 3 ounce box gelatin, any flavor
3/4 cup shortening (part butter is good)
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix sugar and gelatin (dry) together. Add shortening/butter and eggs, blending well. Sift flour, baking powder and salt together, add to mixture. Roll 1/4 inch thick on floured board. Cut with
3-inch cookie cutters. Place on ungreased baking sheet. Bake at 375 degrees for 5-8 minutes.
Makes 4 dozen cookies

Chocolate Mint Wafers

1/4 cup heavy cream
1 tablespoon vinegar
1/2 cup shortening
1 cup sugar
1/8 teaspoon peppermint extract
2 cups sifted flour
3/4 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine heavy cream and vinegar in measuring cup; set aside.
Cream together shortening and sugar; stir in egg and peppermint extract.
Sift together remaining dry ingredients; add alternately with heavy cream to creamed mixture. Mix thoroughly. Divide dough in half and shape into two rolls. Wrap tightly in waxed paper and chill several hours in refrigerator.
Cut dough in 1/8 inch slices with sharp knife; place 1 1/2 inches apart on ungreased baking sheet. Bake in 350 degree oven 15 minutes. Remove cookies and cool on wire racks.
Makes 3 dozen cookies

Mexican Fiesta Balls

1 cup butter
1/2 cup sugar
2 teaspoons vanilla
2 cups flour
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup finely chopped nuts (I use pecans)
1/2 cup drained,chopped maraschino cherries
1 cup powdered sugar (for coating)

Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture. Blend in nuts and cherries; chill until easy to handle.
Shape dough into balls 1-inch in diameter and place 1-inch apart on ungreased cookie sheet. Bake in 325 degree oven for 20 minutes. Remove cookies to wire racks and while warm, roll in powdered sugar.
Makes 5 dozen

I can vouch for roselin's Raspberry Bars. I plan to make them this year with different jams, including one with orange marmalade and a chocolate drizzle.

Triciae -- Those cookies from your great-grandmother sound delicious. When do you add the nutmeg?

Here are a few of our favorites:

Cranberry Lemon Cookies

A wonderful cookie I discovered at Gail's Recipe Swap.

* 1/2 C butter
* 1/2 C sugar
* 1/3 C brown sugar
* 1/2 tsp. lemon zest
* 1 egg
* 2 tsp. vanilla
* 1 C flour
* 1 tsp. baking powder
* 1/2 tsp. cinnamon
* 1-1/2 C chopped pecans (I use walnuts)
* 1-1/2 C chopped fresh cranberries

Cream butter, sugars, and lemon zest. Beat in egg and vanilla.

Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.

ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest.

----------------------------------
Walnut Acorn Cookies

* 1 C melted butter
* 3/4 C brown sugar, firmly packed
* 1 C finely chopped walnuts (chop first, then measure 1 cup)
* 1 tsp. vanilla
* 2-3/4 C sifted all-purpose flour
* 1/2 tsp. baking powder
* 1 C (6 oz.) semi-sweet chocolate chips

Stir together melted butter, brown sugar, 3/4 C walnuts and vanilla. Sift flour with baking powder and stir into butter mixture; blend well.

Shape cookies by pressing dough firmly into a teaspoon (not a measuring spoon), slightly mounding the dough to form the shape of an acorn. Be sure the dough is firmly formed on the spoon. Bake on ungreased cookie sheet in 375F oven about 13 minutes, until light golden brown. Cool.

Meanwhile, melt chocolate over warm water in double boiler. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers. Makes 4-5 dozen cookies.

------------------------------------
No-Bake Stove-Top Cookies

Also known as "no bake" cookies. I gave a container full to our very elderly neighbor who said he really can't eat things like that.... he returned the empty container asking for more. :-)

* 6 cups sugar
* 1 1/2 cups unsalted butter
* 1 1/2 cups (1 can) evaporated milk
* 1 1/2 tsp. salt
* 12 Tbsp. cocoa (Dutch process preferred, but not required)
* 1 Tbsp. vanilla
* 1 1/2 cups peanut butter
* 7 1/2 cups oats

Mix sugar, butter, milk, salt and cocoa in a Dutch oven or other large pan. Bring to a rolling boil; boil exactly 2 minutes (watch carefully!!).

Quickly add vanilla, peanut butter, and oats.

Drop by tablespoonsful onto waxed paper.

English Tea Cookies

1 cup butter
1 cup oil
1 cup sugar
1 cup powdered sugar
4 cups plus 2 tablespoons flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2 teaspoons lemon, almond or orange extract (optional)

Cream butter, oil, and sugars together. Add flour, cream of tartar, baking soda, salt and eggs. Mix well. Add vanilla and extract (if using). Chill overnight.

Make into balls and roll in granulated sugar. Place on ungreased cookie sheet. Press flat with small glass dipped in sugar. Bake at 375 degrees for 8 to 11 minutes, or until edges are lightly browned.
Makes 4 to 6 dozen cookies depending on how large you make the dough balls.

Surprise Walnut Cookies

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
1 cup finely chopped walnuts
1 bag Hershey Kisses

Cream butter and sugar, add vanilla, flour and walnuts. Make into balls large enough to add a kiss so that it isn’t seen.

Bake 375 degrees for 12 minutes on ungreased cookie sheet. Cool on pan for 2 minutes.

Candy Cane Snowballs

2 cups butter, softened (no substitute)
1 cup powdered sugar
1 teaspoon vanilla extract
3 1/2 cups flour

1 cup pecans, chopped
8 ounces white candy coating
1/2 cup peppermint candy canes, crushed

In large bowl, cream butter and powdered sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 4 hours or until easy to handle.

Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

In microwave safe bowl, melt candy coating; stir until smooth. Dip the top of each cookie into the candy coating , then into the peppermint candy.
Makes 5 dozen

Coconut Jewels

1/3 cup butter, softened (no substitute)
4 ounces cream cheese, room temperature
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract**
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups flaked coconut
1 cup seedless raspberry preserves, warmed

Cream the butter, cream cheese and sugar. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.

Shape dough into 2 inch balls; roll in remaining coconut. Place 2 inches apart on ungreased cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake 350 degrees for 8 to 10 minutes. Remove to wire racks to cool. Fill each cookie with preserves.
** I only use 1/2 teaspoon almond extract
Makes 3 1/2 dozen

Judy’s Pepper Cookies

1 cup butter
6 tablespoons sugar
1 teaspoon Kosher salt
2 teaspoons lemon zest
2 teaspoons cracked black peppercorns
1 teaspoon cumin seeds, crushed slightly
1 teaspoon vanilla
2 cups flour

Cream butter and sugar. Add salt, lemon zest, peppercorns, cumin and vanilla, mix well. Mix in flour.

Shape into 1-inch balls, flatten with bottom of small glass.

Bake 350 degrees for 8 to 9 minutes or until lightly colored.
Makes 4 dozen cookies

Best Ginger Snaps
3/4 cup butter
3/4 cup shortening
2 cups sugar plus 3/4 cup for rolling***
2 eggs
1/2 cup molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons ginger
Cream butter, shortening and sugar. Beat in eggs and molasses very thoroughly. Gradually add dry ingredients. Beat hard.
Don't be alarmed if the batter is soft!
Roll pieces of dough into 1" balls, then roll each ball into rest of sugar*** (I use coarse sugar but it isn't necessary if you don't have it).
Bake on greased baking sheet about 3" apart 10-12 minutes in 375 degree oven.
Take cookies from oven and let them stand for 1 minute before removing and cool on wire rack.
Makes 11-12 dozen cookies

Indian Barfi
1cup granulated sugar
1 1/4 cups water
1 cup non-fat powdered milk
1 tablespoon rose water
1 1/2 teaspoons cardamom, ground
1 cup pistachio nuts

Lightly grease a 9-inch square pan.

Boil the sugar and water together until it spins a thread. (230-234 degrees) Stir in the rose water and powdered milk. Continue to simmer on low for 3 minutes longer. Stir in the cardamom and pistachio nuts.

Immediately pour into the prepared baking pan and cool in the pan on a wire rack. When cool cut into small squares or diamonds.
Makes 2-3 dozen cookies

Cranberry Cookies

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
3/4 cup powdered sugar
3 tablespoons milk
1 tablespoon Amaretto
3/4 cup cranberries, chopped fine
1/2 cup flaked coconut

Cream shortening and powdered sugar. Beat in milk and Amaretto. Gradually blend in the dry ingredients. Fold in the cranberries.
Divide the dough in half. Form each half into a log 1 1/2 inches in diameter. Roll in coconut. Wrap in waxed paper and chill for 8 hours or overnight.

Cut the logs into 1/4-inch thick slices and place each slice 1 inch apart on ungreased baking sheet.

Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks to cool.
Makes 3-4 dozen cookies

Lemon Crisps

4 cups flour
1 teaspoon baking powder
1 cup butter, room temperature
2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 tablespoon lemon zest
Granulated sugar for sprinkling

Cream the butter and sugar. Beat in the eggs. Beat in lemon extract and lemon zest. Gradually add the dry ingredients.

Cover and chill for at least 4 hours.

On a floured surface, roll the dough out to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on to greased cookie sheets. Sprinkle the cookies with granulated sugar.

Bake at 375 degrees for 10-12 minutes until lightly colored. Cool on wire racks.
Make 8-10 dozen cookies

* Exported from MasterCook *

Mom's Ginger Snaps

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for decoration

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large bowl, mix together the brown sugar, oil,
molasses, and egg. Combine the flour, baking soda, salt, cloves,
cinnamon, and ginger; stir into the molasses mixture. Roll dough
into 1 1/4 inch balls. Roll each ball in white sugar before
placing 2 inches apart on ungreased cookie sheets.
3 Bake for 10 to 12 minutes in preheated oven, or until
center is firm. Cool on wire racks.

Yield:
"3 dozen"

- - - - - - - - - - - - - - - - - - -

Pecan-Chocolate Squares yield: sixteen 2-1/2 inch squares

For the cookie base:
6 ounces (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
9 ounces (2 cups) unbleached all-purpose flour
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon table salt
2 ounces finely grated bittersweet chocolate (a scant 1/2 cup)

For the pecan topping:
10 ounces pecans (3 cups), toasted
1/4 pound (1/2 cup) unsalted butter
1 cup packed dark brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon table salt

Make the cookie base:
Position a rack in the middle of the oven and heat the oven to 350ºF.
Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt.
Pulse until the mixture is well combined (about 20 pulses).
Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom.
Wipe out the processor bowl but don’t bother washing it.
Bake the base until firm and lightly browned, about 25 minutes.
When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top.
Don’t turn off the oven.
Set the pan aside.

Make the pecan topping:
As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
In a medium-size heavy saucepan, melt the butter.
Stir in the dark brown sugar, honey, cream, and salt.
Simmer for 1 minute, stirring occasionally.
Stir in the pecans.
Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly.
Bake until much of the filling is bubbling (not just the edges), 16 to 18 minutes.
Let cool completely in the pan.
When ready to serve, cut into 16 squares.

Tightly covered, these bars will keep for about five days.
from Fine Cooking #70, pp. 34-39
by Paula Disbrowe, David Norman.

GRANDMA HARRIET'S SUGAR COOKIES

2 Cups Sugar (this was a REAL luxury)
2 Eggs
1 Cup Lard (I use butter...lard makes a YUMMY cookie)
1 Cup Sour Milk (I sour the milk with vinegar)
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder (Harriett had to mix this, we don't)
Salt (I use 1/2 teaspoon)
Nutmeg (I use 2-3 teaspoons)
5-6 Cups Flour

Cream the lard (butter) with the sugar. Add the eggss & beat well.

Sift the flour, salt, baking soda, and baking powder together in a separate bowl.

Alternately, add a little of the flour mixture and a little of the sour milk, combining well after each addition until a medium dough is formed (slightly soft...not stiff). Chill the dough for 2 hours.

Roll about 1/2-1/3" thick...do not get these cookies too thin. Cut, as desired. Brush each cookie with an egg white wash and sprinkle with crystal baking sugar, if desired and place on a lightly greased baking sheet.

Bake at 325 degrees for 20-25 minutes. Check for browning. The cookies are done when they are set but NOT brown on the top. They are supposed to be white.

I use large 4-5" copper cutters and still end up with 4-5 dozen cookies.

Here is my son's favorite cookie. ;)

Raspberry Almond Bars
1/2 cup (1 stick) butter or margarine
1 10- to 12-ounce package vanilla or white chips, divided
2 eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds
In a saucepan, melt butter.
Remove from the heat and add 1 cup chips (do not stir).
In a small mixing bowl, beat eggs until foamy; gradually add sugar.
Stir in chip mixture and almond extract.
Combine flour and salt; add to egg mixture and mix just until combined.
Spread half the batter in a greased 9-inch square baking pan.
Bake at 325 * for 15-20 minutes or until golden brown.
In a small saucepan over low heat, melt jam; spread over warm crust.
Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
Sprinkle with almonds.
Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.

Makes about 2 dozen.

Times testing notes: We doubled the recipe and baked in 9- by 13-inch pan, plus sprinkled more almonds on top. Results were great.
Source: Ruth M. Dauper, St. Petersburg

Raspberry Bars
2 1/2c all purpose flour
1 c sugar
1 c chopped pecans OR walnuts
1 c butter, softened
1 egg
1 10 jar raspberry preserves

Preheat oven to 350°

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
RL`

Apricot Jam Shortbread Bars from Baking with Julia

4 cups all-purpose flour
2 cup granulated sugar
2 tsp baking powder
¼ tsp salt
1 pound (4 sticks) unsalted butter, softened
4 egg yolks
1 cup apricot jam

Sift together the flour, sugar, baking powder and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream the butter and egg yolks until fluffy. Add the dry ingredients and mix until the dry ingredients are just incorporated.

Scrape the dough out onto a lightly floured surface and quickly form two balls (one just slightly larger than the other). Wrap in plastic and freeze for at least 1 hour (or as long as 1 month).

Preheat oven to 350F. Butter and flour a 9 x 13 inch baking pan.

Take the larger ball of frozen dough and coarsely grate (by hand or using grating disk of food processor) into the bottom of prepared pan. Spread out the shreds of dough evenly in the pan.

Spread the apricot jam evenly over the base layer of dough. Take the remaining ball of frozen dough and coarsely grate over the jam layer.

Bake until golden brown, approximately 35-45 minutes. Cool completely before cutting. Sprinkle the tops with powdered sugar if you like.

Directions

PREHEAT oven to 375° F.BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers
Yields: 60 cookies

Here is one of my favorites.

Cardamom Sour Cream Cookies

1 cup shortening
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
5 cups flour
½ teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons cardamom (ground)
1 ½ cups walnuts, ground fine

Beat shortening until light; add sugar and beat until fluffy. Beat in vanilla and eggs to mix thoroughly. Beat in sour cream.

Soft together flour, baking soda, baking powder, salt and cardamom. Add to creamed mixture. Fold in ground walnuts.

Chill 1 hour or until dough is easy to handle.

Roll pieces of dough into about an inch ball (I use a small ice cream scoop), roll in mixture of sugar and cardamom. Flatten with bottom of lightly greased drinking glass.

Bake in 350 degree oven for about 12 minutes. Remove to racks to cool.

Preheat oven to 325°. Process 1 pkg coconut & powdered sugar in a processor until finely chopped. Add cream of coconut & next 5 ingredients; process until a soft dough forms, scraping down sides of bowl once. Place remaining pkg of coconut in a shallow dish; roll dough by tablespoonfuls into balls & roll in coconut to coat. Using palms of hands, gently roll dough into 1 1/2" balls. Bake on a buttered & floured aluminum foil0lined baking sheet 35 minutes or until golden brown. Let cool on baking sheet on a wire rack. Microwave chocolate in a large bowl at HIGH (I just use a double boiler), stirring often, until melted. Dip bottom of cookies in chocolate.\, brushing against side of bowl to remove excess. Place cookies, chocolate side down on a wax paper-lined baking sheet; chill 30 minutes or until set. Store in an airtight container.~~

BROWNIE BALLS
1 cup sugar
3 TBL butter, softened
2 eggs
Two 1 oz squares bitter chocolate, melted
3 1/2 TBL flour
1/2 tsp salt
1 tsp vanilla
1 cup chopped pecans

Preheat oven to 350°. Butter an 8" square pan. Cream sugar & butter until light & well blended. Add eggs 1 at a time, beating well after each addition. Mix in melted chocolate. Add flour, salt, vanilla & pecans. Bake for just 25 minutes. Allow to cool to slightly warm. Form in small balls (the size of a quarter) by rolling in the palms of your hands. Drop the balls intoa bowl of granulated sugar & coat them well. Cool on racks.~~

MOLASSES SUGAR COOKIES (about 4 dozen)
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour, sifted
2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
Granulated sugar

Melt shortening in saucepan over low heat; cool. Add sugar, molasses & egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon & salt; add to first mixture. Mex well & chill. Form into 1" balls; roll in granulated sugar & place on greased cookie sheet. Bake in a preheated 375° 8-10 minutes.