2 eggs
1 1/2 cup brown sugar
3/4 cup butter
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
dash of salt
1 cup of raisins

Mix together and drop by the spoonful onto a greased cookie sheet.  Bake in a 350 degree oven until a golden brown.  Cool on a rack.

Sugar Cookies

3 cups of sugar
1 cup of butter
3 eggs
3 cups of white flour
3 teaspoons baking powder
1 teaspoon of nutmeg
1 teaspoon of vanilla

Cream butter and sugar, beat in eggs, nutmeg and vanilla.  Add flour gradually, working it into the dough until the dough is stiff enough to roll.  Roll out into a sheet 1/8 of an inch thick.  Cut into shapes and bake immediately at 325 degrees till done.  About 5 to 7 minutes.
 

Breakfast Cookies

If the kids don't have time for breakfast, let them grab a couple of these to eat on the bus or on the walk to school.  Not as nutritious as a real breakfast, but not bad either.

1/2 c. margarine
1/2 tsp. baking soda
1/3 c. each white sugar and brown sugar
1 c. oats
1 egg
1 c. rice crispies or Special K
1/2 tsp. vanilla
1/2 c. coconut
1 c. flour, unsifted
1/2 tsp. baking powder

Preheat oven to 375F. Cream margarine and sugars. Add egg and vanilla. Mix together flour, baking powder, baking soda, salt, oats, cereal and coconut, then add to creamed mixture. Drop by teaspoons onto greased cookie sheets. Bake 10 minutes.
 

MAGIC COOKIE BARS

1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) pkg. semi-sweet chocolate morsels
1 1/3 cups flaked coconut
1 c. chopped, salted peanuts.

Preheat oven to 350 degrees. In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
 

BOURBON BALLS

1 cup crushed vanilla wafers
1 cup confectioners' sugar
1 cup finely chopped pecans
2 tablespoons unsweetened cocoa
2 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup granulated sugar

Mix together all ingredients except granulated sugar. Roll mixture into 1 - inch balls. Roll balls in the granulated sugar. Place in a covered container and refrigerate for a few days before serving for maximum flavor. Continue to store in refrigerator or freezer until used up.     Makes 2 doz.
 

BUTTERSCOTCH QUICKIES

2 6-ounce packages  butterscotch pieces
1/4 cup peanut butter
5 cups corn flakes

In large saucepan, melt butterscotch pieces and peanut butter over low heat. Remove from heat; add corn flakes and stir until well coated. Drop from teaspoon onto waxed paper. Let stand until firm. Makes about 3 1/2 dozen pieces.
 

SWEDISH SPRITZES

1 1/2 cups (3 sticks) butter softened
1 cup sugar
1 egg, well beaten
2 teaspoons vanilla extract
 4 cups sifted all-purpose flour
1 teaspoon baking powder

Preheat oven to 400° F. Combine butter, sugar, beaten egg and vanilla in large mixer bowl. Cream with electric mixer until fluffy.
Resift flour with baking powder. At a low mixer setting, slowly and gradually add resifted flour mixture to other ingredients. Use spatula often to help blend the ingredients completely.
Chill dough. Fill cookie press with dough and press out shapes on an ungreased cookie sheet. Decorate before baking with green or red sugar crystals, nonpareils, silver balls or cinnamon candies.
Bake 8 to 10 minutes. Remove from sheet and cool on wire rack. Makes approximately 6 dozen small spritzes.