Truffles

One container of Oreos, crushed finely (save about 9 crushed Oreos for the topping. Mix Oreo crumbs with a block of softened cream cheese. Put the mixture in the fridge to firm up a little bit. Take the cream cheese mixture and form it into little balls and put it on wax paper. You can use semi-sweet chocolate chips or semi-sweet Bakers chocolate (2 packs). Melt these in the microwave and dip the balls to coat, using two forks. Give them a good coat and then put them back on waxpaper. Sprinkle the extra crushed cookies over the top.

Variations:
Sprinkle with jimmies
Use Oreos or vanilla Oreos and dipped them in melted white chocolate bits, or white chocolate

Use thin mints instead of Oreos
Use gingersnaps

Reeses Squares

Place one paper wrapped package of graham crackers into plastic bag and crush to make 2 cups.
Combine with 2 cups confectioners sugar in a bowl.
Soften 1-18 ounce jar of peanut butter in microwave; pour into bowl with crumbs.
In empty peanut butter jar, melt 2 sticks margarine
Add to mixture in bowl
Mix well and spread in 9X13 pan
Chill

In empty peanut butter jar, melt another stick of margarine
And 1 cup of chocolate chips
Spread over peanut butter layer
Chill until firm and cut in squares

Peanut Butter Blossoms

1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 Tablespoons milk
48 (1 package) chocolate kisses

Combine shortening and the sugars and peanut butter togehter until light and fluffy. Add eggs and vanilla. Blend in dry ingredients, mixing thoroughly.
Shape into balls using a rounded teaspoon of dough. Keep them rather small.
Roll each in granulated sugar to coat. Place on ungreased sheets.
Bake 8 minutes at 350•
Remove cookie sheet from the oven; immediately place a kiss on top of each cookie, pressing down lightly until cookie top cracks around the edges. Return pan to the oven and bake 3 minutes longer - just until cookie starts to brown
The kiss will soften but retain its shape

Rolled Sugar Cookies

1/2 cup butter or margarine (not Crisco)
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
2-3/4 cups flour

Oven 400•
Cream butter and sugar.
Beat in eggs and vanilla.
Add baking powder and flour, one cup at a time.
Beating after each addition.
Dough will be stiff. Do not chill the dough.
Roll out to about 1/8 thickness
Bake 6-7 minutes until just turning lightly brown at the edge.
Can sprinkle with sugar before baking.

Russian Teacakes

Cream together:
1 cup butter with 1/2 cup confectioners sugar
Sift together 2-1/4 cup flour and 1/4 teaspoon salt
Combine butter and flour mixtures.
Add:
1 teaspoon vanilla (or almond or 1 teaspoon of each)
3/4 cup finely chopped walnuts

Form into 1-inch balls
Bake 12-15 minutes at 400 degrees

While still warm, roll in confectioners sugar - roll again when cool
Makes 4-5 dozen cookies

Almond Crescents

Mix together thoroughly:
1 cup soft shortening, half butter
1/3 cup sugar
2/3 cup ground nuts
Sift together and work in:
1-2/3 cups flour
1/4 teaspoon salt

Chill dough
Roll with hands to pencil thick pieces
Cut into 2-1/2 inch lengths
Form into crescents on ungreased cookie sheets
Bake until set but not brown - 14 to 16 minutes at 325•
Cool on pan
While still slightly warm, carefully dip into 1 cup sugar, 1 teaspoon cinnamon

Cracker Jacks

2 sticks margarine
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
6 quarts popped popcorn

Arrange popcorn in 2 large baking pans, stir in 1 pound bag of salted peanuts.
Keep in preheated 250• oven while making syrup.

Melt butter in saucepan; stir in brown sugar, corn syrup, and salt
Bring to a boil; stir constantly
Boil without stirring, 5 minutes and then remove from heat.
Stir in soda and vanilla.

Gradually pour syrup over corn; dividing between pans. Mix well.
Bake 1 hour - stirring every 15 minutes