Chocolate Chip Cookies
	INGREDIENTS:      2 1/4 cups all-purpose flour      1 teaspoon baking soda      1 teaspoon salt      1 cup (2 sticks) butter or margarine, softened      3/4 cup granulated sugar      3/4 cup packed brown sugar      1 1/2 teaspoons vanilla extract      2 large eggs      2 cups (12 oz. pkg) semi-sweet chocolate chips      1 cup nuts, chopped
	PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove from wire racks to cool completely.

Oatmeal Raisin

INGREDIENTS:      2 c. flour      1 c. sugar      1 t. baking soda      1 c. oatmeal      1 t. salt      2 eggs      2 t. cinnamon      1/4 c. milk      pinch cloves      1 c. raisins      pinch nutmeg      1 c. chopped walnuts      1 c. butter (softened)

PREHEAT oven to 375° F. COMBINE in a medium bowl mix the flour, baking soda, salt, cinnamon, cloves, and nutmeg; set aside. In a large bowl mix the butter, sugar and oatmeal. Add the eggs and milk, then add the dry ingredients. Gently mix in the raisins and nuts. With a soup spoon drop the dough onto an ungreased cookie sheet about two inches apart. BAKE for 8 to 10 minutes until golden brown. Cool on baking sheets for 2 minutes; remove from wire racks to cool completely.

Buried Treasure
INGREDIENTS:      1 10 oz. Jar maraschino cherries (42 to 48)      1/2 c. butter      1 c. sugar      1/4 t. baking powder      1/4 t. baking soda      1 egg      1 1/2 t. vanilla      1/2 c. unsweetened cocoa powder      1 1/2 c. flour      1 6 oz. (1 c.) semi-sweet chocolate chips      1/2 c. sweetened condensed milk
PREHEAT oven to 350° F. COMBINE flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture. Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, preserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.) BAKE about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days.

Almond Strips

INGREDIENTS:      1/2 c. butter      1/2 t. almond extract      1 c. sugar      1 3/4 c. flour      2 t. baking powder      milk      1 egg      Powdered Sugar Icing      1/2 c. sliced almonds, coarsely chopped

PREHEAT oven to 325° F. BEAT butter on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in egg and almond extract; then beat in as much flour as you can, stirring in remaining. Divide dough into four equal portions. Shape each portion into a 12 inch long roll; place 2 rolls 4 to 5 inches apart on an ungreased cookie sheet. Using your hand lightly flatten to three inches wide. Repeat with remaining rolls, brush flattened rools with milk and sprinkle with almonds. BAKE 12 to 14 minutes or until edges are lightly browned. Cut warm cookie diagonally into 1 inch strips. Cool cookies on a wire rack. Drizzle with icing.

Powder Sugar Icing

INGREDIENTS:      1 c. powdered sugar      1 T. milk      1/4 t. vanilla

COMBINE powdered sugar, vanilla and milk. Stir in additional milk 1 teaspoon at a time until it reaches drizzling consistency.

	Snickerdoodles
	INGREDIENTS:      1/2 c. butter      1 c. sugar      1/4 t. baking soda      1/4 t. baking soda      1/4 t. cream of tarter      1 egg      1/2 t. vanillia      1 1/2 c. flour      2 T. sugar      1 t. cinnamon
	PREHEAT oven to 375° F. BEAT butter for 30 seconds with an electric mixer in a medium mixing bowl. Add the cup of sugar, baking soda, and cream of tarter; mix well. Beat in the egg and vanilla till combined. Beat in as much flour as you can with the mixer, beat in the rest by hand. Cover and chill for one hour. Meanwhile, combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1 inch balls, then roll the balls in the cinnamon/sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet. BAKE for 10 to 11 minutes or until edges are golden. Cool on baking sheets for 2 minutes; remove from wire racks to cool completely.