Preheat oven to 375°.In a small bowl, combine the flour, baking soda and salt.Set aside for a minute. In a large bowl, combine butter, white sugar, brown sugar, and vanilla.Beat until the mixture is creamy. Beat in the eggs add dry ingredients,mix well. Add chips.Drop the cookie mixture by the tablespoonful on an ungreased cookie sheets. Bake for 9-11 minutes, until golden brown.This recipe makes about 3 dozen 2 1/4" cookies.

Preheat oven to 350 degrees F with oven rack in the center of the oven. Beat the butter and sugars until creamy and smooth.Add the eggs, one at a time, beating after each addition.Beat in the vanilla extract.In a separate bowl, whisk together the flour, baking soda,salt, and ground cinnamon.Add the flour mixture to the creamed mixture and beat until well mixed.Stir in the rolled oats and raisins.Drop the cookie mixture by the tablespoonful on an ungreased cookie sheets.Bake for 13 min(depending on size of cookies)cool on wire racks.

Sift dry ingredients together. In separate bowl, cream shortening and peanut butter,adding sugar and eggs. Blend in milk and vanilla. Add dry ingredients mixture to creamed mixture, mixing well.Roll mixture into balls about the size of a walnut.Roll in sugar.Place on ungreased cookie sheet and bake at 375 degrees for 6 minutes.Remove from the oven and press a Hershey Kiss in the center of each cookie. Return cookies to the oven for approximately 3 more minutes.Remove from the oven and let cool.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Preheat oven to 325 degrees F (165 degrees C). Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic). Preheat oven to 350 degrees F (175 degrees C). Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.

Bourbon Balls: To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then finely chop. Process the vanilla wafer cookies in your food processor until finely chopped. Add the crumbs to the chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and bourbon and mix well. Add more bourbon if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. Roll the bourbon balls in confectioners sugar, finely chopped nuts, or cocoa powder. If dipping in chocolate, put about 3 ounces (90 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl placed over a saucepan of simmering water. Once melted, remove from heat and dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the bourbon balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls on a baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Once the chocolate has hardened you can drizzle the bourbon balls with melted white chocolate. Can be stored in an airtight container in the refrigerator for up to two weeks. Serve at room temperature. Makes about 36 Bourbon Balls.

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight. Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds. Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Cream margarine and peanut butter in large bowl. Add eggs 1 at a time, beating well after each addition. Add honey and vanilla. Beat until smooth. Combine remaining 9 ingredients in medium bowl. Add to margarine mixture in 3 additions, mixing well after each addition until no dry flour remains. Roll into balls, using 1 tbsp. (15 mL) for each. Arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Flatten slightly. Bake in 375°F (190°C) oven for about 12 minutes until golden. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 96 cookies.

1.Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes. 2.Preheat oven to 350 degrees F (175 degrees C). 3.Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water, then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed. 4.Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter. 5.Bake cookies on ungreased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Preheat an oven to 325 degrees F (165 degrees C). Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets. Bake in the preheated oven until the edges are golden brown, about 10-14 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Blend softened butter with grated cheese. Add salt, garlic powder, cayenne powder and worcestershire. Stir in flour and rice krispies. For wafers: Form by hand into balls and flatten with fork. For straws: Flatten pieces of dough by hand on parchment paper and cut into 4 x 6 inch straws and separate. Place on an ungreased cookie sheet. Bake in a 325 degree oven for 17 minutes. Watch carefully and do not overbake. Let cool slightly and place on paper towels. Store in an air tight container.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips. Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. Makes about 24 3 inch round cookies.