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Recipes have collected from newspapers, magazines, box tops, friends and co-workers over the years.  

Cookie Tips
To make formed cookies from uniformly-sized balls of dough, roll the dough into a log the diameter that you wish the balls to be then slice the log into equal chunks. Form the chunks into balls.

If your cookies are too crumbly . . .
They may have too much sugar, shortening, or leavening or may not be thoroughly mixed.  Try adding more eggs.   

If your cookies are too hard . . .
They may have been baked too long or at a temperature that was too low.  Too much flour or not enough shortening or liquid will make them hard also. 

If your cookies are too dry . . .
The same elements that make cookies too hard, may make them too dry.  Try baking them at a higher temperature for a shorter period.  Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.   

If your cookies are too brown . . .
The cookies were most likely baked too long or at too high of a temperature.  Too much sugar may make a cookie brown too readily. 

If your cookies are not browned enough . . .
The baking temperature was too low, they were not baked long enough, or there was too little sugar.   

If your cookies spread too much . . .
The baking temperature may be too low.  Too much sugar, shortening, or leavening will cause spread.  If pans are greased with too much shortening, spread may occur.  Add a little more flour or chill your dough before forming the cookies.   

If your cookies don't spread enough . . .
The opposite conditions that create too much spread may cause your cookies not to spread enough.  There may not be enough sugar, shortening, or leavening, or the temperature is too high.  Try adding more grease to the pan and baking at a lower temperature

If the edges or crust turns out sugary . . .
The cookies probably have too much sugar.  The dough may have been inadequately mixed. 

If your cookies have a poor flavor . . .
Make sure all the flavoring ingredients were added.  Dated or low quality ingredients may not impart strong enough flavors.  Improperly washed baking pans will sometimes cause a cookie to taste bad.

If your cookies stick to the pans . . .
The pans probably weren't greased adequately.  Too much sugar will make cookies stick.  Cookies are usually easier to remove from their pans immediately after coming from the oven.  
Source: Prepared Pantry

1 c. margarine
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool completely. Yield: 7 dozen.
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Christmas Snowballs Cookies
2 c. flour
1/2 tsp. salt

Mix and set aside above ingredients. Blend:

3/4 c. butter
1/2 c. sugar
2 tsp. vanilla

Beat in 1 egg. Stir in dry ingredients. Add:
1 (8 oz.) pkg. semi sweet chocolate bits
1 c. chopped nuts

Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased cookie sheet. Cool and roll in powdered sugar. Freeze well.
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3 1/2 c. flour
1 tsp. baking soda
1 c. butter flavor Crisco
1 tsp. baking powder
1/2 tsp. salt

Mix flour, soda, baking powder and salt. Mix in the Crisco like pie dough until well blended. Add 2 beaten eggs, 4 tablespoons milk, 2 teaspoon vanilla, and 1 cup sugar. Mix well. Roll out onto floured surface. Cut into shapes. Bake at 375 degrees for 10-12 minutes.
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1 c. margarine
1 c. brown sugar
1 egg
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 c. quick cooking oatmeal
1/2 c. crushed peppermint candy

Beat in bowl the margarine and brown sugar until light and fluffy. Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well. Roll in 1" balls and bake on greased cookie sheet at 350 degrees for 8 to 10 minutes. Cool completely and glaze.

Glaze

1 1/2 c. sifted powdered sugar
3 tbsp. milk
1 drop food color (opt.)
3 tbsp. crushed peppermint candy

Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
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2 lbs. Dates
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. shelled almonds
1/2 lb. Brazil nuts
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter or margarine
1 1/2 c. sugar
2 eggs

Chop almonds and toast until golden brown. Cream butter and gradually add sugar, then beat in eggs thoroughly. Stir in dry ingredients, fruit and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10 minutes, about 325 degrees for 35 minutes. Don't overbake.
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1 qt. molasses
1 1/4 c. brown sugar
1 1/2 c. Crisco
1 3/4 tbsp. ginger
1 3/4 tbsp. cinnamon
1 tbsp. cloves
1 tsp. allspice
1 tsp. nutmeg
2 level tbsp. soda dissolved in 4 tbsp. vinegar

Flour to make a soft dough, about 10 to 12 c. Warm molasses in a very large container. Add brown sugar and Crisco, stirring constantly. Do not boil mixture. Remove from stove. Add spices and mix well. Add soda and vinegar mixture, mixing well. Work in flour in small amounts until dough is stiff enough to roll. Be careful not to add too much flour as dough will not roll. Cut into desired shapes and place on greased cookie sheets. Bake for about 5 to 8 minutes in a moderate oven (275 to 325 degrees). Ovens will vary.

NOTE: After dough is mixed, put into greased bowl. Grease the dough on top and cover with a cloth. Do not put in refrigerator. Keeps for several days while working. A dough board (piece of board covered with a cloth) is mandatory for rolling these cookies.
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1 c. margarine
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; gradually add to creamed mixture, beating well after each addition. Stir in remaining ingredients. Batter will be stiff. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 13 minutes or until lightly browned. Cool for 1 minute; remove cookies to wire racks and cool completely. Yield: 7 dozen.
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1 c. butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tbsp. chopped almonds
3/4 c. sugar
1 tsp. almond extract
2 1/2 - 2 3/4 c. flour
2 tbsp. sugar

Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To shape, divide dough into 6 equal portions. Roll out each portion to make a rope, about 24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheet a few minutes then remove to a wire rack to cool completely. Makes 6 dozen.
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1 c. molasses
1/2 c. safflower oil
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. mace
1 c. milk powder
3 tbsp. yeast
4 1/2 c. whole wheat flour

Blend molasses, safflower oil and spices. Add milk powder, yeast and flour. Mix into a stiff dough and chill for several hours. Roll dough very thin, cut into shapes and bake at 375 degrees for 6-8 minutes. Makes 5 dozen.
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1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add beaten eggs, vanilla and sour cream. Sift flour with baking soda and powder. Add dry ingredients to wet ingredients. Chill. Roll out and cut. Frost with favorite frosting or great unfrosted.
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1/2 C. vegetable oil
4 sq. unsweetened chocolate, melted
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Mix together iol, melted chocolate, and sugar. Blend in one egg at a time. Add vanilla and dry ingredients. Chill about 1hr.. maybe a little longer.

Shape into balls about the size of walnuts and roll into powdered sugar, place on cookie sheet, but nut too close together because they spread out. Bake at 350 for 10-2 min. Makes about 6 doz.
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1 c. sugar
1 c. shortening
1 egg
1 c. molasses
1/2 c. boiling water
1 tsp. ginger
1 tsp. cinnamon
2 tsp. soda
Flour to roll

Mix all ingredients. Roll in flour. Bake at 350 degrees for 12 to 15 minutes.
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1 tsp. soda
1 c. sour cream

Set aside.
1 c. shortening or butter
1 1/2 c. sugar
3 eggs

1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
2 tsp. baking powder

Alternately add sour cream and 5 cups flour to make a soft dough. Roll out on a well-floured board and cut in desired shapes. Bake at 375 degrees for 8-10 minutes. Decorate as desired.
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1 can condensed milk
12 oz. pkg. chocolate chips
3/4 stick butter
Vanilla

Melt above over boiling water.

Add:
1 1/4 c. flour
1/2 tsp. baking powder
1/ tsp. salt

Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto cookie sheet. Bake at 350 degrees for 10 minutes.
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1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp. vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.
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1 c. shortening (softened)
1 c. powdered sugar
1 1/2 tsp. almond extract
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt

Stir into above mixture; mix well. Divide dough into 2 equal parts. Add color to one half (either red or green can be used). Roll each color into strips about 4 inches long. Twist together like a rope; shape the top. Place on cookie sheet. Bake at 375 degrees for 15 minutes. You can add 1 teaspoon peppermint extract if you like (to the green half).
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1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies

Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon. I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture. Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand. Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.
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