Easy Lemon Chocolate Creams (George Everingham)
Mama Giovannetti’s Biscotti (Mary O’Hara)
Pecan Grahams (Shelle Patterson)
You Won't Believe It's A Cookie (Ray Shannon)
Chocolate Peanut Bars (Charlena Bitting)
Mocha Rocky Road Oatmeal Cookies (Kellye Nading)

1 package Nabisco Famous Chocolate Wafers
1 can Eagle Brand Sweetened Condensed Milk
juice of 1 large lemon

Mix milk and lemon juice until thickened.  Spread mixture between layered wafers.  Refrigerate 8 hours.  Enjoy!

Mix together in bowl:
4 eggs
1 1/2 cups sugar
4 Tbsp. oil

Sift Together the following and add to the above:
3 cups flour
1 tsp. baking powder

Add 2 - 3 Tbsp. anise or tsp. vanilla to the mixture (or both).  Beat well so you have a pouring batter.  You may need to add water.  Pour into a baking pan lined with waxed paper.  Bake at 350 degrees for 25 - 30 minutes (use cake test).  Cool slightly, slice and place on ungreased cookie sheet.  Bake at 375 degrees for 5 - 10 minutes on each side.  You want them golden.  Great with coffee and tea!

1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup graham cracker crumbs (approx. 16 squares)
1 cup ground pecans
54 - 60 pecan halves

Cream shortening and sugars.  Add egg and mix well.  Combine flour, baking powder, baking soda and salt; add to creamed mixture.  Stir in cracker crumbs and ground pecans; mix well.  Drop by rounded teaspoonfuls, 2 inches apart onto ungreased baking sheets.  Place a pecan half in the center of each cookie; press down lightly.  Bake at 350 degrees for 9 - 11 minutes or until lightly browned.  Cool for 2 minutes before moving to wire racks.

Yield: Approx. 4 1/2 dozen

1 cup crunchy peanut butter
1 cup sugar
1 egg

Mix the ingredients.  Roll into balls, place onto a baking pan, and flatten with a fork.  Bake 10 - 12 minutes at 325 degrees.

1cup light corn syrup
1/2 cup brown sugar (packed)
dash of salt
2 cups peanut butter
2 tsp. vanilla
4 cups rice krispies
2 cups corn flakes (crunched slightly)
12 oz chocolate chips

Combine syrup, sugar and salt in large saucepan.  Bring it to full boil.  Stir in peanut butter.  Remove from heat and mix well.  Stir in vanilla and cereals.

Mix until well coated.  Add chocolate chips and blend.  Press into 9x13 greased pan.  Chill, cut into bars.

Prep:  20 min.    Cooking: 10 min.

Nonstick cooking spray
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 Tbsp. instant coffee crystals*
1 Tbsp. warm water
1 cup butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 cups quick or regular rolled oats
1 1/2 cups miniature semisweet chocolate pieces
1 1/2 cups coarsely chopped toasted walnuts or black walnuts
1 1/2 cups tiny marshmellows

Preheat oven to 350 F.  Coat cookie sheets with nonstick spray;  set aside.  In a mixing bowl, combine flour, baking soda, and salt;  set aside.  Combine coffee crystals and warm water, stirring until dissolved;  set aside.  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.  Add brown and granulated sugars.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in flour mixture.  Stir in oats, chocolate pieces, walnuts, and marshmallows.  Drop by rounded teaspoons 2 inches apart on prepared cookie sheets.  Bake in a 350 F oven about 10 minutes or until golden brown.,  Cool on cookie sheet for 2 minutes.  Transfer to a wire rack;  cool completely.  Makes about 3 dozen.

*If desired, omit coffee and water.  Add 1 tablespoon milk.

Italian Crucants
Jeneece Monroe

This is a delicious holiday cookie that always made Christmas extra special. My paternal grandmother, Angelina Bufetta Kirk, and her family brought this recipe to America when the immigrated from Milan, Italy.

Ingredients:

• 1 cup of flour
  
• cup of sugar
  
• 1 tsp. baking powder
  
• 1/2 pound cocktail peanuts
  
• 1/3 cup water

Grease large baking sheet. Preheat oven to 350 degrees. Mix all ingredients. Roll dough flat. Cut into strips. Bake approximately 17 minutes. Cookies will be a golden brown.