• You bake and bring a batch of cookies to share (we decided to give 2-4 to each of the other girls and the same amount for yourself.)
• Individually wrap the bundles of cookies in Baggies or plastic wrap.
• You also bring copies of the recipe you used to bake your cookies, one for each person.
• You give away your cookie bundles and recipes, keeping one bundle of your own.
• You end up with a variety of cookies and lots of new recipes!

2 sticks margarine
1 cup graham cracker crumbs
1 cup chopped pecans
1 can coconut
1 small jar crunchy peanut butter
1 box 10X powdered sugar
1 tablespoon vanilla
Paraffin wax
1 6 oz. pkg. chocolate chips

Melt margarine and add all other ingredients, except chocolate chips and paraffin. Mix well. Form into balls about the size of walnuts. Melt 1/2 cake of the paraffin and as the chocolate chips. Heat the chocolate mixture in a double boiler until chips are melted. Dip the balls in chocolate and cool on wax paper. Makes approximately 4 dozen.

1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
2 cups (12 ounces) milk chocolate chips
1 cup (6 ounces) peanut butter flavored chips

1. Preheat oven to 350º.
2. In 13 x 9 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients; press down firmly.
3. Bake 25-30 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature.

1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
1/2 c. peanut butter
2/ Tablespoons milk
1 3/4 cup plain flour
1 teaspoon baking soda
1/2 teaspoon salt
Hershey's Kisses

Mix together all of the ingredient, except for the Hershey's Kisses, in the order listed. Roll dough into balls then put them on an ungreased cookie sheet. After removing cookies from poven, immediately top each with a Hershey's Kiss. Wait a minute then twist the Hershey Kiss. This recipe usually makes about 48 cookies.

1/3 cup margarine, softened
1/3 cup sugar
1 egg white
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup raspberry preserves
1/2 cup powdered sugar
2–2 1/2 Teaspoons skim milk

Cook’s Tip
Substitute apricot, strawberry or another flavor of fruit preserves for the raspberry preserves.

• Preheat oven to 375º
• Combine margarine and sugar in 2-qt. batter bowl. Mix well.
• Beat in egg white, combine flour and baking powder. Gradually stir into sugar mixture until well blended and dough forms.
• Press dough onto bottom of a 9” square baker using lightly flowered rolling pin.
• Spread preserves over dough to within 1/4" of edge.
• Bake 12-14 minutes or until outside edges are light golden brown.
• Remove to non-stick cooling rack, cool completely.
• Combine powdered sugar and milk beat until smooth. Drizzle over cooled bars using V-shaped cutter.
• Let stand until set, cut into 20 bars cut each bar in half diagonally.

Cookies
1-12 oz. Bag of Christmas M&M's
1 1/4 cups of butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups + 2 tablespoons all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 tsp. salt

Vanilla Frosting 1/2 cup butter
4 cups powdered sugar
2 teaspoons vanilla
4-6 teaspoons milk

Preheat oven to 350º. In a large mixing bowl, cream butter and sugar together. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt and slowly blend this into creamed mixture. Stir in 3/4 of bag of M&M's. Drop cookies by teaspoonful onto ungreased cookie sheet. Bake for 8-9 minutes. Let cool. Prepare the frosting by beating butter and powdered sugar. Stir in vanilla and add a little milk until smooth. Apply to cooled cookies and decorate with remaining M&M's.

1- 11 oz. Bag of butterscotch chips
3/4 c. Crunchy or plain peanut butter
1/2 c. peanuts, walnuts, or pecans
1- 5 or 6 oz. Can of chow mein noodles