Mexican Wedding Cake

2 cups flour
4 tbsp sugar
1 cup butter
3/4 cup ground alomonds
pinch of salt

Cream butter and sugar. Add flour and nuts and gently combine being careful not to over beat as it will toughen the cookie. Form into a log and refrigerate for at least 3 hours. Slice 1/2" thick at bake at 325F until edges are a light golden brown (8-10 minutes.) Cool and dust with icing sugar.

Ginger Snaps

This is an old family recipe that mom my makes every Christmas without fail!




3/4 cup margarine
1 cup sugar plus extra for dipping
1/4 cup molasses
1 egg
2 cups flour
2tsp baking soda
1/4tsp salt
1 tsp cinnamon
1/2 tsp cloves
3/4 tsp ginger

Cream margarine and sugar. Add molasses and egg and beat well. Soft dry ingredients and add to creamed mxiture. Mix well. Roll into balls and roll in white sugar. Bake on foil lined baking sheet for about 8 minutes. Keep an eye on them, they burn easily!

Almond Roca Bars

1 cup brown sugar, firmly packed
1 cup butter
Graham crackers (enough to fill your cookie sheet)
1 1/2 cups chocolate chips
1 cup slivered almonds

Line a baking sheet with graham wafers. Melt the butter over meadium heat and add the brown sugar. Cook for 5 minutes. Remove from hear and stir with gusto. Pour on graham wafers. Sprinkle chocolate chips on caramel and allow them to melt. Spread the melted chocolate to cover the caramel. Sprinkle with almonds, pressing them gently into the chocolate. Allow to cool (mostly!) and then cut into bars.

Oatmeal Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups Old-Fashioned Quaker Oats
2 cups semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, add butter and sugars. Beat with an electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla.

In a medium bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Mix thoroughly. Mix these dry ingredients into the creamed mixture with an electric mixer set on low speed until well blended. Use a spoon to stir in oats and chocolate chips.

Drop the cookie dough by 1/2 tablespoons, 2 inches apart, onto ungreased baking sheets. Bake for 10 - 12 minutes or until lightly golden brown. DO NOT OVER BAKE. Allow to cool 8-10 minutes before removing cookies from baking sheets to cool on wire racks. Store in an airtight container.