~ Drop

Makes about 3 dozen.

1 pkg cake mix (any flavor:  strawberry, lemon, banana, etc.)
1 well beaten egg
16 oz Cool Whip (2 cups)
powdered sugar

Mix all ingredients except sugar with electric mixer.
Using medium size ice cream scoop, drop cookies in powdered sugar, coating lightly.
Place 2″ apart on PAM sprayed cookie sheets (PAM even if using teflon pans)
Bake at 350° for 15 min or til cops appear cracked and cookies start to get a little gold around bottom.

LEMON COOKIES  (Judy Temple)
Makes 30 approx.

1 lemon cake mix
¼ c melted butter
1 egg
8 oz cream cheese, softened
Powdered sugar

Mix all ingredients except powdered sugar.
Roll into balls and roll in powder sugar
Bake at 350° 11-13 min
Cookies will be soft

Makes 3-1/2 dz.

1 c oleo or butter
1 c granulated sugar
1 c light brown sugar
1 c creamy peanut butter
2 large eggs
2 t vanilla
1-1/2 t baking soda
1/2 t salt
2-1/2 c flour
¾ c chopped peanuts

Heat oven to 375°.
With mixer, beat oleo, peanut butter, both sugars til light and fluffy.
Beat in eggs and vanilla, but do not beat for very long.
Combine flour, soda, salt. Add to butter/sugar mixture.
On ungreased, baking sheets, use medium size ice cream scoop to form cookies, or roll into balls.
Bake 7-8 min.  Cool.


Any kind cake mix
2 eggs
½ c oil
Put in anything else desired – chocolate chips, M&M, kisses. etc.

Preheat oven to 350°.
Combine all ingredients.
Drop by walnut-size amounts on cookie sheet.
Bake for 12-15 min. til edges begin to brown.
Can make on cookie sheet or in miniature muffin pan

Look very FANCY–BUT are sooooo easy

1 pkg (small) Reese’s Peanut Butter Cups, unwrapped
1 roll refrigerated Pillsbury Sugar Cookie dough* = 24 cookies

Spray miniature muffin pan with non-stick spray.
Roll SMALL balls of dough and place a 1″ ball in each muffin cup.
Size of balls:  Top of balls should be about 1/4″ from top of muffin
Bake as directed on dough package (usually 350° for 7-9 min).
Remove from oven, and immediately press a Reese’s peanut butter cup into the center of each cookie until til top of candy is flush with top of cookie.  Cookie forms what looks like a crust around the candy.
LET COOL (harden) before removing from pan, or will tear up when removing.
*Can use peanut butter cookie dough if desired. Or homemade cookie recipes for sugar or peanut butter cookies.

ANT HOLES or BEDS    1/95   (No Bake)

10 oz. bag Eagle Mini-Bites Pretzels (6 cups)
12 oz. honey-coated peanuts
30 oz. candy coating: almond bark or white chocolate
For Valentine or Xmas, can add 1/2 t red food coloring.

Microwave candy in covered bowl on high power for 2 min; OR on medium power for 5 min. Cool 2 minutes.
Shake peanuts and pretzels in colander to get rid of excess salt.
Place peanuts and pretzels in large bowl or pan.
Stir in candy coating, coating well.
Drop by teaspoonfuls onto wax paper.
Chill 20 min or til firm.

Makes about 4 dz

1 c butter or oleo, softened
1/2 c powdered sugar
1 t vanilla
2-1/4 c flour
1/4 t salt
3/4 c finely chopped pecans

Heat oven to 400°.
Mix thoroughly butter, sugar and vanilla.
Work in flour, salt and nuts til dough holds together.
Shape dough into 1-inch balls; or roll into a 2-1/2″ long roll and shape into a crescent.
Place on ungreased baking sheet. Bake 10-12 min. or til set, but not brown.
****Cooks Illustrated bakes at 325° for 17-19 min.
While warm, roll in pow­dered sugar. Cool. Roll in sugar again.


Make recipe for Sand Tarts/Mexican Wedding Cookies
Omit Nuts
Wrap 2T dough evenly around a chocolate star candy or Hershey Kiss.
Bake at 400° for 10-12 min. or til set, but not brown.
Cookies will brown on bottom only.
Frost or decorate as desired—or roll in powdered sugar.


1 pkg white cake mix
4 oz. pkg pistachio instant pudding mix
½ c oil
3T water
2 eggs
½ c chopped nuts (macadamia or pecan)–OPTIONAL
½ c mini chocolate chips

Preheat oven to 350°.
Combine two mixes in mixing bowl.
Measure in 1-cup measure oil; add water and eggs.
Add to mixes and blend well, but not excessively.
Using small ice cream scoop, drop on baking sheets.
Bake at 350° for 8-10 min, or til lightly browned around edges.
Bake one tray at a time in the oven
Cool and remove from pans fairly quickly.  Makes 6 dz.


12 oz pkg butterscotch chips
3 cans Chinese noodles (2 and a half 15 oz. cans)
½ c milk
4 T peanut butter

Melt chips, peanut butter and milk. Blend together well.
Stir in noodles and drop on wax paper in clusters.
Can put in pan and cut, but works best on wax paper.
Refrigerate until hardened.

COOKIE BALLS        (No bake)

12 oz. box vanilla wafers
1 c powdered sugar
1 c coconut
1 c chopped nuts or dates-optional
1 6-oz. can frozen orange juice, thawed

Blend, or roll vanilla wafers til they are real fine crumbs.
Combine all ingredients and mix well.
Make into small balls.
Roll in additional powdered sugar.

Makes 36 balls

1 c chopped dates
1 c chopped pecans
2 cups mini marshmallows
26 crushed graham crackers
1 can Eagle Brand Condensed Milk
7-8 oz. grated coconut – the finer the better

Mix with mixer in large bowl.
Form into small 1” balls (use smallest scoop)
This is easier if you butter your hands and scoop.
Roll in coconut.

ORANGE SLICE COOKIES            (Melba 3/89)

1 c oleo
1 c packed brown sugar
1 egg
1 t vanilla
1-1/2 c sifted flour
1/2 c chopped nuts
1/2 t salt
1/2 t soda
1/2 t baking powder
1 c quick cooking oatmeal
1 c cut-up orange slices or orange gum drops

Cream oleo and sugar. Add egg and vanilla.
Combine flour soda, salt and baking powder. Add to mixture.
Stir in oatmeal and nuts.
Form balls size of walnuts around 3 pieces of orange slice.
Bake at 325° for 10 min. Makes 3 dz.

CREAM WAFERS        (Betty Crocker)

2 c flour
1/3 c whipping cream
1 c butter, softened

Mix flour, butter and whipping cream. Cover and refrigerate at least 1 hour.
Heat oven to 375°.
Roll out 1/3 of dough to 1/8″ thick on floured cloth-covered board.
Cut into 1″ circles.
Transfer rounds to waxed paper heavily covered with sugar.
Turn to coat each side. Prick each round with fork 4 times.
Bake just til set, but not brown. (7-9 min.) Cool.
Just before serving, put cookies together in pairs with Creamy Filling.

¼ c oleo, softened
3/4 c powdered sugar
1 t vanilla
Cream everything til smooth and fluffy.
Tint with few drops food coloring.
Beat in few drops of water if necessary, until it’s right spreading consistency.


1 c butter or oleo
¾ c sugar (3/4 to 1 cup)
1 egg
2 T cream or evaporated milk
l-1/2 t vanilla
3 c flour (2-1/2 to 3 cups)
1 t baking powder
½ t salt

Cream butter and sugar.  Add egg, cream and vanilla.
Mix salt, baking powder and flour. Chill if necessary.
Roll out 1/3 of mixture at a time, on a surface sprinkled with flour and powdered sugar (1 part flour to 1 part sugar).
Coat cookie cutters with flour/sugar mixture before cutting with them.
Place on ungreased cookie sheet and bake for 5 minutes at 400°.


1 c sugar (white or brown)
3/4 c oil
1/4 c molasses
¼ c frozen cholesterol-free egg product, thawed; OR 2 whole eggs
1-1/2 c whole wheat flour
1-1/2 c quick cooking rolled oats
½ c oat bran
1 t ground cloves
1 t cinnamon
2 t ginger
1/4 t salt
2 t soda

Preheat oven to 375°.
Beat at med speed sugar, oil, egg and molasses.
In separate bowl combine rest of ingredients.
Add dry ingredients to other mixture.
Cover and chill dough in refrigerator for at least 1 hour.
Shape into 1″ balls.  Roll in granulated sugar.
Place on lightly greased baking sheet.
Flatten cookies with bottom of glass. Bake 7-10 min at 375°.
Let cool slightly. Makes 3-1/2 doz.
Recipe Source:  Bake-Off Cookies & Cakes

BEST OATMEAL COOKIES         Patricia Ragland

1 c brown sugar
1 c powdered sugar
1 c shortening
1-1/2 c flour
3 c oatmeal
2 eggs
1 t vanilla
1/2 t salt
1 t soda
½ c chopped pecans-optional
6 oz. chocolate chips-optional

Cream shortening and sugar, and add eggs.
Add vanilla, salt and soda; then flour and oatmeal. Chill.
Roll into balls and bake at 300° for 15-20 minutes.


½ cup shortening and ½ cup oleo (or just 1 cup shortening)
1-1/2 cup sugar
2 eggs
1 tsp soda
½ tsp salt
2 tsp cream of tartar
2-3/4 cup flour (plain—NOT self-rising)

Preheat oven to 350°. 
Mix oleo, shortening, sugar well.
Add eggs. Add flour, cream of tartar, soda.
Chill dough. Shape in round balls, walnut size.
Tip: use 1-1/2” diameter ice cream scoop.
Mix 2 T sugar and 2 t cinnamon. Roll balls in mixture. Place balls on ungreased baking sheet.
Place ONE single pan in oven.
Cookies will puff up and then flatten—Check on them in EXACTLY 11 min.  As soon as cookies flatten, remove from oven.

Remove from cookie sheet in 10-11 minutes–or will stick to pan and tear up.
Tastes the very best when baked just til soft inside with glass of milk!
(NOTE: Joan Norris bakes at 400° for 8-10 min)

(Southern Living)

½ c margarine, softened
½ c shortening
¾ c white sugar
½ c brown sugar
1 egg
1-3/4 c all purpose flour
1 t baking soda
½ t salt
2 t vanilla
10 oz white chocolate chips
½ c coarsely chopped macadamia nuts, lightly toasted

Cream butter & shortening.
Gradually add sugar and egg.  Mix well.
In separate bowl, combine flour, soda, salt.  Add to creamed mixture.
Stir in vanilla, chocolate and nuts.
Cover and chill dough for 1 hour.
Drop by 2 Tablespoons, on lightly greased cookie sheets, 3” apart.
Bake at 350° for 12-14 minutes.
Cool slightly and remove from pan.