Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Cashew Sugar Cookies

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Ingredients:

• 1 1/4 cups flour
• 1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegan butter or 1/2 cup margarine
• granulated sugar topping or coarse sugar topping
• whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts

Steps:

• Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
• In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
• On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
• Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Loaded Coconut Pecan Cookies

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Ingredients:

• 1/2 cup butter i use real butter but i'm sure it would work fine with margarine- might not be QUITE as tasty thou
• 1 cup brown sugar
• 1 egg
• 1 1/4 teaspoons vanilla
• 1 1/2 cups flour
• 1 1/4 cups pecans
• 1 3/4 cups sweetened flaked coconut
• 1 teaspoon baking soda

Steps:

• Cream butter and sugar together in large bowl Mix in egg and vanilla
• Mix in 1 cup coconut saving the other 3/4 cup for later use
• Combine flour pecans and baking soda in small bowl Mix into coconut mixture
• Once well mixed sprinkle remaining 3/4 cup coconut on work surface
• Divide dough into 3 parts and form into rolls about 1 1/2 inches in diameter
• Roll dough in coconut until coated
• Wrap in plastic wrap and chill until firm at least 1 hour dough can be frozen up to 6 weeks
• Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet
• Bake at 350 degrees for 13-15 minutes My oven takes 15
• Cool and enjoy