1/2 c Unsalted butter softened

1/3 c Sugar

1/3 c Brown sugar firm packed

1 Egg

1 ts Vanilla

1 c All purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING
ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN.
ADD FLOUR,BAKING
SODA AND SALT AND MIX UNTIL JUST COMBINED.
DO NOT OVER MIX.
STIR IN
WHITE CHOCOLATE CHUNKS AND NUTS.
MOUND DOUGH BY 1/3 CUPFULS ONTO
LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN.
APART.
BAKE IN
PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15
MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL
COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER.
(CAN BE PREPARED AHEAD.
STORE COOKIES UP TO 4 DAYS AT ROOM TEMP.
OR FREEZE 3 WKS.)

1 c Shortening

3 c Sugar; creamed

4 ea Eggs

1 c Milk; sweet

5 1/4 c Flour

1 ts Baking soda; dissolved in 1

-/4 c.
sour milk 4 ts Baking powder

1 ts Vanilla

1/4 ts Nutmeg

This makes 6 dozen cookies..
Note: Combine ingredients.
Drop by
teaspoonfuls onto cookie sheets, bake in moderate 350 F.
oven.
Source: Mrs.
Bert Sigsbey, Old Glory Grange, Lorain County, OH

18 oz Box golden graham cereal

15 oz Box golden raisins

3 c Roasted mixed nuts & pecans

12 oz Chocolate morsels

2 c Peanut butter

1 ts Watkins vanilla

1/4 lb Margarine

1 lb Powdered sugar

Mix dry ingredients.
In a sauce pan, slowly melt margerine,
chocolate morsels, and peanut butter, stirring constantly.
DO NOT
BOIL.
Add vanilla and cool.
Pour sauce (about 1/3 at the time) over
cereal mix and mix until well coated.
Pour into a large grocery bag
and shake with the powdered sugar (about 1/2 box at the time).
Store in tightly covered container.
This makes enough for a crowd
and is nice for gifts.
It is a sweet version of the popular Nuts
and Bolts.
This was given to us Christmas 1991 by Mary Alice King
of Dixie Union, Georgia.

1 c Honey; strained

1/2 c Brown sugar

2 ea Eggs

1 ts Shortening; heaping

1/2 c Sour cream

1 c Flour

3 c Whole wheat flour

1 ts Baking soda

1 ts Baking powder

1/2 c Nut meats

1 c Raisins

Salt; a pinch Bake in quite a hot oven.
Makes 4 dozen drop
cookies.
Note: Cream sugar, shortening, add remaining ingredients.
Hot oven is 400 – 450 F.

Source: Bridgewater Grange, Williams County, OH

1 c Sugar

1 t Baking powder

1/2 t Salt

1/2 t Soda

1/2 t Nutmeg

1/2 c Butter or margarine

2 T Milk

1 T Orange peel (grated)

1 ea Egg

2 c Whole wheat flour

Mix all ingredients except the flour.
Add flour and shape by
hand into 1 inch balls.
Roll balls in a sugar-cinnamon mixture (2
Tbsp sugar and 1/2 tsp Cinn).
Bake on ungreased cookie sheet for 8
to 10 minutes at 375 degrees.
If a flatter cookie is desired,
flatten a bit with a glass before baking.
From the Kitchen of: Gary
& Margie Hartford, Eugene, OR (1:152/19)