Mix eggs, butter, and sugar.
Add dry ingredients and milk alternately.
Bake at 375 degrees for 12-15 minutes.
Combine flour and baking soda. Set aside. Combine melted butter with brown sugar. Mix well. Add egg and vanilla and mix until well blended. Add flour mixture and stir just until combined. Stir in chocolate chips.
Drop by tablespoons two and a half inches apart. Bake at 350 degrees for 9 to 11 minutes.
Heat oven to 400 degrees. Mix butter, shortening, sugar, and eggs thoroughly.
Sift flour before measuring. Blend flour, cream of tartar, baking soda, and salt together, and then stir them into the butter mixture.
Mix together sugar and cinnamon. Shape dough into one-inch balls and roll each ball in the cinnamon mixture. Place cookies two inches apart on ungreased baking sheets.
Bake for eight to ten minutes.
These cookies puff up at first and flatten out when they cool.
Preheat oven to 325 degrees.
Cream together butter and sugar. Stir in eggs, molasses, and vinegar.
Sift together the remaining ingredients and mix in until blended.
Drop by teaspoons onto greased cookie sheets and bake 12 minutes.
Heat oven to 375 degrees. Mix butter, shortening, powdered sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Take 1 teaspoon of dough from each color. Roll each piece into a 4-inch rope. Place ropes side by side and twist together. Place on an ungreased cookie sheet and turn the top down to form a candy cane shape. Bake 9 minutes. Mix together crushed candy and granulated sugar. Sprinkle cookies with candy mixture immediately after baking.
Preheat oven to 375 degrees.
Mix flour and baking soda together.
Combine the butter, sugar, brown sugar, and pudding mix; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, and then stir in the oats, raisins, and chocolate chips.
Drop by rounded teaspoons onto ungreased baking sheets, about two inches apart.
Bake at 375 degrees for 8-10 minutes.
To use old-fashioned oats, chop them for a few seconds in a mini food processor before adding to the dough.
Mix together sugar, butter, cocoa, and milk. Boil one minute. Add peanut butter, oatmeal, and vanilla.
Drop on waxed paper. Refrigerate to set.
In a saucepan, cream butter and sugar. Add molasses and spices. Mix well. Bring to a boil, stirring constantly. Remove from heat and cool.
Stir in well-beaten eggs and vinegar. Sift flour and baking soda and stir into molasses mixture to form a smooth dough. Chill several hours.
Divide dough into six portions. Roll out and cut with cookie cutters. Place on baking sheets and decorate with chocolate chips, cinnamon candies, or raisins.
Bake at 350 degrees for 8 to 10 minutes.
Boil dates for filling (equal parts dates, sugar, and water, plus 2 tsp tapioca for each cup of dates).
Mix together all ingredients for dough. Roll out thin, fill with date filling, and seal.
Bake at 375 degrees for 12-14 minutes.
For date filling, boil together until thick: dates, sugar, water, and quick tapioca.
Mix brown sugar, white sugar, and butter. Add vanilla and soda to the milk. Add milk and flour alternately to the sugar mixture. Add oats. Refrigerate overnight.
Roll our a small amount of dough 1/8 inch thick. Cut with a four-inch cookie cutter. Spread filling on half the round, fold the other half over, and press the edges together.
Bake on ungreased cookie sheets at 325 degrees for 10 minutes.