1/2 lb. butter
1 lb. (2 c.) peanut butter
1 lb. (4 c.) powdered sugar
1 tbsp. vanilla
1 1/2 pkg. (8 oz.) graham crackers, ground fine

Mix first 4 items. Add crumbs and mix by hand. Form into balls about the size of a walnut. Place on cookie sheet and refrigerate overnight. Stick a toothpick in balls and dip in chocolate, leaving top uncoated to resemble a "buckeye."

Chocolate Dip: (Tina used Dove Chocolate Candy instead of paraffin in 2005) Melt 1/4 cake paraffin over double boiler. Take boiling water off the fire before adding 12 oz. semi-sweet chocolate to the melted paraffin. Be careful not to get any water in the mixture. Approximately 100 cookies.

1 c. shortening
1 c. brown sugar
1/2 c. gran. sugar
2 eggs
2 tsp. vanilla
2 1/4 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. plain choc. candies (M&M's)

Cream shortening, sugar, eggs & vanilla thoroughly. Sift together flour, soda & salt. Add dry ing. gradually to creamed mixture. Mix well. Stir in 1/2 c. plain choc. candies; reserve remaining M&M's for decoration. Drop by tsp. on ungreased baking sheets. Decorate tops of cookies with remaining candies. Bake at 375º for 10-12 min. or until golden brown. After baking some of the candies may be slightly cracked. This adds texture & interest.
Makes about 6 doz.

from Jeff

Cream

1 c. butter with 1/4 c. pestered sugar
2 tsp. vanilla
2 c. flour

Mix well and add 1 c. chopped pecans.

Form balls and bake on ungreased cookie sheet 300 º F. for 20 minutes of until delicately brown. Roll in powdered sugar.

Makes 3 dozens of cookies.

To form cookies, make 48 balls of chilled dough, spread in small (greased) muffin tins. Sprinkle each cookie with a few chopped pecans, place 1 tsp. of filling on each, then sprinkle with a few more pecans. (or mix the pecan pieces with the filling).

Bake at 350º F. for 12-15 min. Remove from tins immediately.

1 1/2 c. raisins
1 1/2 c. water
1 tsp. soda

Cook raisins in water until water is all absorbed, about 15 mins. Then add soda to raisins. Cool.

1 1/2 c. sugar
1 c. shortening
2 eggs
1 tsp. salt
1 tsp. cinnamon
3 1/3 c. sifted flour

Cream sugar & shortening, add eggs. Beat well. Add dry ingredients, mix well. Add raisins & mix into dough. Take a small amount of dough & roll in your hands to a round ball size of a walnut. Dip dough into sugar (& cinnamon, if desired) and place on ungreased cookie sheet & press flat with a fork (I use a cut glass bottom dipped in sugar).
Bake in 350 deg. oven for 10 to 15 mins.
Makes about 4 dozen (can be doubled)

from mom

Sugar Cookies from Eileen Graumann

1/2 c. powdered sugar
1 stick oleo (margarine)
1/2 c. white sugar

Cream together until well-mixed.

1 egg & cream together with above mixture.
1/2 tsp. soda
1/2 tsp. salt
2 c. flour
1/2 tsp. cream of tartar
1/2 c. oil
1 tsp. vanilla

Roll into balls & put onto ungreased cookie sheet, mash with sugared glass and bake in 375 deg. oven.

1 1/2 c. sugar
1 c. butter
2 eggs
2 Tbsp. sour cream
1 tsp. soda
3 1/2 c. flour
1/4 tsp. nutmeg

Cream butter & sugar. Add the whole eggs, beaten well, and the cream. Add the sifted dry ingredients. Put in the refrigerator, until mixture is cold. Roll dough thin and cut.

Bake for 15 min. at 375 deg. F.
Makes 6 doz.

Pam enjoyed making cookies. Pam was the secretary for the Serials Dept. when I worked at Forsyth Library.

Cream

1 c. shortening
2 c. sugar
2 eggs
2 tsp. vanilla

Sift

6 1/2 c. flour
2 tsp. soda
1 tsp. salt

Add

1 c. thick sour cream alternating with dry the ingredients

Beat until blended - or may need to knead by hand
Roll to 1/4" thickness. Cut & sprinkle with sugar or frost after baked.

Bake at 350º F for 7 to 7 1/2 min. (just lightly brown - this way they're softer)

makes several :-)

1 qt. sour cream
4 c. sugar
1/2 c. butter (oleo)
1/2 c. shortening (lard)
1 1/2 t. cinnamon (fresh ground)
1 tsp. baking soda
10 c. all-purpose flour

Mix all ingredients well & shill overnight. Roll out dough on floured board or table to desired thickness, not too thin - about 1/2" thick or thinner if desired. Use pastry wheel to cut dough into 1" wide strips 4" long, cut through center leaving about 1/2" uncut, turn strips in opposite directions & shape heart. Brush top with beaten (1 egg, 2 yolks & milk or cream) egg mixture. Bake at about 375 deg. from 10-15 min. Make 9-10 doz.

- taken from Das Essen Unsrer Leute by Mrs. Jacob J. Schmidt at Catherine