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    1,190 Recipes

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    have not made this yet..but want to

    Recipe #130354

    Makes about 6 dozen. I usually freeze dough and bake when needed.

    Recipe #130353

    have not tried these yet..but can't wait till the holiday season

    Recipe #130352

    Recipe #130351

    this goes over well, especially in the will need a 3 oz box Danish strawberry dessert

    Recipe #130350

    makes 12 muffins..these freeze well..

    Recipe #130349

    the chowmein noodles add a nice "crunch" to this cookie..sometimes I use butterscotch chips instead of chocolate..when measuring the chow mein noodles..I just slightly break then into a little shorter pieces..then measure..

    Recipe #130348

    This is adapted from Mrs. Wilkes Boarding House Cookbook.

    Recipe #130347

    This makes 2 delicious loaves--one to keep and one to give away to a good friend. I might be off a little bit on bake time, so please watch carefully.

    Recipe #130346

    this is really moist..freezes well

    Recipe #130345

    This is a dense bread..yummy!

    Recipe #130344

    these are soft cookie sandwiches just like grandma would have liked to make..and maybe did..the cinnamon cream cheese filling is lovely! I have made these with raisins at times..

    Recipe #130314

    I like to use star cutters for these..but any shape would do..adapted from Elinor Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling

    Recipe #130311

    These are soft blubeberry jam cookies that can of course be filled with other flavors..rolling of this soft dough between sheets of wax paper to prevent it from sticking to the rolling surface is necessary

    Recipe #130282

    these are made with a quick sour cream dough that resembles tender, butterfly puff will need almond paste for this recipe..makes 12 cookies

    Recipe #130267

    These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon

    Recipe #130255

    The dough is formed into a large slab, chilled and then sliced into uniform smaller slabs for baking. You can vary the preferred thickness of your cookies. Cooled dough slices easily, but frozen dough has a tendency to crumble.

    Recipe #130250

    this is a very good crunchy cookie

    Recipe #130246

    this is just a refrigerated slice and bake version of the popular cookie that is often called the Mexican wedding cookie.. these square cookies are cut from a block of chilled dough and powdered sugar is lightly sprinkled over the top..we prefer this version...use a food processor to grind the pecans finely

    Recipe #130228

    Sometimes I use orange zest to make these.

    Recipe #130226

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