1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

1. Preheat the oven to 375F. Grease cookie sheets.
2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, 
cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets. 
3. Bake for 12 to 15 minutes in the preheated oven, until edges begin 
to brown. Allow to cool for a few minutes on the baking sheets before 
removing to wire racks to cool completely.

Chocolate Peanut Butter Bars

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

 In a medium bowl, stir together graham cracker crumbs, confectioners' 
sugar, peanut butter and melted butter. Press firmly into the bottom of a 
9x13 inch pan. Melt chocolate chips over a double boiler or in the 
microwave, stirring occasionally. Spread melted chocolate over the crumb 
crust. Chill for about 5 minutes, then cut into bars before the chocolate is 
completely set, then chill until ready to serve.

Colossal Cookies

1/2 cup margarine, softened
1-1/2 cups white sugar
1-1/2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (16 ounce) jar crunchy peanut butter
2 1/2 teaspoons baking soda
6 cups quick cooking oats
1 cup semisweet chocolate chips

 Preheat oven to 350F. 2 In a large bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peanut butter. Mix in the baking soda, oats, and chocolate chips until well blended. Drop 1/4 cupfuls of dough 4 inches apart onto ungreased cookie sheets. Flatten with a fork to 2 1/2 inches in diameter.  Bake for 10 to 12 minutes in preheated oven. Cool 1 minute on cookie sheet before transferring to wire racks to cool completely.

Double Chocolate Cookies

1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1-1/2 cups packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

1. Melt chocolate over a double boiler or in the microwave, stirring 
occasionally until smooth. Sift together flour, cocoa, baking powder, and 
salt; set aside. 
2. In a medium bowl, cream butter with white sugar and brown 
sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals 
and vanilla until well blended. Stir in melted chocolate. Using a wooden 
spoon, stir in the dry ingredients just until everything comes together. 
Cover, and let stand for 35 minutes so the chocolate can set up. 
3. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. 
4. Bake for 8 to 10 minutes in the preheated oven. Cookies will be 
set, but the centers will still be very soft because of the chocolate. Allow 
cookies to cool on the baking sheets for 10 minutes before transferring to 
wire racks to cool completely.

Gooey Cherry Bars

2 1/3 cups all-purpose flour
1/3 cup white sugar
3/4 cup butter, softened
2 eggs, lightly beaten
1 cup brown sugar
1/2 teaspoon vanilla extract
1-1/2 teaspoons baking powder
1 (10 ounce) jar maraschino cherries,
drained and juice reserved
1/2 cup chopped walnuts
2 1/2 cups confectioners' sugar
2 tablespoons butter

1. Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. 
2. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan. 
3. Bake in preheated oven 12 to 15 minutes, until light brown. 
4. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust. 
5. Bake 25 minutes, until center is set. 
6. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into 
bars.

Norwegian Butter Cookies

3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
3 sticks (1-1/2 cups) unsalted butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg, lightly beaten

 Preheat oven to 350 F. 
 Sift together flour, baking powder, and salt. 
 Beat together butter, sugar, and extracts in a large bowl with an electric 
mixer at moderately high speed until pale and fluffy, about 3 minutes. Add 
egg and beat well. Add flour mixture and mix at low speed until just 
combined. 
 Quarter dough and put 1 piece into cookie press. Holding press slightly 
above ungreased baking sheets, squeeze out dough to form cookies (follow 
manufacturer's instructions), spacing them about 3 inches apart. Form more 
cookies with remaining dough in same manner. 
 Bake cookies in batches in middle of oven until edges are golden, 10 to 15 
minutes, then transfer with a metal spatula to racks to cool.

Oatmeal Cookies

1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips

 Preheat oven to 350F. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon,
gradually stir into the creamed mixture. Finally, stir in the rolled oats, and
your chioce of additions. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire
rack to cool completely.

Peanut Butter Cookies

1/2 cup shortening
1 1/4 cups packed light brown sugar
3/4 cup peanut butter
1 egg
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

 Preheat the oven to 375F. In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Russian Tea Cakes

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

 Preheat oven to 350F. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

Spring Biscotti

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts

1. In a large bowl, cream together butter, sugar, orange zest, and vanilla 
with an electric mixer until light and fluffy. Mix in eggs and egg white one 
at a time, beating well after each addition. Sift together the flour, baking 
powder, and salt; gradually blend into the creamed mixture using a wooden 
spoon. Stir in the white chocolate, dried cranberries, and pistachios. 
Cover, and chill for 30 minutes, or until dough is no longer sticky. 
2. Preheat oven to 325F. Line a baking sheet with parchment paper. 
3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet. 
4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet. 5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to 
wire racks, and cool completely. Store in an airtight container at room 
temperature.