7 Layer Cookies

1 cup graham cracker crumbs
1 cup shredded coconut
6 oz butterscotch chips
6 oz chocolate chips
1 can sweet condensed milk
1 cup walnuts

Melt 1 stick butter in a jelly roll pan. Layer in pan - 1 cup of graham cracker crumbs, 1 cup of shredded coconut, 6 oz of butterscotch chips and 6 oz. of chocolate chips. Drizzle one can of sweet condensed milk on top. Add 1 cup of chopped walnuts on top. Bake at 350 degrees for 30 minutes. Remove and let cool - then cut into squares.




Butter Ball Cookies

2 Tablespoons & 2 teaspoons of sugar
1/2 cup butter
2 teaspoon vanilla
1 teaspoon water
1 cup flour
Powdered Sugar

Beat together sugar, butter, vanilla and water until creamy. Blend in flour. Chill 1 hour. Shape into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet.
Bake 20 minutes at 325 degrees until the bottom of cookie is lightly brown. Remove from pan and cool slightly. Roll in powdered sugar.



Cream Cheese Cookies

1 cup butter
8 oz. cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
Powdered Sugar

Cream together butter and cream cheese. Add sugar and vanilla and cream well. Add flour and mix well. Roll into 1 inch balls. Bake for no more than 10 minutes on ungreased cookie sheet at 375 degrees.
Let cool and then roll in powdered sugar.




Easy Kolachky's

8 oz. cream cheese
2 sticks margarine
2 1/4 cup flour
2 cans pie filling (your favorite flavor)

Beat margarine and cream cheese. Add flour. If dough is too soft, refrigerate 1/2 hour. Roll dough to about 18 inch thickness. Cut in 2 x 2 squares. Put 1 teaspoon filling in center of each. Bring two opposite ends together and pinch to seal. Bake for about 8 to 10 minutes on ungreased cookie sheet at 400 degrees. Sprinkle with powdered sugar when cool.

Kong's Toll House Cookie

2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups (12 oz.) chocolate chips
1 cup nuts (optional)

In large mixer bowl beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Add flour, baking soda and salt. Stir in chocolate chips and nuts. Spread in prepared round pizza pan at 375 degrees. Bake for 20 to 25 minutes. Cool, Cut into wedges.



Potato Chip Cookies

1 lb. soft margarine
1 cup sugar
2 teaspoons vanilla
3 cups flour
2 cups crushed potato chips
1 cup chopped nuts (optional)
Powdered Sugar

Mix first four ingredients together then add potato chips and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees for 10 to 15 minutes. Sprinkle with powdered sugar.





Pudding Cookies

1 cup Bisquick
1 egg
1 cup instant pudding ( chocolate, butterscotch or vanilla)
1/4 cup oil
1 small pkg. butterscotch chips or chocolate chips or peanut butter chips
Nuts (optional)

Beat together egg and oil. Add Bisquick and instant pudding, then chips. Drop or press down with fork onto cookie sheet. Bake 8 to 10 minutes.




Stir 'N Drop Sugar Cookies

2 eggs
3/4 cup sugar
2/3 cup salad oil
1 teaspoon lemon juice
2 teaspoon vanilla
2 teaspoon baking powder
2 cups flour
1/2 teaspoon salt

Mix eggs, sugar, salad oil, lemon juice and vanilla. Thoroughly stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet, flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 minutes in 400 degree oven.




Buckeyes

1 1/2 cup peanut butter
1 stick margarine
1 lb. powdered sugar
1 teaspoon vanilla
1 (12 oz.) pkg. chocolate chips
1/4 bar paraffin wax

Blend softened butter, peanut butter, vanilla and sugar together. Form into 1 inch balls. Place in freezer until slightly stiff (about 1/2 hour). Melt chocolate chips and wax in double boiler. Dip balls into chocolate, leaving 1/4 undipped to give appearance of a buckeye. (Use a toothpick stuck into ball to dip.) Place on waxed paper until chocolate hardens.





Micro-Fudge

1 (12oz.) bag semi-sweet chips
1/2 bag milk chocolate chips
1 (14oz.) can sweetened condensed milk
1/2 stick butter
1 cup walnuts, chopped

Place first four ingredients in microwavable bowl. Microwave for 5 minutes. Stir two or three times while it is cooking. Take out of microwave and stir in chopped nuts. Pour into well buttered pan. Refrigerate. Makes 2 pounds of fudge.