Spiced oatmeal cookies

Spiced Oatmeal Cookies
1/2 cup unsalted margarine
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 cup seedless raisins or currants
Spray cookie sheet with nonstick cooking spray. Use a large bowl and electric mixer on high speed; beat together margarine and sugars until creamy. Add egg and vanilla. Beat until light and fluffy. In medium-size bowl, combine flour, baking soda, cinnamon and nutmeg; stir until mixture is well-blended with margarine mixture. Stir in oats and raisins. Drop by rounded teaspoons, 2 inches apart, on prepared baking sheets. Bake at 350 degrees for 10 to 12 minutes, or until lightly browned.
Makes 4 dozen.

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Peanut butter pieces

Peanut Butter Pieces
2 sticks butter
1 pound powdered sugar
1 cup graham cracker crumbs
1 cup peanut butter
2 cups chocolate chips
Place butter in large bowl and microwave on high for 2 to 3 minutes. When butter is melted, add powdered sugar, graham cracker crumbs and peanut butter; mix until smooth. Press into 8 by 8 inch square dish. Microwave on high for 2 minutes. Place chocolate chips in large bowl and microwave on 50% power for 3 to 4 minutes; stir several times while melting. When melted, spread over peanut butter layer; chill. Cut into squares and store in an airtight container.

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Traditional rolled sugar cookies

Traditional Rolled Sugar Cookies
1 1/2 sticks butter, softened
3/4 cup sugar
1 egg
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt
Cream butter in large mixer bowl. Add sugar and beat until light and fluffy. Beat in egg, lemon peel and vanilla until well-blended. Gradually mix in flour and salt until well-blended. Beat in water, a few drops at a time, only until dough starts to come away from sides of bowl. Form dough into a large flat disk. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Roll dough on lightly floured surface to 1/8 inch thickness. Cut with cookie cutters dipped in flour. Place on buttered cookie sheets. Bake for 10 to 12 minutes, or until cookies begin to brown around edges. Carefully remove from cookie sheets. Cool completely on wire racks. Store in airtight metal containers in a cool place up to 1 month. Freeze for up to 3 months.
Makes 4 dozen (3 inch) cookies.

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Lemon pecan squares

Lemon Pecan Squares
1 1/2 cups flour
1/3 cup sugar
1 tablespoon lemon rind, divided
3/4 cup margarine, softened
1 (7 ounce) can flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup chopped pecans
Combine flour, sugar and 1 teaspoon lemon rind in bowl. Cut margarine into flour mixture until mixture resembles cornmeal. Press firmly into a 9 by 13 inch baking pan. Bake at 350 degrees for 15 minutes. Sprinkle coconut over crust; set aside. Combine sweetened condensed milk and remaining lemon rind. Drizzle evenly over coconut. Sprinkle pecans on top; press down slightly. Bake at 350 degrees for about 20 minutes. Cool and cut into squares.

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No bake bars

No Bake Bars
2 cups chocolate chips
1/2 cup peanut butter
1/2 cup butter or margarine
1 (10 1/2 ounce) package miniature white marshmallows
1/2 cup nuts
3/4 cup coconut
Melt chocolate, peanut butter and butter in saucepan. Watch closely so mixture does not burn. Cool; add marshmallows and nuts. Press into greased pan. Sprinkle coconut over top. Put in refrigerator. Cut into squares when ready to serve.

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Molasses apple sauce bars

Molasses Applesauce Bars
1/2 cup butter or margarine, softened
1 cup sugar
1/4 cup dark molasses
2 eggs
2 1/3 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup applesauce
1 cup raisins, chopped
1 tablespoon grated orange peel
Powdered sugar
Preheat oven to 350 degrees. In large bowl, cream together butter and sugar until light and fluffy. Add molasses and eggs; mix well. In medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and ginger. Add flour mixture alternately with applesauce to creamed mixture, mixing well after each addition. Stir in raisins and orange peel. Spread into greased and floured 13 by 9 inch baking pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

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St. Patricks day mint M and M cookies




1 cup butter (Sweet Cream, Salted)

34 cup Granulated Sugar

23 cup Brown Sugar (packed)

2 Eggs

1 tsp. Vanilla

2 14 Cups Flour

23 Cup Unsweetened Cocoa Powder

1 tsp. Baking Soda

14 tsp. Salt

1 Bag of Mint M&Ms


Mix dry ingredients together and set aside. Cream butter and sugars. Mix in Eggs and Vanilla. Fold in dry ingredients. Roll dough into balls. Press Mint M&Ms into the ball. Bake in a 350 degree oven for 9-11 minutes.

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