Buttery Sprits Cookies  Lori Shepherd       Makes 5 Dozen Cookies 1    cup butter, softened 1/2  cup sugar 21/4 cups all-purpose flour 1    tsp almond extr.or vinilla 1/2  tsp salt 1    egg 1. Heat oven to 400. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with a spoon. Stir in remaining ingredients. 2. Place dough in cookie press.  Form desired shapes on ungreased cookie sheet.  Sprinkle with colored sugar or nonpareils before baking if desired. 3. Bake 6 to 9 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Note: recommend not use margarine or vegetable oil spreads.  For chocolate buttery sprits-stir 2 ounces of unsweetened baking chocolate, melted and cooled, into butter-sugar mixture

Christmas Candy Cane Cookie Twists  Scott Irwin and Sue Heverling       3 1/2 cup all-purpose flour   2 teaspoons baking powder   1/2 teaspoon salt   1 cup butter or margarine (softened)   2 eggs, lightly beaten   2 teaspoons vanilla   food coloring in assorted colors   1)In a med bowl, combine flour, baking powder and salt   2)In large bowl, using a wooden spoon, combine sugar and butter until smooth.  Add egg and vanilla, stir until blended.  Stir in flour mixture, a little at a time, until blended.   3) Divide dough equally among 4 small bowls.  Using food color, tint each bowl red, green and leave two as white.   4)Form dough into disks, wrap each disk in plastic and refrigerate until slightly firm, about 30 min.   Shaping and Baking the cookies   1) pre heat oven 300 degree.  Lightly grease several baking sheets   2) On a lightly floured surface, using lightly floured hands, roll one 3/4 inch ball from each disk of dough.  Roll each ball into a 6 in-long rope.   3) Cross 2 ropes in the center to form a "X".   4) Working form the center out toward the ends, twist dough ropes together, press the ends to secure. Alternating between red and green with the white dough.  Shape into a cane   5) Transfer cookie to a prepared baking sheet.  Continue this rolling and twisting process with the remaining dough, placing cookies 2 inches apart on baking sheet.  Bake cookies until lightly browned around the edges, 12-14 min.  Transfer cookies to a wire rack to cool completely. Makes about 2 1/2 dozen cookies

Great Pumpkin Cookies Kim Marchant     2 cups flour 1 cup quick oats 1 teaspoon ground cinnamon 1/2 teaspoon salt 1cup softened butter 1 cup firmly packed brown sugar 1 cup granualted sugar 1 egg slightly beaten 1 teaspoon vanilla extract 1 cup Libby's solid pack pumpkin you may use one bowl!!! mix all ingridents well, add i cup kchocolate chips, preheat oven to 350 , drop teaspoon size ball on cookie sheet kbake 20 minutes.

Chunky Butter Christmas Cookies Cathi Russell   1-1/4 cup butter, softened 1 cup packed brown sugar 1/2 cup sour cream 1 egg 2 teaspoons vanilla 1-1/2 cup flour 1 teaspoons baking soda 1 teaspoon salt 1-1/2 cups old fashioned or quick oats, uncooked 1 (10 oz) pkg white chocolate pieces 1 cup flaked coconut 1 (3-1/2 oz) jar macadamia nuts, coarsely chopped. Beat butter and sugar in large bowl until light and fluffy.  Blend in sour cream, egg and vanilla.  Add combined flour, baking soda and salt; mix well. Stir in oats, white chocolate pieces, coconut and nuts.  Drop rounded teaspoonsfuls of dough, 2 inches apart, onto ungreased cookie sheet.  Bake in preheated 375 degree oven 10-12 minutes or until edges are lightly browned.  Cool 1 minute; remove to cooling rack.  Makes about 5 dozen.