Chocolate Dipped Butter Cookies by Leanne W.

2 1/3 C. flour

1/4 t. salt

1 C. butter, softened

2/3 C. sugar

1 egg yolk

1 t. vanilla

1 C. finely chopped nuts

In a large bowl, with electric mixer at medium speed, beat butter, sugar, egg yolk, and vanilla until light and fluffy.  Gradually stir in flour, salt and nuts, until well blended.  With hands, shape dough into two rolls 1 1/2" in diameter.  Wrap in foil or plastic wrap.  Refrigerate until firm, about 2 hours.  Preheat oven to 350 degrees.  Lightly grease cookie sheets.  With sharp knife, cut into slices 1/4" thick.  Place cookies 1" apart on cookie sheets.  Bake 8-10 minutes, until lightly browned.  Remove and cool.  Make chocolate dip.

Chocolate Dip for butter cookies

6 oz. pkg. semi-sweet chocolate chips

3 T. butter

1 T. hot water

In a small saucepan, over low heat, melt chocolate and butter;  add hot water.  Dip half of each cookie into chocolate mixture.  Sprinkle with chopped nuts, chocolate jimmies or nonpareils.

Toffee Bars by Leanne W.

• 1 cup butter (no substitutes), softened
• 1 cup packed brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 (1.55 ounce) bars milk chocolate
• 1/2 cup finely chopped pecans

In a mixing bowl, cream butter and brown sugar. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

Christmas Candy Candes by Leanne W.

2 C. shortening (1/2 margarine)

2 C. sugar

4 eggs

3 t. vanilla

1/2 t. lemon extract

6 C. flour (or a little less)

4 t. cream of tartar

2 t. soda

2 t. salt

Cream shortening and sugar.  Add eggs, vanilla and lemon extract.  Combine dry ingredients, gradually add to shortening mixture.  Chill.

Divide into two sections.  Add red food coloring to desired color to one half.  Roll one section of white and one section of red into long ropes.  Twist together, form into candy canes and pinch ends together.  Lay on cookie sheet.  Bake at 350 degrees for 8-10 min.  Allow to cool for ten minutes on cookie sheet before removing.