Caramel-Pecan Tarts

Family Favorite. Make double batch - half without nuts for the fussy people. Put half a nut on top of the nut ones to differentiate.
Use mini muffin liners for ease of removal.

20 min 350°F

YIELD: 2 dozen cookies
1 cup all purpose flour
½ cup margarine or butter, softened
¼ cup powdered sugar
¾ cup packed brown sugar
1 tbsp. margarine or butter, softened
1 egg, slightly beaten
1 tsp. Vanilla
¼ tsp. Salt
½ cup chopped pecans (if using, place half nut on top so can tell with nuts apart)

Heat oven to 350°F. Mix flour, ½ cup margarine and the powdered sugar. Divide into 24 equal pieces. (Keep dividing in half or thirds) Press each piece against bottom and side of ungreased small muffin cup. 13/4” x 1” Do not allow pastry to extend above tops of cups.
2009 suggestion: after making dough, roll out and cut out circles to fit cups. put in that way - should speed up fitting dough into cups.
Mix remaining ingredients. Spoon scant tbsp. mixture into each muffin cup. Bake until filling is set and crust is light brown, about 20 minutes. Cool in muffin cups 20 minutes. Remove from muffin cups with tip of knife; cool on wire rack.
2011 made by Debbie

2012 made by Boug. Debbie made her Nut Cups.
note- in 2012 - with nuts have white papers. Without nut have colored papers.

Only difference between Caramel Pecan and Caramel Tarts are we leave the nuts out of the Caramel Tarts.

Angie’s Fig Cookies and Angie's Surprise

Got this from Angie Fischer, one of my good friends. Very mild, and addictive. There is a filling (with figs,) but it's too much work and we like them plain. Very yummy. Could also roll in candy sprinkles

NOTE: they do spread and flatten out. very buttery. Make into maybe 1" balls.
Remember if mixing in KitchenAid - do not put double recipe in at once. too much at once. Hold out part of the flour and hand mix in at end. Maybe try dough hook??

– xmas 2001
350°F Yield: LOTS!!

5 cups flour
1 cup butter
2 teaspoons baking powder
1 cup sugar
4 eggs
1 teaspoon vanilla
sesame seeds – to roll in

Mix together to form the cookie dough. Dough should have a consistency a little firmer than bread dough. Roll dough into logs about the size of your middle finger, cut into 2” lengths. Roll in sesame seeds and place on UNGREASED cookie sheet Bake at 350°F until brown – about 15 minutes

Filling:
Candied cherries
Candied Mixed fruit
raisins
black pepper
fresh fig
walnuts

Put in grinder a little at a time, alternating the ingredients.
Add a little water for moisture.
Wrap in towel and refrigerate overnight.
Mix fig cookie dough.
Roll out flat, and put fig cookie mixture in. Fold dough over mixture.
Bake until golden (not dark) brown.

We have  never made the filling, but that is why they are called fig cookies.

Chocolate Crinkles

Love these. Make them every year. Tough part is making the cookies, heat from your hands melts the dough into them. cleanup can be tasty... They're like a brownie - don't overcook or they get too hard

REFRIGERATE 10-12 min 350°F
2 cups gran sugar
½ cup vegetable oil
4 oz unsweetened chocolate, melted & cooled
2 tsp. Vanilla
4 eggs
2 cups all-purpose flour
2 tsp. Baking powder
½ tsp. Salt
1 cup powdered sugar

Mix gran sugar, oil, chocolate and vanilla. Mix in eggs, 1 at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350°F. Drop dough by tspfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2” apart on greased (parchment paper) cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes.
YIELD: 6 dozen cookies
2011 made by Connie

Oatmeal Cookies - Leonard’s

These are named after our childhood friend Leonard of Hollywood.
He got the recipe from Beachball.
He drove us crazy and we loved him - he'd come over & annoy us, we'd send him home. We'd get bored, we'd call him up & invite him over. Sometimes 4 or 5 times in the same day!
We miss you Leonard, you died too young.

These cookies are a fitting memorial (?)... sorta.
They are light & buttery & practically melt in your mouth.
And INCREDIBLY EASY - just like Leonard....

15 Min 350°F

YIELD: 4 DOZEN
1 cup sugar
1 cup butter
1 cup flour
1 tsp. baking soda
2 cups oatmeal

Combine sugar & butter, add sifted flour, baking soda & oatmeal. Mix well. Flatten on ungreased sheet. Bake 350°F for 15 min. Makes 4 dozen.

These cookies get Big! Make balls about 1" across