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It's cookie time!

Hello everyone, we are back after one week of vacation and two weeks of illness. Most people take vacations to relax, rest, party and forget all the "at home" or "at work" issues, but NOOOO! We relaxed, rested, partied and got very sick. We are half well now and ready to think about holiday baking and of course those luscious cookie recipes. We are giving you a few great ones to choose from, or maybe like us, DO ALL!

NOTE: If you are not a "veteran" cookie maker or baker, make sure that you check on the cookies instead of leaving them in the full suggested time. ALL oven temperatures vary! So don't ASSUME that 12 minutes in your oven is the same as Mom’s or mine! If you do you will surely get over or undercooked cookies.


1/2 lb. candied cherries, chopped

1/2 lb. candied pineapple, chopped

1 (15oz) pkg. golden raisins

1 lb. (4c) pecan pieces

1/2 c. all-purpose flour

1 c. sifted all-purpose flour

1/4 c. butter (1/2 stick)

1/2 tsp. ground cloves

1/2 tsp. allspice

1 tsp. cinnamon

1/3 c. orange juice

1/2 c. brown sugar

2 eggs

1 tsp. baking soda

1 1/2 tsp. Milk

Combine fruit and nuts. Add 1/2 cup flour to coat candy. Cream butter and sugar; add eggs, one at a time, beating well. Dissolve soda in milk; add to creamed mixture. Sift flour and spices together. Add orange juice and blend well.

Pour batter over fruit and nut mixture. Mix well and drop by teaspoonfuls on greased baking sheet. Bake in 350 degree oven for 12-15 minutes. Batch makes 10 dozen cookies.


3/4 c. granulated sugar

1/4 c. all-purpose flour

2 1/2 c. sliced almonds

1 egg white, lightly beaten

1/3 c. butter, melted

1 tsp. vanilla extract

Stir together sugar, flour and almonds in a large bowl, stir in egg whites, butter and vanilla until well blended. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove from paper and store in an airtight container. Makes about 2-1/2 dozen.

This recipe is among my most requested, some good friends from Harvey, La., Clyde and Juanita Ortego, gave me this recipe years ago ... and boy is it a WINNER!

When I make these cookies during the holidays, Bruce, his son Bruce Aaron and my son Dennis, fight over the last one! At work, D&P (I am protecting the innocent by not naming names!), request them every covered dish, and then they race down the aisle to see who gets the first and last one on the plate. I will be making these for the group in about two weeks, so if you come by for a cookie, stand back so you won't get run over!


1 c. sugar

1 c. brown sugar, packed

2 sticks butter, softened

1 1/2 tsp. vanilla

2 eggs

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

2 c. rolled oats

1 (6 oz) bag butterscotch chips

1 (6 oz) bag semi-sweet chocolate chips

2 c. finely chopped pecan

In a very large bowl, mix sugars, butter vanilla and eggs. In another bowl, sift flour, baking soda, baking powder and salt. Add to sugar mixture and blend well. Stir in oats, chocolate chips, and butterscotch chips. Place nuts in small bowl. Scoop a rounded teaspoon of mixture; roll into a ball and then roll the ball of dough into the nuts. Place on ungreased cookie sheet and bake in a 350 oven, until brown. Remove cookies when they are still soft, my oven takes about 10 minutes.

Grab a big glass of your favorite milk and ENJOY!