Heat oven to 375. Line with foil and greased a 10×15 inch baking
dish. Combine butter and sugar; beat until light and fluffy. Beat in
molasses, egg and lemon peel. Combine flour, soda and salt; mix in.
Stir in raisins and walnuts. Spread batter in prepared baking pan.
Bake at 375 for 20 minutes. Cool in pan 30 minutes. Leave in pan
and cut into shapes with cookie cutter, pressing firmly. Decorate
with additional raisins, walnuts and icing, as desired. Makes about 2
dozens cookies.

LEMON ICING: Combine 2 cups sifted powdered sugar with enough lemon
juice (2 to 3 tablespoons) to make and icing of desired consistency
to drizzle or pipe over cookies.

Calories per serving: Number of Servings: 24 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Heat raisins and water to boiling; reduce heat to medium. Simmer
uncover until raisins are plump, about 15 minutes. Drain raisins,
reserving liquid. Add enough water to reserve liquid to measure 1/2
cup. Heat oven to 400. Mix sugar, shortening, vanilla and eggs in
large bowl. Mix in raisin liquid; stir in remaining ingredients.
Drop dough by round teaspoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake until light brown, 8 to 10 minutes. immediately
remove from cookie sheet.

Calories per serving: Number of Servings: 78 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Preheat oven to 350 degrees. Combine all the ingredients and mix
until well blended. Drop from teaspoon onto an ungreased cookie
sheet. Bake about 12 minutes. Cool about 1 minute, then remove to a
rack. Makes about 4 dozens 2-1/2 inch cookies. Note: These soften as
they age.

Calories per serving: Number of Servings: 48 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Preheat oven to 375 degrees. Combine cake mix with eggs, oil and
extract to complement cake. Beat until smooth. Fold in chips,
raisins or nuts to complement flavor of cake mix. Drop by teaspoonful
about 2 inches apart on ungreased cookie sheet. Bake for 10-12
minutes. Center will be soft. Allow to cool slightly before removing
from pan.

Calories per serving: Number of Servings: 32 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Preheat oven to 350 degrees. Blend cake mix, oil, water, eggs and
food coloring. Stir in nuts. Drop from a teaspoon onto an ungreased
cookie sheet. Top each cookie with a quarter maraschino cherry.
Bake for 10-12 minutes. Cool on cookie sheet for about 1 minute, then
to rack to finish cooling.

Calories per serving: Number of Servings: 48 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Preheat oven to 350. In bowl, combine flour, sugar and cocoa; cut in
butter until crumbly. Press on bottom of 13×9-inch pan. Bake 15
minutes. In saucepan, melt 1 cup chips with sweetened condensed milk
and vanilla. Pour over crust; top with walnuts and remaining chips;
press down firmly. Bake 20 minutes or set. Cool. Cut into bars.

Calories per serving: Number of Servings: 24 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Preheat oven to 350 degrees. Cream the butter, then add sugar
gradually, beating until light. Add the egg, orange extract and milk,
then beat thoroughly. Mix the flour, salt, baking powder, orange
rind and nuts together. Add dry ingredients to first mixture and
blend well. Arrange by teaspoonfuls on cookie sheets, one inch apart.
Bake 8-10 minutes or until browned. After cookies have cooled, frost
with your buttercream frosting (tinted orange with food coloring).
Make jack-o’-lantern faces with candy corn and thin licorice pieces.
Or make pumpkin design of faces with decorating tube.

Calories per serving: Number of Servings: 24 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks: