Parfait Cookies

Ingredients:
3/4 c. sugar
3/4 c. brown sugar
3/4 c. butter, softened
2 eggs
2 tsp. almond extract
3 cups flour, divided
1/2 tsp. salt
1/2 tsp. baking soda
2 large Symphony bars (with almonds and toffee)


Preheat oven to 350 degrees.

In a large bowl, cream together the two sugars and butter. Beat in the eggs and almond extract. In a small bowl, combine 2 (of the 3) cups of flour with the salt and baking soda; add to the butter/sugar mixture and combine. Using a wooden spoon, add the additional flour so that the dough just barely ceases to be sticky (I always end up adding the entire remaining cup). Chop up the Symphony bars into half inch chunks. Stir in chocolate chunks with the wooden spoon. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake for 7-9 minutes or until done. Do not over bake (the key is to almost under bake). Cookies should have just a tinge of brown but mostly remain white, soft and high.

This recipe makes about 3 dozen cookies.

Snikerdoodles

1 C. soft shortening 1 1/2 C. sugar

2 3/4 C. flour 2 tsp. cream of tarter

1 tsp. soda 1/4 tsp. salt

2 eggs

Heat oven to 400*. Mix shortening, sugar, and eggs thoroughly. Stir in remaining ingredients. Roll into small balls. Then roll each one into a mixture of 2 tsp. cinnamon and 2 TB. sugar until coated. Bake 8-10 minutes.

Soft Sugar Cookies

Mix together:

1/2 c. butter 1 1/2 C. sugar

1/2 c. margarine 2 eggs

3/4 c. sour cream 2 tsp. vanilla

Add:

4 C. flour 1 tsp. baking powder

1 tsp. soda 3/4 tsp. salt

Chill dough for an hour. Roll out and cut in shapes. Bake at 375 for 8-10 minutes. Frost and decorate when cool.