Cookies

Chocolate Chip Cookies
1.33 c. butter 1 c. sugar 1 c. brown sugar 2 eggs 1 T. vanilla 1 t. baking soda	1 t. salt 3.5 c. flour (for chocolate cookies, substitute .25 c. with coco) 2 c. chocolate chips 1 c. crushed walnuts .5 c. nibbs
Cream butter & sugar. Mix in everything but the chips & nuts well. Add chips & nuts last. Drop onto cookie sheet. Bake at 375 for about 12 minutes or until golden brown.

Sugar Cookies
4 egg yolks .5 T. baking powder 1 stick margarine 1 stick butter	.5 c. sour cream .5 T. baking soda 1 c. sugar 4 c. flour
Mix sour cream & baking soda & set aside. Cream marg., butter, & sugar. Alternately add sour cream mixture & dry ingredients by small amounts. Roll out as thin as possable, cut, & place on a cookie sheet. Sprinkle with sugar. Bake at 350 for 12 minutes or until golden brown.

Mike's Peanut Butter Cookies
1 cup peanut butter (I prefer chunky, unless adding nuts) 1 cup each brown and white sugar 1/2 cup butter 1/2 cup shortning 1 tsp vanilla 2 eggs	2 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/4 cup cacao nibs optional: 1/4 cup chopped macadamia nuts
Preheat oven to 350 degrees. Cream peanut butter, shortning, sugar and butter together. Note that if you use "natural" peanut butter, this will come out a tad undersweet, while processed peanut butter will come out a tad oversweet. Adjust to your liking. Add eggs and vanilla and whisk together. In a separate bowl, mix dry ingredients thuroughly. Add dry ingredients to wet in batches and fold in. Add nibs and nuts and fold in gently until evenly dispersed. Place small balls of dough ~1" apart on an ungreased cookie sheet. Press flat with a fork (perpindicular presses will give the traditional crosshatching). Bake at 350 degrees for ~15 minutes (until edges begin to turn golden brown). Remove for crumbly cookies, continue to cook a few more minutes for crunchy cookies. Transfer cookies to a cooling rack and allow to cool completely before storing (however, eating may commence once fingers can tolerate the heat). Makes ~2 dozen small cookies.

Snickerdoodles
1 c. butter 1.5 c. sugar 2 eggs 2.75 c. flour 2 T. baking powder .25 t. salt	Roll in: 2 T. sugar 2 t. cinnamon bar chocolate
Cream butter & sugar. Mix in remainder. Roll into balls, roll the balls in the sugar & cinnamon mixture, & place on a cookie sheet. Bake at 400 for 14 minutes or until golden. Press in a square of bar chocolate & cool.

Kringla
1 c. sugar 1 c. buttermilk 1 t. soda 1 egg .25 lb. margarine	2 t. baking powder 2 t. vanilla 3.5 c. flour dash of salt
Mix buttermilk & soda & set aside. Cream the margarine & sugar. Add egg & vanilla. Add alternately the buttermilk mixture and the dry ingredents. Chill dough at least 4 hours. Drop by spoonfulls onto a lightly floured cloth & roll into pencil size. Place on a cookie sheet with ends overlaping. Bake at 350 for about 12 minutes or until golden.