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1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk (14 ounces)
1 cup chocolate chips
1 cup butterscotch or peanut butter chips
1 cup coconut
1 cup walnuts or pecans, chopped

Melt butter and stir in crushed graham cracker crumbs. Pat crumb mixture evenly in bottom of an ungreased 13 x 9 inch pan. Layer the ingredients in the following order:
chocolate chips, butterscotch chips, and walnuts. Pour sweetened condensed milk evenly over the chips and nuts and sprinkle coconut on the top.
Bake at 350 degrees for 20-25 minutes, until edges are golden.

From: Maralee Gardner

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tea. vanilla
1 tea. soda
2 cup flour
1/2 tea. salt
1/2 tea. baking powder
2 cup oatmeal
1 cup coconut
1 6 oz. pkg chocolate chips

Mix and bake at 350 for 6 minutes.

Preheat oven to 325 degrees.

7 ounces semisweet chopped chocolate
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1/4 cup cocoa
1/2 teaspoon baking powder
Pinch of salt
1 1/2 cups powdered sugar for coating

Melt chocolate and butter until smooth. While the chocolate mixture is still hot, stir in the sugar until it is dissolved. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Sift flour, cocoa, baking powder and salt. Gradually stir dry mixture into the chocolate mixture until well blended. Cover dough with plastic wrap and refrigerate until dough holds its shape and is cold (about 30 minutes). Don't let it get too cold or you will have chocolate crinkle balls - delicious, but not quite the same.

Grease baking sheets. Place the powdered sugar in a small deep bowl. Scoop out dough with a small ice cream scoop or a teaspoon (we used a teaspoon), forming dough into 1 1/-inch balls. Roll balls in powdered sugar until completely coated. Bake 10 to 15 minutes. Cool cookies 2 to 3 minutes before placing on cookie racks.

Yields about 40 cookies.

From: An urban myth about Neiman Marcus cookies. The story is fake, but the cookies are good.

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 1/2 cups blended oatmeal*
1/2 tsp. salt
1 tsp. baking powder
1 tsp. soda
1 1/2 cups chocolate chips
4 oz. grated milk chocolate
1 1/2 cups chopped nuts (your choice)

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 5 dozen cookies.

* measure oatmeal and blend in a blender to a fine powder.

From: Zelma Peterman

1 cup butter
1 cup sugar
1 egg, separated
1 tea. almond extract
2 cup flour
1/2 cup sliced almonds
1 tea. sugar
1 tea. cinnamon

Mix butter, sugar, egg yolk, almond extract, and flour and work onto cookie sheet. Beet egg white and spread over dough. Put on nuts. Mix cinnamon and sugar, and sprinkle on top of nuts. Bake at 325 F for 16-20 min. Cut eight strips lengthwise and 12 diagonally.

From: Linda Scollick

1 1/2 cup + 3 tea. flour
1/2 cup confectioner's sugar
3/4 cup margarine or butter
4 eggs, slightly beaten
1 1/2 cup granulated sugar
1 tea. baking powder
1/2 cup lemon juice

Mix flour (except 3 tea.), confectioner's sugar, and butter, bake at 350 for 15 minutes in an 8×8“ pan. While it is cooking, mix the remaining ingredients. Pour mixture over cooked crust, and bake for an additional 20-25 minutes.

From: Various

1 stick butter/margarine
2 cup sugar
4 tea. cocoa
1/2 cup milk
1/2 cup peanut butter
2 1/2 cup quick oats

Boil butter, sugar, cocoa, and milk for 1 1/2 minutes. Add peanut butter and oats. Mix well. Drop onto waxed paper.

From: Joan McKay Brinton

1 cup butter, softened
2/3 cup sugar
1 egg yolk
2 1/4 cup flour

Cream butter, sugar, and egg yolk. Add flour. Mix together and knead until dough cracks. Press into 9×13” pan. Prick with fork. Bake at 275 for 30-35 minutes or until slightly golden. Sprinkle with sugar. Cut while hotea. Cool before removing from pan.

Yield: 5 dozen
Source: Kathy "tejon" at Egullet

1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 2/3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup whole blanched almonds
raspberry jelly

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.

Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4“ long for each cookie. Squeeze close to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they'll puff a little when you bake them.

Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.

Meanwhile, melt jelly over low heat in a small saucepan.

Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with “blood.

You can also form toes - just make the cookies shorter and a bit wider and only add one joint instead of two. No almonds for these, just indent where the nailbed should be and add a bit of melted jelly to highlight once they are baked.

1 cup butter
¾ cup sugar
1 egg yolk
3 ounces cream cheese
1 teaspoon vanilla
½ teaspoon lemon or orange extract
1 teaspoon lemon or orange peel
2½ cups flour, sifted
½ teaspoon salt
¼ teaspoon baking powder

Cream shortening, sugar, and cream cheese. Beat in egg yolk, vanilla extract, and citrus extract. Gradually blend in other sifted dry ingredients. Bake at 350 F for 8-10 minutes.

To be added