Beat butter at medium speed 2 minutes or until creamy. Gradually add sugar, beating well. Add egg, and beat well. Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended. Stir in vanilla. Roll dough to 1/4" thickness on a lightly floured surface. Cut with decorative 3" cookie cutters. Place 1" apart on ungreased cookie sheets. Bake at 350 degrees for 9 minutes. Cool completely on wire rack.
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SPICY RAISIN COOKIES:
1 pkg. Spice Cake Mix
4 oz. container frozen non-dairy whipped topping
Package of Golden Raisin
1 egg
Confectioners sugar
Preheat oven to 350 degrees. In a large bowl, combine cake mix, 1 egg and whipped topping (dough will be very stiff). Stir in 1/2 cup raisins. Drop teaspoonfuls of dough into 1/2 cup sifted confectiones sugar. Shape into 1-inch bals, using sugar to kep dough from sticking to hands. Place balls 2 inches apart on a greased baking sheet. Bake 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool. Store cookies in resealable plastic bags.
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SUGARED PEANUTS
3 cups raw peanuts
1 cup sugar
1/2 cup water
Pour sugar & water into a quart boiler.
when this begins to boil, add the peanuts.
Boil at medium heat until this crystalizes. Spread on cookie sheet and roast in 350 degree oven for about 20-25 minutes.
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PEANUT BUTTER BALLS
1 box confectioners sugar
2 sticks margarine
1 cups peanut butter
1 cup finely grated pecans
12 ozs. semi-sweet chocolate chips
1 stick paraffin
Soften margarine. Mix margarine, nuts, peanut butter and confectioners sugar. Roll into balls. Chill. Melt semi-sweet chocolate chips & paraffin in double boiler. Dips balls into melted chocolate & paraffin. Place on waxed paper.
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PECANS MERINGUE
1 egg white
2 tablespoons self-rising flour
3/4 cup brown sugar
1 teaspoon vanilla
4 cups pecan halves
Beat egg white until stiff. Add sugar, flour and vanilla. Stir in the pecans thoroughly coating them in the mixture. Take out the pecans one by one and place them on a greased cookie sheet. Bake at 250 degrees for 30 minutes. Turn oven off an leave pecans in for 30 more minutes.
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CARAMEL POPCORN
1 pkg. (16 oz.) unpopped popcorn
1 can (12 oz.) salted peanuts
1 container of caramel ice cream topping (12 oz.)
Pop the popcorn. Preheat the oven to 250 degrees. Combine 12 cups popped popcorn, peanuts and caramel topping in a greased large roasting pan. Bake 1 hour, stirring every 15 minutes. Spread on greased alum. foil to cool. Store in resealable plastic bags. Yields: about 12 cups of caramel popcorn.
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CHRISTMAS TOFFEE CRUNCH
1 pkg. sliced almonds (2.25 oz)
1 pkg. flaked coconut (7 oz)
1 pkg. small pretzels (9 oz)
1/3 cup sugar
1 cup plus 2 tablespoons sugar
2 tablespoons water
2 teaspoons light corn syrup
1/2 teaspoon salt
Preheat oven to 350 degrees. Spread almonds and 1/2 cup coconut on an ungreased baking sheet. Stirring every 2 minute, bake 4 to 6 minutes or until almonds & coconut are lightly browned. Combine almonds, coconut and 2 cups pretzels in a 10 1/2x15 1/2-inch greased pan; spread in a single layer. Butter sides of a heavy medium size saucepan. Combine 1 cup plus 2 tablespoons sugar, 1/3 cup butter, 2 tablespoons wate, 2 teaspoons light corn syrup and 1/2 teaspoons salt in saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves. Attach a candy thermometer to pan, increase heat to medium and bring to boil. Cook without stirring until mixture reaches 290 degrees. Pour in a thin stream over the toasted almonds & coconut.
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Butter Seasoned Pretzels
3 lb. of Pretzels
1 bottle of Orville Redenbacher's Popcorn Butter Oil
1 package of Hidden Valley Original Ranch Dressing Mix
3 tsp. garlic powder
1 tsp. onion powder
Mix oil and seasonings together. In a large container mix pretzels and oil mixture. Allow pretzels to sit for two days. Tossing a few times a day.
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TRASH RECIPE
2 bags chocolate chips
1/2 bag pretzel sticks
1/2 box chex cereal
3/4 jar of dry roasted peanuts - salted
Melt chips in large pan - add the pretzels, chex, and peanuts. Mix
together until coated and spoon onto wax paper.
After it hardens you can freeze in storage bags if you like.
1 pound white confectionery coating*, cut into pieces
1 jar (3-1/2 ounces) macadamia nuts
1/2 cup dried cranberries
Melt coating in a saucepan over medium-low heat, stirring until smooth. Add nuts and cranberries; mix well. Spread onto a foil-lined baking sheet. Cool. Break into pieces. Yield: 1-1/4 pounds.
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EASY CHOCOLATE DROPS
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) butterscotch chips
1 cup shoestring potato sticks
1 cup salted peanuts
In a 2-qt. microwave-safe bowl, heat chips on high for 2 minutes or until melted, stirring once. Stir in potato sticks and peanuts. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Chill until set, about 15 minutes. Store in airtight containers. Yield: 3-1/2 dozen.
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PEANUT BUTTER FUDGE
1 pound white confectionery coating*, cut into pieces
1 cup creamy peanut butter
1 cup coarsely chopped walnuts
Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from the heat; stir in peanut butter and walnuts. Spread into a greased 8-in. square pan. Chill until firm. Cut into squares. Yield: 1-3/4 pounds.
*sometimes labeled "almond bark"
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GOODY-GOODY GUMDROPS
3 envelopes unflavored gelatin
1-1/4 cups water, divided
1-1/2 cups sugar
1/4 to 1/2 teaspoon peppermint extract
Green and red food coloring
Additional sugar
In a small bowl, sprinkle gelatin over 1/2 cup water; let stand for 5 minutes. In a saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add the gelatin; reduce heat. Simmer and stir for 5 minutes. Remove from the heat and stir in extract. Divide mixture into two bowls; add four drops green food coloring to one bowl and four drops red to the other. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Chill 3 hours or until firm. Loosen edges from pan with a knife; turn onto a sugared board. Cut into 1/2-in. cubes; roll in sugar. Let stand at room temperature, uncovered, for 3-4 hours, turning every hour so all sides dry. Cover and chill. Yield: about 1 pound.
Whip egg white until frothy. Add water, sugar and cinnamon. In a 9" X 12" cake pan, melt the margarine or butter. Pour pecans in egg mixture, stir well, then pour into pan. Bake at 250 degrees for 1 to 1 1/2 hours, stirring every 15 minutes.
Cream butter and sugar. Add vanilla and water, then combine with flour and nuts. Chill for 2 hours. Roll into small balls placing them on a cookie sheet. Cook at 350 degrees for 8-10 minutes. Roll balls in powdered sugar while hot.
Snack's to Give or Enjoy!! 
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