Ingredients

• 3 cups sifted flour
• 1 tsp vanilla
• 1 cup finely chopped nuts
• 3 tsp baking powder
• 2 cups brown sugar
• 1 cup table fat
• 2 eggs

Directions

Sift flour and baking powder together. Blend fat and vanilla; add sugar by fourths, creaming after each addition til fluffy. Beat eggs til thick; add gradually to fat mix stirring. Add nuts in last stirring strokes. Shape dough and refrigerate 2 hours or longer. Slice roll using sharp knife, into 1/8 inch slices. Turn the roll as you slice and place slices on baking sheet. Bake at 400(F) for 8-10 minutes.
Makes 3 1/2 doz.

This recipe comes from one of the sweetest little ladies, Mrs Mary Nicholson, from Noblesville, Indiana:)

Ingredients

• 1 package (18-1/4 ounces) butter recipe cake mix
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1/4 cup all-purpose flour
• 3/4 cup vegetable oil
• 1 egg
• 1 cup chopped pecans

Directions

In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans (the dough will be crumbly).
Roll tablespoonfuls into balls; place 2 in. apart on greased baking sheets. Bake at 350 degrees for 10-12
minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks. Yield: 4 dozen.

Ingredients

• 2 sticks (1 cup) softened butter
• 2/3 cup granulated sugar
• 2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy. Add vanilla extract. Mix in flour in small increments. Roll dough into balls; Flatten on ungreased cookie sheets. Bake until golden brown.

Makes about 1 1/2 dozen.

Ingredients

• 1 1/4 pound (5 sticks) butter, softened
• 2 1/2 cups granulated sugar
• 1 3/4 cups brown sugar, packed
• 1 pound peanut butter
• 3 eggs
• 5 1/2 cups flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt

Directions

Makes 9 dozen cookies

Preheat oven to 375 degrees F.

In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.

In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.

Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick.

Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.

Ingredients

• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans
• 3 tablespoons light brown
• sugar
• 1 package (18.25 ounces) yellow cake mix
• 1/2 cup (1 stick) butter, softened
• 2 eggs

Directions

Preheat the oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a small bowl, combine the chocolate chips, pecans and brown sugar; mix well and set aside. In a large bowl, with an electric beater on medium speed, beat the cake mix, butter and eggs until thoroughly combined (the mixture will be stiff). Stir half of the nut mixture into the batter and spread over the bottom of the baking dish. Sprinkle the remaining nut mixture over the batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely, then cut into bars and serve.

Makes 15 to 18 servings

Source: Alice Anne Lott
Messenger-Inquirer – Owensboro, Kentucky