Ahhhh, comfort food for the serious sweet tooth! Brings out the “Cookie Monster” in all of us…oh yah!
Aline & B-man 
Back by popular demand!
Rolo Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2-¼ cups all-purpose flour
1 tsp. baking soda
¾ cup unsweetened cocoa powder
1 cup chopped walnuts or pecans
1 tbsp. white sugar
48 chocolate-covered caramel candies (Rolo)
Beat butter until creamy. Gradually add sugars, beat well. Add eggs and vanilla, beat well.
Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in nuts (optional). Cover and chill at least 2 hours.
Preheat oven to 375 F.
Divide dough into 4 parts. Work with one part at a time leaving the rest in the fridge. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate-covered caramel. Roll into ball. Dip one side into sugar.
Place sugar-side up 2 inches apart on baking sheets. Bake for 8 minutes. Let cool one minute. Remove to wire rack and cool completely.
Peanut Butter Date Whirls
1/2 cup peanut butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1-1/3 cup flour
1 tsp baking soda
Date filling
Cream peanut butter and shortening. Add sugar and cream. Add unbeaten egg and beat thoroughly. Add dry ingredients.
Pat on floured board to about 1/4 inch thickness. Flour top very lightly and then spread with thin layer of date filling. Roll up carefully like a jelly roll. Chill, cut into slices and bake on greased baking sheet, about 10 minutes at 350 degree F.
**Recipe does not give instructions for date filling. But see next recipe and use that date filling.
Date Cookies
3 cups rolled oats
2-1/2 cups pastry flour
1 cup brown sugar
1/2 cup shortening
1/2 cup milk
1/4 tsp salt
1/2 cup butter
3 tsp baking powder
1 lb chopped dates
1 cup brown sugar
1 cup hot water
Put rolled oats into bowl. Sift flour, baking powder, salt, sugar together and add to oats.
Melt butter and shortening; add to dry mixture with milk. Mix all together, roll out and cut with round cutter. Bake in moderate oven, 350 degrees, until golden.
Cook chopped dates, brown sugar and water together. Cool and place between baked cookies. Or when cutting with round cutter, cut little rounds out of the middle of half the cookies. Bake. Place filling on whole round; place open rounds or rings on top.
**Recipe does not indicate cooking time.
These sound wonderful…cant wait to try them… 
Old Fashioned Raisin Filled Cookies
Ingredients:
2 cups granulated sugar
2 eggs
1 cup plus 2 tablespoons shortening
1 teaspoon vanilla extract
6 cups sifted all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
Cream together sugar, eggs, shortening and vanilla extract.
Sift together 5 cups of flour, the salt, cream of tarter and baking soda. Add, alternately, the flour mixture and milk to the creamed mixture. Add last cup of flour gradually. Dough should be soft. Chill thoroughly.
Roll dough about 1/8 inch thick on a floured board. Using a 2-inch round cookie cutter, dipped in flour, cut cookies and place on a lightly greased cookie sheet 2 inches apart. Place about 1 tsp of raisin filling or jelly in center of each cookie. Top with another circle of dough. Press edges together to seal. Board should be floured with each rolling of the dough.
Bake at 350 degrees F for 15 to 20 minutes.
B-man
Filled Cookies
Ingredients:
1 teaspoon baking soda
7 tablespoons milk
2 eggs
2 cups brown sugar
1 cup margarine, softened
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 can cherry or raisin pie filling
Dissolve soda with milk. Mix with eggs, sugar and margarine. Gradually add flour to make soft dough. Roll out and cut with cookie cutter. Place cookies on greased cookie sheet. Put 1 teaspoon of filling in center of cookie and place another cookie on top, sealing edges. Bake at 350 degrees F until lightly browned.
B-man
Apricot Almond Rugalach
1 cup all-purpose flour
1/2 cup unsalted butter, chilled
4 ounces cream cheese, cold
3/4 cup apricot jam
1/4 cup white sugar
1/2 cup toasted and chopped almonds
1 teaspoon lemon zest
1 egg
1/3 cup chopped almonds
1/3 cup sifted confectioners’ sugar
To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
Preheat oven to 350 degrees F (175 degrees C).
Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners’ sugar.
Banket
2 cups all-purpose flour
1 cup butter
1/2 cup water
1 1/2 cups almond paste
2 eggs
3/4 cup white sugar
1/4 teaspoon almond extract
1 pinch salt
1 egg white, beaten
In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
Bake for 15 to 20 minutes, or until golden.
could you explain the A before measurments to me, want to make these cookies today
Cookies are the all-time favourites of all those who love tasty and healthy sacks. You are sure to have a lot of health benefits with this energy filled snack.