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This recipe is said to have come from a famous cookie maker. So make, bake, and compare to see if these cookies aren't "the real thing." One feature that distinguishes these cookies from traditional chocolate chip cookies is their perfect size. It comes from using a small size ice cream scoop to drop them onto the cookie sheet.

Ingredients:

Directions:

1. Preheat oven to 350ø.

2. In a large bowl, combine sugars.

3. Add in butter and cream together with the sugar.

4. Add vanilla and eggs; mix together.

5. In a separate bowl sift the dry ingredients and add to the creamed mixture.

6. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).

7. Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350ø. Remove from oven and cool on wire racks.

**Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie.

Yield: 2 1/2 dozen.

Ingredients:

1 1/2 cups confectioners' sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Directions:

Mix sugar and butter. Add the egg and vanilla, mixing thoroughly. In a separate bowl, mix together dry ingredients. Blend into butter mixture. Refrigerate dough 2 to 3 hours. Preheat oven to 375 degrees F. Divide dough in half and roll 3/16 inch thick on floured surface. Cut dough with cookie cutter and sprinkle with sugar. Place on lightly greased cookie sheet and bake 7 to 8 minutes or until delicately golden.

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups white sugar
1/2 teaspoon baking powder
1 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees F (190 degrees C). In small bowl, combine flour, baking soda, and baking powder. Set aside. In big bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mix. Add in candy pieces if you want. Roll round teaspoon of dough into balls. Place on ungreased cookie sheets. Bake 8-10 minutes or until golden. Let stand on cookie sheet two minutes. Remove and let cool.

Ingredients:

1 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:

Preheat oven to 375 degrees F (190 degrees C). Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.  Note: To make bar cookies out of this recipe, press dough onto bottom of ungreased 13 X 9 inch baking pan. Bake 30-35 minutes.

Yield:  Makes 5 dozen.

Ingredients:

2 2/3 cups (7 ounces) flaked coconut

1/2 cup sweetened condensed milk

2/3 cup confectioners' sugar

1/4 cup sliced almonds, finely chopped

2 tablespoons unsalted butter, at room temperature

1/4 teaspoon pure vanilla extract

8 ounces semisweet chocolate, coarsely chopped

Directions:

1. In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter,

and vanilla. Mix well. Cover and refrigerate for 1 hour.

2. Remove from the refrigerator and form into balls about the size of a pecan.

3. Line a baking sheet with parchment paper.

4. In a bowl set over simmering water or in a double boiler, melt the chocolate.

5. Using two toothpicks, dip each ball into the chocolate, covering them evenly.

6. Place them on the prepared sheet.

7. Using a fork, drizzle the tops of each ball with any remaining chocolate.

8. Refrigerate until set.

9. Place the bon bons on a serving platter and serve.

Yield: 24 bonbons.

Ingredients:

1 & 1/2 cups Confectioner's sugar, Divided.

1 tablespoon Unsweetened cocoa powder

3 tablespoons Bourbon

1 cup Graham cracker crumbs

2 tablespoons Light corn syrup

1/2 cup Pecans

Directions:

1.  In bowl of food processor, combine 1 cup confectioner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses.

2.  Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together.

4.  Toss each ball in remaining 1/2 cup confectioners sugar to coat.

5.  Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls.

Yield: 18 servings

Ingredients:

1 Semisweet chocolate morsels -(6 oz)

1/2 cup rum

3 tablespoons light corn syrup

2 1/2 cup vanilla wafer crumbs

1/2 cup powdered sugar, sifted

1 cup pecans, finely chopped

Powdered sugar

Directions:

1.  Melt chocolate morsels in top of double boiler or in microwave. When smoothly melted, remove from heat and stir in rum and corn syrup. Set aside.

2.  Combine crumbs, powdered sugar and pecans. Mix well. Stir into chocolate mixture; let stand 30 minutes. Shape into 1" balls. Roll in sugar. Store in an airtight container in refrigerator.

Yield: about 5 dozen.

Ingredients:

1 & 1/2 cup confectioner's sugar, divided.

1 tablespoon unsweetened cocoa powder

3 tablespoons rum

1 cup graham cracker crumbs or crushed vanilla wafers

2 tablespoons light corn syrup

1/2 cup Pecans

Directions:

1.  In bowl of food processor, combine 1 cup confectioner's sugar,  graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses.

2.  Add Rum and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together.

3.  Press and roll mixture into 1 inch balls.

4.  Toss each ball in remaining 1/2 cup confectioners sugar to coat.

5.  Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. 

Yield: 18 servings

Spencer Christian's Rum Balls. A family favorite for the holidays from Good Morning America's former Weathercaster.

Ingredients:

2 tablespoons cocoa

1 cup powdered sugar

1/4 cup rum

2 tablespoons light corn syrup

2 1/2 cups vanilla wafers, crushed

1 cup chopped pecans

Powdered sugar

Directions:

Sift together cocoa and powdered sugar. Combine and

stir rum with light corn syrup. Add and mix vanilla wafers and chopped pecans. Roll ingredients together into balls. Dip each ball into powdered sugar, or put them in a plastic bag and shake them in the sugar.

Yield: Makes 25 rum balls.

Ingredients:

1 pkg. (8 0z. size) cream cheese

3/4 c Finely chopped pecans

Milkcote or Whitecoat -chocolate

Directions:

1. Cream the cream cheese and add pecans.

2. Chill until cheese will form balls.

3. Dip balls into melted Whitecote or Milkcote chocolate coating.

Yield: Makes about 25 balls.

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