2 ¼ cups flour ¾ cup sugar ½ tsp. salt ¼ tsp. baking powder 2 sticks butter, softened 1 egg 1 tsp. vanilla Sift flour, sugar and baking powder in a bowl. Cut butter into the dry ingredients. Crack egg into a measuring cup. If egg is less than ¼ cup, add water to fill
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2 sticks butter 1 cup sugar ½ cup firmly packed brown sugar 2 eggs 1 tsp. vanilla 3 cups flour 1 tsp. backing soda ½ tsp. salt 48 Andes Mints Cream butter and sugars in mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients. Add to creamed mixture, mixing well.
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4 dozen 3” cookies ¾ cup shortening (part butter part margarine) 1 cup sugar 2 eggs 1 tsp. vanilla 2 ½ cups flour 1 tsp. baking powder 1 tsp. salt Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover, chill at least 1 hour. Heat oven to 400°. Roll
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1 bag miniature marshmallows 1 stick of butter 1 cup peanut butter 1 (12 ounce) package chocolate chips Grease a cake pan with butter. Put 1 bag of miniature marshmallows in pan (make sure they cover the bottom evenly). Melt butter, peanut butter and chocolate chips. Pour over marshmallows. Refrigerate until firm.

2.5 dozen 1 (11.5 ounce) bag Nestle chocolate chips 2 tsp. vegetable shortening 1 (14 ounce) bag of caramels 3 Tbsp. butter 2 Tbsp. water 1 cup coarsely chopped walnuts or pecans Melt chocolate chips and vegetable shortening. Stir until morsels melt and mixture is smooth. (Double boiler works best.) Remove from heat. Pour half
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