4 large egg whites, about 1/2 cup
1-1/4 cups sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2-1/2 cups moist shredded coconut

Preheat oven to 325°. Beat egg white until fluffy- about 1/2 minute. Stir in sugar, salt and vanilla. Then blend in the coconut.
Drop rounded teaspoonfuls 2 inches apart on ungreased brown paper or parchment paper on baking sheet. Bake until set and delicately browned about 15-18 minutes.
To easily remove cookies, remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.
Variations:
Chocolate-Coconut Macaroons- add 2 squares unsweetened chocolate, melted, before adding coconut to above recipe.
Cherry-Coconut Macaroons- add 1/2 cup chopped candied cherries with the coconut to above recipe.

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 teaspoon almond extract
2 cups flaked coconut
9 candied cherries, each cut into fourths

Heat oven to 300°. Cover cookie sheet with aluminum foil or cooking parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat. Pour into medium bowl. Fold in almond extract and coconut.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.

1 cup butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-1/2 cups golden raisins, plumped
1/2 cup nuts, chopped

To plump raisins: place in bowl and cover with boiling water (or very hot tap water) for 5 minutes. Drain on paper towels. Pat dry.
In a mixer bowl beat the butter on medium speed for 30 seconds. Add sugar and beat till smooth. Add eggs and vanilla; beat well.
Combine dry ingredients (not raisins or nuts) and stir into butter mixture. Stir in drained raisins and chopped nuts. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in 375° oven for 10 to 12 minutes or till cookies are golden.

1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon almond extract
1 egg
3/4 cup ground hazelnuts
2/3 cup sifted flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup coconut

Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350° for 12 minutes, or until golden.

1/4 cup sugar
1 tablespoon cornstarch
2 cups raisins, chopped
1 teaspoon finely shredded orange peel
1/2 cup chopped nuts
1-1/2 cups flour
1-1/2 cups quick-cooking oats
3/4 cup brown sugar
1/2 teaspoon ground nutmeg
3/4 cup butter, softened

In saucepan combine sugar and cornstarch; stir in raisins, orange peel, and 1 cup water. Cook and stir over medium heat till thickened and bubbly. Stir in nuts; set aside to cool.
In mixing bowl combine flour, oats, brown sugar, and nutmeg; cut in butter till mixture resembles coarse crumbs. Press half the oat mixture into bottom of 13 x 9 x 2-inch baking pan. Bake in 350° oven for 5 minutes. Remove from oven. Spread with raisin mixture; sprinkle with remaining oat mixture; pat lightly. Return to oven and continue baking for 25-35 minutes or till lightly browned. Cool; cut into bars.

Spider Crackers

For each Spider:
2 round crackers
2 teaspoons creamy peanut butter
8 small pretzel sticks
2 raisins

Make a cracker sandwich with the peanut butter. Insert the pretzel "legs" into the filling. With a dab of peanut butter, set raisin eyes on top. (I found that the legs stayed in better if I spread the peanut butter on one side of each of the crackers, then put them together with the pretzels in between.)

32 foil wrapped milk chocolate kisses, unwrapped
1 package (11-1/2 ounces) fudge-striped shortbread cookies (32 cookies)
1/2 cup orange molding chocolate (Candy Melts)
Melt chocolate in plastic bag. Cut a tiny hole in one corner of the bag. Attach a kiss to chocolate bottom of each cookie with melted chocolate. Put enough on so it pushes out on the sides of the kiss to form a border. Pipe a bow.

Chocolate Marshmallow Cookies
Makes about 3 dozen

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
1-3/4 cups flour
1/3 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
18 large marshmallows

In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
For icing, combine 6 tablespoons butter, 2 tablespoons cocoa, and 1/4 cup milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add 1-3/4 cup powdered sugar and 1/2 teaspoon vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.

Mincemeat Cookies
Makes about 3 dozen

1 cup shortening
1-1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 package dry, condensed mincemeat, reconstituted
1 cup chopped nuts
1/2 cup raisins, optional

Cream shortening and sugar. Add eggs and beat until smooth. Gradually add dry ingredients. Stir in reconstituted mincemeat. Drop by teaspoonfuls onto greased cookie sheet about 2" apart. Bake at 375° for 10 minutes or until lightly browned.

Pumpkin-Nut Cookies
Makes about 3 dozen

1/2 cup shortening
1 cup sugar
2 eggs
1 cup canned pumpkin
1-1/3 tablespoons baking powder
1 teaspoon salt
2-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 cups flour
3/4 cup chopped nuts
3/4 cup raisins

Cream shortening, sugar and eggs. Add pumpkin. Mix dry ingredients and add slowly to pumpkin mixture. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 15 minutes. Frost if desired. Orange flavored frosting is good--make by adding enough orange juice to 2 cups powdered sugar to make spreading consistency.

1 package brownie mix
1 cup chocolate fudge frosting
2 milk chocolate candy bars (1-1/2 ounces each)
   White decorator icing
3/4 cup flaked coconut, tinted green
12 pumpkin-shaped candies

To tint coconut: Dilute a few drops of food color with 1/2 teaspoon water in a large plastic bag. Add 1 to 1-1/2 cups flaked coconut. Close the bag and shake well until the coconut is evenly coated. If a deeper color is desired, add more diluted food color and shake again.

Preheat oven to 350°. Line 13 x 9-inch baking pan with foil, extending foil beyond edges of pan; grease foil.
Prepare brownie mix according to package directions. Spread in prepared pan. Bake 30 to 35 minutes (do not overbake). Cool in pan on wire rack.
Using foil as handles, remove brownies from pan; peel off foil. Frost with chocolate frosting. Cut brownies into twelve 4 x 2-inch bars.
Break chocolate bars into pieces along scored lines. Using white decorating icing, write R.I.P. on chocolate pieces. Let stand until set. Press 1 chocolate piece into end of each brownie.
Sprinkle tinted coconut in upper corner of each brownie for grass. Place 1 pumpkin candy on coconut.

1/2 can Pillsbury Vanilla Creamy Supreme Frosting
1 ounces vanilla-flavored candy coating (Candy Melts)
  Orange paste food color
14 creme-filled round sandwich cookies
  Purchased chocolate decorator icing
7 small green gumdrops, cut in half or green jellybeans

In small saucepan, combine frosting and candy coating; melt over low heat, stirring occasionally until smooth. Remove from heat. Stir in desired amount of food color.
Line cookie sheets with waxed paper. Using tongs, (or fingers!) dip each cookie in melted frosting mixture, coating completely. Lay flat on paper-lined cookie sheets. Let stand about 10 minutes until set.
Decorate coated cookies with jack-o'-lantern faces using decorator icing. (Or your own icing in a plastic bag with a hole punched in one corner with a toothpick). Top each with a half of a gumdrop, or a whole small jellybean, for the stem.

Harwich Hermits

1/2 cup butter or margarine
1/2 cup sugar
2 eggs, well beaten
1/2 cup molasses
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/8 teaspoon allspice
3 tablespoons citron
1/4 cup raisins, chopped
1/2 cup currants, chopped
1/4 cup nuts, broken

Cream butter and sugar until light. Add eggs and molasses. Beat well. Sift flour with salt, baking powder and spices. Stir fruits into 1/4 cup flour mixture to keep from sticking together. Combine all ingredients and mix well. Spread evenly in buttered 13 x 9 x 3-inch pan. Bake at 350° for 25-30 minutes, or until done. Cut into 24 bars while warm. Cool in pan, remove and store cookies in airtight container.

Hermit Cookies - #2
From 1896 Fannie Farmer cookbook

1/3 cup butter
2/3 cup sugar
1 egg
2 Tbs milk
2 cups flour
2 teaspoons baking powder
1/3 cup raisins, cut into small pieces
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
1/4 teaspoon nutmeg

Cream the butter, then add sugar gradually, then raisins, egg-well beaten, and milk. Mix dry ingredients and add to butter mixture. Roll out about 1/4-inch thick and cut out. Bake in medium oven. (Note: It is easier to roll into balls then flatten slightly with fingers.) Bake at 350° for about 6-8 minutes, until lightly browned.

Hermits - #3
Makes about 3-1/2 dozen.

1/2 cup firmly packed brown sugar
1 egg, beaten
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
1/2 cup raisins
1-1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup shortening, melted
additional raisins

Combine sugar and beaten egg in a large mixing bowl, beating well. Stir in flavorings and 1/2 cup raisins. Sift together flour, salt, cinnamon, allspice, nutmeg, and cloves in a small mixing bowl, add to sugar mixture, stirring well. Stir in shortening.
Drop dough by teaspoonfuls 2 inches apart onto lightly greased cookie sheets; press a raisin in center of each cookie. Bake at 350° for 8-10 minutes. Remove from cookie sheets, and cool on wire racks.

Hermits-#4
Makes about 4 dozen cookies

1-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup shortening
1/4 cup butter or margarine
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons water
1 cup raisins
1 cup chopped nuts

Preheat oven to 350°. Lightly grease baking sheet. With a mixer, beat together shortening, butter and brown sugar until creamy, 2-3 minutes. Add egg, vanilla, and water and beat until very well blended. Mix together dry ingredients and add gradually to shortening mixture, beating until just blended. Stir in raisins and nuts until well distributed. Drop by spoonfuls, about 2 inches apart, onto the greased cookie sheet. Flatten the cookies slightly with the back of the tines of a dinner fork. Bake about 15 minutes until the cookies feel firm when lightly touched. Transfer cookies to wire racks to cool. Store tightly covered.

1/2 cup melted margarine
1 ounce melted unsweetened baking chocolate
1/4 cup sugar
1 teaspoon vanilla
1 beaten egg
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup margarine
2 tablespoons milk
4 cups powdered sugar
2 teaspoons vanilla
3/4 cup melted chocolate chip

Combine first 8 ingredients and pat into 13 x 9 inch pan. Chill while mixing filling.
FILLING: Mix together margarine, milk, powdered sugar and vanilla. Spread over crust. Chill thoroughly, then top with melted chocolate chips. Store in refrigerator.

12 chocolate stars
12 caramels
12 scalloped chocolate-frosted cookies
12 pieces candy corn

To make each turkey, place chocolate star, point side up, on work surface. Place one caramel on waxed paper in microwave, microwave on HIGH for about 10 seconds (turning over once) or just until slightly softened. Place softened caramel on tip of chocolate star, pressing down so they stick together. To make the tail, press chocolate cookie, striped side facing forward, firmly against the soft caramel to stand upright. Press candy corn on top of caramel to resemble turkey's head.

4 ounces German chocolate squares
1/4 cup margarine
3/4 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup flour
1/2 cup chopped nuts
4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon flour

Preheat oven to 350°.
Microwave chocolate and margarine in large bowl on HIGH 2 minutes or until margarine is melted. (Or melt over low heat in saucepan, stirring constantly.) Stir until chocolate is completely melted. Add 3/4 cup sugar; mix well. Blend in two eggs and vanilla. Stir in 1/2 cup flour and nuts; mix well. Spread into greased 8inch square baking pan.
In small bowl, mix cream cheese, sugar, egg and flour until well blended. Spoon over brownie mixture; cut through batter with knife several times for marble effect.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Do not over-bake! Cool. Cut into squares.

2 cups flour
1/4 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups brown sugar
1/4 cup evaporated milk
1 cup soft gum drops (omit licorice), cut into small pieces
1/2 cup chopped nuts

Mix flour, salt and cinnamon together. Beat eggs until light and beat in sugar and milk gradually. Add flour mixture in thirds, beating until smooth after each addition. Add gumdrops and nuts. Spread in greased 13 x 9 inch pan and bake in 325° oven for 35 minutes. Cut into bars about 4" x 1". Spread tops with white frosting and decorate with sliced gumdrops.

1 cup quick oats
1/4 cup flour
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1 cup sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract

Preheat oven to 325°. Cover baking sheets with foil, then coat with nonstick vegetable spray. In a medium bowl, combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside.
In a large bowl, combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoon onto baking sheets, 2-1/2 inches apart. Bake for 9 to 12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies with your fingers. Be sure to respray the foil on the baking sheets between batches.

Oatmeal Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1/4 cup water
1 egg
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon soda
1 cup flour
3 cups QUICK oatmeal

Cream shortening and sugars. Add egg, water and vanilla. Mix in dry ingredients. (You can use old-fashioned oats, if desired, they make a chewier cookie). Drop by teaspoon on greased cookie sheet. Bake at 350° for 12-15 minutes.

Spicy Raisin Bars

1/2 cup butter
1/2 cup sugar
2 eggs
1/2 cup molasses
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1-1/3 cups raisins, seedless
1 cup chopped walnuts

Glaze:
1-1/2 cups powdered sugar
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 to 3 tablespoons hot water

In large mixer bowl beat the 1/2 cup butter with mixer on medium speed for 30 seconds. Add sugar and beat till fluffy. Add eggs and molasses; beat well. Combine flour, baking powder, baking soda, salt, cinnamon, cloves, mace, and allspice. Add to butter mixture; beat till smooth. Stir in raisins and walnuts. Spread dough evenly in greased 13 x 9 baking pan. Bake in 350° oven about 30 minutes or till done. Remove pan from oven and prepare glaze.

For glaze: Combine powdered sugar, melted butter and vanilla. Stir in enough hot water to make of drizzling consistency. Drizzle evenly over hot bars. Cool, Cut into bars. Makes 36 bars.

2 cups flour
1/2 cup powdered sugar
1 cup butter
4 eggs
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
1 cup powdered sugar
2 tablespoons lemon juice

Heat oven to 350°. In large bowl, combine 2 cups flour, 1/2 cup powdered sugar and butter at low speed until crumbly. Press mixture evenly in bottom of ungreased 13 x 9-inch pan. Bake for 15-20 minutes or until light golden brown. In large bowl, combine eggs, sugar, 1/4 cup flour and baking powder; blend well. Stir in lemon juice. Pour mixture over warm crust. Return to oven and bake 25 minutes or until top is light golden brown. Cool completely. In small bowl, combine powdered sugar and enough lemon juice (2-3 TBS) for desired glaze consistency; blend until smooth. Drizzle over cooled bars. Cut into 36 bars.

4 cups oatmeal
1 cup brown sugar
1 egg
2/3 cup melted butter
1 tablespoon vanilla
1/2 cup light corn syrup
1 cup chocolate chips
2/3 cup peanut butter

Beat all ingredients except chocolate chips and peanut butter together and spread in greased 13x9-inch pan. Bake at 350° for 15 minutes. DO NOT OVERBAKE. Melt chocolate chips and peanut butter in microwave. Stir until smooth, then spread over warm bars. Chill.