1 1/2 sticks margarine — softened

2 eggs — whipped

2 tsps pure vanilla extract

2 c unbleached flour

1/3 c granulated sugar

1/4 tsp salt

Preheat oven to 350.
Prepare a baking sheet with cooking spray;
set aside.
In a mixing bowl, combine margarine, eggs, and vanilla.
In another mixing bowl, combine flour, sugar, and salt.
Mix wet
ingredients with dry ingredients just until moistened.
Spoon dough
into a cookie press fitted template of desired shape.
Press cookies
2″ apart onto prepared baking sheet.
Bake 10 to 12 minutes, or
until golden brown.

3/4 c Butter; unsalted, at room

-temperature 1/2 c Sugar, granulated

2 ea Egg yolks

1 ts Vanilla

2 c Flour, all purpose

1/2 c Vanilla sugar;*

2 oz Chocolate, semi sweet; 60 g

*Vanilla sugar is available in the baking section of most
supermarkets, in bulk food stores and baking supply stores.
1.
Beat
butter with sugar in a large mixing bowl.
Beat in yolks and
vanilla.
Gradually beat in flour.
Turn out onto counter and knead
as you would bread until well combined.
Form into a ball, cover
with a bowl and let stand at room temperature for 2 hours.
2.
Preheat oven to 375F.
To form the crescents, roll about 1 Tbsp of
the dough in the palms of your hands.
Then continue rolling to form
a rope about 3 inches long and 1/2 inch thick.
Bend rope to form
crescent.
Repeat with remaining dough, placing on ungreased cookie
sheets about 1 inch apart.
Bake on centre sheet of preheated oven
for about 10 to 12 minutes.
Cookies should be white in colour.
To
prevent breaking, cool on cookie sheets for 5 minutes.
Then, while
cookies are still warm, carefully roll in vanilla sugar.
Repeat
with remaining cookies.
Cool cookies completely.
3.
Meanwhile, melt
chocolate in a double boiler set over simmering water.
When cookies
are cool, dip tips of each cookie in melted chocolate, then set on
waxed paper to dry.

1 c Margarine or butter

– softened 1 c Brown sugar, firmly packed

1/2 c Granulated sugar

2 Eggs

1 ts Vanilla

1 1/2 c All-purpose flour

1 ts Baking soda

1 ts Ground cinnamon

1/2 ts Salt (optional)

3 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 c Sun-Maid(R) Raisins

Heat oven to 350 F.
Beat together margarine and sugars until
creamy.
Add eggs and vanilla; beat well.
Add combined flour; baking
so

Recipe Of Marshmallow Sqs.
VARIATIONS: Use Cocoa Krispies
instead of Rice Krispies.
Melt 2 squares of unsweetened chocolate
with the marshmallows.
Add 1/4 cup peanut butter to marshmallows.
Add 1 cup raisins with Rice Krispies.
Add 1 cup of salted peanuts
with Rice Krispies.

1 x Recipe of marshmallow sqs.

VARIATIONS: Use Cocoa Krispies instead of Rice Krispies.
Melt 2
squares of unsweetened chocolate with the marshmallows.
Add 1/4 cup
peanut butter to marshmallows.
Add 1 cup raisins with Rice
Krispies.
Add 1 cup of salted peanuts with Rice Krispies.

See Worlds best…
recipe Start with the basic World’s Best
Chocolate Chip recipe (on the preceding page), and make changes as
shown.
All variations should be baked in a preheated 350? oven for
10-12 minutes unless otherwise stated.
Creme de Menthe Chocolate
Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1
Tablespoon vanilla, and use 3 cups mint chocolate chips instead of
3 cups semi-sweet chocolate chips.
Butterscotch Beauties Substitute
3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.
Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R)
peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet
chocolate chips.
Kiss Your Cookies Form chocolate chip dough around
a Hershey’s Chocolate Kiss(R).
Roll dough in your hand to form a
ball and bake on cookie sheet 9-11 minutes at 350?.

Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2
Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon
almond extract total if you do not want to use liqueur) and add 1
cup sliced almonds along with semi-sweet chocolate chips.
Kahlua(R)
Chocolate Chip Substitute 3 cups milk chocolate chips for the
semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur
for 1 Tablespoon vanilla.
Caramel Kings with Nuts Reduce flour to 2
1/2 cups.
Substitute 20 pieces Kraft(R) caramel pieces for 3 cups
semi-sweet chocolate chips.
Use 1 cup chopped nuts (listed as
optional in ingredients).
Chop caramels into 8 small bits per
piece.
Mix with chopped nuts and stir into dough.
Triple Chocolate
Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet
chocolate chips and 1 cup white chocolate chips for 3 cups semi-
sweet chocolate chips.
Raisinette(R) Dreams Substitute 2 cups
Raisinettes(R) for 3 cups semi-sweet chocolate chips.
Reeses(R)
Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups
Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate
chips for 3 cups semi-sweet chocolate chips.
Add 1 cup chopped
peanuts (optional).

Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or
soft and chewy style for 3 cups semi-sweet chocolate chips.
(Heath
Bars come 2 small bars per pack.
Use 3 packs, i.e., 6 small bars.)
Cut each bar into 12 pieces.
Bill’s Chewy Gooeys Substitute 10
Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips
for 3 cups semi-sweet chocolate chips.
Cut each caramel into 4 thin
slices.
Randy Shearer