1/2 cup of butter or Crisco

Add and cream well

1/2 cup firmly packed brown sugar

1/2 cup of granulated sugar

Combine and beat until smooth

1 egg

1 tsp vanilla

1 Tbsp of milk

Sift together and add to the above

1 cup of sifted all purpose flour

1/2 tsp baking soda

1/2 tsp double-acting baking powder

When beaten smooth, add

1 cup of rolled oats or wheat flakes

1/2 cup chocolate chips or 1/2 cup of raisins or 1 tsp of grated orange rind or 1 can of flaked coconut

Put them 2 inches apart on a greased cookie sheet, at 325F for 10 minutes.

Sift together in a bowl:

2-3/4 all purpose flour

1 tsp baking powder

1/2 tsp salt

• Set aside.

3/4 cup soft butter in mixer

1 cup sugar

2 eggs

1 tsp vanilla extract, or 1/2 vanilla and 1/2 almond extract

• Beat with a wooden spoon until light and fluffy.
• Beat in flour mixture with mixer until smooth.
• Chill one hour or until firm.
• Roll small amount onto a floured board until 1/2 inch thick.
• Cut in a desired shape with floured cookie cutters.
• Place on a greased cookie sheet.
• Bake in a preheated 375F oven for 8-10 minutes or until pale brown.
• Move to a wire rack.

5 Tbsp of butter softened
1/2 cup of sugar + 1 Tbsp
4 large egg whites
2/3 cup of flour
1 tsp of vanilla extract

• Mix sugar and butter together
• Slowly add the egg whites without beating
• Sift the flour in the mixture
• Add vanilla and refrigerate for 5 minutes
• Prepare a pastry bag with the large tube and fill with the batter from the refrigerator
• Preheat oven at 400 °F
• Spread small circles on a greased cookie sheet leaving plenty of room for spreading.
• Bang the cookie sheet on a hard surface to flatten the batter
• Cook until brown around the edges

6 ounces of sliced and blanched almonds (150 g)
1/2 cup & 3 Tbsp sugar
2 large egg whites
1 whole egg
2 Tbsp of flour

• Preheat oven at 400°F
• Mix the egg and the egg whites without beating. Add the sugar and the almonds.
• Gently mix in the flour.
• Let rest 20 minutes
• Line a large cookie sheet with butter and flour.
• Drop a tablespoon of mixture on the cookie sheet for each cookie. Leave plenty of space in between.
• With the back of a fork spread the almonds flat to keep the cookies very thin.
• Bake at 400°F until brown.
• Gently lift the soft cookies with a wide spatula and put them on any round surface to cool. This gives them their shape (french bread pans are ideal cooling racks).