Here are a few recipes to get you started:

Brown-Edge Saucies

1. Measure flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves into sifter; save for step 4.

2. Cream shortening until soft, add sugar, gradually creaming after each addition until well-blended.

3. Stir in egg and vanilla, beat until mixture is light and fluffy.

4. Sift and add dry ingredients alternately with applesauce, blending well after each addition.

5. Drop batter by heaping teaspoonfuls onto lightly greased cookie sheets--about 2 inches apart.

6. Bake in 350 degree oven 12 minutes or until cookies are lightly browned around edge.

7. Loosen at once from cookie sheet by running spatula under each cookie. Cool on wire racks.

8. Store cookies in air-tight container to keep them soft.

Makes about 3 dozen cookies.

Thumbprint Cookies

Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then nuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes. Makes 2 dozen.

Mocha Sugar Cookies

In mixing bowl, cream together shortening and brown and granulated sugars. Add egg and vanilla. Heat milk and stir in the instant coffee. Add to creamed mixture and mix in until well incorporated. Sift flour, salt, baking soda and baking powder and add to creamed mixture. Mix until well incorporated. Roll mixture into 1-inch balls. Place on ungreased baking sheets well spaced apart. Press out cookie with bottom of lightly buttered glass dipped in sugar or press out with a fork. Sprinkle lightly with grated chocolate. Bake at 375 degrees 8 to 10 minutes. Cool slightly before removing to wire racks.Cool completely before you store them. Makes about 3 dozen cookies.

Chocolate Coconut Pecan Cookies

Preheat the oven to 350F. Line cookie sheets with parchment paper or butter them. On a piece of wax paper, combine the flour, baking powder, and salt. In a large bowl, cream the butter with an electric mixer, add the sugar, and beat until fluffy. Beat in the eggs and vanilla, then add the melted chocolate and beat well. Add the flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and chocolate chips. Drop the dough from a teaspoon onto the prepared cookie sheets, leaving about 2 inches between each cookie. Press a pecan half on top of each cookie. Bake in the middle of the oven for 10 to 13 minutes, or until set. Transfer cookies to wire racks to cool. Store in airtight containers for up to 1 week or in the freezer for up to 2 months. Makes about 60 cookies.

EggNog Cookies

Preheat oven to 300'. Combine flour, baking powder, cinnamon, and nutmeg. Mix well with wire whisk and set aside. Cream sugar and butter with electric mixer until forms a grainy paste. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined --do not over mix! Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 "apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown - transfer to cool, flat surface immediately.

Rum Balls

Process vanilla wafers in food processor until crumbs are fine. Transfer to a large bowl. Process pecans in food processor until finely chopped. Stir into vanilla wafer crumbs. Stir in honey, bourbon, and rum.

Shape dough into 1 inch balls and roll in 1/4 cup vanilla wafer crumbs or powdered sugar. Place in an airtight container. Store in refrigerator up to one week. Yield about 6 dozen.