Hello, HMMMM, Wow, look what I have, These are so good you will not be able to trust your self to only have one, kathy martin "Cakey" Chocolate Jingle Bars Level: Easy These bars are the perfect addition to any holiday bake sale. And with chocolate in every bite, they are sure to become a holiday favorite Estimated Times: Preparation - 10 min | Cooking - 18 min | Cooling Time - 20 min | Yields - 16 Ingredients: -------------------------------------------------------------------------------- 30 NESTLÉ BUTTERFINGER Jingles 2 cups all-purpose flour 2/3 cup NESTLÉ TOLL HOUSE Baking Cocoa 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 2/3 cup firmly packed light brown sugar 1/2 cup butter or margarine 1 teaspoon vanilla extract 2 eggs Powdered sugar (optional) Directions: -------------------------------------------------------------------------------- PREHEAT oven to 375° F. COMBINE flour, cocoa, baking soda and salt in large bowl. BEAT granulated sugar, brown sugar, butter and vanilla extract in large mixer bowl until combined. Beat in eggs. Gradually beat in flour mixture. Stir in Nestlé Jingles. Press into 9-inch-square baking pan. BAKE for 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into bars. Dust with powdered sugar before serving.

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here are some good cookies: Santa's Shortbread Cookies 1 cup butter, softened 3/4 cup powdered sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Add vanilla, beating until blended. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Divide cookie dough in half; shape each portion into a 10-inch log. Wrap in wax paper, chill 8 hours; or freeze up to 6 weeks, and thaw in refrigerator. Cut each roll into 1/3-inch-thick slices; place on lightly greased baking sheets. Bake at 350º for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. **************************************** Chocolate-Dipped Shortbread Cookies: Microwave 1/2 cup semisweet chocolate morsels in a glass bowl at HIGH 1 minute. Stir until smooth. Dip half of each cooled cookie into chocolate. Place on wax paper to set. Peanut Butter-and-Jelly Shortbread Cookies: Stir 1/2 cup peanut butter into dough after adding flour mixture. Make an indentation in center of each cookie slice before baking. Fill each indentation with 1/4 teaspoon jelly. Chocolate-Mint Shortbread Cookies: Stir 1 (4.67-ounce) package chocolate mints, chopped, into dough after adding flour mixture. Proceed as directed. Toffee Shortbread Cookies: Stir 1 cup almond brickle chips into dough after adding flour mixture. Proceed as directed. (For testing purposes only, we used Heath Bits o' Brickle chips, found near chocolate chips in the grocery store.) Pecan-Crusted Shortbread Cookies: Coat10-inch logs with 3/4 cup finely chopped pecans. Proceed as directed. Red Cinnamon Candy Shortbread Cookies: Stir 1/2 cup red cinnamon candies into dough after adding flour mixture. Proceed as directed. Snowman Shortbread Cookies: Chill dough 2 hours after adding flour mixture. Shape dough into 16 (3/4-inch) balls, 16 (1/2-inch) balls, and 16 (1/4-inch) balls. Use 1 ball of each size to make snowman shapes, leaving no space between balls. Bake as directed. For eyes, use black gel frosting after cookies cool, or press chocolate mini morsels onto warm cookies. Make scarves using red decorator frosting after cookies cool. Yield: Makes 5 dozen Southern Living, DECEMBER 2002

Another good cookie recipe: Spiced Holiday Sugar Cookies A twist on traditional sugar cookies, this recipe offers a pinch of nutmeg for holiday inspired flavor that kids and adults alike will enjoy! Makes 28 (3 cookie) servings Prep Time: 20 minutes Chill: 1 hour Cook Time: 10 minutes per batch 1 cup butter, softened 1 1/4 cups sugar 1 egg 2 teaspoons McCormick® Pure Vanilla Extract 2 1/3 cups flour 1 teaspoon baking soda 1/4 teaspoon McCormick® Ground Nutmeg 1/8 teaspoon salt colored sugars or jimmies Glaze: 1 cup confectioners' sugar 3 to 4 teaspoons milk 1/2 teaspoon McCormick® Pure Vanilla Extract 3 to 4 drops McCormick® Assorted Food Colors & Egg Dye 1. Beat butter in large bowl with an electric mixer on medium high speed 30 seconds. Add sugar, egg and vanilla. Mix flour, baking soda, nutmeg and salt; gradually stir into mixture. Chill dough until firm, about 1 hour. 2. Preheat oven to 375°F. Roll to 1/8-inch thickness on lightly floured surface*. Cut into shapes with favorite cookie cutters. Sprinkle with Colored Sugar or jimmies, if desired. 3. Bake on greased baking sheet 8 to 10 minutes or until lightly browned. Cool cookies 1 minute on baking sheet, then remove to wire rack. Cool. Glaze and decorate. Glaze: Mix all glaze ingredients. Add additional water or milk as needed to thin, or more powdered sugar to stiffen. Blend in 3 to 4 drops food color. If desired, divide the icing among separate small bowls and tint each one with different color by stirring in 1 to 2 drops food color. Colored Sugar may be sprinkled onto freshly glazed cookies. * Thicker cookies will yield fewer cookies. Tip: Combine 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.