This is the best fudge recipe I've been making it for the last 10 years .... Thanks so much for sharing it. Susanne

I love Christmas Cookies.....all year round!! ========================================== Classic Thumbprint Cookies Source: Smucker's® 36 cookies 2 cups all-purpose flour 1/2 cup brown sugar, packed 1 cup butter (at room temperature) 2 large eggs, separated 1/4 teaspoon salt 1 1/2 teaspoon vanilla 2 cups finely chopped pecans (I use walnuts) 1 cup Preserves or Jam, any flavor or combination of flavors Preheat oven 350 degrees F. Coat 2 baking sheets with cooking spray. In a large mixing bowl, beat sugar, butter, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended. In a small bowl, using a fork, beat egg whites until foamy. Put nuts in a separate bowl. Using a teaspoon, scoop out dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the nuts and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of each cookie, being sure not to make a hole all the way through the dough. Bake cookies for 8 minutes (they will not be fully baked); remove from oven. Using a teaspoon or other small spoon, scoop preserves or jam into the indentation of each cookie. Return cookies to the oven to bake another 6 to 10 minutes, or until lightly browned. Remove from oven; cool on a wire rack.

Here is another recipe. Cookies of course! =========================================== Molasses Cookies 1 cup molasses (unsulfured) 2 tsp baking soda 1/2 cup shortening, melted (do not use butter) 1 cup buttermilk 2 tsp powdered ginger 1 tsp salt 3 cups white flour Sugar for dusting Put the molasses and baking soda in a bowl. Mix thoroughly by hand using a wooden spoon or a rubber spatula. Add the shortening and the buttermilk. Mix again. Add the ginger, salt and flour. Mix all by hand until you have fairly stiff dough. Now set this bowl of dough in your refrigerator. Leave it there for about 3 hours. When you are ready to bake, grease your cookie sheet. Form the dough into one-inch diameter balls and roll the balls in white sugar. Place them on the cookie sheet and bake at 350 degrees for 9 to 11 minutes. You can squish them down if you want but, if you truly like your molasses cookies to be moist, this is not necessary. They will spread while they bake and they will keep a moist center. In between batches of cookies in the oven, I put the dough back in the refrigerator to keep it cold. After they come out of the oven, let the baked cookies sit on the cookie sheet for a minute or two to firm up. Then gently remove them from the cookie sheet and set on a hard surface to cool. Your countertop will work well. You will find these to be divine warm from the oven, or you can store them for later.