½ cup butter, softened
¾ cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
½ cup mini semi-sweet chocolate chips
½ cup chopped nuts
1 ½ pounds semi-sweet chocolate candy coating OR white chocolate candy coating

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, condensed milk and vanilla; mix well. Stir in the chocolate chips and nuts. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate until firm (1-2 hours).
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired remelt remaining candy coating and drizzle over candies. Store in refrigerator.
Maks 5 ½ dozen

½ cup shortening/butter, softened
¼ cup packed brown sugar
1 egg, separated
½ teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (I use pecans)
Jelly or tinted sugar icing (see attached recipe)

Heat oven to 350 degrees. Mix shortening , sugar, egg yolk, and vanilla thouroughly. Blend together flour and salt; stir in. Roll dough into balls (1 tsp per ball). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 “ apart on ungreased baking sheet; press thumb gently in center of each. Bake 10-12 minutes or until set. Cool. Fill thumbprints with jelly or tinted frosting.

**Note: after the cookies come out of the oven, I gently push down in center again before they cool. This makes a better little nest for the frosting!

You can store these in the freezer for awhile if needed, and then add frosting when you are serving them. Helps keep them less mushy.

Butter Frosting
Blend ¼ cup of soft/almost melted butter, ¾ cup of powdered sugar, and 1 teaspoon vanilla. You can use food coloring to make red and green!

I usually double or triple the frosting so that I have enough!

2 1/2 c flour       1 c margarine        3/4 c cocoa       2 eggs       1 tsp soda       1 c sugar

2 T sugar        1 c brown sugar       2 tsp vanilla      1 c chopped pecans(optional)     Rollo Candy

Blend batter with 1/2 c pecans.  Chill. Wrap Rollo in 1 Tbsp of batter – covering completely.  Mix remaining 1/2 c pecans & 2 Tbsp sugar.  Dip top of ball in this mixture & bake.  Bake at 350 for 10 – 12 minutes.  Drizzle top of cookie with vanilla almond bark. 

1 ½ c shortening (I used butter flavored Crisco)

2 eggs

2 c sugar

½ c molasses

Beat those ingredients together

4 c flour

4 tsp soda

1 tsp salt

1 tsp ginger

1 tsp cloves

2 tsp cinammon

Add your dry ingredients – roll into balls – do not flatten- this batch I rolled in raw  sugar

 Bake 375 – 8-10 min

Heat oven to 375° F. In large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt to sugar mixture; mix well. 
Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered. Place 4 inches apart on ungreased cookie sheets. Bake at 375° F. for 13 to 16 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets. Cool completely.

*** you can use fun size or regular size candy bars, but I think the bite size works the best – then none of the ingredients melt into the cookie – it stays together better