Witch Hat Cookies

Fudge Stripe Cookie

Carmel Kiss

Orange frosting

Hamburger Cookies

Ingredients:
vanilla wafers (hamburger buns)
icing - yellow, red and white (cheese, catsup and mayonnaise)
green-tented coconut (lettuce)
Mints cookies* (hamburger)
Corn syrup
sesame seeds (top of bun)

Preparation:
Place vanilla wafer flat side down so it sits nice. Put a small amount of white icing on and then one mint cookie (hamburger).Then put yellow and then red icing. Sprinkle a little green coconut for lettuce. Then place vanilla wafer on top so it is rounded like a bun. Put a drop of corn syrup on top and sprinkle with a few sesame seeds. Let dry before serving.

Cashew Cookies

Cream:
1/2 c. butter
1 c. brown sugar
1 egg
½ tsp vanilla


Add
1/3 c. sour cream
2 c. flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ c chopped cashews.

DIRECTIONS
Drop a small scoop on cookie sheet. Bake 400 for 8 minutes

FROSTING
Melt in saucepan
½ c. butter til slightly brown - not burnt -Remove from heat add ¼ tsp vanilla. 3 tablespoon sour cream, 2 cups powdered sugar.

Rhubarb Cookies

INGREDIENTS
1 C. shortening
1 ½ C. brown sugar, packed
2 eggs
3 Cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ C. diced rhubarb, fresh. Do
not use frozen
¾ C. shredded coconut

DIRECTIONS
Cream together the shortening and brown sugar. Add the eggs, one at a time, and mix well. Whisk together the flour, baking soda and the salt. Add to the creamed mixture. Then stir in the rhubarb and the coconut. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12-15 minutes or until cookies are browned. Frost with cream cheese frosting.

Cream cheese frosting:

3 ounces cream cheese, softened
1 Tbsp butter, softened
3 tsp vanilla extract
1 ½ C. powdered sugar