I found the Cookie Art Exchange which includes some recipes (look for Cookie Recipes in the left-hand column under "Brown Bag Cookie Art". Here are some additional recipes from the small booklet that came with my cookie mold, from Brown Bag Cookie Art: Chocolate Cookies Follow the recipe for Sugar Cookies at the web site, but add 1/3 cup unsweetened cocoa to the sugar. Do not chill the dough. Mold as directed. =============================================== Orange Spice Cookies 1/2 cup butter - softened 1/2 cup light brown sugar - packed 1 egg (medium or large) 1 Tablespoon grated orange rind 1 tsp. grated lemon rind 1 Tablespoon orange liquor 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/8 tsp. allspice 1/4 tsp. salt 2 cups flour - scoop measured (use your measuring cup to scoop flour from the bag, then level) Thoroughly cream the softened butter and sugar together by hand or with a mixer. Beat in the egg (if using a mixer, use the slowest speed), the grated orange and lemon rinds, and the orange liquor. In a separate bowl, mix all the dry ingredients, then stir them into the butter mixture. Knead for a minute. Chill the dough for 30 minutes and mold cookies as directed. Bake at 350° in the top third of your oven for 10-12 minutes, or until the edges are nicely browned. ============== Enjoy! Jen

I said 6 qt pressure cooker bottom, it is 4 qt above for the Toffee! Sorry! This recipe came from Better Homes & Gardens probably in about 1962-3.Buttery peanut Brittle- 4 qt heavy pan(bottom of old pressure cooker works fine)& candy thermometer is a must! Lightly butter 18 in by 2 ft piece of foil put close to where you are cooking so can quickly dump it out. 2 c white sugar 1 c Light Karo syrup 1/2 c water 1 c butter 2 c peanuts or mixed nuts(I use unsalted or lightly salted) 1 tsp baking soda measured out into spoon(level) Place sugar, Karo & water in 4 qt pan on high heat stirring constantly,when mixture is boiling,add the butter. Now with clean damp dishcloth over fork changing cloth to different area each time to get crystals, wipe down inside of pan just above the cooking mixture, put the candy thermometer on side of pan opposite from you so you can read it being careful to get it off the bottom of pan,(could break) should be able to get the wooden spoon under where it's at! Keep stirring whole time add nuts when it reaches 280degrees will get harder to stir but keep it going won't be long now. When it reaches 300degrees take the thermometer off quickly dump the soda in stir around quickly & pour out on buttered foil. (It says 305 degrees but I find by time I've got it on foil it's plenty done. I like it light not real molasses like as when over- cooked take wooden spoon & spread out as thin as you can. Let sit until it is cold. lift up & break in irregular pieces store in double zip loc bag. That is 1 gal Zip -loc bag inside another. it stays nice and fresh in fridge, if fact couple of yrs ago I found some that was months old & it was fine.Mom had been in & out of hospital ! Anyway candy is a little tricky so I tried to include tricks I use to get it to come out. Friends I've taught are still making candy but it's much easier in person to tell them than trying to remember all this. (I couldn't type at all until GD was 5 & wanted to know why grandma wasn't on computer.) As I don't have anything on my recipe card but the recipe, rest is school of hard knocks tho I almost never have had to throw anything out. With candy always read whole recipe before you start & have everything measured out & ready before you turn stove on. If butter is to be cut up & you are supposed to be stirring it's easy to burn something. If you ever caramelize sugar you know what I mean! Anyway bedtime, if you have any questions ,I'll answer them. About fondant- takes a couple of weeks to ripen then you need a cold marble slab to work it so it gets creamy, lot of work! But I could find my recipe if you have all that. Time & marble- I cleaned my long makeup section of marble in bathroom with Comet & then dishsoap & polished with clean dishtowel & dumped the ripened fondant out to work it takes a lot of energy. You do get a lot of candy tho.

Here is our family cookie recipe, dates back to the ealry 1900's Michigan Rocks Ingredients: 1 1/2 pounds Walnuts, chopped course 1/2 pound Butter 1 12/ Cups plus 2 Tbsp Sugar 1 1/2 pounds Loose dates finely chopped 3 Cups Flour Pinch of Salt 8 Eggs 1 Tbsp Vanilla 2 Tbsp White Vinegar 1 Level tsp Baking Soda Powdered Sugar Pre Heat Oven to 375 Degrees Grease a cookie sheet or use parchement paper Cream butter, vanilla and sugar in large bowl, add nuts. Mix a cup of flour over dates add to bowl, add rest of flour, mix well. Beat the eggs and add to the mix, mix well. Lastly, add vinegar in which soda has been mixed. Drop on greased or lined cookie sheet by Tbsp. Bake for 15-20 minutes. After cookies have cooled, roll in powdered sugar

I agree, Shirley. REALLY good recipes there. So far, all the cookie recipes I've made from there are great.