These cookie bars are so easy to make and very delicious. You can't eat just one! 2 sticks butter 1 c. granulated sugar 1 c light brown sugar, firmly packed 2 large eggs, well beaten 2 c. self-rising flour 1 c. toasted pecans (I used walnuts) 2 tsp. pure vanilla Directions: Preheat oven to 300 degrees. Melt butter and add sugars. Blend well by hand (no mixer). Add beaten eggs, stir well. Add self-rising flour and stir until the lumps are gone, just until blended. Add pecans and vanilla. Turn out into a greased and floured 9x13-inch baking dish. Spread with your fingers or a spatula dipped in water. Bake approximately 40 to 50 minutes (ovens vary) being careful not to over bake. When cool, cut into squares. Note: You can dust these with powdered sugar while still warm. I have also added a pinch of cinnamon to the sugar. You can use pecans or walnuts, both or good. I have also thrown in a 1/2 cup simi-sweet chocolate chunks, however the cookies are delicious without the chocolate. I made these in the medium pan I melted the butter in. No need to dirty a bowl. Quick & easy! You will like them!

New additions for me this year: OKEECHOBEE BOBBERS Moist coconut and a touch of orange add tropical flavors to these rich butter cookies. 2 cups granulated sugar 1 cup butter, softened (no substitutes!) 3 large eggs 1 tsp. baking powder 1 tsp. salt 1-1/2 tsp. orange extract 1 tsp. vanilla extract 3-1/2 cups all-purpose flour 1 cup flaked coconut 1 Tblsp. finely grated orange zest Heat oven to 350° F. Combine all ingredients except flour and coconut in large mixer bowl. Beat at low speed, scraping bowl often, until creamy (2 to 3 minutes). Stir in flour and coconut by hand until well mixed (2 to 3 minutes). Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 8 to 12 minutes or until edges are lightly browned. Makes 5 dozen cookies. Recipe courtesy of Land O Lakes®. SPICY CARDAMOM CRISPS These Scandinavian spice cookies are great to have with a fresh brewed cup of coffee. 1-1/3 cups sugar 1 cup butter, softened 1 egg 2 Tblsp. dark corn syrup 1 Tblsp. water 1 tsp. vanilla 3 cups all-purpose flour 1-1/2 tsp. baking soda 3 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/2 tsp. allspice 1/4 tsp. ground cloves Sliced almonds Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, water and vanilla; beat until well mixed. Reduce speed to low; add all remaining ingredients except almonds. Beat until well mixed. Divide dough into thirds. Shape each third into 1/2-inch thick squares. Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 375° F. Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles. Place 1 inch apart onto ungreased cookie sheets. Lightly press almonds into center of each cookie. Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set. Yield: 7-1/2 dozen cookies. © 1997 Land O'Lakes, Inc.

I found the Eggnog Snickerdoodles on the cooking forum years ago. I made them last night and they were very good! I couldn't find Brandy extract so I just used cognac instead. I also added a little bit of cinnamon. Eggnog Snickerdoodles 2 3/4c flour 1 1/2c sugar 1 c butter, softened 2 eggs 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 1/2 tsp brandy extract 1/2 tsp rum extract 1/8 tsp nutmeg Sugar mix: 1/4c sugar 1tsp nutmeg Mix butter and sugar. Add eggs and beat. Add flour, cream of tartar brandy and rum extract, salt, soda and nutmeg. Mix well. Chill. Shape into 1 tsp sized balls. Roll in sugar mix. Bake 8-10 minutes at 350° or until cookies are lightly browned. Yields 2 dozen. Recipe easily doubles with no problem.

The hermits look delicious, I think I am cookied out right now,but I will find a recipe and try it later. Your cookies should go over big!