CHOCOLATE-RASPBERRY CRUMB BARS Carole Zwycewicz, Port Jefferson Station (Credit: Kirsten Luce)

CHOCOLATE-RASPBERRY CRUMB BARS
Carole Zwycewicz, Port Jefferson Station

1 cup (2 sticks) butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) semisweet chocolate chips, divided
1 (14-ounce) can sweetened condensed milk
1/3 cup seedless raspberry preserves

1. Preheat oven to 350 degrees. With an electric mixer, beat butter in large mixing bowl until creamy. Beat in flour, sugar and salt until well mixed and crumbly. Press 1 3/4 cups of the crumb mixture into the bottom of a greased 9-by-13-inch baking pan; reserve remaining crumb mixture. Bake until edges are golden brown, 10 to 12 minutes.

2. While bars bake, combine 1 cup of chocolate chips with the sweetened condensed milk in a saucepan. Melt chips over low heat, stirring until smooth. When pan comes out of the oven, pour chocolate over the hot crust. Sprinkle the remaining crumb mixture over the chocolate filling. Drop teaspoonfuls of raspberry preserves over the crumb mixture. Sprinkle with remaining chocolate chips. Return to oven and continue baking until the center is set, 25 to 30 minutes. Let cool and cut into bars. Makes 24 to 36 cookies.

Christmas cookie recipes!

In December 1970, Carol Ann Hochbrueckner hosted her first cookie party. She invited 20 women, most of them young mothers like herself whom she knew from church or from volunteer work. Every woman arrived at the Coram home with 10 dozen of the same cookies, and every woman took home 10 dozen assorted cookies. Everyone had a great time; no one expected they were establishing a tradition that would last for four decades. Here are their recipes. -- Erica Marcus
>>7 tips for better cookies
>>More Christmas recipes
>>Winter holiday guide

CHOCOLATE-RASPBERRY CRUMB BARS Carole Zwycewicz, Port Jefferson Station
(Credit: Kirsten Luce)

CHOCOLATE-RASPBERRY CRUMB BARS
Carole Zwycewicz, Port Jefferson Station

1 cup (2 sticks) butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) semisweet chocolate chips, divided
1 (14-ounce) can sweetened condensed milk
1/3 cup seedless raspberry preserves

1. Preheat oven to 350 degrees. With an electric mixer, beat butter in large mixing bowl until creamy. Beat in flour, sugar and salt until well mixed and crumbly. Press 1 3/4 cups of the crumb mixture into the bottom of a greased 9-by-13-inch baking pan; reserve remaining crumb mixture. Bake until edges are golden brown, 10 to 12 minutes.

2. While bars bake, combine 1 cup of chocolate chips with the sweetened condensed milk in a saucepan. Melt chips over low heat, stirring until smooth. When pan comes out of the oven, pour chocolate over the hot crust. Sprinkle the remaining crumb mixture over the chocolate filling. Drop teaspoonfuls of raspberry preserves over the crumb mixture. Sprinkle with remaining chocolate chips. Return to oven and continue baking until the center is set, 25 to 30 minutes. Let cool and cut into bars. Makes 24 to 36 cookies.

PECAN LOGS Gloria Miguel, Port Jefferson Station 2
(Credit: Kirsten Luce)

PECAN LOGS
Gloria Miguel, Port Jefferson Station

2 cups (about 5 1/2 ounces) whole pecans
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups confectioners' sugar, sifted
1 large egg
2 teaspoons vanilla extract

1. Toast the pecans by spreading them out on a baking sheet and cooking at 350 degrees until fragrant, about 10 minutes. Cool slightly, then process pecans in a food processor until finely ground; do not process them into a paste. Set aside.

2. In a small bowl, whisk together flour, baking powder and salt, and set aside. Put butter and confectioners' sugar in the bowl of an electric mixer and mix on medium until pale and fluffy, about 2 minutes. Add egg and vanilla, and mix well until combined. Reduce speed to low and add flour mixture and half of the ground pecans, mixing until just combined. Wrap dough in plastic; refrigerate about 30 minutes.

3. Preheat oven to 350 degrees. Roll tablespoon-size pieces of dough into 2-inch logs. Roll logs in remaining ground pecans. Place on baking sheets lined with parchment paper, spacing them about 1 inch apart. Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool. Makes about 40 cookies.

MEXICAN WEDDING CAKES Ann Marie Coleman, Coram "This
(Credit: Kirsten Luce)

MEXICAN WEDDING CAKES
Ann Marie Coleman, Coram

"This cookie is also known by many other names. The recipe was given to me by a dear friend from Pennsylvania, who loves to cook. The paper is stained and turned yellow many years ago."

1 cup (2 sticks) butter or margarine
1 cup confectioners' sugar, plus additional sugar for dusting cookies
1/2 teaspoon vanilla
1 3/4 cup sifted white flour
1/2 cup chopped nuts (I use walnuts)

Preheat oven to 350 degrees. With an electric mixer, cream butter and sugar together until light and fluffy. Beat in vanilla, flour and nuts and blend thoroughly. Shape dough into small balls and place on ungreased baking sheets. Bake until just lightly browned, about 20 minutes. While still warm, shake cookies gently in a bag filled with the additional confectioners' sugar until they are covered. Cool on rack. Makes 36 cookies.

CRISPY MOLASSES SUGAR COOKIES Joanne Bryan, Cutchogue "The
(Credit: /Kirsten Luce)

CRISPY MOLASSES SUGAR COOKIES
Joanne Bryan, Cutchogue
"The spicy aroma of these cookies brings back memories of baking sessions with a loving grandmother - this recipe is one of a litany of recipes. She always said they looked ugly, but tasted good. Great with a glass of milk or a cup of hot lemon tea."

3/4 cup solid vegetable shortening
1 cup granulated sugar
1/4 cup molasses (light or dark)
1 egg
2 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Additional granulated sugar for rolling

1. Melt shortening in a 3-quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses and egg. Beat well. Sift together flour, baking soda, cloves, ginger, cinnamon and salt. Add flour mixture to molasses mixture and mix well. Refrigerate dough 1 to 2 hours.

2. Preheat oven to 375 degrees. Form chilled dough into 1-inch balls, then roll balls in granulated sugar. Place balls 2 inches apart on greased (or parchment paper-lined) baking sheets. Bake until golden brown, making sure bottoms don't get too brown, 7 to 10 minutes. Makes 60 to 72 cookies.

LINZER TARTS Dale Beck, Port Jefferson Station This
(Credit: Kirsten Luce)

LINZER TARTS
Dale Beck, Port Jefferson Station
This is the group's favorite cookie. When Dale can't come - as she couldn't this year - she either sends cookies or someone else makes them.

1 1/3 cups butter or margarine
1 1/2 cups sugar
2 eggs
Grated zest of 1 lemon, about 1 tablespoon
3 tablespoons milk
4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
Raspberry seedless jam
Confectioners' sugar

1. Cream shortening and sugar. Beat in eggs, lemon zest and milk. Stir in flour, baking powder, salt. Mix well and chill 1 hour.

2. Preheat oven to 375 degrees. On a floured surface, with a floured rolling pin (or between two sheets of wax paper) roll dough out 1/8-inch thick. You will need 2 cookie-cutters: a round one about 2 inches in diameter, and a second, smaller one, about a half inch wide, with which you can cut a "window" into the round cookie. Use the round cutter to cut out the whole sheet of dough. Then cut windows into half the cookies. Bake the cookies on ungreased (or parchment paper-lined) cookie sheets until they are slightly brown around the edges, about 10 minutes.

3. To assemble cookies, spread a bottom cookie (i.e. a round one with no hole) with a small amount of jam. Sprinkle top cookie with confectioners' sugar and then fit the two together. Makes about 72 cookies.

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CHOCOLATE-DIPPED, RASPBERRY-FILLED SPRITZ COOKIES Carol Ann Hochbrueckner "I
(Credit: Kirsten Luce)

CHOCOLATE-DIPPED, RASPBERRY-FILLED SPRITZ COOKIES
Carol Ann Hochbrueckner
"I have been making these cookies since I was a teenager. The recipe was adapted from a 1950s butter-cookie cookbook."

3 cups sifted flour
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cups (21/2 sticks) butter
2 eggs
2 tablespoons vanilla extract
1 cup seedless raspberry jam
2 cups semisweet chocolate chips, melted (see note)
Chocolate sprinkles and finely chopped nuts

1. Preheat oven to 375 degrees. Sift together flour and salt. In a separate bowl beat butter and sugar with an electric mixer until creamy. Blend in eggs and vanilla. Beat well. Add dry ingredients a little at a time and beat until combined. Put dough in cookie press fitted with saw-toothed plate. Press onto ungreased cookie sheets in 2-inch lengths and bake until lightly browned, about 8 minutes.

2. Remove from pan immediately and cool on wire rack. For each sandwich cookie, spread a thin layer of jam on one cookie and cover with second. Dip both ends in warm, melted chocolate and then dip in sprinkles or nuts. Place cookies on rack and allow the chocolate to harden. Then hide the cookies; they are irresistible! Makes 48 sandwich cookies.

Note: I melt the chocolate in a tempered glass measuring cup placed in a saucepan of gently simmering water. It is important to keep the chocolate warm and spreadable.

PEANUT-BUTTER BLOSSOM COOKIES Mary Wilcox, Setauket 1 3/4
(Credit: Kirsten Luce)

PEANUT-BUTTER BLOSSOM COOKIES
Mary Wilcox, Setauket

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons milk
1/2 cup creamy peanut butter
48 Hershey's Kisses (a 24-ounce bag makes 2 batches)

1. Sift together the flour, baking soda and salt. Set aside. With an electric mixer, cream shortening and sugar well. Beat in the egg, vanilla and milk, sifted dry ingredients and then peanut butter. Mix well, kneading the dough in the bowl with your hands. Chill for at least 30 minutes.

2. Preheat oven to 375 degrees. Roll chilled dough into 1-inch balls and place on ungreased cookie sheets at least 1 inch apart. Bake until they just begin to color, about 12 minutes. Remove from oven and immediately press a Kiss into each cookie. Makes 48 cookies.

AGGRAVATION COOKIES Valerie Godfrey, Port Jefferson "This recipe
(Credit: /Kirsten Luce)

AGGRAVATION COOKIES
Valerie Godfrey, Port Jefferson

"This recipe came via my mother from an issue of TV Guide in the late '60s. The original write-up claimed it would help 'channel some energies away from throwing bricks or snarling at Santa Claus' in the frenzy of the holiday season. Tellingly, my own children renamed them 'Aggravation Cookies.' "
3 cups packed light brown sugar
3 cups (6 sticks) butter, at room temperature
6 cups quick-cooking oats
1 tablespoon baking soda
3 cups flour
Butter, for pressing cookies
Sugar, for pressing cookies (colored, if desired)

1. Preheat oven to 350 degrees. In a very large mixing bowl, combine brown sugar, butter, oats, baking soda and flour. With your hands, knead and squeeze these ingredients together until fully blended. The more you mix, the better the cookies will taste (and, presumably, the less stressed you'll feel).

2. Form dough into small balls, about an inch in diameter, spacing them 1 inch apart on an ungreased cookie sheet. Butter the bottom of a small glass, dip it in granulated sugar (colored with food coloring, if you wish) and press the balls flat. You need to butter the glass only once or twice during the operation, but you will need to dip the glass in sugar each time before flattening a cookie.

3. Bake until lightly browned, 7 to 10 minutes. Let cookies cool on sheet for 1 or 2 minutes before removing with a spatula to paper towels or a cooling rack. When cool, store in an airtight container. Makes 15 dozen, but is easily halved.

HELEN'S SHORTBREAD COOKIES Helen Brinton, Centereach 2 cups
(Credit: Kirsten Luce)

HELEN'S SHORTBREAD COOKIES
Helen Brinton, Centereach

2 cups flour
1 cup (2 sticks) butter or margarine (If the cookies are for company, I use butter)
1/2 cup sugar
1 tablespoon vanilla extract (or almond, lemon, etc.)

Preheat oven to 350 degrees. Mix all ingredients with your hands until completely blended, and pat mixture into an ungreased pan (up to 9-by-13; a smaller pan will make thicker cookies). With a fork, prick the dough many times and trim around the edges of the pan. Bake until golden, about 30 minutes. Makes 48 cookies.

CAPE MAY ALMOND COOKIES Judy Keeler, Stony Brook
(Credit: /Kirsten Luce)

CAPE MAY ALMOND COOKIES
Judy Keeler, Stony Brook
"We were served these cookies for afternoon tea at a lovely inn in Cape May. I believe it was the Mainstay Inn."

For cake

2 eggs
1 cup sugar
1 cup (2 sticks) butter, melted
1 cup flour
1 teaspoon vanilla extract

For topping

1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup sliced almonds
1 tablespoon flour
1 tablespoon milk
1 teaspoon almond extract

1. Preheat oven to 350 degrees. In a large bowl, combine eggs and 1 cup sugar and beat well with an electric mixer. Add melted butter, 1 cup flour and vanilla, and stir until combined. Pour into greased and floured 9-by-13-inch pan. Bake until pale gold, about 30 minutes.

2. While cake cooks, make topping: In a saucepan combine all topping ingredients. Cook over low heat, stirring, until thick, about 10 minutes.

3. When cake comes out of the oven, turn on the broiler. Spread topping over cake, then slip cake into broiler, about 4 inches from heat, until topping is brown and bubbly, 3 to 4 minutes. Cool, then slice. Makes 24 to 36 cookies.

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ANNE'S COCONUT MACAROONS Joanne Hallisey, Port Jefferson Station
(Credit: Kirsten Luce)

ANNE'S COCONUT MACAROONS
Joanne Hallisey, Port Jefferson Station
"This recipe is from my sister-in-law in Halifax, Nova Scotia. It's gluten-free, which makes it special at this party."

4 egg whites
1/4 teaspoon salt
1 1/2 cups sugar
2 teaspoons vanilla extract
3 cups flaked coconut (well packed)

Preheat oven to 350 degrees. Beat egg whites and salt with electric mixer until frothy. Gradually beat in sugar until stiff peaks form. This may take a few minutes. By hand, fold in vanilla and coconut. Drop batter by the teaspoonful, 2 inches apart, onto greased (or parchment paper-lined or nonstick) baking sheets. Bake until lightly browned, about 12 minutes. Cool on sheet for 1 minute, then remove. Makes 48 to 60 cookies.

Dipped shortbread cookies Carol Corrigan, Valatie, New York
(Credit: Kirsten Luce)

Dipped shortbread cookies
Carol Corrigan, Valatie, New York
"I found this recipe years ago in a small pamphlet called 'Sweet Treats: Recipes from Nestle.' "

2 cups flour
1 cup (2 sticks) butter, softened
1/2 cup sifted confectioners' sugar
1 teaspoon vanilla extract
1 (6-ounce) package semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped walnuts

1. Preheat oven to 350 degrees. Combine flour, butter, sugar and vanilla and mix until well-blended. (I start with a fork and then use my hands.) Use a teaspoonful of dough for each cookie and roll into a 2-inch log. Place on ungreased cookie sheet. Bake until bottoms are light brown, 12 to 15 minutes. Cool completely.

2. Melt chips and shortening in the microwave or in a double boiler. Dip one end of each cookie in chocolate, then in nuts. Place cookies on a wax paper-lined cookie sheet and chill in refrigerator until firm, about 1 hour. Makes 60 to 72 cookies.

CHOCOLATE-MINT COOKIES Pat Howley, Port Jefferson Station "This
(Credit: Kirsten Luce)

CHOCOLATE-MINT COOKIES
Pat Howley, Port Jefferson Station
"This recipe is for the Girl Scout in all of us."

4 ounces unsweetened chocolate
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 teaspoon peppermint extract
1 teaspoon vanilla extract
Sugar, for rolling cookies

1. Melt chocolate in microwave or double boiler, and set aside to cool. Preheat oven to 350 degrees. Whisk together flour, baking soda and salt; set aside. Cream shortening and sugar together by hand or using a slow electric beater; set aside.

2. Add eggs, corn syrup, extracts and 21/2 tablespoons of water to cooled melted chocolate. Beat into the creamed shortening and butter and blend thoroughly. Gradually stir in the dry ingredients and beat to combine. Shape dough into 1-inch balls, and roll each ball in sugar. Place 2 inches apart on greased (or parchment paper-lined) cookie sheets, and bake 10 to 12 minutes; they should still be soft when you press them. Cool on wire racks. Makes 60 cookies.

ELLEN'S SHORTBREAD COOKIES Elizabeth Hochbrueckner Seigerman, Larchmont "This
(Credit: Kirsten Luce)

ELLEN'S SHORTBREAD COOKIES
Elizabeth Hochbrueckner Seigerman, Larchmont

"This is a nutty, buttery shortbread concoction named after my mother's friend Ellen."

1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup chopped pecans for topping
1/4 cup confectioners' sugar

1. Preheat oven to 325 degrees. With a wooden spoon, combine flour, salt, butter and 1/2 cup of the brown sugar until well blended. Press into a 7-by-11-inch tempered-glass pan.

2. Combine eggs and vanilla with granulated sugar and remaining 1/2 cup brown sugar. Spread over flour mixture and sprinkle with nuts. Bake until light brown on top, 25 to 30 minutes. Cut into squares while warm. Cool, then sprinkle with confectioners' sugar. Makes 24 to 40 cookies.

CHOCOLATE-RAISIN NUT CLUSTERS Mary Schumacher, Hilton Head, S.C.
(Credit: Kirsten Luce)

CHOCOLATE-RAISIN NUT CLUSTERS
Mary Schumacher, Hilton Head, S.C.
"I live in Hilton Head now, but I try to come back every year for this wonderful tradition. These cookies are incredibly easy but a crowd pleaser."

14 ounces dark chocolate (I use Wilton dark-cocoa candy melts)

1 cup chopped walnuts

1 cup raisins

Melt chocolate in a double boiler. Add nuts and raisins. Drop by heaping spoonfuls onto cookie sheet. Refrigerate for at least 30 minutes. Makes about 24 clusters.

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RICOTTA COOKIES Rae Morrison, Stony Brook "I got
(Credit: /Kirsten Luce)

RICOTTA COOKIES
Rae Morrison, Stony Brook
"I got this recipe from Newsday's Who's Cooking column." (The recipe, from Tracey Cole of Massapequa Park, originally appeared on April 27, 2003.)

For cookies:

2 cups sugar
1 cup (2 sticks) butter
8 ounces ricotta cheese
2 teaspoons vanilla
2 large eggs
4 cups flour
2 teaspoons baking powder
1 teaspoon salt

For icing:

1 1/2 cups confectioners' sugar, sifted
3 tablespoons milk
2 teaspoons vanilla extract
Candy sprinkles

1. In bowl of electric mixer, mix sugar and butter at high setting until light and fluffy, about 5 minutes. Add ricotta, vanilla and eggs. Set mixer to medium speed and combine until well-mixed. In a small bowl, combine flour, baking powder and salt. Add to bowl of mixer and mix at low speed until the consistency is doughy. Cover dough with plastic and refrigerate 1 hour.

2. Preheat oven to 350 degrees. With floured hands, roll dough into balls about 11/2 inches in diameter. Place on parchment-lined cookie sheet, 2 inches apart. Bake until lightly brown on top, about 15 minutes. Cool cookies for 30 minutes.

3. For icing, mix together confectioners' sugar, milk and vanilla. Spread on cookies, and before it sets, top with sprinkles. Makes about 48 cookies.

CUT-OUT COOKIES Mary Toner, South Setauket "I use
(Credit: Kirsten Luce)

CUT-OUT COOKIES
Mary Toner, South Setauket
"I use the same sugar-cookie dough to make cut-out cookies [and] pinwheel cookies."

For sugar-cookie dough:

1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

For royal icing:

1 1/4 cups confectioners' sugar
1 tablespoon meringue powder
Food coloring

1. Beat butter or margarine, sugar and vanilla extract in large bowl with mixer at medium speed until light and fluffy. Beat egg, flour, baking powder and salt into butter mixture at low speed until thoroughly blended and smooth. Refrigerate, wrapped in plastic, 1 hour until firm.

2. Preheat oven to 375 degrees. Working with part of the dough (keep the remainder wrapped and refrigerated), roll it between 2 pieces of wax paper to 1/4-inch thickness. Cut out shapes as desired, place 1 inch apart on lightly greased (or parchment paper-lined) cookie sheets and bake until they just begin to color, 7 to 10 minutes. Cool on wire racks.

3. Make frosting while cookies cool: Beat sugar with meringue powder and 2 tablespoons water in a small bowl with an electric mixer on high speed until thoroughly blended and smooth. Mixture will be stiff. Tint with food coloring and keep wrapped tightly with plastic wrap. (Makes about 11/2 cups.)

4. After cookies are cool, frost with royal icing. Makes 48 to 60 cookies.

NEAPOLITAN PINWHEELS Mary Toner, South Setauket "I use
(Credit: Kirsten Luce)

NEAPOLITAN PINWHEELS
Mary Toner, South Setauket
"I use the same sugar-cookie dough to make cut-out cookies [and] pinwheel cookies."

1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Red and green food coloring
1 egg white, beaten
Colored sugar

1. Beat butter or margarine, sugar, vanilla extract in large bowl with mixer at medium speed until light and fluffy. Beat egg, flour, baking powder and salt into butter mixture at low speed until thoroughly blended and smooth.

2. Divide dough in thirds. Knead 2 to 3 drops green food coloring into one third, and 2 to 3 drops red into second; leave remaining dough plain.

3. Roll each third between two pieces of wax paper into an 8-by-12-inch rectangle. Chill dough for at least 30 minutes.

4. Remove wax paper from dough and stack them one on top of the other. Roll up, jelly-roll style, from the long side. Brush roll with egg white and roll in colored sugar. Wrap and refrigerate until ready to bake.

3. Preheat oven to 375 degrees. Place roll in freezer for 15 minutes. Cut roll into 1/4-inch slices and place on place 1 inch apart on lightly greased (or parchment paper-lined) cookie sheets and bake until they just begin to color, 7 to 10 minutes. Makes 48 cookies.

CHOCOLATE-CHIP COOKIES Jewell Reingold, Port Jefferson Station "My
(Credit: Kirsten Luce)

CHOCOLATE-CHIP COOKIES
Jewell Reingold, Port Jefferson Station
"My wonderful mom lived to the ripe old age of 96, and one of my fondest memories was baking cookies with her. I would sit on the corner transom windowsill of our kitchen in Valley Stream while she mixed the ingredients of her secret chocolate-chip cookies (which I thought she invented) only to find out that the recipe came from the back of the chip bag (circa 1940s). I would lick the batter off the beaters while they baked and then eat the first one out of the oven. It was the best, all soft with chewy melted chips!"

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon hot water
1 large bag chips

Preheat oven to 375 degrees. Cream shortening with an electric mixer and add sugars gradually. Add eggs. Mix well. Mix flour, salt and baking soda. Add to wet mixture. Add water and vanilla. Drop by spoonfuls onto baking sheet and bake for about 10 minutes. Makes about 60 cookies.

BOURBON BALLS Nomi Solo, Port Jefferson 2 cups
(Credit: Kirsten Luce)

BOURBON BALLS
Nomi Solo, Port Jefferson

2 cups vanilla wafer crumbs (crushed contents of 1 (12-ounce) box of Nabisco Nilla Wafers)
1 cup finely chopped walnuts
1 cup confectioners' sugar
2 tablespoons cocoa powder
3 tablespoons dark corn syrup
6 tablespoons bourbon (or other hard liquor)
Pinch salt
Granulated sugar, for rolling cookies

Combine all ingredients thoroughly and form into small balls. Spread granulated sugar on a piece of wax paper and roll balls so they are nicely coated. Refrigerate overnight. Makes about 48 cookies.