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Photo of: Nougat Cookies

Nougat Cookies

Submitted by: Florida Ray 
Chewy and sweet, these Swedish cookies take a bit more time to make... but are well worth the extra effort. 
Photo of: Crinkles

Crinkles

Submitted by: J. Stewart 
Dough needs to be refrigerated overnight. 
Photo of: Snickerdoodles III

Snickerdoodles III

Submitted by: Sue W 
Soft sugar cookie with a cinnamon-sugar topping. 
Photo of: Snickerdoodles IV

Snickerdoodles IV

Submitted by: Ann 
Cinnamon cookies. 
Not Yet Reviewed! MORE RECIPES LIKE THIS
Photo of: Old Fashioned Wreaths

Old Fashioned Wreaths

Submitted by: Coy Reynolds 
If you're Swedish, your grandmother may have made these cookies. Very rich, buttery cookies. 
Photo of: Vanilla Crispies

Vanilla Crispies

Submitted by: Peter Boyd 
A lot like a sugar cookie but ten times better. These cookies have a wonderful rich flavor, a very nice side to ice cream. 
Photo of: Mayonnaise Cookies

Mayonnaise Cookies

Submitted by: Kay Mettlen 
A rich, crisp, sugar type cookie that is easy to make. The mayonnaise takes the place of the shortening and eggs. My son says it is possibly the world's best cookie. 
Photo of: Butterfinger Cookies

Butterfinger Cookies

Submitted by: Glenda 
A great cookie for the Butterfinger candy lover! 
Photo of: Old Fashioned Fudge Cookies

Old Fashioned Fudge Cookies

Submitted by: Sally 
These cookies taste like the old fashioned fudge we used to make. 
Photo of: Ceramic Mold Cookies

Ceramic Mold Cookies

Submitted by: Lois M. Campbell 
For best results, mix your dough by hand. Lightly oil mold and blot with paper towel. Lightly flour mold and re-flour the mold before each cookie but DO NOT re-oil. Press a piece of dough firmly and evenly into the mold. Trim the back of the cookie so it's flush with the mold. Tap the dough from mold and place on a baking sheet in the top third of your oven until nicely browned - about 10 minutes. 
 
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