Cream butter, almond extract & vanilla. Add sugar gradually. Cream till light & fluffy. Add eggs, one at a time. Mix dry ingredients and gradually add to creamed mixture. Chill 3-4 hours, or longer.  Roll on well-floured surface. bake on cookie sheet at 350 for 6-8 min. (sometimes I might need to add a little more flour to handle it).

Frosting For Sugar Cookies:

2 egg whites

1/2 stick butter, melted and cooled

1 tsp almond extract

1/2 tsp vanilla

4 TBSP. water

Powdered Sugar (enough until desired consistency). You can always add a few drops more water. Coloring if you wish.

Beat with Electric beaters at least 5 minutes.

Whole Wheat Snickerdoodles

You won't be able to taste the wheat in these, but this is such a wonderful cookie recipe. Bake these until they look slightly cracked. They always slide nicely off the cookie sheet.

This recipe is from an older Taste of Home Magazine, and I've included my variations. Be sure to use fresh wheat flour (store in the refrigerator for freshness).

(Cinnamon Sugar Recipe)

1 1/2 c. sugar

1 cup (2 sticks) melted butter

1 egg plus 1 egg white

1 1/2 cups whole wheat flour

1 1/4 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

Topping to roll dough in:

2 TBSP. sugar

2 tsp. cinnamon


In a mixing bowl, cream sugar and butter until fluffy. Beat in egg and egg white. Beat in salt and baking soda. Mix in wheat flour, then mix in white flour. (Dough will be stiff). Shape dough into walnut-sized balls and roll into sugar mixture. Bake on a non-stick pan at 350 degrees (325 for a dark coated pan) until cookies looked cracked and done. Cool on foil.


Chocolate-chocolate chip variation:


Add 1 tsp. vanilla

1/3 cup baking cocoa

1/2 bag chocolate chips

(Do not use the cinnamon topping).

(Roll in balls or drop by spoon).


Chocolate Chip Variation:

Add 1 tsp. vanilla

Use 3/4 c. brown sugar and 3/4 c. white sugar instead of all white sugar.

1/2 bag chocolate chips

(Do not use the cinnamon topping).

(Roll in balls or drop by spoon).

Snowball Brownies

Remember the Hostess Snowballs with the thick covering of marshmallow?
These brownies taste exactly like them and are really delicious. Here's the recipe.

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup sifted flour
2 large TBSP. cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 7 oz. jar marshmallow creme

Cream together butter and sugar. Add eggs and beat well. Stir in vanilla.
Add cocoa, baking powder, and salt, mixing well. Add flour and blend in well.
Pour out into a greased 9x13" baking pan. Bake at 350 degrees until done. (Won't take long). While still hot, spread the jar of marshmallow topping over the brownie portion.
If desired, sprinkle coconut or graham cracker crumbs over top. (The marshmallow portion will firm up as it sits).

Butterscotch Brownies

Grease a 9 x 13" pan, and preheat oven to 350. (325 if using a non-stick pan).

In microwave, melt 1/2 regular sized bag butterscotch chips and 1 stick of butter. Stir in 2/3 cup brown sugar. When cooled slightly, stir in 2 eggs. Then add 1 tsp. vanilla, 2 tsp. baking powder, and 1/2 tsp. salt. Mix well. Then mix in 1 1/2 cups flour. Stir until creamy- add 1/4 pkg. chocolate chips (more if you like). Pour into pan and bake until the top is golden brown.

Brownies

2 squares unsweetened chocolate

1/3 c. butter

2/3 c. self rising flour (1 cup self rising flour= 1 cup all purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt)

2 eggs

1 c. sugar

1 tsp. vanilla

1/2 c. chopped pecans

Melt butter and chocolate. Add sugar, eggs, and vanilla, mix. Mix in flour and pecans. Bake at 350 degrees until done.

Variations:

Milk Chocolate Frosting:

3 TBSP. butter

1/2 c. powdered sugar

2 TBSP milk

2 level TBSP. cocoa

1 tsp. vanilla

Or instead of frosting, pour 1/2 jar Mrs. Richardson's Caramel Topping over when they are warm and sprinkle with pecans.