Cream sugar, margarine, cream cheese, add almond extract, egg yolk, and mix well.

Stir in flour and vanilla, chill.

Roll out, cut, bake in 375° oven.

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.

Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended.

Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Sift dry ingredients.

Cut in shortening until resembles corn meal.

Blend remaining ingredients and add to mixture.

Roll out to 1/16” thickness.

Bake at 400° 6-8 minutes. Makes approx. 5 doz. 2 ½” cookies.

Preheat oven to 350 F.

Sift together flour and baking powder in a bowl.

Combine next 3 ingredients in a bowl and mix with an electric mixer on high speed until smooth. Make sure there are no lumps of brown sugar.

Add dry ingredients and beat on low speed until just blended.

Stir in granola and dried fruit. The batter will be very thick.

Transfer batter to a lightly oiled baking dish and smooth the top.

Bake 20-25 minutes, or until golden brown. This recipe serves 12.

Preheat oven to 350 F.

Using an electric mixer, combine butter and sugar in a mixing bowl and beat until creamy.

Add honey and eggs and mix thoroughly.

Combine flour, baking powder and salt in another bowl.

Beat flour mixture into wet ingredients and mix thoroughly.

Using a wooden spoon, stir in coconut, pecans and oats.

Spread batter into a buttered 9 inch baking pan.

Bake 30 minutes or until bars are set and golden brown.

Cool before cutting into squares.

Serve with frozen yogurt. This recipe serves 16.

Preheat oven to 350 F.

Using an electric mixer, combine butter and sugar in a mixing bowl and beat until creamy.

Add honey and eggs and mix thoroughly.

Combine flour, baking powder and salt in another bowl.

Beat flour mixture into wet ingredients and mix thoroughly.

Using a wooden spoon, stir in coconut, pecans and oats.

Spread batter into a buttered 9 inch baking pan.

Bake 30 minutes or until bars are set and golden brown.

Drizzle with chocolate topping.

Cool before cutting into squares. This recipe serves 12.