INGREDIENTS:

4 eggs
2 c. sugar
1 lb. dates, chopped
1 lb. raisins
1 to 2 lbs. pecans
1 1/2 c. butter, melted
1 tsp. cinnamon
2 tsp. ground cloves
3 c. flour
2 tsp. baking soda

DIRECTIONS:

Beat eggs, sugar and spices together. Add fruit and nuts. Add butter and soda. Stir in flour. Drop on cookie sheet and bake at 250 degrees for 25 to 30 minutes. Makes a lot of cookies! Keeps in a tin for a long time.

INGREDIENTS:

3/4 c. cinnamon, ground
1 tbsp. allspice, ground
2 tbsp. cloves, ground
1 tbsp. nutmeg, ground
1 c. applesauce
Copper wire
1/8″ or 1/4″ wide satin ribbon

DIRECTIONS:

Mix spices. Blend in applesauce. Mixture will be stiff. Roll out 1/4 inch thick on an ungreased cookie sheet. Cut dough in desired shapes with small or medium cookie cutters. Peel away excess dough and reroll.

Cut wire in 2 inch lengths. Blend in horse shoe shapes and insert in tops, leaving 1/2 circles of wire exposed. Let ornaments dry uncovered 4-5 days.

Cut ribbon in 10 inch lengths; fold in half, knot ends together and pull tight. Push loop of ribbon under wire and pull knotted ends of ribbon through loop. Use additional ribbon to tie bow at top of wire if desired. When dry store in sealed plastic bags until ready for use. Yield: 25 small or 18 medium sized ornaments.

INGREDIENTS:

1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg (well beaten)
1/2 tsp. vanilla
1 c. flour
1/2 tsp. soda
1/4 tsp. salt
1/4 tsp. baking powder
1 c. oatmeal
1 c. corn flakes
1/2 c. coconut
1/2 c. chopped pecans

DIRECTIONS:

Cream butter, add sugar, then egg and vanilla. Sift dry ingredients together and add to creamed mixture. Last add corn flakes, oatmeal, coconut, and nuts. Roll into small balls and place about 2 inches apart on greased cookie sheet. Bake at 350 degrees for 10 to 15 minutes. Will make approximately 6 dozen cookies. (Enough for Santa and you, too!)