INGREDIENTS

* 1/2 cup butter, softened
* 1/2 pound shredded sharp Cheddar cheese
* 1/4 teaspoon salt
* 1 pinch ground cayenne pepper
* 1 1/8 cups all-purpose flour
* 2 cups pecan halves

DIRECTIONS

1. Blend the butter, cheese, salt and cayenne pepper together until well combined. Stir in the flour and mix well. Shape dough into 3 rolls about 1 1/2 inches in diameter. Wrap the rolls in plastic wrap and refrigerate until firm.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut rolls into 1/8 to 1/4 inch thick slices. Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
4. Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set. Let cool on wire wracks before storing in an airtight container.

INGREDIENTS

* 4 1/2 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 1 cup packed brown sugar
* 1/2 cup butter
* 1/2 cup shortening
* 1 1/2 cups dark molasses
* 1/2 teaspoon distilled white vinegar

DIRECTIONS

1. Mix together flour, baking soda, salt, cinnamon, cloves and ginger.
2. In a separate bowl, cream together the brown sugar, butter and shortening. Add to the flour mixture and mix well. Add molasses and vinegar. Mix well.
3. Cover and chill dough overnight.
4. Roll out a small amount of dough to 1/8 (or less) inch thick. Cut into desired shapes.
5. Bake at 350 degrees F (180 degrees C) for 10 minutes or until light brown.

INGREDIENTS

* 1 cup unsalted butter
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 cup all-purpose flour
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup rolled oats
* 1/3 cup granulated sugar for decoration

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
3. Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.