I’ll type mine up tomorrow as I have to find it, but I wanted to start the thread before I forgot to.
Go on!
Well, one of my favorites is also just about the easiest you can imagine.
Ingredients: peanut butter, Ritz crackers, chocolate (the same kind you use for making almond bark).
1: Make loads of Ritz cracker peanut butter sandwiches. In other words, smoosh some PB between two crackers.
2: Melt chocolate. Use a double boiler, so you don’t burn it.
3: Dip Ritz sandwiches into melted chocolate.
4: Cool on cookie sheets covered with wax paper.
5: Eat about a skillion of them and gain 20 pounds by New Years Eve.
Mrs. Quimby’s Mace Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
1/4 cup whole milk
3 1/2 cups flour
2 tsp baking poweder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp mace
Cream the butter, add sugar, and cream again. Add eggs and milk and beat together. Mix in sifted dry ingredients.
Chill overnight.
Roll out 1/4 of the dough at a time, keeping the rest chilled. Roll to 1/8" thick and cut with cookie cutters. Decorate with colored sugar and bake 8-10min in 350-375 oven. Cookies are done when edges turn slightly brown. They should still be mostly white! Remove from cookie sheets while warm and soft; they will become crispy as they cool.
Russian Tea Cakes
1 c butter,soft
½ c icing sugar
¼ tsp salt
2 ¼ c flour
¾ c Ground almond
Almond extract
Another 1/2 cup of icing sugar
Mix together butter,almond extract and first quantity of icing sugar. Mix up the other stuff EXCLUDING the other batch of icing sugar. Combine flour mix into the butter mixture. Roll into balls about the size of small walnuts, cook 400 deg for 10-12 minutes. Roll individually in icing sugar when removed hot from oven, place on cooling rack. Roll again in sugar when cool. The first coating of sugar melts a bit, creating an adhesive for the second coat.
Opal brought some of those Mace cookies to Dope-The-Halls. Maaaaaaan, they’re tasty. Very delicate flavour.
Molasses Crinkles
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup granulated sugar
Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.
This is nearly identical to the recipe I have for Russian Tea Cakes, but mine calls for walnuts. So those of you who really like walnuts: this recipe works with those as well 
Buckeyes (the things I brought to the party last night)
2 sticks of butter
18 oz. peanut butter (any kind you like)
6 cups powdered sugar
12 oz. chocolate chips
1/4 stick paraffin
Use an electric mixer to mix up the peanut butter and butter. Then mix in the sugar. Take the mixture, and roll it into little balls. Chill for a while–chill the candies, that is. You can chill if you want to, but if you got other stuff to do, that’s cool too.
Melt the paraffin in a saucepan, then melt the chocolate chips. Stick a toothpick in your balls and dip them in the very hot chocolate. Put 'em on wax paper and let them harden, and then smooth over the toothpick hole.