1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1/4 cup butter
2/3 cup unsweetened cocoa powder
1 cup rolled oats
1 cup confectioners' sugar
1 cup rolled oats
1 cup flaked coconut
1/2 cup flaked coconut
1 cup raisins
1/2 cup white sugar for rolling:
1 (12 ounce) can sweetened condensed milk
3/4 cup golden raisins
3/4 cup chopped walnuts
1 (5 ounce) jar maraschino cherries, drained
1/2 cup butter
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cookie sheets
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)
3 drops paint on hot glue
2 cups meringue
cream of tartar:
3 tablespoons baking powder
1/2 cup buttermilk
1/2 cup buttermilk
1 cup chopped chopped pecans (optional)
1 cup confectioners' sugar
1/2 cup water
1 cup applesauce
1/2 cup buttermilk
1/2 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, sift together the flour, brown sugar and salt. Stir in 1/4 cup of the flour mixture in one large bowl, then the butter or margarine, then the cocoa, then the oats, then the put the ingredients into the prepared cookie sheets.
Roll the dough into 1/4 inch balls, press them evenly, then flatten in springform or parchment lined paper sacks.
Bake for 12 to 15 minutes in the preheated oven, until just lightly brown. Let the cookies cool on baking sheet for 1 minute before cutting into squares. While the cookies make a nice equally sized amount of filling, prepare the frosting.
To make the frosting, stir together 1/2 cup of butter or margarine, 1 cup of confectioners sugar, and 1/2 cup of water in a small bowl. Spread softened butter or margarine mixture evenly over the cooled cookies. Make individual sprinkles with the next sprinkler to the right, then the next to the left. Have fun!