3/4 cup sugar
1 stick unsalted butter, melted
2 large eggs
1/4 cup milk
1 tsp anise extract
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt

Glaze (directions follow)
Decoration: multicolored nonpareils

1. Heat overn to 325 degrees F. Coat baking sheets with nonstick spray.
2. Dough: Beat 5 ingredients in a large bowl with mixer until blended. On low speed, beat in the next three ingredients until blended
3. Drop rounded measuring teaspoons of dough 2 in. apart onto the prepared baking sheets.
4. Bake 8-10 min. until bottoms are light golden. Remove cookies to a wire rack to cool.
5. Dip tops of cookies in glaze and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temp up to 2 weeks or freeze up to 1 month.

GLAZE: Whisk 1 cup confectioner’s sugar, 4-5 tsp. milk and 1 tsp anise extract in a small bowl until smooth.

7 oz. marshmallow fluff
1/4 c. creamy peanut butter
2 Tbsp. butter, melted
5 oz. chow mein noodles
1 cup chopped M&Ms
Peanut M&Ms, Cadbury mini-eggs, or jellybeans
Powdered sugar (optional)

Combine marshmallow fluff, peanut butter, melted butter. Mix until well blended. Add noodles, chopped M&Ms. Drop by rounded teaspoons onto greased cookie sheet and shape to form nests. Let stand until firm. Dust bottom with powdered sugar (optional). Fill with peanut M&Ms, Cadbury mini-eggs, or jellybeans.

1 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 can (6 oz.) frozen lemonade concentrate, thawed divided
Additional sugar

In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to teh creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400 degrees for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with sugar. Cool.

Yield: 6 dozen

1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Bisquick mix
1 teaspoon vanilla
sugar
36 Hershey Kisses, unwrapped

1. Heat oven to 375°ºF. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.

2. Shape dough into 1 1/4- inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press chocolate into top of each cookie.

1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, room temp.
3/4 c. packed light brown sugar
3/4 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
2 1/4 c. rolled oats
1 c. raisins
1 c. chocolate chips
1 c. sweetened shredded coconut

1. Preheat oven to 350. In a med. bowl, whisk together flour, baking soda, and salt. Set aside.
2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat jut until combined. Add oats, chocolate chips, raisins, and coconut. Beat just until combined.
3. Drop level teaspoons of dough onto baking sheet. Bake 8-10 min. Cool on wire rack.