many thanks,

anette

Preheat oven to 325°. Cream the butter & both sugars together in mixing bowl. Add the eggs & vanilla. Stir the flour, soda & salt together. Add the sugar-egg mixture. Stir in the pecans & oats. Form the dough into 1 1/2" logs; wrap in plastic wrap. Chill 1 hour or longer.
Slice 1/4" thick & arrange 2" apart on an ungreased baking sheet. Bake 10 minutes. Turn oven off & let cookies crisp for a few minutes.~~Quail Country

MOLASSES COOKIES (6-8 dozen)
1 cup sugar
1 cup butter
1 cup lard or shortening
Pinch of salt
1 cup dark molasses
1 tsp baking soda, dissolved in a little hot water
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 lb chopped almonds
4 cups flour, approximately

Cream together the sugar, butter, shortening & salt. Add molasses, soda, cinnamon, nutmeg, ginger & almonds & blend well. Add flour to make a very stiff dough (might need more than 4 cups). Refrigerate. Roll in loaves of any desired size. Keep refrigerated or can be frozen. When ready to bak, slice very thin & bake in a preheated 350° oven until lightly browned.~~Standing Ovations

I "think" this dough could be frozen. I've only refrigerated it:
PEANUT BUTTER CHOCOLATE CHUNK DELIGHTS (3 dozen)
1/2 cup butter, softened
3/4 cup dark brown sugar, firmly packed
1/4 cup sugar
1 1/2 tsp vanilla
Dash of salt
1/3 cup peanut butter
1 egg
1/2 tsp baking soda
1 cup flour
3/4 cup chopped peanuts, without skins
2 cups coarsely chopped white chocolate
1 cup coarsely chopped milk or semi-sweet chocolate chips

In a large mixing bowl commbine the butter, brown sugar, sugar, vanilla & salt. Beat until fluffy. Beat in peanut butter, egg & soda. Stir in the flour. Mix in the peanuts, white chocolate, milk or semisweet chocolate. Refrigerate 4 hours or overnight.
Preheat oven to 350°. Shape the dough into balls. Place 2-3" apart on a baking sheet lined w/parchment paper. Bake 10-12 minutes or until very lightly browned around the edges. Cool on pan 3-5 minutes, then transfer to a rack to cool completely.~~Bountiful Arbor

WEDDING BELLS

This butter cookie recipe is perfect for a bridal shower or anniversary celebration as a special sweet treat.

Preparation time: 1 hrs Baking time: 10 min
Yield: 3 1/2 dozen cookie

Cookie Ingredients:

3/4 cup sugar
2/3 cup LAND O LAKES� Butter, softened
1 egg
1 tablespoon milk
2 teaspoons freshly grated lemon peel
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

Filling Ingredients:

3 1/2 tablespoons apricot preserves

Decoration Ingredients:

White edible glitter, if desired
Large silver dragees, if desired

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk, 2 teaspoons lemon peel and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed. Cover; refrigerate until firm (at least 1 hour).

Heat oven to 350�F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/4-inch round cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Spoon 1/4 teaspoon apricot preserves in center of each cookie. Fold in sides of each cookie, overlapping at top to resemble bell shape. Sprinkle cookie with white edible glitter; insert large dragee as clapper, if desired.

Bake for 10 to 12 minutes or until edges are lightly browned.

Recipe Tip
Other fruit preserves can be used in this cookie as a variation.

Recipe Tip
Cut-out cookies seem to brighten any celebration. For best results, roll dough on a lightly floured surface from the center to the edges. Measure the thickness as you go to assure perfect results. Cut the dough into shapes using floured cookie cutters, cutting as close together as possible. Use a pancake turner or wide metal spatula to transfer cookies from the floured surface to the cookie sheet.