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INGREDIENTS:
1 c. butter, softened
3/4 c. firmly packed light brown sugar
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt
2 c. unsifted flour

DIRECTIONS:
Cream butter and brown sugar together until light and fluffy. Beat in egg yolk, vanilla and salt. Blend in flour. Knead several times until dough is soft and pliable. Press dough through cookie press onto greased baking sheet.
Decorate if desired. Bake in a moderate oven (350 degrees) about 8 minutes or until lightly browned. Remove from baking sheet and cool on wire rack. Makes about 8 dozen. Cookies.

INGREDIENTS:
1 c. butter
3/4 c. light brown sugar, firmly packed
1 egg yolk
1/2 tsp. vanilla extract
1/4 tsp. salt
2 c. flour

DIRECTIONS:
Cream butter and brown sugar until light and fluffy. Beat in egg yolk, vanilla and salt. Blend in flour. Knead until dough is soft and pliable. Press dough through cookie press onto greased cookie sheets. Bake at 350 degrees for 8 minutes or until light brown. Cool on wire racks. Makes 8 dozen cookies.

INGREDIENTS:
1 1/2 c. butter, softened
2 c. packed brown sugar
1 egg
4 c. all purpose flour
2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. baking soda

DIRECTIONS:
Cream butter and brown sugar; add egg. Beat until light and fluffy. Combine flour, spices and baking soda. Add to creamed mixture and mix well. Cover and chill until firm, about 2 hours. On a floured surface roll dough out until 1/8 inch thick. Cut into shapes with cookie cutters. Place on an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes or until lightly browned. Cool 1-2 minutes and remove to wired rack; cook completely. If desired decorate with decorator icing. Makes about 6 dozen.

INGREDIENTS:
1 1/2 c. butter, softened
2 c. packed brown sugar
1 egg
4 c. all purpose flour
2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. baking soda

DIRECTIONS:
Cream butter and brown sugar; add egg. Beat until light and fluffy. Combine flour, spices and baking soda. Add to creamed mixture and mix well. Cover and chill until firm, about 2 hours. On a floured surface roll dough out until 1/8 inch thick. Cut into shapes with cookie cutters. Place on an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes or until lightly browned. Cool 1-2 minutes and remove to wired rack; cook completely. If desired decorate with decorator icing. Makes about 6 dozen.

INGREDIENTS:
1 stick or 1/4 lb. butter
1/2 tsp. salt
2 c. brown sugar
2 eggs, beaten
1 c. plain flour
1 tsp. baking powder
1 tsp. vanilla
3/4 c. chopped nuts

DIRECTIONS:
Cream butter and sugar together and add other ingredients. Bake in about 10 x 14 inch pan, deep enough to allow for rising. Bake in moderate oven for 25 to 30 minutes. When done cut in squares and sift powdered sugar over top.

INGREDIENTS:
2 tbsp. butter
1 1/2 c. brown sugar

DIRECTIONS:
Melt together in a saucepan. Dissolve sugar. Add 1 teaspoon vanilla. Add approximately 1 cup water. Heat at medium. Stir 1 tablespoon cornstarch into a little water to make runny paste. Add this to syrup to thicken.

INGREDIENTS:
1 stick butter
2 c. brown sugar, lightly packed
2 eggs
2 c. plain flour
1 tsp. baking powder
1 tsp. vanilla flavoring
1/2 c. chopped pecans

DIRECTIONS:
Cream butter and sugar, add eggs. Beat. Add flour and baking powder and nuts. Mix well. Grease and flour 9-inch baking pan. Pour batter in pan and bake 30 minutes at 350 to 375 degrees.

DOUGH:

1 pkg. dry yeast
1 c. milk, scalded (about 110 degrees)
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. melted shortening
4 1/2 c. all purpose flour

FILLING:

1/3 c. butter, softened
1 c. firmly packed brown sugar
2 tbsp. cinnamon
1/4 c. finely chopped pecans (opt.)

TOPPING:

1 c. butter
1 1/3 c. firmly packed brown sugar
4 tsp. light corn syrup

Place yeast in mixing bowl or food processor. Add milk and sugar. Process or beat until combined. Add salt, eggs, shortening and half of the flour. Process or beat until a smooth dough forms. Add remaining flour and combine. It may be necessary to knead in remaining flour by hand. Place dough in a buttered bowl, turning to coat the surface. Cover and let rise in a warm place until double, about 1 to 2 hours.
Meanwhile, prepare Topping. Melt butter in a small saucepan. Add brown sugar and corn syrup; mix well. Bring to a rolling boil and take off heat immediately. Do NOT overcook. Pour topping into 2 (9″x13″) pans.

Prepare buns. Punch dough down. Divide in half. Roll each piece out into a 9″x18″ rectangle. Spread with half of the butter for Filling: sprinkle with brown sugar, cinnamon and nuts; if desired. Roll up tightly from the long end. Repeat with other half of dough and Filling. Cut each roll into 18 (1″) slices. Place rolls in prepared pans. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 375 degrees for 20 to 30 minutes; or until golden. Remove from oven and turn immediately onto sheets of foil. Let cool a bit before serving or cool completely before wrapping for freezing. May be frozen for up to 2 months. Makes 3 dozen.

INGREDIENTS:
2/3 c. butter
2 c. brown sugar
3 eggs
2 3/4 c. self-rising flour
1 tsp. vanilla

DIRECTIONS:
Preheat oven to 350 degrees. Grease oblong pan. Melt butter and pour over brown sugar. Mix well. Beat eggs into mixture. Then add flour and vanilla. Pour into greased pan. Bake for 30 minutes. Cool in pan and cut into squares.

INGREDIENTS:
c. light brown sugar
1 stick melted butter
1 c. plain flour
1 tsp. vanilla
2 eggs
1 c. chopped nuts
1/2 tsp. baking powder
1 pinch salt

DIRECTIONS:
Beat sugar and eggs together. Add butter and then add remaining ingredients. Pour into 8″x8″ greased pan. Bake 35 minutes at 300 degrees. Cool in pan and cut in squares.