3/4 cup margarine
1-1/2 cup brown sugar, firmly packed
2 tablespoons water
2 cup chocolate chips
2 Eggs
2-1/2 cup flour
1-1/4 teaspoons baking soda
1/2 teaspoon Salt
12 ounces Andes mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough. When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees F. Roll dough into very small balls (about 1/2 teaspoon per ball). Place 2 inches apart and bake for 10 minutes.

Remove from oven and while cookies are still on pan, place half a candy piece on each cookie. Remove to waxed paper, wait about a minute and swirl the candy pieces across top of cookie.

2 cups dark brown sugar
1 (16 oz) can pumpkin
1 cup vegetable oil
2 tsp vanilla
4 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 cups raisins
1 cup nuts, chopped

Preheat oven to 350 degrees F. Grease a cookie sheet. In a large bowl, beat sugar, pumpkin, oil and vanilla until blended. Combine flour, baking powder, soda, salt and spices; stir into sugar mixture. Stir in raisins and nuts. Drop by rounded teaspoons 2 inches apart onto cookie sheets. Bake 12-15 minutes until set. Remove to a rack to cool. Yields 7 dozen.

35 Vanilla Wafers, finely crushed (about 1-1/3 cups)
1 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. grated lemon peel
2 eggs
1/4 cup lemon juice
2 Tbsp. flour
1/2 tsp. Baking Powder
1/4 tsp. salt
1/3 cup Coconut

Preheat oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min. and let cool.

Beat eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

Bake 25 to 30 min. or until center is set and top is lightly browned.  Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.