Snickerdoodles

1 c. Butter
2 c. Sugar
2 eggs
1/4 c. Milk
1 tsp vanilla
3 3/4 c. Flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt

Cinnamon sugar mixture:
3 Tbls sugar
1 tsp. cinnamon

Mix in separate bowl and use to coat dough

Mix butter, sugar, and eggs. Add milk and vanilla and mix. Add dry ingredients. Roll dough into walnut sized balls and roll in cinnamon and sugar mixture. Bake @ 350 degrees for 7-8 minutes.

Pumpkin Cookies

1/2 c. Shortening
3/4 c. Brown sugar
3/4 c. White sugar
1 egg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
2 1/2 c. flour
1 c. Pumpkin
1 c. Raisins or choc. Chips (I use nestles mini choc chips)

Cream shortening and sugars, beat in egg. Add spices, soda, powder, salt and vanilla, mix well. Add pumpkin and flour alternately, mixing well after each addition. Add chocolate chips. Bake @ 375 degrees for 10-12 minutes. DO NOT OVER BAKE!

German Chocolate Cake Frosting

2/3 c. sugar
2/3 c. evaporated milk
2 egg yolks
1/3 c. shortening
1/2 tsp. vanilla
1 1/3 cups flaked coconut
1 c. chopped pecans (can use walnuts)

In saucepan combine sugar, evaporated milk, egg yolks, and shortening.  Cook and stir over medium heat until mixture comes to a boil.  Remove from heat.  Add vanilla, coconut, and pecans.  Beat until thick.  Cool 15 minutes.  Spread only between layers and on top if using round pans.

Caramel Frosting

1/2 c. butter
1 c. packed brown sugar
1/4 tsp. salt
6 T. milk
3 c. powdered sugar

Melt butter.  Stir in brown sugar and salt.  Bring to a boil and boil 2 minutes, stirring constantly.  Remove from heat and add milk while stirring.  Return to heat and bring to a boil.  Remove and allow to cool 20 minutes.  Stir in powdered sugar.