3 c. flour

1 1/2 c. sugar

1 c. sour cream (8 oz)

1 t. vanilla

2 eggs

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

Beat butter, sugar and eggs until light and fluffy. Beat in sour cream and vanilla until smooth. Mix flour, salt, baking soda and baking powder. Add mixture gradually to wet ingredients until well blended. Mix well. Chill dough for 1 hour in refrigerator. Drop by rounded teaspoonful onto cookie sheet 2″ apart. Bake at 350 degrees for 10-12 mins.

This recipe came from Lucille in 1985.

3/4 c. unsweetened cocoa

1/2 c. milk

1/4 c. margarine

1 t. vanilla

1/2 c. peanut butter (optional)

3 1/2 c. quick cooking oatmeal

Mix the sugar, cocoa, margarine & milk in a saucepan and cook over medium heat until it reaches a full boil. Add vanilla, peanut butter and oatmeal. Stir well. Drop by spoonful on waxed paper. Let cool.

This recipe came from Nana in 1980.

3/4 c. butter (1 1/2 sticks) no substitution, cut up

1/2 c. sugar

1 c. sliced almonds

2 T. sesame seeds

Preheat oven to 350 degrees. Place graham crackers side by side in an ungreased jelly-roll pan 14 1/2 x 10 1/2″. Crackers should cover the entire pan with no spaces in between. In a 1 qt. saucepan, combine butter and sugar. Heat to boiling over medium heat stirring constantly. Boil 2 mins. or until mixture thickens slightly. Spread mixture evenly over graham crackers. Sprinkle with almonds & sesame seeds. Bake 18 mins or until graham crackers brown slightly and butter bubbles turning golden brown. Watch carefully for over browning. While cookies are still in the pan, cut immediately down and crosswise. Transfer to a wire cooling rack with a spatula. Store in a covered container with waxpaper between the layers. These will keep 2 weeks in the refrigerator or 3 months in the freezer.

Makes 2 dozen cookies.

This recipe is from Mom in 2008.