Blarney Stones Cookie Mix

1 cup sugar
3/4 cup golden raisins
1 1/2 cups salted peanuts
1 3/4 cups flour
1 tsp. baking soda
1 tsp. allspice

Combine the flour with the baking soda and allspice. Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach this to the Jar: Blarney Stones Cookies

Makes 3 1/2 dozen cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft, 2 eggs, slightly beaten 1 1/2 tsp. vanilla (opt.)

Mix until completely blended. You will need to finish mixing with your hands.

Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.

Bake at 375 degrees F for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.

Butterfinger Cookie Mix in a Jar

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon powdered vanilla
1 teaspoon baking soda

Combine all ingredients in a bowl, making sure there are no lumps in the brown sugar. Store in an airtight container.

If giving as a gift, attaching the following instructions:

Butterfinger Cookies

1 cup unsalted butter
1 large egg
1 cup Butterfinger bar, broken into pieces
Contents of jar or tin

Preheat oven to 350 degrees F.

Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add Butterfinger pieces, contents of the jar or tin, and blend on low.

Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool.

Makes 3 dozen cookies.

Butterscotch Chip Cookies in a Jar

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.

Attach a card to the ribbon or raffia with the following mixing and baking

Directions: Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.

Makes 2 dozen.