Mix thoroughly:
1 cup soft shortening (can substitute half or all with butter)
1½ cups sugar
2 eggs

Stir in:
2¾ cups flour
2 tsp. cream of tartar
1 tsp. soda
¼ tsp. salt

Roll into balls the size of walnuts.  Roll into mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.  Place 2 inches apart on ungreased cookie sheet.  Bake at 400° for 8 to 10 minutes until lightly browned.  They will be slightly puffed up when taken out of oven, but will flatten out as cooling.

1 (8 oz.) Hershey bar
1 (12 oz.) cool whip – thawed
½ cup finely chopped nuts (pecans or walnuts work best)
2/3 box of vanilla wafers crushed fine.

Melt Hershey bar in a double boiler.  Remove from heat and place pan in refrigerate for 5 min., to cool.  Add cool whip and nuts and mix.  Drop teaspoonfuls into crushed vanilla wafers and roll until well coated.  Place Oh’s on waxed paper on a cookie sheet.  Freeze until firm (about 1 hour).  Remove from cookie sheet and place in a zip lock bag in freezer to store.

1 (14 oz.) sweetened condensed milk
1 cup peanut butter
1 egg
1 tsp. vanilla
2 cups Bisquick
granulated sugar

Heat oven to 350°.  In large mixing bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.  Add Bisquick; mix well.  Chill at least 1 hour.  Shape into 1-inch balls, roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Flatten with fork.  Bake 6 to 8 minutes or until lightly browned (do not overbake).  Cool.  Store tightly covered at room temperature.