Melt-in-Your-Mouth Sugar Cookies

1 1/4 c. soft margarine
2 c. sugar
2 eggs

Beat until fluffy. Mix together, slowing beating in an additional
1/2 c. milk

Then add:
5 c. flour
1 tsp salt
4 tsp baking pwdr
1 tsp nutmeg

Bake at 325 degrees for 8-10 minutes. Watch closely. At 4 minutes they will be slightly shiny on top. When they stop being 'shiny' they are done! Let them sit on the sheet for a minute, then move to a cooling rack. They will fall apart if you move them too soon and will seem like they're not done. This is not the case-- this is what makes them so soft and yummy.

I'll make a lemon glaze (couple tbsp lemon juice mixed with some powdered sugar until reaches desired consistency) and put on top. Delicious!

Given to me by Heather Anderson

Pumpkin Chocolate Chip cookies

I concur on the pumpkin and yesterday made these cookies. It's just a recipe I got off kraftfoods.com so here is the link to the recipe: http://www.kraftfoods.com/kf/community/recipeexchange/UserRecipeDisplay.aspx?group_id=1&user_recipe_id=191666

It only asks for 1 cup of pumpkin, so you can easily double it with one can from the store. It calls for 12 oz of chocolate chips, which gives them LOTS of chocolate chips. If you wanted less, you could double the recipe and use still one bag, or just use half a bag. It's still pretty dang delicious w/ lots of chocolate chips!