Easy Ghost Cookies
Submitted by: Richelle
6 ounces vanilla flavored almond bark
15 1/2 ounces Nutter Butter cookies
Small black jelly beans
Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jellybeans in half and place on cookies. Cool completely before removing from rack.

Black Cat Cookies
Submitted by: Richelle
1 cup crunchy peanut butter
2 eggs
1/3 cup water
1 package chocolate cake mix
MMs Plain Chocolate Candy
Red hots
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well.
Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M M's (eyes) and red hots (nose). Press fork into dough to form whiskers. Use a knife to carve out the mouth. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.

Blackberry Blackheads
Submitted by: Jamie
1/2 pound butter, at room temperature
1 tablespoon butter, at room temperature
2/3 cup sugar
2 egg whites
4 cups flour
Blackberry jam, with seeds
Beat 1/2 pound butter until creamy. Add sugar, a little at a time, until all the sugar has been used. Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended. Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet. With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1-inch apart on cookie sheet. Bake about 12 minutes or until done. Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fill the dent in each one with jam. Makes about 3-1/2 dozen blackheads.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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