When real butter and dark brown sugar blend and bake, you get these crisp praline-tasting cookies. Recipe found in Oxmoor House magazine:

1 cup butter, softened
1 1/2 cups packed dark brown sugar
1 large egg
1 tsp vanilla extract
3 1/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F

Beat butter until creamy. Gradually add brown sugar, beating well. Add egg and vanilla, beating well.

Combine flour, soda, and salt; add to butter mixture, beating just until blended.

Roll dough to 1/4 inch thickness between two sheets of wax paper. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets.

Bake 10-12 minutes. Let cookies cool 1 minute on cookie sheets, and carefully transfer to wire racks to cool completely.

An interesting twist on an old favorite, courtesy of Southern Living magazine:

1 cup butter, softened
1 (8 oz) package cream cheese, softened
2 cups granulated sugar
2 cups flour
1 cup semi-sweet chocolate chips
1 tsp vanilla extract

Preheat oven to 350F.

Cream butter and cream cheese in a large mixing bowl. Add sugar and stir well. Add flour and vanilla, stirring until dough is formed.

Fold in chocolate chips. Roll teaspoon sized balls and drop onto ungreased cookie sheets.

Bake 13-15 minutes or until cookies are golden brown. Remove cookie sheet from oven and let cookies set for 1 minute, then transfer to wire rack to cool. Makes approx. 3 dozen cookies.

From Nestle’s Best Loved Recipes:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups (9 oz) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract

Line 8-inch square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, nuts (if using) and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

Alternatives:

Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5 oz package) Nestle Toll House Milk Chocolate Morsels for Semi-Sweet Morsels.

Butterscotch Fudge: Substitute 1 2/3 cups (11 oz package) Nestle Toll House Butterscotch morsels for Semi-Sweet Morsels.

From Baking: Easy-to-Make Great Home Bakes

1/2 cup (1 stick) butter, softened
1 cup sugar
2 egg yolks
1 tbsp fresh orange juice
grated rind of 1 large orange
1 cup all-purpose flour
1/2 cup cake flour*
1/2 tsp salt
1 tsp baking powder

*I substituted all-purpose flour for cake flour due to availability.

With an electric mixer, cream butter and sugar until light and fluffy. Add egg yolks, orange juice and rind, beating until blended. Set aside.

In another bowl, sift flour, salt and baking powder. Add to the butter mixture and stir until it forms a dough.

Wrap the dough in wax paper and refrigerate for 2 hours.

Preheat oven to 375F and grease 2-3 cookie sheets.

Roll spoonfuls of dough into balls and place 1-2 inches apart on prepared sheets. Press down with a fork to flatten (similar to peanut butter cookies, but only one-way instead of two).

Bake until golden brown, 8-10 minutes. Transfer to wire rack to cool.

These citrus flavored cookies are a great summer treat, try serving with fresh (non-citrus) berries like raspberries or blue berries and iced tea. Chocolate also makes a good complimentary flavor, but the great thing about these cookies is that those who don’t like chocolate still get a freshly baked treat.

2 1/4 cups all-purpose flour
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 package (10.5 oz) Nestle Toll House Chocolate & White Chocolate Swirled Morsels
3 bars (6 oz) Nestle Toll House Premier White Baking Bars
1 tbps. vegetable shortening

Preheat oven to 375 F

Combine flour, cocoa, baking soda and salt in a small bowl.

Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy.

Gradually beat in flour mixture.

Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Break baking bars into pieces and combine with vegetable shortening in saucepan. Melt over low heat, stirring frequently. Continue until just melted and remove from heat.

Using a spoon, drizzle white mixture over cookies and let cool (white mixture will not set completely). Leftover mixture can be refrigerated.

Serve with ice cold milk.

Yum!