Creating the jar:
Wash and thoroughly dry a 1quart wide-mouth canning jar.

Layer the ingredients in the jar as shown at right, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.

Secure the lid, and decorate as desired.

Attach these instructions for making the cookies:

This jar contains:
3/4 cup semisweet chocolate chips
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups all-purpose flour
1 1/4 cups malted milk powder
1/2 cup sugar

Yield: 3 dozen cookies

In addition to the contents of the jar, you will need to add the following ingredients:

3/4 cup butter, softened
2 eggs
2 tablespoons water 

Preheat the oven to 350° F. In a large bowl, blend the butter, eggs, and water. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 14 to 16 minutes, or until the edges are light brown in color. Allow to cool for 2 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 1 week.

Nutty Chocolate Snickerdoodles
Yield 2 ½ dozen cookies

Ingredients to go into a 1 quart jar that can be given to friends
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup finely ground pecans
1/4 cup cocoa powder
1/2 teaspoon baking powder

Creating the jar
Wash and thoroughly dry a 1-quart wide-mouth canning jar.

Layer the ingredients in the jar as shown above, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.

Secure the lid, and decorate as desired.

Attach these instructions for making the cookies:

This jar contains:
3/4 cup finely ground pecans
1 1/2 cups sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1 3/4 cups all-purpose flour

Yield: 2 1/2 dozen cookies

In addition to the contents of the jar, you will need to add the following ingredients:
3/4 cup butter, softened
1 egg
2 teaspoons milk
1 teaspoon vanilla extract
3 tablespoons sugar
1 1/2 teaspoons cinnamon

Preheat the oven to 375°F. In a large bowl, blend the butter, egg, milk, and vanilla extract. Add the contents of the jar, and blend with an electric mixer set on medium speed. Combine the sugar and cinnamon. Then roll the dough into 2-inch balls, and roll in the cinnamon mixture to coat. Place the balls 2 inches apart on an ungreased baking sheet, and bake for 10 to 12 minutes, or until the edges are light brown in color. Allow to cool for 2 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.

Peanut Butter and Cocoa Cookies
Yield: 3 dozen cookies

Ingredients to go into a 1 quart jar that can be given to friends
1 1/2 cups powdered sugar
1 1/2 cups all-purpose flour
1 cup brown sugar, packed
3/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Creating the jar
Wash and thoroughly dry a 1-quart wide-mouth canning jar.

Layer the ingredients in the jar as shown above, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.

Secure the lid, and decorate as desired.

Attach these instructions for making the cookies:

This jar contains:
1 cup brown sugar, packed
1 1/2 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Yield: 3 dozen cookies

In addition to the contents of the jar, you will need to add the following ingredients:
1/2 cup melted butter
1/2 cup creamy peanut butter
2 eggs, slightly beaten
1 teaspoon vanilla extract

Preheat the oven to 350° F. In a large bowl, blend the butter, peanut butter, eggs, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are light brown in color. Cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 10 days.

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Edited by Patricia D. Sherman

Signature Recipes Index