Ginger Sugar Cookies are perfect for dunking!  I found this recipe on a tattered and yellowed piece of paper in the back of my Grandmother's recipe book:

Ingredients:

• 1 Cup Sugar
• 3/4 Cup Shortening - Gram used Crisco but there are healthier alternatives today
• 1  Egg
• 4 Tbl Molasses
• 2 Cups Flour
• 3/4 tsp Salt
• 1 tsp Nutmeg
• 1 tsp Ginger
• 1/2 tsp Cloves
• 2 tsp Baking Soda (sift into flour)
• 1/2 C  Sugar (for coating - put in a shallow bowl)

Directions:    Cream sugar and shortening together.  Add egg, molasses, flour and spices.  Blend until completely mixed.  Roll dough into balls the size of walnuts.  Roll the balls in the sugar and then place an inch apart, on a non-stick cookie sheet.  Bake at 350 for 15 minutes.  Let cool on a rack.         Hint...if you like soft, chewy cookies, eat them as soon as they come out of the oven.  Tea optional.  <smile>

My sister Barbara picks wild blueberries for her recipe, but you can use the grocery store variety just as easily. 

Ingredients:
2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 C Butter (or margarine)
3/4 C Sugar
1 Egg
1/2 C Milk
2 C Blueberries

Crumb topping:
1/2 C Sugar
1/4 C Flour
1/2 tsp Cinnamon
1/4 C Butter (or margarine)

Directions:  Sift together flour, baking powder and salt.   Cream butter, gradually adding sugar.   Add egg (beaten) and milk.   Beat until smooth.   Add dry ingredients, and fold in blueberries.   Spread in greased and floured 9-inch square pan.

For topping:   Mix together sugar, flour and cinnamon.   Cut in butter or margarine to form coarse crumbs.   Sprinkle over batter.
Bake at 375 degrees for 40 to 45 minutes

Roxanne has submitted several scrumptious recipes to sample.  And don't forget to check out her Ebay store:  http://stores.ebay.com/Adopt-A-Treasure 

Ingredients:

• 1 cup butter or margarine
• 1 cup brown sugar (packed)
• 1 egg yolk
• 1 tsp vanilla
• 2 cups flour
• 1/4 tsp salt
• 3 - 4 oz semisweet pieces
• 1/2 cup chopped nuts

Directions:  Heat oven to 350°.   Mix butter, sugar, egg yolk and vanilla.   Measure flour by dipping method or by sifting.   Stir flour and salt until dough is well blended.   Spread in a rectangle about 13x10” on greased baking sheet, leaving about 1: all around the edge of baking sheet.   Bake 20 to 25 minutes, or until nicely browned.   (For a softer cake-like cooky, spread dough in an oblong pan, 13x9x2”; bake 25 to 30 minutes.)   Crust will still be soft.   Romove from oven.   Immediately place chocolate pieces on top.   Let stand until soft;   spread evenly over entire surface.   Sprinkle with nuts.   Cut in small squares while warm. Makes 6 to 7 doz squares.

This one looks worth every last calorie! 

Ingredients: 

• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 1/2 pkg active dry yeast
• 2 tbsp warm water
• 2 eggs, separated
• 1/4 cup commercial sour cream
• 1/2 tsp vanilla
• 1/2 cup granulated sugar
• 1/2 cup finely ground walnuts or pecans
• 1/2 tsp almond extract
• confectioners’ sugar

Directions:  Measure flour by dipping method or by sifting.   Stir flour, baking powder, and salt together in mixing bowl.   Cut in butter.   Dissolve yeast in water; stir in egg yolks, sour cream and vanilla.   Blend into flour mixture.   Refrigerate 1 hour.
Heat oven to 400°.   Beat egg whites until foamy; gradually add sugar; beat until stiff.   Fold in nuts and almond extract.   Divide dough in 4 parts.   Roll each part into 9” circle on board sprinkled with confectioners’ sugar.   Cut each circle in 12 wedges.   spread 1 heaping teaspoonful meringue on each.   Roll, beginning at wide end.   Bake on lightly greased baking sheet 10 to 12 minutes, or until golden brown.   Sprinkle with confectioners’ sugar.
Makes 4 doz cookies.

It has oats...doesn't that mean it is low calorie??? 

Ingredients: 

• 1 cup butter or margarine
• 1 cup sifted confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups sifted all purpose flour
• 1/2 teaspoon baking soda
• 1 cup quick-cooking rolled oats (not instant)
• Chocolate sprinkles

Directions:  Cream butter, sugar and vanilla until light.   Add sifted flour and soda and rolled oats.   Mix well.   Refrigerate for 1 hour.   Shape into 2 rolls 1 1/2 inches in diameter and roll in chocolate sprinkles.   Wrap in wax paper and refrigerate for several hours or overnight.   Cut into 1/4 inch slices and arrange on ungreased cookie sheet.   Bake in preheated slow oven   (325°) for 10 minutes.  Makes 5 dozen.

These look as good as they taste!

Ingredients: 

• 1/2 cup soft butter or margarine
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup smooth peanut butter
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon of baking soda and salt
• Semisweet chocolate pieces

Ingredients:

• 1 lb almond paste
• 1/2 Cup butter
• 1/2 cup margarine
• 2 eggs
• 2 cups sugar
• 1 tsp almond extract
• 2 cups flour
• 1 TLB sugar

Directions:   1.   Preheat oven to 325 F.   Grease a 13 x 9 x 2-inch baking dish; set aside.  2.   Crumble almond paste into a microwave-safe bowl.   Microwave butter, margarine and almond paste on high for 45 seconds to 1 minute 15 seconds to soften, mix well.  3.   Stir in eggs, 2 cups sugar and almond extract until combined.   Stir in flour just until combined.   Spread in prepared dish   Sprinkle 1 tablespoon sugar over dough.   Bake for 40 to 50 minutes or until light brown,   Cut into bars.   Makes about 30.