Gingersnaps

• 1 1/2 c shortening
• 2 c sugar
• 2 eggs
• 1/2 c molasses
• 4 t soda
• 4 c flour
• 2 t cinnamon
• 2 t ginger
• 1 t salt

Roll in sugar. Bake at 375 for 12 minutes. If flattened, cook for 5 minutes.

Brigadeiros

• 14 oz can Eagle Brand sweetened condensed milk
• 3 T cocoa
• 1 t butter or margarine

Cook over medium heat until pulls away from bottom of pan (in one big blog, stirring constantly). Poor onto buttered plate to cool enough to touch.  Roll into balls and roll into sprinkles.

Orange Cream Bon Bons

• 3/4 c Sugar
• 1 stick butter
• 1/2 c Evaporated milk
• 2/3 c Orange Juice
• 1/2 c Crushed Pecans
• 1 T grated orange rind

On medium heat cook sugar, evaporated milk, orange juice and butter to soft ball stage (to test: fill glass half full with cold water. Put spoonful of mixture into water and try to form a soft ball. If it won't form, keep boiling).  Remove from heat and cool until lukewarm. Beat until translucent. When it thickens it will turn opaque and be fudge consistency. Add nuts and orange rind. Roll it up in wax paper and refrigerate until cool.  Roll into balls and dip in chocolate.