Whether it’s a stay-at-home snack, a week-end camping trip, or a party for the kids, sandwiches and cookies are a great combination for any occasion. The following recipes can all be prepared in advance, leaving you with minimal clean-up after the treats have been served.

Chocolate Chocolate Cookies

1 cup butter, softened

1 cup brown sugar, packed

1 cup sugar

4 teaspoons vanilla extract

2 eggs

1 cup Ghirardelli unsweetened cocoa

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon allspice

3 cups flour

1 teaspoon baking soda

1//2 teaspoon salt

2 tablespoons strong brewed coffee

1/2 cup dried cherries, chopped (optional)

1 cup Ghirardelli chocolate chips

1 cup Ghirardelli chocolate candy bar, chopped

1 cup fresh pecans, chopped and toasted

Preheat oven to 350 degrees.

Sift together flour, baking soda, salt, cinnamon, cloves and allspice. Set aside.

In a large bowl, cream together butter and sugars until smooth. Beat in eggs, one at a time, then add vanilla. Mix until fluffy and light. Combine flour mixture and cocoa, stir into the creamed mixture until blended. Mix in coffee.

Stir in cherries, chocolate chips, chopped candy bar, and toasted pecans. Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes. Keep a close eye on them to prevent burning. Cool for several minutes on cookie sheet before transfer to wire racks for further cooling.

Ranger Cookies

1 cup butter, softened

1 cup sugar

1 cup brown sugar, packed

2 eggs, beaten

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1 1/2 teaspoon vanilla

2 cups rice krispie cereal

2 cups quick-cooking rolled oats

1 cup coconut, flaked

1 cup semisweet chocolate chips

1/2 cup raisins

1/2 pecans, chopped and toasted

powdered sugar, as needed

Preheat oven to 350 degrees.

Beat the butter with sugars and vanilla until light and creamy. Blend in the eggs, mixing well. In a separate container, sift together flour, baking soda, baking powder, salt, cinnamon and cloves. Add to creamed mixture, blending well. Stir in oats, coconut and chocolate chips. Mix well. Add raisins and toasted pecans. Mix well again.

Form dough into 1” soft balls, roll in powdered sugar. Place on greased baking sheets, pressing down with a fork. Bake for 10 to 12 minutes.

Makes about 4 dozen cookies.

Apricot Oatmeal Squares

1 cup butter

1 cup sugar

1 egg yolk

1/2 teaspoon vanilla

1/4 teaspoon almond flavoring

2 cups flour

1 teaspoon cinnamon

3/4 cup blanched almonds, toasted and chopped fine

1 18 oz. jar apricot preserves ( or raspberry)

Preheat oven to 350 degrees.

In a large bowl, cream together sugar and butter. Add egg yolk, vanilla, and almond flavoring. Mix well.

Stir in flour and cinnamon. Add almonds and blend well, until soft dough is formed. Divide dough in half. Sprea one half of dough evenly in 9” x 13” baking dish. Cover with apricot or raspberry preserves. Drop remaining dough by spoonfuls over preserves, carefully spreading to baking dish edges with a knife.

Bake for 40 to 45 minutes, or until top is golden. Remove from oven, cooling slightly. Cut into 3” x 1” squares.

Goat Cheese Pesto Sandwiches

4 oz. soft goat cheese, crumbled

1 cup packed flat-leaf parsley leaves

1/2 cup packed fresh oregano leaves

1/4 cup packed cilantro leaves

2 tablespoons water

1 teaspoon Dijon mustard

1/2 teaspoon black pepper, freshly ground

1/2 teaspoon Merken

1/8 teaspoon salt

Place all ingredients in food processor, pulse several times to mix, then process until smooth, or until desired consistency is reached, scrapping down the bowl sides on occasion.

Spread on bread of your choice for sandwiches. For a bit of variety, try french bread or a good grain bread.

Fresh Squeezed Lemonade

This light lemonade recipe has a great taste, thanks to the use of syrups instead of granulated sugar. It’s the perfect accompaniment for your sandwich and cookies event.

1 1/2 cup fresh squeezed lemon juice - not bottled

1/2 cup maple syrup

1/4 cup organic blue agave

7 cups water

Garnish: fresh mint and lemon slices

Mix well and chill. Serve over ice and garnish.