Shutter dogs made of carbon steel are quite common and can be found at many outlets selling exterior shutter hardware. The problem with carbon steel is that it develops red rust. Carbon steel will rust even faster in a salty ocean air environment, and since functional shutters are usually required in salty, coastal areas, this process is usually expedited. Carbon steel is usually the least expensive option for shutter dogs; however, it is definitely not the best quality option.

Aluminum shutter dogs can be somewhat difficult to find, though some shutter hardware manufacturers have turned to this material. Aluminum will not rust the way carbon steel will; however, it’s also not as heavy duty as steel in general. Aluminum cast products have a much lighter feel when you hold them in your hand.

Stainless steel shutter dogs are by far the most expensive option; however, they are also the best quality option, hands down. Stainless steel will never rust, even when exposed to salty sea air. When shopping for stainless steel shutter dogs, look for a good quality grade of stainless steel, such as 304 stainless steel.

Home Products n’ More offers a complete line of carbon steel and stainless steel shutter hardware, including shutter dogs. Free shipping and handling is available on shutter dogs and all other shutter hardware components.

In a mixing bowl, cream butter and sugar until light and fluffy. Add egg, water, and vanilla; mix well. In a separate bowl, combine flour, cocoa, soda, salt, and oats. add flour mixture to creamed mixture, beating until just combined. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, spacing about 2″ apart. Bake at 350 degrees for 10-12 minutes. Remove immediately to wire racks to cool.

In a bowl, combine flour, baking powder, and salt; set aside. In a double-boilder, melt Over hot water, melt 1 cup mint morsels, stirring until smooth. In a mixing bowl, cream butter and sugar. Add melted morsels and vanilla; beat well. Beat in eggs. Gradually add flour mixture and combine well. Stir in remaining morsels. Wrap dough in plastic wrap; refrigerate until firm. Shape dough into 1″ balls and roll in powdered sugar. Place balls on ungreased cookie sheets and bake at 350 degrees for 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet, then remove to wire racks to cool completely.

In a mixing bowl, combine oil, melted chocolate, and sugar. Add one egg at a time, mixing after each addition. Add vanilla, salt, flour, and baking powder; blend well. Wrap dough in plastic wrap and chill for several hours (up to overnight). Shape dough into balls (about one tsp. of dough per ball) and roll in powdered sugar. Place balls 2″ apart on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove to wire racks and cool completely. Yield: 4 dozen.

In a large bowl, combine flour, baking powder, baking soda, salt, oats and nuts; set aside. In a mixing bowl, cream butter and sugars until just blended. Add egg and beat well. Gradually add syrup and vanilla; beat well. Gradually add flour mixture; beat until just combined. Stir in chocolate chips. Drop by tablespoonfuls onto cookie sheets lined with parchment paper, spacing 3″ apart. With moistened fingers, flatten and round out the cookies a little. Bake at 350 degrees for 9 minutes, turning the pan once for even baking. Remove to wire racks to cool.

In a microwave safe bowl, melt chocolate and butterscotch chips together, stirring regularly. Stir in noodles and nuts. Drop by tablespoonfuls onto waxed paper and allow to dry completely.

In a large bowl, combine flour, baking powder and salt; set aside. In a mixing bowl, beat sugar, butter,water, pepermint extract and eggs on medium speed until well blended. Gradually add flour mixture and blend well. Stir in 1/2 cup crushed candy canes and almonds. Divide dough in half. Shape each half into a log, 10″ long by 3″ thick. Place each log on a cookie sheet lined with parchment. Bake at 350 degrees for 30 minutes, or until center is firm to the touch. Cool on cookie sheet 15 to 20 minutes. With a serrated knife, cut logs diagonally into 1/2″ slices. Place slices on cookie sheets. Bake 15 minutes, then turn and bake 12 to 15 minutes longer or until edges are browned. Remove cookies to a wire rack and cool completely. Dip each cookie halfway into the melted chocolate, then roll in remaining candy cane.

Topping ingredients:
2 T. sugar
1 tsp. cinnamon

In a mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, salt, baking soda, and cream of tarter. Add flour mixture gradually to creamed mixture and mix well. Cover dough with plastic wrap and chill briefly in refrigerator, approximately 15 minutes. Meanwhile, mix sugar and cinnamon for topping.

Roll dough into balls (about 2-1/2 T. dough per ball). Roll each dough ball in topping mixture, and press onto ungreased cookie sheets. Bake at 300 degrees for 12-14 minutes, or until they appear just slightly under-baked (they will continue to set after removed from oven).

In a mixing bowl, cream butter and sugar until light and fluffy. Add salt and vanilla and mix well, beating mixture until smooth. Add in flour and nuts, and continue mixing until the dough looks like moist pebbles.
Wrap dough in plastic wrap and shape into a log, 10″ long and 2″ thick. Refrigerate until firm, about 3 hours.
Line 3 baking sheets with aluminum foil. Unwrap the dough and place it on a cutting board. Using a sharp knife, cut into 1/4″ thick slices. Arrange slices on baking sheets, spacing about 1″ apart. Bake, one sheet at a time, at 350 degrees for 14-16 minutes, or until golden brown. Place baking sheets on wire racks and allow cookies to cool completely on baking sheets.

In a saucepan, melt butterscotch chips and butter over medium heat, stirring regularly. Stir in graham cracker crumbs and nuts. Press half of mixture firmly onto bottom of a greased 13 x 9 baking pan and set aside.

In a mixing bowl, beat cream cheese until light and fluffy. Add condensed milk, vanilla, and egg, mixing well. Pour cream cheese mixture over crust, then top with remaining crumb mixture. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. Place baking dish on a wire rack to cool. When completely cooled, place in refrigerator and chill before cutting into bars. Refrigerate leftovers.