Walnut Cups

Recipe courtesy of gingergrl

These are like mini pecan pies.                         

Preheat oven - 375°

Crust:

• 3 oz. cream cheese
• 1 cup flour
• 1 stick butter

Mix ingredients into a dough.  Make 24 balls.  Press balls into mini muffin pans to form crusts. (I line the pans with the paper mini muffin cups – they have cute ones for the holidays – but  you don’t have to).

Filling:

• 1 egg   
• 3/4 cup chopped walnuts or pecans
• 1 tbsp. butter (softened)          
• 1 cup firmly packed brown sugar
• 1 tsp. vanilla

Combine filling ingredients.  Fill crusts about 2/3 full - do not fill to top or they will bubble over. 

Bake 15-20 minutes until crusts look golden.   

(I usually make double the crust because there is always left over filling).

Vomit Cookies

Recipe courtesy of zorahangels

(yes that is really what we call them, strictly because of the way they look.  But ohhhh sooooo yummy)

~ 18 oz. creamy peanut butter
~ 4 cups cheerios (either honey nut or regular)
~ 2 cups dry roasted peanuts
~ 1/2 lb plain m&m's
~ 1 cup white corn syrup
~ 1 cup sugar

First make sure to mix all dry ingredients and the peanut butter in a large bowl, I use a pot.  (If you don't do this first then the end result doesn't turn out so hot).  Leave in pot on the side.  Put out wax paper for your cookies.
Boil corn syrup and sugar.  Let stand for 30 seconds, give or take.  Pour syrup mixture over dry ingredients and mix well.  Now jump in with your hands and work fast.  If you don't work fast then you will have 1 giant cookie.  :-)  Mix with your hands and place into little 1-2 inch mounds.  Let cool and Enjoy
P.S.- they don't taste like vomit.  :-)   

Venetian Striped Cookies

Recipe courtesy of Fall2004Bride2B

• 1 can (8 oz.) Almond Paste
• (NOTE: I've substituted a can of Solo Almond Filling when
• I couldn't find the Almond Paste- its fine.)
• 1 cup Granulated Sugar
• 4 Eggs, separated
• 1 tsp. Almond Extract
• 2 cups Flour
• 1/4 tsp. Salt
• 10 drops Green Food Coloring
• 8 drops Red Food Coloring
• 1 jar (12 oz.) Apricot Preserves
• 2 squares semisweet Chocolate
• (NOTE: I substitute about 1/3 cup chocolate chips)

Grease 3 13 X 9 X 2" pans, line with waxed paper and grease again. Break up almond paste in a large bowl. Add butter, sugar, egg yolks, and almond extract. Beat until light. Beat in flour and salt. Beat egg whites in a small bowl until stiff peaks form. Stir into almond mixture using a turning motion. Remove 1 1/2 cups batter and spread evenly

into pan. Remove another 1 1/2 cups batter and add green coloring; add to second pan. Follow with remaining batter and add red coloring. Bake 15 minutes at 350 degrees (Cakes will be 1/4" thick- do not overbake!) Remove cakes immediately very carefully. Cool. Place green layer face down on jelly roll pan (cookie sheet.) Spread 1/2 of warmed, strained preserves over green layer and top with yellow layer, face down. Spread remaining preserves and top with red layer. Cover with plastic wrap. Weigh down with something heavy, (books or a brick), and refrigerate overnight. Melt chocolate. Spread to edges. Let dry. Trim edges. Cut in 1" squares. Store in the refrigerator.

The Easiest Peanut Butter Cookies Ever!

Recipe courtesy of Cathy&John

1 cup peanut butter
1 cup sugar
1 egg

Preheat oven to 350 degrees. Mix all ingredients together. Roll into balls and place on ungreased cookie sheet. Flatten with a fork. Bake for 12 minutes.

The BESTEST Oatmeal Raisin Cookies

Recipe courtesy of gingergrl

• 12 tbsps. (1 1/2 sticks) unsalted butter, softened
• 3/4 cup firmly packed brown sugar     
• 2/3 cup white sugar
• 1 large egg       
• 1/2 tsp. vanilla extract
• 2 cups Old-Fashioned Rolled Oats        
• 1 1/4 cups flour
• 3/4 tsp baking soda     
• 3/4 tsp. baking powder
• 1/4 tsp. salt     
• 1 1/2 cups raisins

Preheat oven - 375°.  Cream together butter and sugars with electric mixer until light and fluffy, about 1 minute.  Beat in egg and vanilla until smooth.   

Stir together oats, flour, baking powder and soda and salt in a medium bowl.  Stir the dry ingredients into the butter mixture until just combined.  Stir in raisins.  

Drop the dough by heaping tablespoons unto ungreased cookie sheets, leaving 2 inches between each ball.  Bake until cookies are golden brown, 12-15 minutes.   

Cool cookies on sheets several minutes before transferring to rack to cool further. 

Makes about 2 1/2 dozen cookies.  

Sugar Cookies

Recipe courtesy of ilovedave

preheat oven to 350*

• 3 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 sticks unsalted butter
• 1 c sugar
• 1 egg
• 1 tsp vanilla

Sift together flour, bp & salt. In another bowl, cream the butter & sugar until its REALLY fluffy (at least 2 minutes). Add the egg and the vanilla and mix until combined. Add the flour mixture 1 cup at a time to the butter; make sure it's combined before adding more.

Roll out to 1/8" on a VERY well floured surface. Cut out and bake for 8-10 minutes, until the edges are lightly browned.

If you want cinnamon cookies, add 3 teaspoons in with the flour before you sift everything.

Stained Glass Cookies

Recipe courtesy of Lishie0729

• 1C butter
• 1C shortening
• 1C sugar
• 1/4 C honey
• 2 eggs
• 2 tsp vanilla
• 5 C flour
• 1 tsp baking soda
• 1 tsp salt
• Crushed hard candies

Mix butter, shortening, sugar, honey, eggs and vanilla. In another bowl,

Mix flour, soda and salt. Add flour mixture to the wet ingredients

(butter/short./sugar, etc.) Add flour and chill the dough overnight.

Preheat oven to 350 degrees. Roll out dough on waxed paper. Cut shapes

with LARGE cookie cutters. Then use SMALL cookie cutters to cut out

smaller areas for "windows". Place the cookies on a silpat sheet, or

well-greased or parchment paper lined cookie sheet or cookie sheet

covered with parchment paper.

Bake for 4 to 5 minutes. Remove from oven, fill the openings with

crushed hard candies. Bake at 350 degrees for 4 to 5 minutes or until

candy is melted and cookies are just turning tan around the edges.

Let cookies cool for 5 minutes before removing them from the cookie sheet.

Spritz Butter Cookies

Recipe courtesy of cclovesdw

• 1 cup butter
• 1 egg
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon almond extract
• 2 1/2 cups sifted flour

Preheat oven to 400.  Cream butter and sugar; add extract and egg.
Mix thoroughly. Add dry ingredients, sifted together.  Pack dough in
cookie press; press shapes on ungreased baking sheet.  Bake 6 to 8
minutes.

Spice Cookies

Recipe courtesy of Cathy&John

Makes 4 - 5 dozen

• 1 pkg. spice cake mix
• 1 cup butter, softened
• 2 eggs 
• 1 cup pecans, chopped 
• 1 cup sweetened flaked coconut 
• 1 cup cornflakes, crushed 
• 1 cup rolled oats 
• 1 cup raisins 
• 2 T sugar 

Preheat oven to 350 degrees. In a large bowl, combine the cake mix, butter and eggs and mix well. Add the coconut, pecans, cornflakes, oats and raisins and mix well. Drop teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten with a glass that is repeatedly dipped in the sugar. Bake for 8 to 12 minutes or until set. Cool for 1 minute. Remove from the sheets and let cool completely.

Snowball Meltaways

Recipe courtesy of jerzeygirl4ever

• 1 cup butter (2 sticks)
• 1/4 cup sifted powder sugar
• 1tsp. vanilla
• 2.5 cups sifted flour
• 1/2 cup finely chopped pecans
• 1/4 tsp. salt

In heavy sauce pan over low heat, melt and heat butter until lightly browned in color. Pour into small mixing bowl. Chill until firm. Cream brown butter, sugar, and vanilla until light and fluffy. Gradually add flour and chopped pecan. Chill.

Preheat over to 375. Shape into 1" balls. Bake 15 mins (check around 9 mins). Remove from oven and roll in Confectionary Sugar while still hot.

Snowball Cookies

Recipe courtesy of Lishie0729

    * 1 bag SNICKERS® Brand Miniatures
    * 1 teaspoon vanilla
    * 1 1/4 cups confectioner's sugar
    * 1/2 cup butter
    * 2 cups flour
    * 1 cup chopped walnuts

1. Chop 1/2 cup of SNICKERS® Brand Miniatures.
2. Cream together the butter, 1/4 cup of confectioner's sugar and vanilla.
3. Slowly blend in the flour, nuts and chopped SNICKERS® Brand Miniatures. Roll the dough into 1-1/2-inch balls.
4. Refrigerate for 30 minutes.
5. Bake in a preheated 350° oven for 12-14 minutes.
6. Remove from the oven and let rest for 5 minutes. Roll the cookies in the remaining cup of confectioner's sugar, completely covering them.

Makes 25 cookies.

Snowballs

Recipe courtesy of Finally!5-06

Cream 1 cup (2 sticks) butter and 1/2 cup confectioners' sugar until fluffy.

Blend in 1/2 teaspoon vanilla, 1 egg and 3/4 cups sifted all purpose flour.  stir in 1/2 cup chopped nuts.  Chill several hours for ease in handling. 

Preheat oven to 340 degrees.  Shape balls 1 inch in diameter.  Place on banking sheet.  Bake 20 minutes.  Roll balls while still warm in confectioners' sugar.  Cool.  Makes about 3 dozen "balls".

SNICKERS Surprise Cookies

Recipe courtesy of Lishie0729

    * 1 bag DOVE® Brand PROMISES® Milk or Dark Chocolate
    * 1 bag SNICKERS® Brand Miniatures
    * 2 sticks butter (softened)
    * 1 cup light brown sugar
    * 1 cup sugar
    * 3 1/2 cups all purpose flour (sifted)
    * 2 eggs
    * 1 cup creamy peanut butter
    * 1 teaspoon vanilla
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt

1. Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all SNICKERS® Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
6. Place a SNICKERS® Brand Miniatures piece in the center of each piece of dough.
7. Form each piece of dough into a ball around the SNICKERS® Brand Miniatures piece.
8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
 9.  Let cookies cool on baking rack or wax paper.
Spruce up cookies by drizzling chocolate over the top of each cookie!
Makes 2 dozen cookies.

Snickerdoodles

Recipe courtesy of Lishie0729

    * 1 tablespoon sugar
    * 1 tablespoon ground cinnamon
    * 1 cup shortening
    * 1 1/2 cups sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 2 3/4 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 2 teaspoons cream of tartar

In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.

Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.

Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.

Smucker's Thumbprint Cookies

Recipe courtesy of Lishie0729

    * 2 cups PILLSBURY® All-Purpose Flour
    * 1/2 cup brown sugar, packed
    * 1 cup or 1 stick CRISCO® 0 Grams Trans Fat (per serving) Shortening
    * 3 large eggs, separated
    * 1/4 teaspoon salt
    * 1 1/2 teaspoons vanilla
    * 2 cups finely chopped pecans
    * 1 cup SMUCKER’S® Preserves or Jam, any flavor

Preheat oven to 350°. Spray two baking sheets with Crisco No-Stick Spray.

In a large mixing bowl, beat brown sugar, Crisco, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended.

In a small bowl, using a fork, beat egg whites until foamy. Put pecans in a separate bowl.

Using a teaspoon, scoop out dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the pecans and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of each cookie, being sure not to make a hole all the way through the dough.

Bake cookies for 8 minutes (they will not be fully baked); remove from oven. Using a teaspoon or other small spoon, scoop the preserves into the indentation of each cookie. Return cookies to oven to bake another 6-9 minutes, or until lightly browned. Remove from oven; cool on a wire rack.

Makes 36 cookies

Seven Layer Cookie

Recipe courtesy of Cathy&John

• 1 stick butter
• 1+ cup graham cracker crumbs
• 1 bag chocolate chips
• 1 bag butterscotch chips
• 1 can Eagle Brand condensed milk 
• 1 bag nuts (I’ve used walnuts and pecans but whatever you like)
• 1 bag coconut 

Preheat oven to 350 degrees. Place stick of butter in 11x13 pan and set in oven to melt (watch it so it doesn't burn). Once melted, pour graham cracker crumbs over butter until covered. Make sure all butter is covered - use extra if necessary. Next add chips - both chocolate and butterscotch. Then add coconut followed by the nuts. Cover with condensed milk. Avoid the edges of the pan with the milk - it tends to burn and stick. Bake for 30 - 40 minutes. Let cool and cut into squares.

Saltine Toffee Cookies

Recipe courtesy of alicianrj

• 4 ounces Saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• ¾ cup chopped pecans

Preheat oven to 400. Line cookie sheet with saltine crackers in a single layer. In saucepan combine the sugar and butter. Bring to a boil for 3 minutes. Immediately pour over saltines and spread to cover the crackers to cover completely. Bake at 400 for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate over top. Sprinkle pecans on top. Cool completely and break into pieces.

Russian Tea Cookies

Recipe courtesy of aewing1479

• 1 cup Butter
• 1/2 cup Confectioners Sugar
• 2 1/4 cup sifted flour
• 1 tsp Vanilla
• 1/4 tsp baking soda
• 3/4 cup chopped pecans

Preheat oven to 400. Cream butter and sugar and add in the rest of the ingredients.

Form into balls the size of walnuts. Bake for 10 minutes.

While hot, roll in confectioners sugar, let cool completely.

Roll into sugar again. 

Ruglalech

Recipe courtesy of wrysmyguy

• 1 pkg yeast
• 1/2 lb. butter or margarine
• 3 cups sifted flour
• 1/2 tsp. salt
• 3 tablespoons sugar
• 2 eggs

Dissolve yeast in 1/4 cup lukewarm water.  Melt butter (cool) measure 3 cups flour - add sugar and salt.  Add 2 eggs butter or margarine to the dry ingredients.  Beat thoroughly by electric mixer (make sure yeast is well mixed) tends to get hard. Cover w/plastic wrap and refrigerate for 3 hours.   When ready to assemble have on hand raisins, finely chopped nuts, cinnamon and sugar mixture.   apricot jam.

Remove dough from refrigerator.  Cut into 4 pieces (may be more) place one piece at a time between wax paper.  Sprinkle liberally w/cinnamon/sugar mixture.  roll into 9" round    - cut into 16 wedges - spread on apricot jam - then strew w/nuts and raisins (l handful) = roll each wedge from side to side - place in well greased pan.  Paint w/egg wash or egg white - sprinkle lightly w/cinnamon/sugar mixture.  Bake at 350 for 20 minutes.

Ricotta Cookies Recipe

Recipe courtesy of Ladybug1020

Ingredients for cookies:

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 16 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Ingredients for frosting:

• 1/2 cup milk
• 1/2 teaspoon shortening
• 1 tablespoon lemon extract
• 1/2 teaspoon butter
• 4 cups confectioners sugar
• 1/2 cup sprinkles

Directions:
1.  Preheat oven to 350 degrees F. Grease cookie sheets.

2.  In a large bowl, cream together the 1 cup of butter and sugar.
Beat in the eggs, one at a time, then stir in the ricotta cheese and
vanilla. Combine the flour, baking powder and baking soda, stir into
the ricotta mixture. Drop by rounded spoonfuls onto the prepared
cookie sheet.

3.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.

4.  To make the frosting warm the milk, 1/2 teaspoon of butter and
shortening, in a small saucepan. Cook over medium heat, stirring
occasionally until solids are melted. Remove from heat and gradually
stir in the confectioners' sugar and lemon extract. Dip each cookie
into the icing then dip in colored sugar or sprinkles.

Raspberry Lemon Thumbprint Cookies

Recipe courtesy of Mrs.cbcg

Yield: 4 dozen

[I also make this recipe with Apricot jelly instead of Raspberry jelly,
omitting the Chambord.]

• 1/2 cup raspberry jam or jelly
• 1 tablespoon Chambord or kirsch
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter, at room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to
blend.

In a large bowl using an electric mixer, beat the butter and sugar until
light and creamy. Beat in the egg yolks, lemon zest, lemon juice and
vanilla. Add the flour mixture in 2 additions and beat just until moist
clumps form. Gather the dough together into a ball.

Pinch off the dough to form 1-inch balls. Place on the prepared baking
sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon
measuring spoon to create depressions in the center of each ball. Fill each
indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden
brown, about 20 minutes.

Transfer the cookies to wire racks to cool completely.

Pumpkin Cookies

Recipe courtesy of Lishie0729

• 1-1/2 cup brown sugar
• 1-1/2 cup canned pumpkin
• 3⁄4 cup oil
• 1-1/2 teaspoon vanilla
• 3 cups flour
• 1-1/2 teaspoon baking soda
• 1-1/2 teaspoon baking powder
• 3⁄4 teaspoon cinnamon
• 3⁄4 teaspoon nutmeg
• 3⁄4 teaspoon ginger
• 1-1/2 cup raisins
• 3⁄4 cup chopped walnuts

Instructions:

Preheat your oven to 350 degrees.

Beat together the sugar, pumpkin, oil and vanilla in a large bowl. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger and then add to the pumpkin mixture, stirring well. Blend in the raisins and walnuts. Spoon by tablespoons onto a well greased baking sheet. Bake for 12 to 15 minutes. Cool on cookie rack.

Pumpkin Chocolate Chip Cookies

Recipe courtesy of Lishie0729

• 1/2 cup margarine
• 1 1/2 cups sugar
• 1 egg
• 1 cup canned pumpkin
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 cup chopped nuts(walnuts or pecans)
• 1 cup chocolate chips

Cream margarine and sugar together until light and fluffy.

Beat in egg, pumpkin, and vanilla.

Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon.

Add to creamed mixture; mix well.

Add chopped nuts & chocolate chips; mix thoroughly.

Drop by teaspoons onto well-greased cookie sheets.

Bake at 350 degrees for 10-12 minutes or until lightly browned.

Remove from cookie sheets while warm and cool on racks.

Makes 3 1/2 to 4 dozen cookies.

This recipe can be doubled.

Pineapple Macaroons

Recipe courtesy of Cathy&John

Makes 2 dozen

• 4 egg whites 
• 2/3 cups sugar
• 1/2 cup flour 
• 1/8 tsp. salt
• 1 8oz. can crushed pineapple well drained 
• 4 cups unsweetened coconut

Preheat oven to 325 degrees. Line pan with parchment paper (or use silpats). Beat egg whites, then gradually add sugar until stiff. Fold in flour and salt. Stir in pineapple and coconut. Drop by the tablespoonful 2 inches apart. Bake 12-17 minutes. Cool for 1 minute then cool on a rack.

Pignoli Cookies

Recipe courtesy of nataliec99

• 1/2 cup of confectioner's sugar
• 1/2 cup of regular sugar
• 1/4 cup of flour
• dash of salt
• 8 ounces of almond paste
• 2 egg whites
• 8 ounces of pignoli nuts

- Pre-heat oven to 325 degrees
- Lightly grease cookie sheet (A spray with butter flavor works well)
- Sift together both sugars, flour and a dash of salt and set aside
- In a small bowl, break up almond paste into small pieces
- Add egg whites to almond paste and beat until smooth
- Blend flour and sugar mixture; do not overbeat
- Roll rounded teaspoonfuls into 1 inch balls
- Place on greased cookie sheet then press pignoli nuts onto and slightly
flatten
- Bake for 20 to 25 minutes or until lightly brown
- Cool on wire rack and sprinkle with powdered sugar.

Pecan Pie Bars

Recipe courtesy of zorahangels

• 2 cups flour
• ½ cup sugar
• 1/8 tsp salt
• ¾ cup butter cutup
• 1 cup firmly packed brown sugar
• 1 cup light corn syrup
• ½ cup butter
• 4 lg eggs lightly beaten
• 2 ½ cup finely chopped pecans
• 1 tsp vanilla

Combine flour, sugar and salt in large bowl, cut in ¾ butter thoroughly with pastry blender until crumbly. Press into greased 13 x 9 pan using plastic wrap to press crumb mixture into plan. Bake at 350 for 17-20 min until light brown.

Combine brown sugar, syrup and ½ cup butter in a saucepan, bring to boil over med. Heat stirring gently. Remove from heat. Stir ¼ of hot mixture into beaten eggs. Add to remaining hot mixture. Stir in pecans and vanilla.

Pour filling over crust. Bake at 350. Check at 30 min, but it may need to bake for 34-35 minutes until set. Cool completely in pan on a wire rack. Cut into bars.

Yield 16 large bars.

Peanut Butter Cup Cookies

Recipe courtesy of njbride9/06

INGREDIENTS

Peanut Butter cookie mix

Miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees.
2. Prepare cookie mix as directed.
3. Shape into balls and place each into an ungreased mini muffin pan.
4. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool first then carefully remove from pan.
5. (Optional) I sometimes drizzle melted chocolate on top!

Peanut Butter Blossoms

Recipe courtesy of pixiekelly

Ingredients:

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. 


Makes about 4 dozen cookies. 

Peanut Butter and Chocolate Biscotti

Recipe courtesy of laurenpetro

Ingredients

• 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
• 2 1/2 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 1/4 cups sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup smooth natural peanut butter, room temperature
• 1 1/4 cups dry roasted peanuts
• 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Instructions
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.

Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

Whisk the flour, baking powder and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 3 days.

PB&J Cluster Cookies

Recipe courtesy of Lishie0729

• 1-1/4 cups salted dry-roasted peanuts (6 ounces), finely chopped
• 1 cup dried cranberries (6 ounces), finely chopped
• 1/2 cup flour
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2/3 cup packed dark brown sugar
• 1 tablespoon water

1. Preheat the oven to 350 deg. Line a large cookie sheet with foil and spray lightly with nonstick cooking spray.

2. In a large bowl, combine the peanuts and cranberries. In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg and salt.

3. In a small saucepan, heat the brown sugar and water over medium heat, stirring constantly, until the sugar melts and comes to a boil, about 2 minutes. Pour the hot sugar mixture over the fruit mixture and stir quickly to combine. Stir in the flour mixture until combined (the dough will be very stiff).

4. With dampened hands, shape the dough into walnut-sized pieces. Place 1 inch apart on the prepared cookie sheet, then flatten each to a 1/4-inch thickness. Bake for 10 minutes, or until just set. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Makes 32 cookies

Outrageous Brownies

Recipe courtesy of laurenpetro

• 1 pound unsalted butter 
• 1 pound plus 2 cups semisweet chocolate chips, divided 
• 6 ounces unsweetened chocolate 
• 6 extra-large eggs 
• 3 tablespoons instant coffee powder 
• 2 tablespoons real vanilla extract 
• 2 1/4 cups sugar 
• 1 1/4 cups flour, divided 
• 1 tablespoon baking powder 
• 1 teaspoon kosher salt 
• 3 cups diced walnut pieces (I took these out and substituted another ½ bag of chocolate chips). 

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the

walnuts and 2 cups chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over bake! Cool thoroughly, refrigerate well and cut into squares.

YIELD: 20 Large Brownies 

Orange Drop Cookies

Recipe courtesy of Cathy&John

Makes 6 dozen

• 1 cup butter
• 1 1/2 cups sugar 
• 1 cup sour cream 
• 2 eggs 
• 3 T grated orange rind 
• 4 cups flour 
• 1 tsp. baking powder 
• 1 tsp. baking soda 
• 1/2 tsp. salt
• 2/3 cup orange juice

Frosting:

• 1/4 cup butter- melted 
• 2 cups powdered sugar 
• 1 T grated orange rind 
• 2 T orange juice

Preheat oven to 375 degrees. In medium bowl, cream together butter, sugar and sour cream until smooth. Beat in eggs one at a time, and then stir in grated orange rind. Combine the flour, baking powder, baking soda and salt; stir into sugar mixture, alternating with OJ. Drop by the teaspoonful onto ungreased cookie sheets. Bake 8 to 10 minutes. Allow to cool for several minutes before removing from the cookie sheets. Mix frosting and ice cooled cookies. 

Old Fashioned Soft Pumpkin Cookies

Recipe courtesy of linda98ny

Makes 3-4 dozen cookies

• 2 1/2 cup all purpose flour
• 1 tsp  baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cup granulated sugar
• 1/2 cup butter (1 stick) softened
• 1 cup pumpkin
• 1 lg egg
• 1 tsp vanilla extract

Preheat oven to 350.  Grease baking sheets. 
Combine flour, baking soda, powder, cinnamon, nutmeg,
and salt in bowl.  Beat sugar and butter in large
mixer bowl until well blended.  Beat in pumpkin, egg,
and vanilla extract until smooth.  Gradually beat in
flour mixture.  Drop by rounded tsp onto prepared
baking sheets.  Bake for 15-18 min or until edges are
firm.  Cool on baking sheet 2 min, remove to wire
racks to cool completely.  Drizzle glaze over cookies.

GLAZE:
Combine 2 cups sifted powdered sugar, 3 Tbs milk, 1
Tbs melted butter and 1 tsp vanilla extract in small
bowl until smooth.

Oatmeal Toffee Cookies

Recipe courtesy of laurenpetro

Makes about 3 dozen cookies

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oatmeal
• 1 cup bittersweet chocolate, coarsely chopped (I used milk chocolate chips)
• 1 cup toffee pieces (5 1/2 ounces)

1. Heat oven to 350°. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

2. Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.

3. To bake, drop by rounded teaspoonfuls onto PARCHMENT LINED SHEETS, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

Oatmeal Toffee Cookies

Recipe courtesy of laurenvinny

Ingredients:

• 1 1/2 cups flour
• 1t baking soda
• 1 cup unsalted butter
• 3/4 cup sugar
• 3/4 cup lt. brown sugar
• 1 egg
• 1 t vanilla extract
• 1 1/2 cups oatmeal
• 1 cup dried cherries
• 1 cup bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces

Heat oven to 350.  Sift together flour and baking soda.  In separate bowl cream butter and sugars on med. high speed until light and fluffy.  Add egg and combine well.  Add vanilla and combine well. 

Add flour mixture a little at a time until well combined.  Add oatmeal, cherries, chocolate, and toffee pieces on low speed to combine.

Divide dough into 3 equal portions. Roll into logs using plastic wrap, about 1 1/2 inches in diameter.  To bake, cut logs into 3/4 inch pieces.  Bake on parchment lined baking sheets 8-10 minutes, or until golden brown.

Makes about 2 dozen 3-inch cookies.

Oatmeal Raisin Cookies

Recipe courtesy of Lishie0729

• 1.5 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 teaspoon nutmeg (I put a little bit more)
• 2 sticks unsalted butter, softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 3 cups old-fashioned rolled oats (quick oats can be used, but will have less flavor)
• 1.5 cups raisins

1. Adjust the oven racks to the upper and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, baking powder, salt and nutmeg together in a medium bowl and set aside.

2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.

4. Working with 1/4 cup of dough at time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2.5 inches apart. Flatten the cookies slightly using your palm Bake until the tops of the cookies are lightly golden but the centers are still soft and puffy, 22 to 25 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Oatmeal Cranberry White Chocolate Chunk Cookies

Recipe courtesy of alicianrj

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs
• 1 ½ cups oats
• 1 ½ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 6oz. bag Craisins
• 2/3 cup white chocolate chips
• 1 tsp vanilla
• ½ tsp cinnamon

Preheat oven to 375. Using electric mixer, beat butter and sugar until fluffy. Add eggs and vanilla. Mix well. In a large bowl combine flour, oats, baking soda, salt, and cinnamon. Combine butter and sugar mixture to oats and flour mixture. Stir in cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes. 

Oatmeal-Chocolate Chip Cookies

Recipe courtesy of njbride9/06

• 1 1/2cups packed brown sugar
• 1 cup butter or margarine, softened
• 1 teaspoon vanilla
• 1 egg
• 2 cups quick-cooking oats
• 1 1/2cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1/4teaspoon salt
• 1 cup semisweet chocolate chips (6 oz)
• 1 cup chopped nuts, if desired

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Milk Chocolate Florentine Cookies

Recipe courtesy of zorahangels

• 2/3 cup butter
• 2 cups quick oats, uncooked
• 1 cup sugar
• 2/3 cup flour
• ¼ cup corn syrup
• ¼ cup milk
• 1 tsp vanilla
• ¼ tsp salt

Filling:

2 cups chocolate Semi-sweet morsels

Preheat oven 375- melt butter in saucepan. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well. Drop by level teaspoonfuls, 3” apart. Spread thin with rubber spatula

Bake at 375 5-7 minutes

Filling-

Melt over hot (not boiling) water, chocolate morsels; stir until smooth. (Larger pot with hot water, then smaller pot placed inside of hot water pot to melt morsels)

Spread chocolate on flat side of half the cookies, top with remaining cookie for cookie sandwich.

Lemon Drop Cookies

Recipe courtesy of Lishie0729

• 1/2 cup butter, softened
• 1/2 cup margarine, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 Tbl. lemon juice
• 1 tsp finely grated lemon rind
• 2 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1 tsp salt
• powdered sugar

1. Preheat oven to 375F.

2. Use an electric mixer to cream the butter and margarine together until fluffy. Gradually beat in the white and brown sugar.

3. Add egg, lemon juice and lemon rind; mix well.

4. Sift the flour, baking soda, and salt together. Add half of the flour mixture to the butter mixture and beat until smooth. Repeat with the rest of the flour mixture.

5. Drop by spoonfuls onto ungreased cookie sheets. Or, fill a cookie press with dough and select a cookie disc shape. Form the cookies on ungreased cookie sheets.

6. Bake for 10 to 12 minutes. Remove from cookie sheets and cool on wire racks. Dust with powdered sugar. Yields 6 to 7 dozen.

Lemon Cookies

Recipe courtesy of nataliec99

»1 1/2 sticks margarine, softened (6 ounces)
»1 tbsp lemon juice, at room temperature  (I add a little extra)
»1 tsp lemon peel, finely grated
»2 1/4 cups unbleached flour
»1 cup powdered sugar, sifted
»1/4 tsp salt

Preheat oven at 350°. Prepare a baking sheet with cooking spray. In a mixing
bowl, combine margarine, lemon juice, and lemon peel. In another mixing
bowl,
combine flour, sugar, and salt. Mix wet ingredients with dry ingredients
just
until moistened. Spoon dough into a cookie press (with desired shape
template).
Press cookies about 2" apart onto prepared baking sheets. Bake 10 to 12
minutes,
or lightly browned.
Makes about 3 dozen.

NOTES: I don't use a cookie press; I just roll the dough into small balls.
Also,
I sprinkle extra powdered sugar over the cookies after they bake

Lemon Bars

Recipe courtesy of zorahangels

• 1C butter (room temp)
• 1/2C confectioners sugar
• 2 1/3 C un-sifted flour
• 4 eggs
• 1 2/4 C sugar
• 1/3-1/2C lemon juice
• 1/2t baking powder

Cream butter and confectioners sugar. Add two cups flour and stir with wooden spoon. Pat into 13/9 pan, sprayed with Pam. Bake 20 minutes at 350 degrees. Combine eggs, sugar, 1/3C flour, lemon juice and baking powder in blender. Blend 5 seconds, scrape down sides, blend another 5 seconds. Pour over baked crust. Bake 25 minutes at 350 degrees. Cool on wire rack in pan. Once cooled, cut into squares and remove from pan. Sprinkle with 1T confectioners sugar. Can be frozen.

Key Lime Coconut Snowballs

Recipe courtesy of ilovedave

Use regular limes if the Key limes are not available. Unsweetened coconut is often labeled "desiccated" or "pulverized," and is often sold in health-food stores.

• 2/3 cup graham cracker crumbs (about 4 cookie sheets)
• 6 tablespoons fat-free sweetened condensed milk
• 1 teaspoon grated Key lime rind
• 1 1/2 tablespoons fresh Key lime juice
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut, divided
• 1 1/4 cups powdered sugar

Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes.

Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.

Note: Refrigerate balls in an airtight container for up to one day.