Cookies 3

Mom's Peanut Butter Cookies:

1/2 cup sugar, 1/2 cup packed brown sugar, 1/4 cup margarine, 1/4 cup shortening, 1/2 cup creamy peanut
butter, 1 egg, 1 1/4 cups flour, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, 14-16 Hershey's
chocolate kisses.

Preheat oven to 375°F In a large mixing bowl, combine sugars, margarine, shortening, peanut butter, and
egg. Beat till creamy. Stir in the remaining ingredients. Once thoroughly mixed, roll into 1 1/2" balls. Roll
balls in a bowl of sugar, coating on all sides. Place on a cookie sheet. Bake 9-10 minutes until golden brown.
Remove from oven and press a Hershey's Kiss into the center of each cookie while still warm.


Neverland Cookies:

2 1/4 cups flour, 1 tsp. each of baking powder, baking soda and salt, 1 1/2 cups creamy peanut butter, 1 cup
softened margarine, 1 cup sugar, 1 cup brown sugar, 1 tsp. vanilla, 2 eggs slightly beaten, 1 (12 ounce) bag
white chocolate chips, 1 (6 1/2 ounce) jar macadamia nuts coarsley chopped.

Preheat oven to 350. Blend flour, baking powder, baking soda and salt in small bowl; set aside. Place peanut
butter, margarine, sugar, brown sugar and vanilla in large mixing bowl. Beat butter mixture until creamy with
electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts.
Drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart. Bake 15-16
minutes. Cool 5 minutes on baking sheet; remove to wire rack and cool completely.


No Bake Peanut Butter Cookies:

2Tbs. butter, 1/4c. cocoa, 1/2c. sugar, 1/4c. milk, 1/8tsp. salt, 1tsp. vanilla, 1Tbs. peanut butter, 1/2c. oatmeal.

Melt butter in microwave for 30 seconds, and the next four ingredients mix. Add last two ingredients and
combine. Makes one dozen cookies.

NUGGETS (Nut, Raisin, and Chocolate Chip Cookies):

1c. butter softened, 3/4c. sugar, 3/4c. packed brown sugar, 2 eggs, 2 1/2c. flour, 1tsp. baking soda, 1tsp. salt,
2 tsp. vanilla, 1c. chocolate chips, 1c. chopped pecans or walnuts, 2c. raisins.

Preheat oven to 375 degrees. Cream butter and sugar on low until light and fluffy. Add eggs, one at a time,
beating well after each addition. Combine flour, soda and salt and add to creamed mixture, beating for 1
minute. Stir in vanilla, chocolate chips, nuts and raisins. Drop dough by teaspoonfuls onto cookie sheets
and bake for 10-12 minutes or until olden brown. Cool completely on wire racks.


Nutter Butter Cookies:

Cookie: 1/2c. shortening, 2/3c. sugar, 1 egg, 1/2tsp. salt, 3Tbs. creamy peanut butter, 1/2c. quaker oats, 1c.
flour.
Filling: 1/2c. creamy peanut butter, 3/4c. powdered sugar, 1Tbs. fine cookie crumbs (grahm crackers, etc.).

Preheat the oven to 325 degrees. In a large bowl cream together the shortening and the sugar with an
electric mixer. Add the egg, salt and peanut butter and beat until well blended. Put the oats in a blender or
a food processor and grind away till they are almost as finely ground as flour. Add the oats and the flour to
the mixture and blend well. Pinch out small portions of the dough and roll into 1 inch balls in the palm of
your hand. Press these flat on an ungreased cookie sheet so that they form 2 inch circles. Bake 8-10
minutes until light brown around the edges. While the cookies are baking combine the filling ingredients in
a small bowl. When the cookies have cooled down use a butter knife to spread a thin layer on the flat side
of a cookie then press another one on top. Repeat till all the cookies and the filling are used up. Makes 24
cookies.


Oreo Cookies:

2 (18 ounce) packages devil's food cake mix, 2/3 cup cooking oil, 4 eggs, 2 Tbs. water, 1 (12 ounce) can
white icing. Pkg. size are approximate as I converted from metric.

Pour the cake mixes into a large mixing bowl, whip through the dry mixture with a whisk breaking up the
lumps. In a separate bowl, stir the remaining ingredients together, then add to the cake mix, stirring with a
wooden spoon until smooth and moist. Spray cookie sheets with cooking spray. Roll the dough into balls
the size of an egg. Place 12 on a sheet, press down just slightly with 2 fingers. Bake at 325 for 12 min's.
Let them cool on the pans for 5 min's before removing. Let cool at least another 10 min's, then frost one
side with canned frosting. Tips: I've tried several different brands of cake mix. Your no name, generic, or
store brand works best. Baking the cookies at low temperature and leaving them on the pan makes them
spread out nicely, I use canned cream cheese icing, Don't forget that if you make you use real cream
cheese, you will have to store the cookies in the fridge, These can be left out for a couple of days at room
temperature, After that, I put them into the fridge or in a cool spot at night.


Peanut Butter Chocolate Chip Cookies:

2 1/2 cups all purpose flour, 1/2 tsp. salt and baking soda, 1 cup each of butter, peanut butter, sugar and
brown sugar, 1 (12 ounce) bag chocolate chips.

Mix dry ingredients and set aside. Mix butter and peanut butter. Add both sugars, cream well. Add eggs and
mix well. Add flour mixture, mix well. Fold in chocolate morsels. Drop dough from rounded teaspoons onto
cookie sheet. Bake in pre-heated 375 degree oven for 10-13 minutes. Allow to cool on cookie sheet 2
minutes. Remove to cooling rack to finish cooling.


Peanut Butter Cookies:

1c. peanut butter, 1c. sugar, 1 large egg, 1tsp. vanilla.

Mix all ingredients together and drop by teaspoonfuls onto an ungreased baking sheet. Bake at 300
degrees for 15-18 minutes or at 350 degrees for 8-12 minutes. Let cool.

Peanut Butter Fun Filled Cookies:

1/2 cup butter softened, 3/4 cup sugar, 1/3 cup peanut butter, 1 egg, 1/2 tsp. vanilla, 1 1/4 cups all purpose
flour, 1/2 tsp. baking soda, 1/4 tsp. salt, 1 1/3 cups Reese's baking pieces (peanut butter filling baking
pieces).

Heat oven to 350F degrees. Beat butter, sugar and peanut butter in a large bowl until creamy. Add egg and
vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture blending well. Stir in
baking pieces. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 12-14 minutes or until
golden brown around the edges. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely.


Peanut Butter Kisses Surprise Cookies:

1 (11 ounce) bag peanut butter kisses unwraped, 1/2 cup butter softened, 1/2 cup peanut butter, 1/2 cup
sugar, 2 Tbs. light corn syrup, 1 egg, 1 tsp. vanilla, 1 1/4 cups flour, 1 tsp. baking soda, 1/8 tsp. salt, sugar for
rolling.

Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla;
blend well. Stir together flour, baking soda and salt add to peanut butter mixture, blending well. Heat oven
to 350 degrees. Shape dough into about 30 (about 1 1/4") balls. Press a kiss into each ball, covering
completely with dough; reshape into balls and roll in granulated sugar. Place on ungreased cookie sheet
and bake for 10-12 minutes, or until golden brown around edges. Cool slightly on cookie sheet; then cool
completely on wire racks. Set aside 30 kisses and place remaining ones in a heavy duty resealable plastic
food storage bag. Microwave at 50% for 1 minute and knead. If necessary, microwave at 15 second
intervals, kneading after each heating until chocolates are melted and smooth.
Cut small piece from corner of bag and drizzle chocolate over cookies. Place a kiss in the center of each
cookie.


Peanut Butter Oatmeal Cookies:

3 cups old fashioned oatmeal, 5 Tbs. peanut butter, 2 tsp. vanilla, 2 cups brown sugar, 1/2 cup milk, 1/4 cup
butter.

Mix together the first three ingredients. Set aside. Stir together sugar, milk, and butter in Medium
saucepan. Cook over medium heat stiring occasionally - full boil for ONE minute. Immediately pour over
oatmeal mixture and stir thoroughly but rapidly. Spoon cookie size scoops (a heaping Tablespoon) onto
waxed paper or plastic wrap and let set until firm.     (This is one of the few no bake cookie recipes that
actually work for me. Most are runny and do not harden up right, but this comes out perfect every time).


Peanut Butter Sugar Cookies:

1 1/2 cups powdered sugar, 1 egg, 1 cup margarine softened, 1/3 cup peanut butter, 1 1/2 tsp. vanilla, 1 tsp.
salt, 2 1/2 cups flour, 1 tsp. baking soda, 1/2 cup sugar.

Mix together powdered sugar, egg, margarine, peanut butter, vanilla, and salt until smooth. Slowly add flour
and baking soda while mixing. Dough will be thick but only slightly sticky. Put in refrigerator to chill for 90
minutes. Preheat oven to 375°F. Roll out dough onto lightly floured surface to 1/4 inch thick. Cut out
cookies in desired shapes (about 2-21/2 inch cookies). Place cookies on lightly greased baking sheet and
sprinkle some granulated sugars on top. Cook for 7-8 minutes until edges are only lightly browned. Cookie
will remain light in color. Cool on rack for 5-10 minutes. Store in airtight container up to 2 weeks.


Peppermint Stockings:

3 1/2 cups flour, 1 Tbs. baking powder, 1/2 cup softened butter, 1 1/4 cups sugar, 1 large egg, 2 1/2 tsp.
peppermint extract, 1 tsp. vanilla, 1/4 cup milk.
Icing: 1 cup powdered sugar, 2 Tbs. milk, 1 Tbs. butter softened, red food coloring paste.

preheat oven to 350*.for cookies.combine flour, and baking powder in a medium bowl -- in a large bowl,
cream butter, sugar, egg and extracts. add dry ingredients alternately with milk. on a lightly floured surface,
use a floured rolling pin to roll out dough to 1/8th" thickness using desired cookie cutter.( I used one like a
sock or stocking) -- cut out dough transfer cookies to a lightly greased cookie sheet and bake 8-10 or until
very lightly browned around edges -- remove from pans and cool on wire rack to prepare icing: beat
confectioners sugar, milk and butter until smooth -- tint deep red, or desired color -- ice cookies as desired.


Pudding Chocolate Chip Cookies:

1c. butter, 1/4c. sugar, 3/4c. brown sugar firmly packed, 1 tsp. vanilla, 1 3oz. package instant chocolate
pudding mix, 2 eggs, 1 tsp. baking soda, 2 1/4c. flour, 1c. chocolate chips, 1c. nuts.

Mix flour and baking soda and set aside. Then combine butter, sugars, vanilla and puding mix in a large
mixing bowl and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips,
batter will be stiff. Drop dough by rounded tsps. onto ungreased cookie sheet. works well to roll into balls
and slightly flatten. Bake at 375 degrees for 8-10 minutes. Makes 36 cookies.


Rainbow Rounds:

2 cups butter softened, 2 1/4 cups sugar, 3 egg yolks, 1 large egg, 1 Tbs. vanilla, 1 tsp. salt, 5 1/4 cups all
purpose flour, 1/2 cup each of red, orange, yellow, green, blue and purple colored crystal sugar.

In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks,
egg, vanilla, and salt, and beat well to combine. With mixer on low, gradually beat in flour. Divide dough into
6 equal pieces, roll each piece into an 8-inch log, cover with plastic wrap, and refrigerate for 3 hours or
overnight. Heat oven to 350°F Working with 1 roll at a time, unwrap dough and roll in 1 color of crystal
sugar. Cut logs into 1/4 inch thick slices, and place on ungreased baking sheet 1/2 inch apart. Bake 12 to 16
minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely.
Repeat with remaining dough, using a different color for each roll. Makes about 12 dozen cookies.