Friday, December 11, 2009


3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
bake at 350
In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes


3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons brown sugar
Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
Preheat oven to 375 Grease cookie sheets.
In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for about 8 minutes


1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Snickers miniature candy bars

1Preheat oven to 300°F.
In a medium bowl, sift together flour, baking soda, and salt.
In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
Add eggs and vanilla and combine thoroughly.
Then mix in flour mixture.
Cover and chill dough 2-3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten.
Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
Place on a greased cookie sheet.
Bake for 10-12 minutes.
11Cool cookies on a rack.
12Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.


48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy 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. About 4 dozen cookies.


1 stick butter

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. soda

2 c. flour

2 c. quick rolled oats

1 c. chocolate chips

1 c. coconut

1 c. chopped nuts (OPTIONAL)
Beat sugars, shortening, eggs and vanilla together until smooth. Add salt and baking powder, soda and flour; mix well. Stir in rolled oats, chips, coconut and nuts.

Bake at 350 degrees for 15 minutes


3/4 cup butter

1/2 cup sugar

2 eggs

1/4 cup milk

1 tsp vanilla
1 3/4 cups all-purpose flour
1 cup instant milk chocolate hot cocoa mix
1tsp baking soda
*I used mini marshmallows this year, but you can use big ones too*

24 large marshmallows, cut in half crosswise*

Heat oven to 350°F.

Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1/4 cup milk and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, cocoa mix and baking soda. Beat until well mixed.Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 9 minutes or until set. Remove from oven; top each cookie with marshmallow half, cut-side down. Continue baking for 1 to 2 minutes until marshmallow just begins to puff. Immediately remove cookies to cooling racks.