EASY PEPPERMINT BARK

This has been Wes' specialty for the cookie tins over the past few years.

He melts the leftover almond bark/chocolate from the pretzels.

Place a few candy canes in a doubled ziplock bag and break them with a rolling pin.

Stir the broken peppermint into the melted chocolate.

Spread out the mixture on a sheet of waxed paper.

When cooled, break into misc. chunks!!

Easy Easy Easy!!

KID'S FAVORITE...CHOCOLATE COVERED PRETZELS

These are so easy!! The girls worked on these all by themselves this year.

Get a big block of white almond bark, melt in a glass dish, dunk in the pretzels and dry on a sheet of wax paper or parchment paper.

You can also use the chocolate glaze and drizzle over the top.

If you like the large ROD pretzels, you can dip 3/4 of one end, then sprinkle with your choice of festive sprinkles!! (these are called princess wands in one of our little girl cookbooks)

SWEDISH NUTS

***WARNING ADDICTING RECIPE***

These are a family favorite. I found this recipe YEARS ago on ALLRECIPES.COM and everyone loves them!!

2 egg whites
1 cup sugar
1 pinch salt (I use a pinch or two)
1/2 tsp vanilla
1 pound pecans
1/2 cup butter

Melt butter, place in deep baking pan (glass dish or jelly roll pan)

Beat egg whites until soft peaks begin to form
add sugar, salt and vanilla
beat until stiff peaks form and turn glossy
fold in nuts and coat well with egg white mixture

Bake 30 minutes @ 325, turning nuts every 6-8 minutes until no butter remains in the pan. Place on foil or parchment paper and allow to cool.

May be stored in an airtight container for several weeks, but don't worry, they will be gone in several days!!

**You may also use WALNUTS too. I mixed up walnuts and pecans this year. YUM!!

SECRETS TO GREAT COOKIES

Most of these tips I have found out after YEARS of trial and error.
I love to experiment, and I have thrown away batches of cookies that have turned out horrible (much to Wes' dismay...I have now promised to let him taste the yucky or burnt cookies.....After hearing "you aren't going to throw these away are you???" for years and years)

TIP #1:
Bake your cookies at 350.


It may take a minute or two longer....but this temp just seems right for my recipes...even if it calls for 375. The ONE exception would be the Snicker Surprise. They are best at 300. (that is what the recipe calls for)

TIP #2
Bake all of your cookies on parchment paper.

I know the stuff is expensive, but it is totally worth it. It makes pans SO much easier to clean. They just turn out great each time....no overcooking, no burnt bottoms, and no PAM spray needed.

TIP#3
Don't be afraid to experiment.

What I mean by this is don't be afraid to go 'off' the recipe a bit. Throwing in an extra egg or some extra flour is NOT the end of the world. I never measure salt or vanilla....just dump some in!! If you put in too much liquid, then add some extra flour. Dough too sticky?? Add an extra egg and some flour until it stiffens up. Sometimes the best recipes are the ones played with a bit.

TIP#4
Use room temperature butter, margarine and crisco.

Having these at room temperature just makes better cookies. I used to microwave EVERYTHING straight out of the fridge, and the cookies would turn out flat EVERY TIME....then I started listening to Paula Deen. She was right :)

TIP #5
Use your favorite chocolate glaze.

You don't ALWAYS have to follow the chocolate glaze recipe that comes with that particular cookie or cheesecake. My favorite one is very simple...Melting regular chocolate chips. Scoop the melted chocolate into a ziplock bag, snip off the end, and away you go!! I have used this glaze for years and years. I like it because it dries firm and then you can stack your cookies. I have found that alot of glazes stay soft/moist to the touch. You cannot stack your cookies for storage, or if you make a sharp turn in the car, the cookies will look crummy before you get to your party :) (we learned that one the hard way)


TIP #6
Pick your favorite recipe and stick to it!!

The oldies are usually the goodies.....I have been using the same cookie recipes since before there was an internet to search on. I love to try new ones too, but I have to make the family's old favorites each year. Everyone has their favorite cookie, and everyone should be included!!



ENJOY!!!

~~~SNICKER SURPRISE~~~

Here is the recipe for my AWARD WINNING cookies...yes, Grand Champion at the fair a few years ago. I still have the ribbon to prove it :)

2 sticks softened butter
1 C. creamy peanut butter
1 C. light brown sugar
1 C. sugar
2 eggs
1 t. vanilla
3 1/2 C. all purpose flour, sifted
1 t. baking soda
1/2 ts. salt
1 pkg. (13 oz.) Snickers Brand Miniatures

Combine the butter, peanut butter and sugars using a mixer on medium-low speed

Slowly add eggs and vanilla until thoroughly combined.

Then mix in flour, salt and baking soda.

Cover and chill dough for 2-3 hours.
Unwrap all of the Snickers Brand miniatures

Remove dough from refrigerator.

Divide into 1 tablespoon pieces and flatten.

Place a Snickers miniature in the center of each piece of dough.

Form the dough into a ball around each Snickers miniature.

Place on a greased cookie sheet and bake at 300° F. for 10-12 minutes.
Let cookies cool on baking rack or wax paper.

Spruce up with powdered sugar or drizzle melted Dove Brand Chocolates over the top of each cookie.

COWBOY COOKIES

2 cups packed brown sugar
2 cups white sugar
2 teaspoons vanilla extract
1/2 cup milk
4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups butter
4 eggs
3 cups rolled oats
1 1/2 cups flaked coconut
2 cups semisweet chocolate chips
3/4 cup ground walnuts (optional) I usually leave these out :)

Beat together the sugars, butter or margarine and eggs.
Stir in vanilla and milk and mix well.

Add in the flour, baking powder and salt and mix well.
Stir in the oatmeal and coconut.

Add in the chocolate chips and nuts (optional) and mix well.
Drop by teaspoon on cookie sheets.

Bake at 350 degrees for 8 to 10 minutes.

PEANUT BLOSSOMS

My all time favorite cookie:


1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Hershey kisses, unwrapped



Preheat oven to 350 degrees
In a large bowl, cream together shortening and peanut butter;
gradually add sugar and brown sugar, creaming well.
Beat in the egg and vanilla.
Sift together dry ingredients and add to creamy mixture.
Shape dough into balls, using a rounded teaspoon for each ball.
Roll balls in sugar and place on cookie sheet.
Bake at 350 degrees for 10-12 minutes.
Top with a kiss