Macadamia Eggnog Creams

Makes 5 dozen 3-inch star cookies

You can use cutters of various sizes and shapes for this cookie, but we prefer stars.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon table salt
• 1/2 cup eggnog plus 2 additional tablespoons
• 1 large egg
• 16 tablespoons unsalted butter (2 sticks), softened but still cool
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon rum
• 1 cup confectioners' sugar
• 1 cup whole macadamia nuts, toasted and chopped

Instructions

• 1. Whisk flour, baking soda, nutmeg, and salt together in medium bowl. Whisk 1/2 cup eggnog and egg together in measuring cup. With electric mixer, beat butter and granulated and brown sugars together on medium speed until fluffy, about 3 minutes. Add flour mixture and eggnog mixture alternately, in two batches, beating after each addition until incorporated. Divide dough into quarters and wrap and refrigerate until firm, about 1 hour.
• 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• 3. Using rolling pin, roll each dough quarter into 12-inch round about 1/8 inch thick. Cut with 3-inch star cutter and transfer to prepared baking sheets (scraps can be re-rolled once). Bake until lightly browned around edges, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
• 4. When cookies have cooled, whisk remaining 2 tablespoons eggnog and rum together in medium bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over cookies and sprinkle with nuts. Do not touch until glaze sets, about 30 minutes.

Molasses Spice Lemon Sandwich Cookies

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
•   Table salt
• 1/4 teaspoon ground cloves
• 2 cups granulated sugar
• 1/4 cup dark molasses
• 1 large egg
• 15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened
• 3 tablespoon lemon juice
• 2 cups confectioners' sugar

Instructions

• 1. Whisk flour, baking soda, cinnamon, ginger, 3/4 teaspoon salt, and cloves together in medium bowl. In separate bowl, stir 1 1/2 cups granulated sugar, molasses, egg, and melted butter together until combined. Add dry mixture to butter mixture in three batches, stirring after each addition. Cover bowl with plastic and refrigerate until dough is firm, about 1 hour.
• 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• 3. Place remaining 1/2 cup granulated sugar in small bowl. Shape dough into 3/4-inch balls. Roll balls in granulated sugar, then transfer to prepared baking sheets, spacing balls 2 inches apart. Bake until tops are just beginning to crack, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies on baking sheets for 3 minutes, then transfer to wire rack to cool completely. Use remaining dough to make second batch of cookies.
• 4. Whisk remaining 3 tablespoons softened butter, lemon juice, and pinch of salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon lemon filling. Sandwich with another cookie.

Chocolate Oatmeal Cookies

This recipe easily doubles. Make sure to cool the baking sheets between batches.

Ingredients

• 1 3/4 cups old-fashioned oats
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 10 tablespoons unsalted butter, softened but still cool
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ounces milk chocolate, melted and cooled
• 1 cup semisweet chocolate chips
• 1 cup pecans or walnuts, chopped

Instructions

• 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.
• 2. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
• 3. Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for up to 5 days.)

Whoopie Pies

Whoopie Pies

Serves 6

Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.

Cakes
2	cups  all-purpose flour
1/2	cup  Dutch-processed cocoa powder
1	teaspoon  baking soda
1/2	teaspoon  table salt
1	cup  packed light brown sugar
8	tablespoons  unsalted butter (1 stick), softened but still cool
1	large egg , room temperature
1	teaspoon  vanilla extract
1	cup  buttermilk
Filling
12	tablespoons  unsalted butter (1 1/2 sticks), softened but still cool
1 1/4	cups  confectioners' sugar
1 1/2	teaspoons  vanilla extract
1/8	teaspoon  table salt
2 1/2	cups  Marshmallow Fluff

1. For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
2. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
3. Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.
4. For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
5. Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in airtight container for up to 3 days.)

Lemon Squares

Lemon Squares

Makes 9

Most lemon squares are far too sweet and none too lemony. We wanted to reverse that and make a crisp-crusted lemon square with a vibrantly bright lemon flavor.

Crust
1 1/4	cups  all-purpose flour
1/2	cup  confectioners' sugar
	Pinch  table salt
12	tablespoons  cold unsalted butter (1 1/2 sticks), cut into 12 pieces
Filling
4	large eggs
3	large egg yolks
1	cup  granulated sugar
	Pinch  table salt
1	tablespoon  grated lemon zest plus 2/3 cup juice from 4 lemons
2	tablespoons  unsalted butter , cut into 2 pieces
2	tablespoons  heavy cream
	Confectioners' sugar

1. For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
2. Pulse flour, sugar, and salt in food processor 2 to
3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and press in even layer. Bake until light golden brown, 15 to 20 minutes.
3. For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into medium bowl. Stir in butter and cream.
4. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners’ sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners’ sugar before serving.)

Bakesale Favorites

Oatmeal Butterscotch Bars

Makes 36 Bars

Bars
1 1/4	cups  all-purpose flour
2	cups  quick-cooking oats
1/2	teaspoon  baking soda
1/2	teaspoon  salt
16	tablespoons  unsalted butter (2 sticks), softened, each stick cut into 8 pieces
3/4	cup  butterscotch chips
1	cup  packed dark brown sugar
2	teaspoons  vanilla extract
1	large egg
Glaze
2	tablespoons  dark brown sugar
1	tablespoon  water
1/8	teaspoon  salt
1/4	cup  butterscotch chips

1. For the bars: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
2. Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
3. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
4. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
5. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)

Peanut Blossom Cookies

Makes about 8 dozen

Any Hershey's Chocolate Kiss—dark, milk, white, or "Hugs"—works in this recipe. For best results, the cookies should be baked on the middle rack, one baking sheet at a time. This recipe can be cut in half.

2 3/4	cups  all-purpose flour
1/2	teaspoon  table salt
1/2	teaspoon  baking soda
1/2	teaspoon  baking powder
1	cup  roasted salted peanuts
16	tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
3/4	cup  packed dark brown sugar
3/4	cup  granulated sugar
1	cup  creamy peanut butter
2	large eggs , at room temperature
2	teaspoons  vanilla extract
96	Hershey's Chocolate Kisses (from two 1-pound bags), ready-to-use or wrappers removed

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk 1 3/4 cups flour, salt, baking soda, and baking powder together in medium bowl. Process remaining 1 cup flour and peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.
3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopping to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space 2 inches apart on baking sheet. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking (while cookies are baking, place additional balls of dough on second baking sheet). Working quickly, remove baking sheet from oven and firmly press one Kiss in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely. (Cookies will be cool enough to eat after about 30 minutes, but Kisses will take 2 hours to set completely.)

Peach Squares

Makes 24

Although any brand of frozen peaches or peach preserves will work, the test kitchen prefers Whole Foods 365 frozen peaches and Smucker's preserves.

1 1/2	cups  all-purpose flour
1 3/4	cups  sliced almonds
1/3	cup  granulated sugar
1/3	cup  packed light brown sugar plus 1 tablespoon
	Table salt
12	tablespoons  cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
1 1/2	pounds  frozen peaches , partially thawed
1/2	cup  peach preserves
1/2	teaspoon  grated lemon zest
1	teaspoon  fresh lemon juice

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 13 by 9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray. Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds. Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
2. Transfer 1/2 cup flour mixture to small bowl and set aside. Press remaining flour mixture firmly and evenly into bottom of prepared baking pan (see photo 1). Bake until golden brown, about 15 minutes. Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
3. While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times). Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes. Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
4. Using fingers, pinch reserved flour mixture to create dime-sized clumps (see photo 2) and sprinkle over peaches. Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes. Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time. (See below for reheating instructions.)
To Reheat
To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

Black-Bottom Cupcakes

Makes 24

Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes.

16	ounces  cream cheese , at room temperature
1 3/4	cups  sugar
3/4	teaspoon  salt
2	large egg whites , at room temperature
2	tablespoons plus 3/4 cup  sour cream , at room temperature
1/3	cup  miniature semisweet chocolate chips
1 1/2	cups  all-purpose flour
1/2	cup  Dutch-processed cocoa powder
1 1/4	teaspoons  baking soda
1 1/3	cups  water
8	tablespoons (1 stick)  unsalted butter , melted and slightly cooled
1	teaspoon  vanilla extract

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
2. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
3. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.)

Aggression Cookies

Aggression Cookies

Makes 4 dozen

We love Susan Hammond’s recipe for Aggression Cookies. While light and dark brown sugar will both work, we prefer using milder light brown. We also favor the chewy texture of old-fashioned oats compared to the cakey texture of quick oats for this recipe.

3	cups  old-fashioned oats
1 1/2	cups  packed light brown sugar
1 1/2	cups  all-purpose flour
24	tablespoons  unsalted butter , softened (3 sticks)
1 1/2	tablespoons  baking powder
1/2	teaspoon  salt

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper. Combine all ingredients in large bowl and mix with hands until dough forms. Turn out dough onto lightly floured surface and knead for several minutes until pale and smooth, about 5 minutes. Roll dough into 1-inch balls and place 3 inches apart on prepared baking sheets.
2. Bake cookies, one sheet at a time, until edges are lightly browned, 10 to 12 minutes, rotating halfway through baking. Let cool 5 minutes on sheet, then transfer to wire rack and cool completely. Repeat with remaining cookies. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)

Best Christmas Cookies

Best Christmas Cookies

Makes 2 to 3 dozen cookies depending on shape

This dough can be rerolled repeatedly without getting tough. If it becomes too soft to roll out or cut without sticking, return it to the refrigerator until firm. Resist the urge to add more flour. Rolling the dough between sheets of parchment paper is key to prevent sticking.

2 3/4	cups  all-purpose flour
1 1/4	cups  sugar
1	teaspoon  baking powder
1/4	teaspoon  table salt
2	large egg yolks
6	tablespoons  sour cream
1	tablespoon  vanilla extract
12	tablespoons  unsalted butter (1 1/2 sticks), melted and slightly cooled

1. Whisk flour, sugar, baking powder, and salt together in large bowl. Whisk yolks, sour cream, and vanilla in second smaller bowl until well combined. Whisking constantly, gradually pour butter into sour cream mixture; whisk until incorporated. Pour wet mixture into dry mixture and stir with rubber spatula until combined. Knead dough by hand in bowl until flour is completely incorporated and dough has formed ball. Turn dough out onto lightly floured work surface and divide in half. Shape each half into 3/4-inch-thick rectangle and wrap in plastic wrap. Refrigerate until firm, about 1 hour (can also freeze for 30 minutes).
2. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two baking sheets with parchment paper. Roll out 1 rectangle of dough between 2 sheets of lightly floured parchment paper to an even 1/8-inch thickness. (If dough seems soft, slide rolled dough, still between parchment, onto baking sheet and refrigerate until firm, about 15 minutes.) Cut into desired shapes using cookie cutter(s) and place cookies on parchment-lined baking sheets, spacing them about 1 inch apart.
3. Bake until cookies are lightly browned around edges, 16 to 18 minutes, rotating baking sheets halfway through baking time. Repeat process with remaining dough. (Dough scraps can be kneaded together and rerolled.) Cool cookies on wire rack to room temperature before glazing and decorating, (see related recipe for No-Fuss Icing).

Double Chocolate Carmel Turtle Treats

Double Chocolate Caramel Turtle Treats

Makes 16 squares

Melt the chocolate by microwaving the chips in a small bowl until smooth, 30 to 60 seconds.

3	tablespoons  unsalted butter
1	bag  marshmallows  (10-ounce)
1/2	cup  semisweet chocolate chips
1/2	teaspoon  salt
1/4	teaspoon  vanilla extract
5	cups  Rice Krispies cereal
15	soft caramel candies , quartered
1	cup  chopped pecans , toasted
1/2	cup  semisweet chocolate chips , melted

1. PREPARE PAN Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Melt butter in large pot over low heat. Add marshmallows, semisweet chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes; stir in vanilla.
2. ASSEMBLE TREATS Off heat, stir in Rice Krispies, caramel candies, and pecans until incorporated. Scrape mixture into prepared pan and press into bottom and corners with greased spatula. Let cool completely, about 1 hour.
3. DRIZZLE CHOCOLATE Drizzle melted semisweet chips over cooled treats. Allow chocolate to cool, about 15 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Goody Goody Bars

Goody Goody Bars

Makes 24 bars

Melt the chocolate by microwaving the chips in a bowl until smooth, 30 to 60 seconds.

1	cup  packed light brown sugar
1	cup  light corn syrup
1	cup  peanut butter
1	cup  salted dry-roasted peanuts , chopped
6	cups  cornflakes
1	cup  semisweet chocolate chips , melted (see note)

1. Grease 13- by 9-inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts, stirring until smooth. Add cornflakes and stir until incorporated.
2. Scrape mixture into prepared pan and press into bottom and corners with greased spatula. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in airtight container for 2 days.)

Washboard

1. Using floured hands, shape the cookie dough into a 15-inch log.
2. Flatten the top and sides of the log so that it measures 1 inch tall and 3 inches wide. Wrap dough in plastic wrap and chill at least 45 minutes.
3. Cut chilled log crosswise into 1/4-inch-thick slices and transfer to parchment-lined baking sheets, arranging slices 1 inch apart.
4. Use the floured tines of a fork to gently press crosswise indentations into the dough slices.

My Notes

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Washboards

Makes 3 dozen cookies

The dough can be made ahead of time. Simply shape the dough into the rectangular log, wrap the log in plastic wrap, and refrigerate for up to 2 days or freeze for up to 1 month. If frozen, defrost dough on counter for 20 minutes before slicing.

2	cups  all-purpose flour
1/2	teaspoon  baking powder
1/4	teaspoon  baking soda
1/4	teaspoon  table salt
1/4	teaspoon  nutmeg
1	large egg
2	tablespoons  milk
8	tablespoons  unsalted butter (1-stick), softened but still cool
1	cup  packed light brown sugar
1	cup  sweetened shredded coconut

1. Whisk together flour, baking powder, baking soda, salt, and nutmeg in medium bowl. Whisk together egg and milk in small bowl. Place butter and brown sugar in large bowl and beat with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg mixture and beat on medium-high, scraping down sides of bowl, until well combined, about 30 seconds. Add flour mixture and coconut, and mix on low speed until just incorporated, 15 to 30 seconds.
2. Turn dough out onto lightly floured surface and, using floured hands, shape into 15-inch log (see photo 1, above right). Flatten top and sides of log so that it measures 1 inch high and 3 inches wide (photo 2). Wrap tightly with plastic wrap and refrigerate until firm, about 45 minutes.
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove chilled dough from refrigerator, unwrap, cut into 1/4-inch-thick slices (photo 3), and arrange slices 1 inch apart on baking sheets. Dip dinner fork in flour, then make crosswise indentations in dough slices (photo 4). Bake until cookies are toasty brown, 15 to 18 minutes, rotating baking sheets halfway through baking time. Cool cookies on baking sheets for 10 minutes, then transfer to racks to cool to room temperature. Serve.

Snickers Cookies

Snickers Cookie

Super easy...

1 bag of mini snickers
1 roll of sugar cookie dough
colored sugar for rolling

Take off small amount of dough, wrap around snicker mini, roll in sugar, place on parchment lined cookie sheet (IMPORTANT!), bake at 350 until lightly golden (about 10 minutes give or take!).

Yummy... Yield... how every many snickers you don't eat while making the cookies... :) really it just depends on how much dough you use in covering them. 2-4 doz.

"Cowless" Cow Patties

1 c. shortening
1 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 t. vanilla
1 t. soda
1 t. baking powder
1 t. salt
4 1/2 c. flour
1 c. coconut
1 c. pecans or your favorite nuts
2 c. crushed cornflakes
1 (6 oz.) pkg. milk chocolate chips
8 T. cocoa (optional but really good)

Cream shortening, butter, and sugars. Add eggs and vanilla. Add flour, baking powder, and soda, mixing well. Add the rest of the ingredients. Mix and drop by large spoonfuls on cookie sheet. Spread each one slightly with back of spoon.

Bake at 350 until done.

Peanut Butter Cookies

1 c. butter
1 c. creamy peanut butter (yes it does make a difference... chunky will make a drier cookie)
1 c. sugar
1 c. packed brown sugar
3 eggs
3 c. flour
2 t. soda
1/4 t. salt

In a mixing bowl cream butter, peanut butter, and sugars. Add eggs, one at a time, beating well after each addition. Sift flour, soda, and salt; add to creamed mixture. Roll into 1 1/2" balls and place 3" apart on an ungreased baking sheet. Flatten with a fork. Bake at 375 for 10-15 minutes.

Yields: 3-4 dozen

Note: I sprinkle with suger after they are flattened out. Also you and use a cheap meat tenderizing mallet to flatten out the cookies.

Soft Molasses Cookies

1/2 c. soft butter
1/2 c. crisco
1 1/2 c. sugar
1/2 c. molasses
4 c. flour
2 eggs lightly beaten
1/2 t. salt
2 1/4 t. baking soda
2 1/4 t. ground ginger
1 1/2 t. ground cloves
1 1/2 t. ground cinnamon

Cream butter, crisco and sugar. Beat in molasses and eggs. In another bowl, mix flour, salt, baking soda, and spices. Gradually mix flour mixture into creamed ingredients until well blended. Roll dough into 1 1/2 " balls, dip tops into granulated sugar. Bake at 350 for 10-11 minutes. DO NOT overbake.

The "Best" Oatmeal Cookie

3 eggs, well beaten
1 c. raisins
1 t. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1 t. salt
1 t. cinnamon
2 t. baking soda
2 c. quick cooking oatmeal

Combine eggs, raisins, and vanilla. Let stand one hour.

Cream butter and sugars. Add dry ingredients. Mix well.

Blend in egg/raisin mixture. Add oatmeal.

Roll teaspoon of dough into small ball, flatten slightly. Bake at 350 for 10-12 minutes.

* Secret is soaking raisins *