Peanut Butter Cookies

Adapted by Candice from a recipe found in Grandma Veater's collection written on a paper towel.
*I added the vanilla and 1/2 c. flour to the original recipe and increased the baking time from 10 minutes to 15 minutes. Perhaps the original made smaller cookies that required less bake time.

1 c. butter
1 c. peanut butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Bake on an ungreased cookie sheet at 355 degrees for 15 minutes. Makes 3 1/2 dozen (2 Tbsp.) cookies. Recipe can be doubled.

Tanya's Chocolate Chip Cookies

Given to Candice from Tanya W.

1 lb. butter (4 cubes)
1 1/2 c. sugar
2 c. brown sugar, packed
3 eggs
2 tsp. vanilla

5 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 pkgs. mini chocolate chips
2 c. nuts, optional
*can substitute 2/3 c. cocoa for flour to make chocolate-chocolate chip cookies

Cream butter and sugar. Add eggs and vanilla, mixing well. Add 3 cups flour, baking soda, and salt. Mix well and add remaining flour. Stir in chocolate chips. Bake at 380 degrees for 10-12 minutes. (Dough can be frozen in balls and baked right from the freezer.)

Elaine's Famous Sugar Cookies

1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup salad oil
2 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt

Cream butter and sugars; beat in eggs one at a time until light and fluffy. Beat in oil and vanilla. Combine dry ingredients and gradually add to sugar mixture, beating till well blended. Cover and chill several hours.

Preheat oven to 325 degrees. Roll out dough on lightly floured surface. Use your favorite cookie cutters. Refrigerate dough not being used. Place cookies on cookie sheets. Bake for 10 minutes till lightly browned. Frost with vanilla frosting.

Peppermint Meltaways

1 c. butter, softened
½ c. powdered sugar
½ tsp. peppermint extract
1 ¼ c. flour
½ c. cornstarch

Cream butter and sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Frosting
2 Tbsp. butter, softened
1 ½ c. powdered sugar
2 Tbsp. milk
¼ tsp. peppermint extract
2 to 3 drops food coloring (optional)
½ c. crushed peppermint candies or candy canes

Beat butter until fluffy. Add the sugar, milk, peppermint extract and food coloring. Beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.

Turtles

grid shaped pretzels
Rolos
pecan halves

Place pretzels on an ungreased cookie sheet and top each with a Rolo. Bake at 350 degrees for 4 minutes. Quickly place a pecan half on each pretzel and Rolo. Chill until set.

Peanut Butter Kisses

1 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
24-30 milk chocolate kisses, unwrapped

Combine first four ingredients. Shape into 1 inch balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 11 minutes. Remove from oven, place a kiss in each cookie center, then move to a wire rack to cool.

Chocolate Pecan Pie Bars

1/2 c. butter, room temperature, plus 2 Tbsp. melted
1/4 c. packed brown sugar
1 1/4 c. all purpose flour, spooned and leveled
1/2 tsp. salt
3 large eggs
3/4 c. light corn syrup
1/2 c. granulated sugar
1 pkg. (12 oz.) semi-sweet chocolate chips (2 c.)
2 c. coarsely chopped pecans

Preheat oven to 350 degrees. Line the bottom and sides of a 9x13 baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room temperature butter, brown sugar, flour and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
Bake until lightly browned, 25-30 minutes. Let cool 10 minutes.
Meanwhile, in the same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25-30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Candice's German Chocolate Brownie Cups

1 Betty Crocker Fudge Brownie mix
1 container of coconut pecan frosting
Chocolate chips for melting

Mix brownie mix according to package directions. Pour batter into greased mini muffin tins (about 1 Tbsp. each). Bake at 350 degrees for 12 minutes. Let cool in pans. Top with coconut pecan frosting and drizzle with melted chocolate chips.
Makes about 40.

Candice's Shortbread and Jam Thumbprint Cookies

1 c.butter, softened
1/2 c. sugar
2 c. flour
1/2 tsp. vanilla
Your favorite berry jam

Cream butter, sugar, and vanilla. Add flour and mix until well blended. Roll dough into balls (about 1 Tbsp. of dough each). Place balls on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Quickly press your finger into each warm cookie to make an indent. Let cool for a few minutes and then roll each cookie in powdered sugar. Allow to cool completely on a wire rack and then roll one more time in powdered sugar. Top each cookie with about a 1/2 tsp. of jam. I love seedless blackberry or raspberry.
Makes 30 cookies.