Peanutbutter Crinkles

1 c. solid butter flavor Crisco
1 c. peanutbutter (Jiff)
1 c. sugar
1 c. brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 c. flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
sugar
choccolate kisses

Beat first 6 ingredients. Add next 4 ingredients and beat at low speed. Shape into 1" balls. Roll in sugar. Place 2 " apart on ungreased cookie sheet. Bake at 350 for 12-15 minutes. Immediately press kisses into cookies. Cool. Store in airtight container. Yields 6 dozen.

White Chocolate Cranberry Cookies

2 1/2 sticks butter

1/2 cup white sugar

1 cup brown sugar

1 egg

1 egg yolk

1 Tablespoon vanilla

1 cup oats (PULSED well in a blender of food processor)

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

12 oz. white chocolate chips

1 cup dried cranberries

Preheat oven to 325. Beat butter and sugars until smooth. Add eggs and vanilla, beating well between each addition. Add flour, oats, baking powder, baking soda, and salt. Mix well. Scrape down sides and add white chocolate chips and cranberries. Drop onto a parchment lined cookie sheetand bake for 12-15 minutes.

Cherry - Chocolate Chip Cookie

2 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 stick butter

2/3 sugar

2/3 cup brown sugar

2 eggs

1 cup coarsely chopped dried cherries

8 oz. chocolate chips.

Pre-heat oven to 375. Using a mixer, beat the butter and sugars together. Add the vanilla and the eggs, one at a time and mixing thoroughly between additions. SLOWLY, add flour, baking soda, baking powder, and salt. Mix in cherries and chocolate chips. Drop onto a cookies sheet lined with parchment paper. Bake 10-12 minutes until golden. Makes 3-4 dozen YUMMIE cookies!

M & M Cookies

2 1/4 cup unsifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 - 2 cups M & M (Seasonal ones, if available)

In a large bowl, combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour, baking soda, salt, and mix well. Stir in M & Ms. Bake at 375 for 8-10 minutes until lightlly brown.

Beth's York Peppermint Patties

1 egg white

4 cups powdered sugar

1/3 cup light corn syrup

1/2 teaspoon Peppermint oil extract

cornstarch for dusting

1 - 16 oz. bag semi-sweet chocolate chips

In a medium bowl, beat the egg whites until they have stiff peaks. Add the powdered sugar a bit at a time with an electric mixer. Add the corn syrup and the peppermint oil or extract. Knead the mixture with your hands until it has the smooth consistency of dough.

Roll out LIGHTLY with a rolling pin non a flat surface dusted with cornstarch until it is 1/4 inch thick. Punch out circles with a biscuit cutter . Place them on plates or cookie sheets and allow them to set up for 45 minutes.

Melt the chocolate chips in a microwave , stirring halfway through the heating time. DO NOT OVERHEAT.

Drop each patty into the chocolate and coat completely. Using two forks, lift the patty from the chocolate, tapping off the excess chocolate, and lay flat on waxed paper to dry.

Chill patties until firm....about 45 minutes.

**I have messed around with this recipe a bit. Depending on humidity, use more or less powdered sugar. You just have to get to know the dough.

M & M Rice Krispies Treats

3 Tablespoons butter

1 package (10 oz) marshmallows

6 cups Rice Krispies

1-2 cups of seasonal M & M

In a large microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add Rick Krispie cereal and stir until well-coated. Using a buttered spatula, waxed papers, or damp, clean hands, press mixture evenly into a 9x13x2 pan coated with cooking spray. Cut into 2 inch squares when cool. Best if served the same day.

Chocolate Crinkles

This is a family favorite. While I have made and eaten many of these types of cookies, this recipe by far is our favorite. The cookies come out nice and moist.

Ingredients:

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces mini semi-sweet chocolate chips
1/4 cup confectioners' sugar


In a large bowl, mix together themelted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium-size bowl, stir together the four, baking powder, baking soda, and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Regrigerate the dough for two hours.


Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in the confectioners' sugar. Bake the cookies on an ungreased baking sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners' sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes 4 dozen.