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.

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.

Two Hour Nut Roll

This is truly a two hour nut roll, but it is SO worth the effort. This bread is a sought after, much anticipated food of our family Christmas celebration. My mother introduced this bread into our family in the 1960's, and I have been making it for my own family since 1989.

Recipe:

6-7 cups flour

3 Tablespoons sugar

1 teaspoon salt

2 packages yeast

1 cup sour cream

1/2 cup water

1 cup margarine

3 eggs, room temperature

In a large bowl, mix 2 cups of flour, sugar, salt, and undissolved yeast. Combine sour cream, water, margarine in a saucepan and heat over a low heat until warm (120 -130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add teh eggs and 1 cup flour. Beat 2 minutes on high. Add enough flour to make a soft dough. Turn onto foured board. Knead a few times to forma ball. Cover and let rest 10 minutes. Roll out 1/4 dough 14x12, add 1/4 nut filling (see below), rollup, seal edges. Place on greased cookie sheets, sealed side down. Let rise in warm, draft-free place until double. (1 hour)

Bake at 350 for 20-25 minutes. Cool on wire racks. When cool, drizzle with 1 cup powdered sugar and 1 Tablespoon of milk.

Nut Filling: Melt 1 cup butter on low. Stir in 1/2 cups sugar and 1/4 cup vanilla. Add 7 cups GROUND (not finely choppped, but GROUND) pecans.