Peanut Butter Cup Cookies (Hubby's Favorite)

Peanut Butter Cup Cookies:

Ingredients:

2 1/2 cups (325 grams) all purpose flour

1 tsp baking soda

1/2 teaspoon salt

1 cup (226 grams) unsalted butter room temperature

3/4 cup (160 grams) light brown sugar

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tbsp of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.

Coconut Macaroons - Kristyn

Coconut Macaroons

Ingredients
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

Directions

Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Old-Fashioned Butter Cookies

Ingredients
3/4 cup sugar
1 cup butter, softened
2 eg yolks
1 tsp vanilla
2 cups all-purpose flour
1/4 tsp salt
Pecan halves

Directions
Heat oven to 350
In a large mixing bowl, combine sugar, butter, egg yolks and vanilla
Beat at medium speed, scaping bowl often, until well mixed, 1-2 minutes
Add flour and salt; beat at low speed until well mixed, 2-3 minutes
Shape into rounded balls and place 2" apart on ungreased cookie sheet
Flatten to 1/4" thickness with bottom of glass dipped in sugar
Place a pecan half in the center of each cookie (I don't remember her doing this)
Bake 10-12 minutes or until edges are slightly brown
Cool 1 minute and then remove from cookie sheet

Snowball Cookies

Ingredients
2 Cups all purpose flour
2 cups finely chopped pecans
1/4 cup granulated sugar
1 cup butter, softened
1 tsp. vanilla
Powdered sugar for rolling

Directions
Heat oven to 325
In a large mixing bowl, combine flour, nuts, granulated sugar, butter and vanilla.
Beat at low speed, scraping bowl often, until well mixed, 3-4 minutes
Shape rounded teaspoonfuls of dough into 1-inch balls.
Place on ungreased cookie sheets
Bake for 18-25 minutes or until very lightly browned
Remove immediately.
Roll into powdered sugar while still warm and then let cool
Makes about 3 dozen

Cream Wafers

Ingredients
1 cup butter or margarine
1/3 cup whipping cream (at least 35% butterfat)
2 cups all-purpose flour
Granulated sugar
Creamy butter filling (below)

Directions
Mix butter, cream, and flour thoroughly and chill for 1 hour
Heat oven to 375.
Roll dough 1/8" thick on lightly floured board
Cut into 2" rounds
Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides
Place on ungreased baking sheet and prick in 4 places with a fork
Bake 7-9 minutes or until slightly puffy
Put 2 cooled cookies together with filling
Make about 5 dozen

Creamy Butter Filling
Blend 1/4 cup butter, 3/4 cup confectioners sugar and 1 tsp vanilla. If desired tint with food coloring. Grandmom didn't tint.

Peanut Butter Cookies

Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp salt

Directions
Mix shortening, peanut butter, sugars and egg thoroughly
Blend all dry ingredients in a bowl and then stir into shortening
Chill dough
Heat oven to 375
Roll dough into 1 1/4" balls and place 3" apart on a lightly greased baking sheet
Flatten crisscross style with a fork dipped in flour
Bake 10-12 minutes
Makes 3 dozen

Snickerdoodles

Ingredients
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp baking soda
1/4 tsp. salt
2 tbsp sugar
2 tsp. cinnamon

Directions
Heat oven to 400
Mix shortening, and eggs thoroughly
Blend flour, cream of tartar, baking soda and salt; stir into shortening mixture
Shape dough into 1 inch balls
Roll in mixture 2 tbsp. sugar and cinnamon
Place 2 inches apart on ungreased baking sheet
Bake 8-10 minutes
These cookies puff up at first and then flatten
Makes 6 dozen

Chocolate Crinkles

Ingredients
1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces) melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups all-purpose baking flour
2 tsp. baking powder
1/2 tsp salt
1 cup confectioners sugar

Directions
Mix oil, chocolate, and granulated sugar
Blend in one egg at a time until well blended
Add vanilla
Stir together flour, baking powder, and salt into oil mixture
Chill several hours or overnight
Heat oven to 350
Drop teaspoonfuls of dough into confectioners sugar.
Roll in sugar and shape into balls and place 2 inches apart on greased baking sheet
Bake 10 - 12 minutes or until almost no imprint remains when touched slightly in center
Makes 6 dozen cookies

Meltaway Cookies

Ingredients
1 cup butter or margarine softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups Softasilk cake flour
1/4 tsp salt
Powdered sugar


Directions
Preheat oven to 400 degrees
Mix butter, 1/2 cup powdered sugar and vanilla thoroughly
Stir in flour and salt
Drop dough by rounded teaspoonfuls about 1 inch apart (do not flatten) onto ungreased cookie sheet.
Bake until set , but not brown about 8 minutes
I believe that she also rolled them in powdered sugar
Makes approximately 4 dozen