Ingredients:

• 1/2 cup sugar
• 1/2 cup brown  sugar
• 1/3 cup butter, softened
• 1/3 cup vegetable shortening
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (6 oz) semisweet chocolate chips
• 1/2 cup chopped nuts (optional)

Directions:

• Combine sugars, butter, shortening, egg and vanilla
• Stir in remaining ingredients
• Drop dough by rounded Tablespoonfuls onto and ungreased cookie sheet
• Bake at 375 for 8 to 10 minutes or until lightly browned
• Cool slightly before removing from cookie sheet to a wire rack to cool.

This makes about 40 great cookies.

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1. Monster Cookies
2. Chocolate-Covered Cherry Cookies
3. Everybody Loves Pumpkin Cookies

Ingredients:

• 2 sticks butter
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon light corn syrup
• 2 teaspoons baking soda
• 1 1/2 cup creamy peanut butter
• 4 1/2 cups oatmeal
• 2 cups chocolate chips, mini are best
• 2 cups plain M&M’s

Directions

1. Preheat oven to 350.
2. Cream butter and both sugars
3. Add eggs one at a time while continuing to cream
4. Add vanilla, corn syrup, baking soda and peanut butter
5. Mix well until smooth
6. Add oatmeal and mix well
7. Add chocolate chips and mix
8. Add M&M’s and mix
9. Drop batter on ungreased cookie sheet by spoonful
10. Bake 10-12 minutes until edges are golden brown
11. Let cool on cookie sheet about 3 minutes before moving to cooling tray.

Makes 4 1/2 dozen

Related posts:

1. Great Chocolate Chip Cookies
2. Reese Peanut Butter Cups
3. Peanut Butter Cream Sandwich Cookies

Ingredients:

• 1  cup butter, softened
• 1  cup sugar
• 1-3  0z cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 egg yolk
• 2 1/4 cups flour

Directions:

1. In medium mixing bowl mix butter and sugar; add cream cheese and beat until fluffy.  Then add the almond, vanilla and egg yolk.
2. In another bowl mix flour and salt.  Add the flour mixture to wet mixture and mix well.
3. Refrigerate at least 1 hour, I refrigerate overnight.
4. Using a teaspoon, roll a one inch ball and place on an ungreased cookie sheet and grease bottom of a glass and dip in sugar and flatten ball of dough.  Bake in a 375 degree oven for 8 to 10 minutes or until just golden around the edges.  You may frost if desired.

Makes 72 one inch cookies

Nutritional Information:

53 Calories Calories  5.5 Carbs   3 Fat   11 Cholesterol  11 Sodium

Related posts:

1. Soft Sugar Cookies
2. Raspberry and Cinnamon Cream Cheese Coffee Cake
3. Peanut Butter Cream Sandwich Cookies

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Ingredients:

1 1/2 cups quick-cooking rolled oats
1 cup all purpose flour
3/4 cup packed brown sugar
3/4 cup butter or margarine
1 cup frozen blueberries
1/2 cup blueberry, raspberry or strawberry perserves
1 t finely shredded lemon peel

Directions:

Line an 8x8x2 inch baking pan with foil; set aside. Combine oats, flour and brown sugar in a bowl. Cut in butter or margarine till pieces are size of small peas. Reserve 1 cup of the mixture.

Press remainng oat mixture into the bottom of preapred baking pan. Bake ina 350 degree oven for 25 minutes.

Combine frozen blueberries, preserves and lemon peel in a medium bowl. Carefully spread over baked crust. Sprinkle with reserved oat mixture. Bake for 30 minutes mor till top is golden. Cool in pan on a wire rack. Cut into bars.

Makes 25.

Related posts:

1. Blueberry Pudding Cake
2. Blueberry Sauce
3. Blueberry Sauce

Pastry:
1/2 cup butter, softened
4 ounces cream cheese, slightly softened
1/2 teaspoon salt
1/2 cup confectioners’ sugar
1 1/2 cups flour

Filling:

1/4 cup cherry preserves
1/3 cup dried cherries, chopped
1/4 cup mini semisweet chocolate chips
Milk and sugar for glaze

Directions:

Cream the butter and cream cheese in a large bowl until well blended. Stir in the salt and confectioners’ sugar. Add the flour a third at a time, mixing well after each addition.

Form the dough into a ball and place it on a floured surface. With floured hands, knead it until smooth, then divide it into 2 balls. Flatten each into a 3/4 inch disk. Cover both in plastic wrap, then chill them for at least 2 hours.

Line a large baking sheet with a piece of parchment paper or lightly greased aluminum foil. Set the sheet aside.

Ona piece of lightly floured waxed paper, roll one of the chilled disks into a 12 inch circle, dusting the dough wtih flour to prevent the rolling pin from sticking. Slide the waxed paper with the pastry onto another baking sheet and chillit for another 10 minutes. Repeat the folling and chilling with the other pastry disk.

Spread half of the cherry preserves over ne of the rolled disks, leaving a 1/2 inch border and a 2 inch circle in the center uncovered to prevent jelly from oozing out later. Sprinkle half of the chopped cherries and half of the cholcolate chips evenly over the preserves. With a pastry wheel or a sharp knife, cut the dough into 12 wedges, as you would a pie. Starting at the wide end, roll up each wedge like a carpet. Place each rugelach point down on the lined baking sheet, pulling the sides down a little to form a crescent. Chill the cookies on the baking sheet for 10 minutes while you heat the oven to 350 degrees. Meanwhile, assemble the second bath of rugelach and chill it.

Lightly brush the chilled cookies with milk and sprinkle on a bit of sugar, then bake them on the center oven rack until lightly golden , approximately 25 minutes. Cook them briefly on the sheet, then transfer them to a wire rack with a spatula.

Makes 2 dozen.

Related posts:

1. Chocolate-Covered Cherry Cookies
2. Great Chocolate Chip Cookies
3. Chocolate Cherry Cake

Directions:

In a large bowl, mix together the melted butter, cocoa powder and sugar. Whisk in the eggs and vanilla extract. In a medium-size bowl, stir together the flour, baking powder, baking soda and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours.

Heat the oven to 350 degrees. Form the dough into 1 inch balls, then roll them in confectioners’ sugar. Bake the cookies on an un-greased 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.

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1. Chocolate Cherry Rugelach Cookies
2. Pinwheel Cookies
3. Chocolate Snowballs

1 1/2   cups (3 sticks) unsalted butter, softened
1          cup confectioners; sugar
2/3      cup granulated sugar
1          Tablespoon Vanilla Extract
3          cups flour
1          teaspoon salt
1          teaspoon Baking Powder
1/4      cup Cocoa

Directions:

Using a wooden spoon, cream the butter until it’s smooth.  Stir in the sugars and vanilla
extract until they’re evenly blended.  In a separate bowl, whisk together the flour, salt and baking powder.  Add the dry ingredients to the cream mmixture one third at a time, stirring after each addition, until the dough is evenly blended.

Set aside half of the cookie dough.  Add the cocoa powder to the remainng dough and stir until it is fully incorporated.

Divide the chocolate dough in half.  Place each half on a large piece of plastic wrap, pat it into a 1/2 inch thick square and then wrap it in the plastic.  Repeat the process for the vanilla dough.  Refrigerate the 4 squares until firm, about 1 to 2 hours.

Unwrap one piece of the chilled vanilla dough, leaving it on the plastic,  Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches.  If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it’s firm again, about 5 to 10 minutes.  Unwrap a piece of the chocolate dough, cover it with another piece of plastic and roll it into an 8 by 7 inch rectangle.

Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side.  Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into  a log, peeling sway the plastic wrap as you go.  Wrap the log in the plastic and refrigerate it for at least 2 hours.  Repeat the process with the 2 other pieces of dough.

Heat the over to 350 degrees.  Line 2 shiny, heavy baking sheets with parchment paper.  Unwrap one of the logs and slice it into 1/4 inch thick rounds.  Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes.  When done, they’ll still be a little soft to the touch–the cookies will have a better texture if you don’t let their edges brown.

Leave the cookies on the sheet for 1 minutes, then transfer them to a wire rack to cool.   Slice and bake the second log as the first.

Makes about 4 dozen cookies.

Tip:  To make nice slices try the following:

Slip a long piece of unflavored dental floss (about 20 inches) beneath the dough log.

Pull the ends up and over the log, crossing them.

Wrap the ends of the floss around your fingers and pull in opposite directions.

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1. Soft Sugar Cookies
2. Chocolate Cherry Rugelach Cookies
3. Perfect Pie Crust

1/2      cup chunky peanut butter

1/2      cup shortening

1          cup packed brown sugar

1          egg

1          t Watkins Vanilla

1          t baking soda

1/8      t salt

1 1/4   cup all purpose flour

granulated sugar

1          recipe Peanut Cream Filling below

Directions:

Preheat oven to 350 degrees.  In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.  Add brown sugar, egg and vanilla.  Beat until combined, scraping sides of bowl.  Beat in baking soda, salt and as much flour as you  can.  Stir in any remaining flour.

Form dough into balls, using a level teaspoon each.  Place 1 1/2 inches apart on ungreased or parchment lined baking sheets.  Flatten by making crisscross marks with tines of fork dipped in sugar.

Bake 7 to 8 minutes or until edges are lightly borned.  cool on baking sheet 1 minute.  Transfer to wire rack; cool.

Spread one teaspoon Peanut Cream Filling on flat side of half of cookies.  Top with remaining cookies.  Store in airtight container at room temperature up to 3 days.  Freeze unfilled cookies up to 1 month.

Makes 4 dozen sandwich cookies.

Peanut Cream Filling.

Ingredients:

3/4   cup chunky peanut butter

3/4   cup marshmallow creme

3       T milk

3/4   t Watkins Cinnamon

1/4   t Watkins Cumin

3       T confectioner’s sugar

Directions:

In medium bowl whisk together chunky peanut butter, marshmallow creme, milk, cinnamon and cumin.  Gradually whisk in confectioner’s sugar.

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1 cup sesame seeds

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 t Watkins Vanilla

1 1/4 cups flour

1/2 t Watkins Baking Powder

1/4 t Watkins Cinnamon

1/4 t Watkins Nutmeg

1/4 t salt

Directions:

Heat the oven to 350 degrees. Toast the sesame seeds on a baking sheet for about 10 minutes. stirring occasionally to keep them from burning. Set the seeds aside to cool thoroughly.

In a mixing bowl, cream together the butter and sugars. Beat in the egg and vanilla. Add the flour, baking powder, cinnamon, nutmeg and salt, mixing until thoroughly combined. fold in 1/3 cup of the sesame seeds.

Shape the dough into 3/4 inch balls and roll them in the remaining sesame seeds to coat the surface of each one. Place the balls on two greased cookie sheets, leaving at least 1 inch between them and bake until golden bown, about 10 to 12 minutes. Allow the cookies to cool on the sheets for 2 minutes, then use a spatula to transfer them to a wire rack.

Makes about 5 dozen.

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