Candy Cane Cookies
1 cup butter or margarine
1 cup sifted confectioners sugar
1 egg
1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy
1/2 cup white sugar
Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.
Gingerbread Cookies in a Jar
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.
Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2'; apart. Bake 10 to 15 minutes. Decorate with icing.
Chocolate Glaze
This shiny glaze is great for dressing up any cookie.
3/4 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
3 tablespoons butter
1/4 teaspoon vanilla extract
Place chocolate chips, butter, and corn syrup in the top of a double boiler of hot (but not boiling) water. Stir until mixture is melted and smooth, then stir in vanilla. Spread over cookies and then top with sprinkles or nuts, if desired, or place in a zip-lock bag and snip off a tiny corner, then drizzle over cookies.
Jo's Peanut Butter Fudge
An easy peanut butter fudge is made creamier with marshmallow.
2 cups granulated sugar
2/3 cup milk
1 cup marshmallow creme
1 cup peanut butter, creamy or chunky
1 teaspoon vanilla
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer. Remove from heat and stir in remaining ingredients. Pour candy into a greased 8x8-inch pan and chill. Cut peanut butter fudge into squares when cool and firm.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).Help! I need some new Christmas Cookie and PB Fudge Recipes?
This is great peanut butter fudge and you don't have to cook it Yea!!!!!
Ingredients: Peanut Butter Fudge
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
How about some Peanut Butter treats with red and green M%26amp;M's for Christmas, or some other Peanut Butter desserts the 2008 food trend of the year. See you're on trend. See below for details
Peanut Butter Cookie Crisps
(No bake cookies)
1½ cups light corn syrup
¾ cup packed brown sugar
¾ cup white sugar
2¼ cups peanut butter (smooth or crunchy)
3 tsp. vanilla extract
6 cups crispy rice cereal
1. Combine corn syrup and sugars in a large saucepan over medium heat.
2. Boil mixture for 1 minute; stirring constantly.
3. Remove from heat and blend in vanilla and peanut butter; stir until smooth.
4. Stir in cereal and drop 1 teaspoon full of mixture at a time, onto waxed paper and allow to cool completely.
5. Remove to an airtight container.
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Ritzy/Chocolate/Peanut Butter Sandwich Cookies
Ritz crackers
Creamy peanut butter
Chocolate chips
1.) Cover cookie sheet with waxed paper.
2.) Melt the chocolate chips in the double boiler.
3.) Spread peanut butter on a Ritz and top with another cracker.
4.) Dip the sandwich in the melted chocolate use tongs carefully so you don't break the cracker and dip in chocolate…cover completely.
5.) Place the chocolate-covered sandwich on the cookie sheet…and let chocolate set.
Store in air tight container in refrigerator.
I’ve used…graham crackers (break at perforations)….various crackers.
Hint: Might try vanilla wafers…..and maybe fill with some store bought frostings….. or small amount of jam…..or marshmallow crème.
No-Bake Peanut Butter Squares
Ingredients::
1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate
1/2cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.
Melt butter in large microwavable bowl on HIGH 1.5 - 2½ minutes or until melted.
ADD sugar, graham cracker crumbs %26amp; peanut butter……and milk if needed. Mix well spread into prepared pan.
Microwave chocolate 1.5 – 2 minutes or until melted stirring after each minute. Cool slightly; pour %26amp; spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
LIFT from pan, using foil handles. Cut all the way through dessert into squares.
(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).
(Call it a 'cookie' if you want.....';No Bake';....anyway%26gt;
Mock Ice Cream Sandwiches
2 whole graham crackers
Cool Whip
Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.
Can't get any simpler that that!!
You'll want to make several at a time.....can't eat just one!
HINT: Melt some chocolate and drizzle over top before freezing.
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2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened
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