Fudge Puddles

Fudge Puddles

Ingredients

         1/2 cup butter, softened

         1/2 cup creamy peanut butter

         1/2 cup white sugar

         1/2 cup packed brown sugar

         1 egg

         1/2 teaspoon vanilla extract

         1 1/4 cups all-purpose flour

         3/4 teaspoon baking soda

         1/2 teaspoon salt

          

         1 cup milk chocolate chips

         1 cup semi-sweet chocolate chips

         1 (14 ounce) can sweetened condensed milk

         1 teaspoon vanilla extract

         3/4 cup pecan halves

Directions

1.             Preheat oven to 325 degrees F (165 degrees C).

2.             Sift together flour, baking soda and salt.

3.             Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

4.             For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Oatmeal Crisps

Oatmeal Crisps

Ingredients

         2/3 cup shortening

         1/3 cup butter, softened

         1 cup packed brown sugar

         1 cup white sugar

         2 eggs

         1 teaspoon vanilla extract

         1 1/2 cups all-purpose flour

         1 teaspoon salt

         1 teaspoon baking soda

         3 cups quick cooking oats

         1 cup chopped walnuts

Directions

1.             Cream together shortening, margarine, and sugars.

2.             Beat in eggs and vanilla.

3.             Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.

4.             Shape into long rolls and roll in wax paper. Chill until firm.

5.             Preheat oven to 350 degrees F (180 degrees C).

6.             Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.

Bake for 10 minutes.

Oatmeal Power Cookies

1 Cup Softened Butter or Margarine
1 Cup Packed Brown Sugar
1/2 Cup White Sugar
2 Eggs
1 Tsp Vanilla
1 1/2 - 1 3/4 Cup Flour (use wheat flour to increase nutritional value)
1 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Salt
3 Cups Uncooked Oatmeal
2 Cups Chocolate Chips
3/4 Cup Coconut
3/4 - 1 Cup Walnuts/Pecans

Beat butter & sugars until creamy. Add eggs & vanilla, beat well. Add flour, baking soda, cinnamon, salt, oatmeal & chocolate chips/coconut/nuts. Drop unto ungreased baking sheet. Bake @ 350 degrees for 10-12 minutes.

Pine Nut, Lemon & Rosemary Ovals

1/2 package refrigerated sugar cookie dough
1/4 cup flour
2 tbl grated lemon peel
1 1/2 tsp chopped fresh rosemary
1/2 cup coarsely chopped pine nuts

In a medium bowl, combine dough, flour, lemon & rosemary until well blended. Shape into small ovals and roll into chopped pine nuts. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.

Can be stored up to 1 week in an airtight container, or frozen for 6 months.

Chocolate Chip Cookies

1 cup room temperature butter or butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 cups chocolate chips

Preheat oven to 340 degrees. Mix flour, salt & baking soda into a medium bowl. In a separate mixing bowl, cream together butter and sugars on medium to high speed until well blended (about 5 minutes). Gradually add eggs and vanilla. Reduce to low speed and gradually add flour mixture. Stir in chocolate chips. Bake on ungreased cookie sheet 8-10 minutes.