Chocolate Covered Rice Krispie Balls

Recipe By Wendy Lipski

½ cup peanut butter


3 T. soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut


Mix together,refrigerate for a half hour and form into balls.

Return to fridge and let chill at least an hour.


Melt the following together in a double boiler:

1 package chocolate chips

1 square sweet chocolate

Keep on low so that chocolate remains soft.


Drop balls into chocolate mixture one at a time using a fork 

to 

roll them so that the chocolate will cover. Let set on 

parchment paper in fridge at least 2 hours to set the 

chocolate.( I made half n half-some with and some without 

chocolate)

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Old Fashioned Cookie from the 1940's and 50's.

BILLY GOATS

An old fashioned cookie from the 1940's and 50's.

Ingredients

1 cup butter
1 1/2 cups brown sugar
3 eggs
2 tablespoons buttermilk or sour milk
2 teaspoons vanilla
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts
2 cups chopped dates

Directions

Preheat the oven to 350°. Cream the butter, and sugar until light and fluffy. With the mixer running, add the eggs, one at a time, until well-incorporated. Add the buttermilk or sour milk and vanilla. Stir together the flour, cinnamon, freshly ground nutmeg, cloves, allspice, baking soda, and salt. Turn the mixer to low and add the flour mixture. Stir in the walnuts and dates. Scoop or drop by tablespoonfuls onto parchment-lined cookie sheets, press down slightly, and bake 8-10 minutes or until lightly browned. Transfer to cooling racks to cool thoroughly. Store in an airtight container. Yield: 6 dozen.

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No Bake Peanut Butter Cookies

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Simple and Easy Cookie Recipe

Easiest cookie in the world = 1 banana + 1 cup oats. Add raisins if you want. Cook for 15 minutes at 350 deg. That's it they are done. Let cool and enjoy

We make these all the time in my house they are a hit every time.  I add cinnamon, Himalayan salt and vanilla to give it some zest.  If you want super crunchy cookies put them in the dehydrator overnight and BAM you got super crunchy cookies!

Adapted from

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Old Fashioned Soft Sugar Cookies

 

Old Fashioned Soft Sugar Cookies

4 1/2 cups Flour
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/2 tsp Nutmeg
1 1/2 cup Shortening
2 cups Sugar
2 Eggs
1 tsp Vanilla extract
1/2 tsp Lemon extract
1 cup Buttermilk

Stir together the flour, baking powder, baking soda, salt and the nutmeg. In large mixing bowl, beat shortening for 30 seconds until smooth and creamy. Add sugar and beat until fluffy. Add in eggs, vanilla extract and lemon extract, beating well. Add in flour mixture, beating until thoroughly mixed. Divide mixture in half. Cover with plastic wrap and chill about 3 hours or until it is easy to  handle. To make large cookies, roll the dough 1/2 inch thick. Cut into rounds with a round 3 inch cookie cutter or glass. To make small cookies, roll the dough about 3/8 inch thick and cut into smaller rounds, about 2 inches. Place cookies 2 1/2 inches apart onto ungreased baking sheets. Sprinkle cookies with additional sugar. Use colored sugar, if desired. Bake cookies in a 375 degree F oven for 10-12 mins. Remove cookies to cool.

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Ginger Snap cookies

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NO-BAKE PEANUT BUTTER OATMEAL COOKIES

NO-BAKE PEANUT BUTTER OATMEAL COOKIES 
2 c. sugar
1 stick butter
1/2 c. milk
1 tsp. vanilla
2 c. oatmeal
1/2 c. peanut butter
Mix sugar, milk and butter in a medium cooker. Bring to a boil and allow to boil for three minutes and remove from stove. Next add vanilla and the peanut butter and stir well. Last, add oatmeal a little at a time to desired taste and thickness. Drop by spoonfuls onto wax paper, or pour into a buttered pan and cut into squares after it cools.

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Cookie cups

Ingridents

Package of your favorite prepared cookie dough

Directions

Mold prepared cookie dough over the bottom of a muffin tin to form a "cup'

Bake according to instructions on cookie dough package.

serve with ice cream or candy inside

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Easy Chocolate Susan's

Easy Chocolate Susan's

2 sticks butter, softened
1/4 cup granulated sugar
2 cups flour
Chocolate Hazelnut Spread

Cream together butter and sugar. Add flour and mix well. Mixture will be crumbly. Form into a log and cut into 1/2 inch discs. Place on un greased baking sheet and bake at 350 for 20 minutes. Cookies may be light brown around edges. Move to wire rack to cool. 

Melt a couple large spoonfuls of hazelnut spread in the microwave 20 seconds at a time until spreadable consistency. Spread a small amount onto the cool cookies, chill until chocolate sets back up.

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