1 cup butter, softened (no substitutes)
3/4 cup packed brown sugar
1/3 cup sugar
1 egg
2 teaspoons vanilla
2 1/4 cups all purpose flour
2 TBLS instant chocolate drink mix
1 teaspoons baking soda
1/2 teaspoons salt
2 cups malted milk balls, crushed

In a mixing bowl, cream the butter and sugars.  Beat in egg and vanilla.  Combine the flour, drink mix, baking soda and salt; gradually add to creamed mixture.  Stir in malted milk balls.  Shape into balls. Place 2 inches apart on greased cookie sheets.  Bake at 375 for 10-12 minutes or until set.  Cool for 1 minute before removing from pans to wire racks.  Makes 3 dozen.

 

1 pound square white chocolate
2 cups dry roasted peanuts
2 cups small pretzels, broken into pieces
1/2 cup raisins

Mix the peanuts, pretzels and raisins in a large bowl.  Melt the chocolate slowly and pour over peanut mix.  Drop by spoonfuls onto wax paper. 

 

1 cup butter, softened
1 cup peanut butter
2 1/4 cups all purpose flour, (divided--1 cup and 1 1/2 cups)
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 bag of mini chocolate chips

With mixer beat butter and peanut butter.  Add 1 cup flour and the rest of ingredients.  Beat until combined.  Add the rest of the flour and beat well. Wrap dough in plastic wrap and refrigerate for 2 hours.  Preheat oven to 350. Divide dough in half.  On floured surface, roll out dough to 1/8 inch thickness. Cut with floured bear cookie cutter.  Repeat with remaining dough.  Use scraps of dough to make bear muzzles. Make one small ball of dough for muzzle and another smaller ball of dough on top of the muzzle for the nose.  Gently press into unbaked cookies. Bake  on ungreased cookie sheets 9-10 minutes or until lightly browned. Immediately press mini chocolate chips in the baked cookie for eyes and buttons.  Remove from cookie sheets.  Makes about 4 dozen bears. If desired, use frosting to create paws. ears and bow ties.

 

Cookie Ingerdients:
2 3/4 cups all purpose flour
1 1/2 cups sugar
1 cup butter softened
2 eggs
2 teaspoons cream of tarter
1 teaspoon baking soda
1/2 teaspoon brandy extract
1/2 teaspoon rum extract
1/4 teaspoon salt

Sugar mixture Ingredients
1/4 cup sugar or decorator sugar
1 teaspoon ground nutmeg

Heat oven to 400 degrees. Combine all cookie ingredients in large bowl. Beat at low scraping bowl often, until well mixed (2-4 minutes).
Stir together 1/4 cup sugar and nutmeg in small bowl. Shape rounded teaspoonfuls into 1inch balls, roll in sugar mixture. Place 2 inches apart ont ungreased cookie sheet. Bake 8 to 10 minutes, or until edges are lightly browned.

 yields 4 dozen cookies.

 

3 cups sugar 
3/4 cup (1-1/2 sticks) butter or margarine 
1 small can (5 oz.) evaporated milk (about 2/3 cup) 
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, chopped 
1 jar (7 oz.) JET-PUFFED Marshmallow Creme 
1 cup chopped  Walnuts 
1 tsp. vanilla 
 
PLACE sugar, butter and evaporated milk in 3-quart heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil about 4 minutes, stirring constantly to prevent scorching. Remove from heat.
 
ADD chocolate and marshmallow creme; stir until melted. Add walnuts and vanilla; mix well.
 
POUR immediately into foil-lined 9-inch square pan; spread to evenly cover bottom of pan. Cool at room temperature at least 4 hours; cut into 1-inch squares. Store in airtight container at room temperature

 

 

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla
2 large eggs
2 cups semi sweet chocolate chips morsels
assorted sprinkles

Combine flour, baking soda, and salt in bowl.  Beat butter and sugars until creamy.  Add eggs one at a time, beating well after each one.  Gradually beat in flour mixture.  Stir in chocolate chips.  Drop by rounded tablespoons onto ungreased cookie sheets.  Apply sprinkles on unbaked cookies.  Bake at 375 for 9-11 minutes until golden brown.  Cool baking sheets for 2 minutes.  Makes 5 dozen cookies.

 

1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. Preheat Oven to 350 degrees.

Refridgerate for about an hour. Divide dough into two equal portions in seperate bowls. Add 2tsp Peppermint extract to each bowl. Then add about 20 drops of Green Food Coloring to one half and mix well. Add about 20 drops of Red Food Coloring to the other half of dough mixing well to desired color. Refridgerate for about another half hour until dough is firm. Roll each of the colored dough into small 2" strips and twist together strips then form a circle with the twisted dough. Bake  for 7-11 minutes at 350 degrees. Remove from cookie sheet and let cookies cool on wire rack. Use frosting to decorate wreaths.