#16 Peanut Butter Bonbons

Ingredients
•1-1/2 cups graham cracker crumbs
•1 cup creamy peanut butter
•1 cup melted butter
•1 pound powdered sugar
•12 ounce package milk chocolate chips
•1/2 bar paraffin

Directions
1.Form crumbs, peanut butter, butter and sugar into balls and freeze.
2.Melt chips and paraffin in double boiler then dip balls into chocolate mixture.
3.Place on plate or cookie sheet and refrigerate for at least 1 hour to allow chocolate to harden.

#15 Karen’s Chocolate -Chocolate Chip Cookies

This is a friends recipe, she asked me to make them for her.... I am back...

4 ½ cups flour
½ cup cocoa
2 tsp baking soda
2 tsp salt
2 cups butter
1 ½ cups white sugar
1 ½ cups brown sugar
2 tsp Almond Extract
4 large eggs
1 12oz pkg chocolate chips
*optional 1 cup raisins

Combine baking powder, flour, cocoa & salt in large bowl, beat together butter, sugar’s and almond extract. Beat in eggs. Add flour, a little at a time. Stir in chips and raisins.

Preheat oven to 375. Place in rounded teaspoonfuls on cookie sheet and bake for 8-10 min. Cool on wire rack.

This recipe was created out of need. I had run out of flour so I added the rest in cocoa . Also, I had run out of vanilla so I used Almond flavoring. The end result was amazing!!!!!

Sorry

OK so just have to get through this weekend and I will be back at making cookies I have decided also to do some desserts thrown in from time to time. If you have any good recipes you want to share... please email them to me I would love to get some recipes from friends also!

#14 Snickerdoodle

Sorry I fell behind, life got the better of me, I will try to catch up over this next weekend. My big sewing job will be over and I am hoping to have a very relaxing weekend.

. 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

1. Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour.

2. Cover with plastic wrap and chill for 1 hour.

3. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet.

4. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

I ran out of cinnamon, well actually there was nutmeg in my cinnamon jar, so I had a little cinnamon and sugar, that I mixed with nutmeg and that is what I rulled the dough into. The dough was really sticky, so make sure you add just a little more flour to it before you put it in the fridge. They were so good!!!! Everyone loved them and the plate did not last long.

#13 Chocolate Haystacks

2 cups (12 oz.) semisweet chocolate chips
2 cups (12 oz.) butterscotch chips (or peanut butter chips)
1/2 tsp. vanilla
3 cups chow mein noodles

1. Melt the chips. Mix in noodles and nuts until coated well. Drop by teaspoon onto wax paper. Put into refrigerator until set.

#12 Butterscotch Haystacks

2/3 cup peanut butter
1 (12 oz.) pkg. butterscotch chips
1 (3 oz.) can chow mein noodles
*1 cup chopped walnuts or peanuts (optional)

*Instead of chopped nuts, you can use crunchy peanut butter and omit the nuts.

1. Melt the peanut butter and butterscotch chips. Mix in the noodles and nuts until coated well. Drop by teaspoon onto the wax paper. Put into the refrigerator until set.

2. For variety, our family also likes chocolate haystacks. Just substitute chocolate chips for butterscotch chips.

3. You could also wait until the butterscotch haystacks harden and then dip half into melted chocolate for a colorful look.

#11 Chewy Coconut Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

2.In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

3.Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

4. After cookies cool completely, melt chocolate over low heat. Dip half of cookies into melted chocolate. Let set.



I think these are my favorite cookies yet, they turned out so good. They did have a comment that said that if your cookies turn out to flat, it is because your baking soda is old... so make sure it is fresh. I was thinking about adding almonds next time, so they taste like almond joys.