PEANUT BUTTER BUTTERSCOTCH COOKIES

Ingredients:

1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla


Directions:

Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.

Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.

Remove to cool on wire racks. Store in an airtight container.

This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!

HOUGH'S BUTTER COOKIES

Ingredients:

1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour


Directions:

Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.

Stir in flour and mix only until flour is incorporated - do not over mix.

Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.

Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.

Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.

Remove to wire rack and allow to cool.

Chocolate Kiss Cookies

INGREDIENTS:

1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt

DIRECTIONS:

Cream together shortening and peanut butter. Add sugars and mix. Add egg, milk, vanilla, and beat well. Blend in flour, soda, salt. Shape rounded teaspoonfuls into balls. Roll in granulated sugar and place on an ungreased cookie sheet. Bake 8 minutes at 375 degrees, and remove from oven. Place milk chocolate star or kiss on top of each cookie and return to oven 2-5 minutes longer.

Chocolate Drop Cookies

INGREDIENTS:

2 c. brown sugar
2 eggs
3 c. flour
2 tsp. vanilla
4 sq. melted chocolate
1 c. melted butter
1 c. sour cream
1 tsp. soda
1 c. chopped nuts
Add chopped raisins, if desired

DIRECTIONS:

Mix all ingredients. Drop in teaspoonful on buttered cookie sheet. Bake in 350 degree oven for 10 to 15 minutes. Makes 5 dozen.

Chocolate Flake Cookies

INGREDIENTS AND DIRECTIONS:

Preheat oven to 375 degrees F.

ift together:

2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt

et aside.

ombine:

1 c. softened butter or shortening
3/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla
1 tsp. almond

eat until creamy.

eat in:

2 eggs

dd flour mixture; mix well.

tir in:

1 (12 oz.) pkg. (2 c.) semi-sweet chocolate morsels
1 c. coarsely chopped nuts (optional)
2 c. sugar frosted flakes

Drop by well rounded half teaspoonfuls onto greased cookie sheets.

Crispy Chocolate Chip Cookies

INGREDIENTS:

40, 000 lb. sugar
30, 000 lb. butter
192, 000 eggs
1, 000 lb. molasses
120 lb. vanilla
500 lb. baking soda
700 lb. salt
42, 000 lb. flour
200 million (45-50, 000 lb.) chocolate chips

DIRECTIONS:

Bake at 340 degrees for 7 to 9 minutes. Makes 2 1/2 million cookies.

Deluxe Pecan Chocolate Cookies

INGREDIENTS:

2 3/4 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 c. butter, softened
1 1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 (24 oz.) pkg. (4 c.) Nestle’s Toll House semi-sweet chocolate morsels
1 c. chopped pecans

DIRECTIONS:

Preheat oven to 375 degrees. In bowl, combine flour, baking soda and salt; set aside. In bowl, combine butter and brown sugar; beat until creamy. Add eggs and vanilla extract; beat until light and fluffy. Gradually blend in flour mixture. Stir in morsels and pecans. Drop by well rounded tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes.

Allow to stand 2-3 minutes before removing from cookie sheet; cool. Makes about 3 dozen 2 1/2 inch cookies.
longer.