Cookie Recipes

Ingredients:
10oz pkg. peanut butter chips
1 tbsp. shortening
5 oz. chow mein noodles (1 can)

Melt PB chips in pan along with 1 tbsp of shortening.
When melted, remove from heat and stir in the chow mein noodles.
Scoop by teaspoonful or tablespoonful onto a wax-papered lined cookie sheet.
Put in refrigerator until hardened.

**This is from a cookie exchange**

I went to a cookie exchange last weekend, and made Lemon Crisps to swap:

½ c butter, softened
¾ c sugar
1 egg
1 Tb lemon zest
1 ½ Tb fresh lemon juice
¾ tsp vanilla
½ tsp baking powder
¼ tsp baking soda
1 ¼ c flour
Colored sugar

Preheat oven to 350. Beat butter and sugar until fluffy. Beat in egg, lemon zest and juice, vanilla, baking powder and baking soda until well mixed, then slowly beat in flour until just blended. Drop by rounded teaspoonfuls 1 ½ inches apart on ungreased cookie sheets. Sprinkle with colored sugar, then bake for 10-12 minutes, until edges are lightly browned. Cool on cookie sheet for 1 minute then remove to wire rack. Makes approx 3 dozen.

Of everything else we got back, the favorite around this house has been the Chocolate Chip Peanut Butter Cups. Go to the store and buy a tube of chocolate chip cookie dough and a bag of miniature Reese's peanut butter cups. Preheat oven to 350. Spoon cookie dough into mini muffin pan, and press down slightly. Bake for 7-9 minutes (watch carefully), or until very lightly browned. Remove from oven and let cool for 2-3 minutes (still in the pan), then press a PB cup down into the center of each cookie. Let sit for at least 30 minutes so the cookie holds its shape.

They may cost a bit more to make, but I promise you they are delish!!

Chocolate Pretzel Bites

Spread small pretzels out on baking sheet. Place 1 Hershey Kiss on each one. Bake in 250 degree (F) oven for approximately 3 1/2 minutes or until kisses are soft but still in shape. remove from oven, press 1 M&M onto each kiss.

**This is from a cookie exchange**

Chocolate Cookies w/ Peppermint Patties
by Megan Clapper

Ingredients:
1/2 cup shortening
1 tablespoon water
2 eggs
powdered sugar

1. Mix shortening, water, and eggs.
2. Shape into 1 inch balls and roll in powdered sugar.
3. Place balls 2 inches apart on a greased cookie sheet.
4. Bake at 375 degrees (F) for 7-10 minutes.
5. Remove cookies from oven and immediately place mint in center and press lightly.

Makes approximately 50 cookies.

**This is from a cookie exchange**

Pecan Tarts
by Aileen MacMillan

Pecan Filling Ingredients:
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup Karo corn syrup
1/2 teaspoon vanilla
1 egg
1/2 cup chopped pecans
7 tablespoon milk

Preheat oven to 400 degrees (F)

Combine the sugars and corn syrup. Add remaining ingredients and mix well. Make tart shells below.

Tart Shells Ingredients:
2 2/3 cup flour
2/3 cup vegetable oil
1 teaspoon salt
6 tablespoon milk

Combine all ingredients and mix well. Make 36 balls and place in lightly greased tart pans. Push the balls into the tart pans with a tart shaper. Fill the tart shells with the pecan filling above and bake for about 20 minutes or until lightly browned.

**This is from a cookie exchange**

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by KRAFT

Prep Time: 20 min
Total Time: 2 hr 15 min
Makes: 2 dozor 24 servings, one tart each

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 tsp. vanilla
3/4 cup finely chopped PLANTERS Pecans
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

PREHEAT oven to 350°F. Divide dough into 24 balls. Place one ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Set aside. Beat egg lightly in small bowl. Add sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.

BAKE 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.

**This was from a cookie exchange**