Peanut Butter Chip Pineapple Drops

Makes about 3-1/2 dozen cookies.
Prep Time: 20 Minutes
Baking Time: 10 to 12 min.

Ingredients1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 oz.) crushed pineapple, drained
1 cup Peanut Butter Chips
1/2 cup chopped nuts (optional)
candied cherries, halved

DirectionsPreheat oven to 375°F.
1) In a large bowl, beat butter and shortening until blended.
2) Add sugar, egg and vanilla; beat well. Stir together flour, baking powder, baking soda and salt.
3) Add to butter mixture, beating until well blended. Stir in pineapple, peanut butter chips and nuts, if desired.
4) Drop by teaspoons onto ungreased cookie sheet.
Lightly press cherry half in center of each cookie.
5) Place cookie sheet in oven and bake for 10 to 12 minutes or until lightly browned.
6) Remove from cookie sheet to wire rack. Cool completely.

Holiday Double Peanut Butter Fudge Cookies

Makes about 3-1/2 dozen cookies
Prep Time: 10 min.
Baking Time: 6 to 8 min.

Ingredients:1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
3/4 cup Peanut Butter Chips
HOLIDAY SUGAR (recipe below)

DirectionsPreheat oven to 375°F.
1) In a large bowl, beat sweetened condensed milk and peanut butter until smooth.
2) Add baking mix and vanilla; stir in peanut butter chips.
3) Shape into 1-inch balls and roll in HOLIDAY SUGAR.
4) Place 2 inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass.
5) Place cookie sheet in oven and bake 6 to 8 minutes or until very lightly browned (do not overbake).
6) Remove from oven and place cookies on a wire rack.
7) Cool completely. Store in tightly covered container.
HOLIDAY SUGAR:
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon red colored sugar
1/2 teaspoon green colored sugar
Directions:
1) In a small bowl, stir together granulated sugar, red colored sugar and green colored sugar .

Peanut Butter Chip Tassie Cookies

Makes 3 dozen
Prep Time: 15 min.
Chilling Time: 1 hr.
Baking Time: 20 to 25 min.
Ingredients:1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
3/4 cup sugar
3 Tablespoons butter or margarine, melted
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, chopped*
9 red candied cherries , quartered (optional)
CHOCOLATE DRIZZLE (recipe below, optional)
Directions:1) In a medium bowl, beat cream cheese and 1/2 cup butter and add flour, stirring until well blended.
2) Cover and refrigerate for about one hour or until dough is firm.
3) Shape into 24 one-inch balls and place each ball into ungreased, small muffin cups (1-3/4 inches in diameter).
4) Press dough evenly against bottom and sides of each cup.
Preheat oven to 350°F.
5) In small bowl, combine egg, sugar, melted butter, lemon juice and vanilla. Stir until smooth.
6) Add chopped peanut butter chips and fill muffin cups 3/4 full with mixture.
7) Place muffin cups in oven and bake for 20 to 25 minutes or until filling is set and lightly browned.
8) Cool completely; remove from pan to wire rack. Garnish with candied cherries or CHOCOLATE DRIZZLE, if desired.
CHOCOLATE DRIZZLE:
Ingredients:
1/2 cup SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips
1-1/2 teaspoons shortening
Directions:
1) In a small microwave-safe bowl, place SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips and shortening.
2) Microwave at MEDIUM (50%) 30 seconds; stir.
3) If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.

Chocolate-Peanut Butter Checkerboards

Makes about 4-1/2 dozen cookies
Prep Time: 15 min.
Chilling Time: several hrs.
Baking Time: 8 to 9 min.

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon baking soda
1/4 cup Cocoa
1/2 cup Peanut Butter Chips, melted

Directions
1) in large bowl, beat butter, sugar, egg and vanilla until fluffy. Add 1 cup flour and baking soda; beat until blended.
2) Remove 3/4 cup batter to small bowl. Set aside.
3) Add cocoa and remaining 3 Tablespoons flour to remaining batter in large bowl and blend well.
4) Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred.
5) Immediately add to batter in small bowl, stirring until smooth.
6) Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter.
7) Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough.
8) Wrap the eight rolls individually in wax paper or plastic wrap and refrigerate several hours until very firm.
Preheat oven to 350°F.
9) Remove rolls from wax paper and place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board.
10) Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls.
11) Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices.
12) Place on ungreased cookie sheet and bake 8 to 9 minutes or until peanut butter portion is lightly browned.
13) Cool 1 minute and remove from cookie sheet to wire rack.
14) Cool completely.

Pumpkin Walnut Cookies

Makes 5 dozen cookies
Prep Time: 15 min.
Baking Time: 8 to 10 min.

Ingredients:
Cookie
1 cup butter, softened
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 package (3-ounce) cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon
Walnut pieces, if desired

Cookie Recipe Directions:
Preheat oven to 350°F.
1) In large bowl, combine butter, brown sugar and sugar . Beat at medium speed, scraping bowl often, until creamy.
2) Add pumpkin, egg and vanilla. Continue beating until well mixed.
3) Reduce speed to low and add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
4) Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.
5) Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets.
6) Bake for 8 to 10 minutes or until set. Cool completely.
7) In a medium bowl, combine powdered sugar, butter, cream cheese, vanilla, and pumpkin pie spice or ground cinnamon.
8) Beat at low speed, scraping bowl often, until smooth.
9) Frost cooled cookies. Garnish with walnuts, if desired.

Chocolate Covered Blueberry Clusters

Makes 30 servings
Prep Time: 15 min.

Ingredients:
1 cup semisweet chocolate chips
1 Tablespoon shortening
2 cups blueberries

Dessert Recipe Directions:
1) In a small nonstick skillet, melt chocolate chips and shortening over lowest heat. Stir to mix.
2) Add blueberries and stir gently until well coated.
3) Drop by teaspoons onto waxed paper or paper plates.
4) Store in the refrigerator.

Chocolate Chip Pan Cookies

Makes 24 servings

Prep Time: 15 min.
Baking Time: 15 to 20 min.

Ingredients:
1 cup butter-flavored shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups all-purpose flour
1-1/2 cups semisweet chocolate chips

Cooking Directions:
Preheat oven to 350-degrees F. and butter a 10x15-inch baking pan.
1) In a large bowl, combine shortening, sugar, and brown sugar. Beat well.
2) Add eggs and beat well.
3) Add vanilla, baking soda, and salt. Beat well.
4) Stir in flour. Stir in chocolate chips.
5) Spoon into baking pan. Bake for 15 to 20 minutes or until lightly browned. (You do not want to overcook.)

Kitchen Tip:
If you don’t have a 10x15-inch pan, use two 9x9-inch pans.

Butterfingers

Makes 20 servings

Prep Time: 10 min.
Baking Time: 15 min.

Ingredients:
4 cups quick-cooking oats
1/2 cup corn syrup
1 cup brown sugar
2/3 butter or margarine, melted
Topping
1/2 cup peanut butter
1 cup semisweet chocolate chips

Cooking Directions:
Preheat oven to 325-degrees F. and butter a 10x15-inch nonstick baking pan.
1) In a large bowl, combine oats, corn syrup, brown sugar, and butter.
2) Stir with a wooden spoon until well mixed.
3) Press mixture into baking pan.
4) Bake for 8 to 10 minutes or just until mixture is bubbly in the middle. (Don’t brown or over bake.)
5) Remove oven and cool 10 to 15 minutes.
6) In a small nonstick skillet, combine peanut butter and chocolate chips.
7) Melt over the lowest heat.
8) Spread on top of baked bars.

Best-Ever Sugar Cookies

Makes 60 cookies

Prep Time: 15 min.
Chilling Time: 2 to 3 hrs.
Baking Time: 15 min.

Ingredients:
1 cup butter
2/3 cup vegetable oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 teaspoon slat
1 teaspoon baking soda
1 teaspoon cream of tartar
4 1/4 cups all-purpose flour
1/4 cup colored sugar for dipping

Cooking Directions:
1) In a large bowl, cream butter, vegetable oil, sugar, and powdered sugar until light.
2) Add eggs and vanilla. Mix well.
3) Add salt, baking soda, and cream of tartar. Blend well.
4) Stir in flour. Chill dough for 2 to 3 hours.
Preheat oven to 3325-degrees and grease a cookie sheet.
5) Roll dough into 1-inch balls and dip in colored sugar.
6) Place on cookie sheet and flatten with bottom of a glass or cookie press.
7) Bake for 8 to 15 minutes or until cookies begin to brown. (Watch carefully.)