1 3/4 c. flour 1 egg 1 t. soda 1 t. vanilla 1/2 t. salt 1/2 c. brown sugar 1/2 c. peanut butter 1/2 c sugar 2 T. milk 1/2 c. butter 48 candy kisses
Bake at 375 degrees for 10-12 minutes.
Combine all ingedients in large mixer bowl. Mix on owest speed until dough forms. Shape dough into small balls. Roll balls in sugar and place on ungreased cookie sheets. Bake. Top each cookie immediately with a candy kiss, press down firmly so cookie cracks on edges. Allow to cool completely before covering so chocolate kiss is re-hardened
Double Chocolate Treasures (this recipe is not online; it is from a 1980's women's magazine)
1 - 12 oz. pkg semi-sweet choc. pieces (2 cups) 1/2 c. margarine 3/4 c. sugar 2 eggs 1 tsp. vanilla 2 c. Quaker Oats 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1/2 c. powdered sugar
Heat oven to 350 degrees.
Melt 1 c. of choc. pieces in microwave until choc. is melted and smooth. Beat together margarine and sugar until light an fluffy. Blend in eggs, vanilla, and melted chocolate.
Shape dough into 1-inch balls, roll in powdered sugar, coating heavily. Place on ungreaded cookie sheet; bake 10-12 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container. Makes about 5 dozen.
6 comments:
Peanut Blossoms Recipe
1 3/4 c. flour
1 egg
1 t. soda
1 t. vanilla
1/2 t. salt
1/2 c. brown sugar
1/2 c. peanut butter
1/2 c sugar
2 T. milk
1/2 c. butter
48 candy kisses
Bake at 375 degrees for 10-12 minutes.
Combine all ingedients in large mixer bowl. Mix on owest speed until dough forms. Shape dough into small balls. Roll balls in sugar and place on ungreased cookie sheets. Bake. Top each cookie immediately with a candy kiss, press down firmly so cookie cracks on edges. Allow to cool completely before covering so chocolate kiss is re-hardened
Cranberry Cookie Kisses
This recipe is online!
Double Chocolate Treasures (this recipe is not online; it is from a 1980's women's magazine)
1 - 12 oz. pkg semi-sweet choc. pieces (2 cups)
1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. Quaker Oats
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. powdered sugar
Heat oven to 350 degrees.
Melt 1 c. of choc. pieces in microwave until choc. is melted and smooth. Beat together margarine and sugar until light an fluffy. Blend in eggs, vanilla, and melted chocolate.
Add combined dry ingredients except powdered sugar, stir in remaining choc. pieces (1 c.).
Shape dough into 1-inch balls, roll in powdered sugar, coating heavily. Place on ungreaded cookie sheet; bake 10-12 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container. Makes about 5 dozen.
Bam! The Raspberry Lemon Thumbprint Cookies are an Emeril Lagasse recipe.
Well, mine is online too!
Pecan Shortbread courtesy of Food Network
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