Peppermint Snowball Cookies by Marilynn K.

¼ C crushed peppermint hard candies

¼ C powdered sugar

1 C butter, softened

1/3 C powdered sugar

¼ C crushed peppermint hard candies

1 tsp. vanilla

2 ¼ C flour

¼ tsp. salt

Heat oven to 325 degrees.  Mix ¼ C crushed candies and ¼ C powdered sugar; set aside.  Mix butter, 1/3 C powdered sugar, ¼ C crushed candies and vanilla in medium bowl.  Stir in flour and salt.  Shape dough by level measuring tablespoonfuls into balls.  Place about 2 inches apart on ungreased cookie sheet.  Bake 12 – 15 minutes or until set, but not brown.  Immediately remove from cookie sheet; roll in the candy and sugar mixture.  Cool completely.  Then roll in candy mixture again. 

Double Peanut Butter Cookies by Leanne C.

1 1/4 cup flour

3/4 cup baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup butter

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 2/3 cup Reese's Peanut Butter Chips

Mix dry ingredients separate from sugars and butter, then add together. Bake at 375 degrees 8-10 min.

Grandma's Peanut Butter Fudge by Sara W.

2 cups sugar

1/2 cup milk

1 jar (7 oz.) marshmallow cream

1 1/3 cups Peanut butter

Bring sugar and milk to a boil stirring constantly.  Boil for 3 minutes. 

Add Peanut butter and marshmallow.  Mix well.  Quickly pour into a buttered 8 inch square pan.  Chill until set.  Cut into squares.  Yeilds 3-4 dozen.

Fudgy Rice Crispie Bars by Tiffany O.

1 – 19 oz. package Betty Crocker family fudge

      brownie mix

¼ C water

½ C vegetable oil

2 eggs

1 – 16 oz Betty Crocker vanilla or cream cheese

      ready spread frosting

¾ C salted peanuts – coarsely chopped

3 C rice crispies

1 C peanut butter

1 – 12 oz. package chocolate chips

Mix brownie mix, water, oil and eggs.  Bake 28–30 minutes.  Let cool.  Spread frosting over brownies.  Sprinkle chopped peanuts over frosting.  PUT IN FRIDGE.  Place 3 C rice crispies in bowl, set aside.  In sauce pan, melt chocolate cihps and peanut butter.  Pour over cereal and mix until cereal is coated.  Spread over brownies, frosting and peanuts.  Makes 1 9x13 pan. 

Pumpkin Cookies with Brown Sugar Frosting by Jennifer H.

Cookies:
2 c. flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 C sugar
1/4 tsp baking soda
1/4 tsp ground allspice
1 c. butter, softened
1 egg
1 c. canned pumpkin

In a medium bowl, combine flour and spices; set aside. In large mixing bowl beat butter with an electric mixer. Add sugar, mix well. Beat in egg until combined, then add pumpkin and flour mixture. Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Transfer to wire rack and let cool. Frost with Brown Sugar-Butter Frosting; let frosting dry.

Brown Sugar Frosting

In medium saucepan heat and stir 6 Tb. butter and 1/3 c. packed brown sugar over medium heat until butter melts; remove from heat. Stir in 2 c. sifted powdered sugar and 1 tsp. vanilla. Stir in enough hot water (2 to 3 tsp.) to make a smooth, spreadable frosting. Immediately frost cookies. If frosting becomes grainy, add a few more drops of hot water and stir until smooth.

Sour Cream Cookies by DeAnn S

2 c. sugar
1 c. shortening
3 eggs
1/2 tsp. soda mixed in 1 c. sour cream
2 tsp. baking powder
1 tsp. vanilla
4 c. (or more) flour

Drop teaspoon-sized cookies in 1/2 c. sugar + 1/2 tsp. cinnamon. Bake at 350 for 10 min. on greased cookie sheet.

Rosie's Butter Cookies by Jen W.

Ingredients:
2 ¼ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (two sticks) unsalted butter, at room temperature
½ cup sugar
½ cup raspberry preserves with seeds

1. Sift the flour, baking powder, and salt together into a small bowl and set aside.

2. Using an electric mixer on medium-high speed, cream the butter and sugar together in a medium-sized mixing bowl until light and fluffy, about two minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

3. Add the dry ingredients and mix on low speed for several seconds. Scrape the bowl, then turn the mixer to high speed and beat until the batter is light and fluffy, about one minute.

4. Refrigerate the batter in plastic wrap or a covered container for three hours.

5. Fifteen minutes before baking, preheat the oven to 275. Line two cookie sheets with parchment paper or leave them ungreased.

6. Measure out rounded teaspoonfuls of dough and roll them into balls with your hands.

7. Place the balls about 1 ½ inches apart on the prepared cookie sheets. Then make a firm indentation in the center of each cookie with your thumb or index finger.

8. Bake the cookies until lightly golden, 25-30 minutes. Remove the sheet from the oven and increase the heat to 325F.

9. Place ½ teaspoon jam in the center of each cookie and return the sheet to the oven.

10. Bake the cookies just until the jam melts and spreads, about 10 minutes. Allow the cookies to cool on the sheets before eating.