Peanut Butter Bars

The good ol' days wouldn't be as good without these favorites. At elementary school lunch, I remember eating everyone's spinach so that they would all give me their peanut butter bars.

This is the best recipe I've found. Some I have made have been to dry. This one I got from my friend, Stacy, who's mother worked in the lunchroom kitchen once or twice. I think it's as close as I'm gonna get!

1/2 lb butter, softened
1 c sugar
1 1/2 c brown sugar
3 eggs
28 oz peanut butter, divided
1/2 Tbsp soda
3/4 tsp salt
3 c flour
3 c rolled oats
1 Tbsp vanilla

Cream butters and sugars together. Add eggs until fluffy. Add vanilla and half of the peanut butter (1 3/4 c). Add dry ingredients. It will be very thick.

Spray cookie sheet with cooking spray. Bake 10 minutes at 350 degrees. Do not overbake. This will make it dry.

Chocolate Frosting
1/4 c butter, melted
1/3 c cocoa
2 to 2 1/2 Tbsp milk
1/2 tsp vanilla
2 to 3 c powdered sugar

Mix together butter, cocoa, milk and vanilla. Beat in powdered sugar, about a cup at a time, until it reaches desired consistency.

Snickerdoodles

from Jen

Preheat oven to 350 F. Position rack in the middle of the oven.

Combine:

2 c flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Blend a separate bowl:

2 sticks butter

1 1/2 c sugar

2 eggs

Sugar mixture:

1/4 c sugar

4 tsp cinnamon

Stir the flour mixture and the butter mixture until smooth. Pull pieces of dough and roll in hands, forming a 1 1/4 inch ball. Roll balls in sugar mixture. Place on cookie sheets. Bake 8 to 10 minutes. Let cool on cookie sheet for about 5 minutes before transferring them to a cookie rack to cool completely.

from Erika

Chocolate Dipped Cinnamon Bears

Cutest display, EVER!!!

see Jen Fritz' photos

Buttery Jewels

from Jo

1 c soft butter

1/3 c whipping cream

2 c flour

granulated sugar

creamy filling (below)

Mix butter, cream and flour thoroughly. Cover and chill.

Heat oven to 375 degrees. Roll about 1/3 of dough at a time, 1/8 inch thick (keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2 inch rounds. (Jo used a medicine cap.)

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about four times.

Bake 7 - 9 minutes or just until set but not brown. Cool. Put cookies together in pairs with creamy filling. About 5 dozen cookies.

Creamy Filling

Cream:

1/4 c soft butter

3/4 c confectioners' sugar

1 tsp vanilla

until smooth and fluffy. Tint with a few drops food color. Add few drops water if necessary for proper spreading consistency.

Cherry Chocolate Kiss Cookies

from Angie

1 cup powdered o' suga

1 cup o' butta

2 tsp (I use about 4-5) maraschino cherry juice

1/2 tsp almond extract

2 1/4 cups flour

1/2 tsp salt

1/2 cup cherries drained and chopped small

bag o' kisses

Cream butta and suga add all other ingredients and add flour/ salt mixture at end

{combine flour and salt}

Cook 350 for 8 -10 minutes...cool on a rack for a few minutes and then add kiss. Obviously not right out of over or you will have a pile chocolate :)

Let the cookie set up for a bit so the choc is firm again.

Homemade Oreos

1 devils food cake mix
2 eggs
¾ c shortening
Mix together and roll into small balls. Bake 350 for 9 – 10 minutes.

Remember you have to use two to make one cookie so you may want to double the batch.

Filling
4 oz cream cheese
1 cube butter
2 2/3 c powdered sugar

Blend until smooth. The filling will work for two batches of cookies if you don't spread it on too thick.

Best served with a tall, cold glass of milk

Andes Mint Cookies

1 box Devils Food Cake Mix
1/2 c oil
2 eggs
30 Andes Mints

Mix together. Using a tablespoon, scoop out onto cookie sheet. Bake @ 350 for 10 minutes. Place Andes Mint on top until melted. Spread evenly. Cool. Makes 30 cookies.