Irresistible Peanut Butter Cookies

1 1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 cup Crisco stick (1/2 cup)
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

Heat oven to 375. Combine both sugars, peanut butter, shortening, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Drop by heaping teaspoonfuls of dough 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake for 7-8 minutes, or until set and just beginning to brown.
*makes about 3 dozen cookies.
This recipe is from: Favorite Brand Name Best-loved Recipes of All Time.
My mom used to make these cookies all the time when I was growing up, I knew they were peanut butter cookies, but I always remembered them as, "the cookie's with the fork marks in them".

Peanut Blossoms

1 (9 oz.) bag Hershey Kisses
1/2 cup shortening
3/4 cup Reese's Creamy or Crunchy peanut butter
1/3 cup sugar
1/3 cup brown packed sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
sugar

Heat oven to 375 degrees. Remove wrappers from Kisses (I always have my kids do it; they think it's fun and they get to help out). In a large mixer bowl, beat shortening and peanut butter until well blended. Add a 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla and beat well.
Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Immediately place chocolate piece on top of each cookie, pressing down so cookie cracks around the edges. Removed from cookie sheet to wire rack. Cool completely.
From the book: Favorite Brand Name Best-Loved Recipes of All Time.
*makes about 4 dozen cookies.

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup butter
Bring to a boil then add:
1/2 cup peanut butter
1 tsp. vanilla
3 cups of oats

Mix it altogether and drop on to a cookie sheet that has wax paper on it. Then put it into the freezer for about 10 minutes or until set.
This recipe is from my sister Daisy.

Al's Favorite Cookies

2 cups shortening
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp. vanilla
2 tsp. water
4 eggs

4 cups of sifted flour
2 tsp. baking soda
2 tsp. salt

2 cups of rolled oats
2 cups chocolate chips

Mix wet ingredients, Whisk dry ingredients and blend together. Fold in rolled oats and chocolate chips.
Bake @ 375 for 10-12 minutes on a greased cookie sheet. From Connie.

Thin mints

2 lb. chocolate disks

1/4 tsp. mint extract

Ritz crackers or

Melt disks down. Add mint extract. Dip crackers or in chocolate mixture. Set on wax paper and then in the fridge for chocolate to harden.

This recipe is from CheyAnne

Ginger Bread Cookies

1 cup sugar

1 cup Sorghum or Molasses

3/4 cup oil or lard

1/2 cup hot water

Combine

Rinse Sorghum from cup with hot water

Add 2 eggs

Mix together the following:

1 tsp. baking soda

1/2 tsp. salt

2 tsp. Cinnamon

2 tsp. Ginger

6 or 7 cups white flour

Add to above and refrigerate the dough overnight. Roll out and cut with cookie cutters. Bake @350 degrees for 10 minutes. *To roll our the dough we use Pam in place of flour.

The cookies freeze well and are softer and more flavorful after freezing.

This recipe came from Scovil Bakery- Nauvoo, Illinois.

Butterscotch Cookies

1/2 cup butter

1 1/2 cup brown sugar

2 eggs

1 cup sour cream

2 1/2 cups sifted flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1 1/2 cups nuts, chopped

Frosting:

1/2 cup butter (melted over med. heat, when it stops bubbling and turns golden brown)

2 cups powdered sugar

1/8 cup boiling water

Beat until it holds it's shape.

Cream butter and sugar. Add eggs and vanilla. Add sifted ingredients. Alternating with sour cream. Fold in nuts. Bake on greased cookie sheet @ 350 degrees for 10-12 minutes. You may need to add more flour. This recipe is from Alta Altom

Magical Mint Kiss Cookies

1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1 tsp vanilla extract
2 cups flour
1/4 cup Hershey's cocoa
about 48 Hershey's Chocolate Mint Kisses, unwrapped
Powder sugar

Heat oven to 350 degrees. Beat butter, sugar, and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Mold scant tablespoon dough around each kiss, covering completely. Shape into balls. Place on ungreased cookie sheet.
Bake 8-10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving. About 4 dozen cookies.
I got this recipe from www.hersheys.com/kisses , the kisses are seasonal, around Christmas time.

Tuxedo Brownie Hugs Cookies

60 Hershey's Hugs Chocolates
1 package (1 lb. 6.5 oz.) original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup veg. oil
2 eggs

Remove wrappers from hugs. Heat oven to 350 degrees. Grease and flour cookie sheet or line with parchment paper.
Stir brownie mix, pouch of Hershey's syrup, cocoa, water, oil and eggs in medium bowl until well blended.
Drop by scant teaspoons onto prepared cookie sheet.
Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack. Makes about 5 dozen cookies.
I got this from www.hersheys.com/kisses

Homemade Oreo Cookies

1 package of devil's food cake mix (I use whatever I have on hand)
2 eggs
1/4 cup oil

Filling:
1 (8 oz.) package cream cheese
1 cup powder sugar
1 Tbsp milk

Mix first 3 ingredients together. Roll dough into balls and bake at 350 degrees on a greased cookie sheet for 5-7 minutes. Cool before you frost with filling. For the filling mix softened cream cheese, sugar and milk. Frost one cookie and stack another one on top.

They are really good and I even like them right out of the freezer too. Brooke loves these cookies. I think this recipe was from my sister Daisy.

Katie's Chocolate Chip Cookies.

3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 Tbs. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 bag chocolate chips

Mix and bake at 375 degrees for 8-10 minutes.
My friend Katie gave this recipe to me but once again I do think there is a difference between electric and gas stoves.

Jenny's Cocholate Chip Cookies.

1 cup butter
3/4 cup Brown sugar
3/4 cup sugar
1 tsp. vanilla
2 eggs
3 1/4 cup flour
2 tsp. Baking soda
1 tsp. salt
2 tsp. vanilla
2 cups chocolate chips

Mix dry ingredients then blend in wet ingredients. Bake on ungreased cookie sheet at 375 degrees for 7-9 minutes.
This is my friend Jenny's recipe.
When I make them they always turn out flat but I think there is a difference between an electric oven and a gas oven at least when it comes to chocolate chip cookies. Her's is gas and they always keep a nice puffy shape, mine do not.