Crunchy Peanut Butter Balls

INGREDIENTS

• 1 cup peanut butter*
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups crisp rice cereal
• 1 1/2 cups semisweet chocolate chips
• 4 teaspoons shortening

DIRECTIONS

1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

FOOTNOTE

Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

http://allrecipes.com/Recipe/Crunchy-Peanut-Butter-Balls/Detail.aspx

Oma Kiener's Hazelnut Christmas Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour, sifted
• 1/4 teaspoon baking soda
• 1/2 cup ground hazelnuts
• 1 egg, beaten
• 1/4 cup multicolored candy sprinkles (jimmies), or amount needed (optional)

What to Drink?
	Port
	Bourbon Yule Luvit
	Gingerbread Latte

DIRECTIONS

1. Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
2. Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
5. Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.

Walnut Cookies

48 servings

INGREDIENTS (Nutrition)

• 3 cups all-purpose flour
• 1 cup shortening
• 3/4 teaspoon baking soda
• 2 cups packed brown sugar
• 3 eggs
• 1 cup chopped walnuts
• 1 1/2 cups walnut halves

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes. Let cool on wire racks.

Cream cheese cookies

36 servings

INGREDIENTS (Nutrition)

• 1/4 cup butter, softened
• 1 (8 ounce) package cream cheese
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 1 (18.25 ounce) package yellow cake mix

DIRECTIONS

1. In a large bowl, cream together the butter and cream cheese. Blend in the egg yolk and vanilla. Gradually beat in the cake mix. Dough will be stiff. Cover, and chill for 30 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.

Blueberry Almond Cookies

24 servings

INGREDIENTS (Nutrition)

• 1 1/2 cups white sugar
• 1 cup shortening
• 2 eggs
• 1 pint fresh blueberries
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup chopped almonds

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender.
2. In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds.
3. Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks.

http://allrecipes.com/Recipe/Blueberry-Almond-Cookies/Detail.aspx