Chocolate Chip Cookies (yield 2 1/2 dozen) 2 1/2 cups all purpose flour 2 Large eggs 1 tsp. baking soda 2 tsp pure vanilla extract 1 cup dark brown sugar, firmly packed 2 cups (12oz) semi-sweet 1 cup salted butter, softened chocolate chips Preheat oven to 300 degrees F. In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until fully combined. Do not overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
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Peanut Butter Cookies (yield 3 1/2 dozen) 2 cups flour 1 cup salted butter 1/2 tsp baking soda 3 large eggs 1/4 tsp salt 1 cup creamy peanut butter 1 1/4 cups packed dark brown sugar 2 tsp vanilla extract 1 1/4 cups white sugar Preheat oven to 300 degrees F. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside. In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Do not overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork gently press a crisscross pattern on top of cookies. Bake for 18-22 minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool surface with spatula.
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York Sensational Brownies (approximately 36 brownies) 1 1/2 cups (3 sticks) butter or margarine 1 tsp. baking powder (melted) 1 tsp. salt 3 cups sugar 24 York small 1 tsp. vanilla extract (1 1/2") Peppermint 5 eggs Patties 2 cups all purpose flour 1 cup Hershey's Cocoa Heat oven to 350 degrees F. Grease 13 X 9 X 2 inch baking pan. In a large bowl with spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs and stir until well blended. Stir in flour, baking powder, and salt. Blend well. Reserve 2 cups of batter, set aside. Spread remaining batter in prepared pan. Unwrap patties and arrange patties in a single layer over batter about 1/2" apart. Spread reserved batter over patties. Bake 50 to 55 minutes or until brownies start to pull away from the pan. Cool completely in pan on wire rack. Cut into brownies.
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Cookies Page 2.
Peanut Blossoms
(approximately 48 cookies)
48 HERSHEY KISSES 1 egg
Milk chocolate 2 TBS milk
1/2 cup shortening 1 tsp vanilla extract
3/4 cup Reeses creamy or Crunchy 1 1/2 cups all purpose flour
peanut butter 1 tsp baking soda
1/3 cup granulated sugar 1/2 tsp salt
1/3 cup packed light brown sugar Granulated sugar
Heat oven to 375 degrees F. Remove wrappers from KISSES.
In a large bowl beat shortening and peanut butter untill well blended.
Add 1/3 cup granulated sugar and brown sugar. Beat until light and
fluffy. Add egg, milk, and vanilla; beat well.
Stir together flour, baking soda, and salt. Gradually add to peanut
butter mixture. Shape into 1 inch balls, roll in granulated sugar,
and place on ungreased cookie sheet. Bake 8 - 10 minutes or until
lightly brown.
Immediately place a KISS on top of each cookie. Press KISS into cookie
until sides of cookie crack slightly. Remove from pan and place on
wire cooling rack. Cool completely.
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Cookies Page 2.
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