Christmas Cookie Exchange: Recipes

Rice Crispy Peanut Butter Cookies

1 cup Karo Syrup
1 cup Sugar
1 cup Peanut Butter
4 cups Rice Crispys

Mix Karo & Sugar together in a pan and bring to a boil. Remove from heat and stir in peanut butter. Add a little over 4 cups of Rice Crispys and start spooning cookie sized pieces onto parchment paper. Give the cookies 5 or so minutes to set.

Lemon Crinkle Cookies

INGREDIENTS:

1/2 cup (8 tablespoons) butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

1 teaspoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

DIRECTIONS:

Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners or parchment

paper, or lightly coat pans with cooking spray.

In a large bowl, cream butter and sugar until light and fluffy. Add vanilla, egg, lemon

zest and juice and mix well. Add the dry ingredients (except the powdered sugar) and

mix until just combined. Place the powdered sugar on a large plate or shallow pie dish.

Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared

baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but

they will have lost a bit of their shininess on top. Don’t overbake! Cool the cookies on a

cooling rack and store in an airtight container or eat immediately.

*Makes about 2 dozen cookies

Fudge Filled Squares

Peanut Butter Goodness

Peanut Butter Cup Cookies
1 package of PB cookie mix
1 Tb water
1 egg
1/4 c veg oil
24 PB cups

Preheat oven to 375F. In a bowl sir together water, egg and oil til blended well. Add cookie mix and then stir until dough forms. Shape dough into 24 balls and place in paper-lined mini muffin pan. Bake 8-10 mins. Immediately press PB cups into cook after they are pulled out of the oven. Cool before removing from pan.

White Chocolate Dipped Gingersnaps