I made some cookies this year and they are yummy!! Every year I make buckeyes and of course this year was no exception. I really like the assortment this year and I hope you do too!!
1 1/2 pounds powered sugar
1 container crunchy peanut butter
2 sticks softened butter
Mix together and roll into balls. Chill.
12 oz chocolate chips
1/2 bar parafin wax
Melt together in double boiler. Using spoon dunk balls into chocolate mix. Cool.
Chocolate Peppermint Swirls
1/2 cup butter or margarine
1/3 cup granulated sugar
1/4 teaspoon baking powder
1 cup all-purpose flour
1 ounce semisweet chocolate, melted and cooled
1/4 teaspoon peppermint extract
Several drops food coloring (optional)
In a medium mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking powder; beat till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half.
Place half of the dough in a small bowl. Stir in melted chocolate, then knead dough till chocolate is evenly distributed.
Knead peppermint extract and, if desired, food coloring into remaining dough. Shape each half of dough into a ball. Wrap in waxed paper or plastic wrap. Chill for 2 hours, or till firm.
On a lightly floured surface, shape each half of dough into a log about 4 inches long. Roll and/or pat each log to a 6-by-3-inch rectangle. Cut each rectangle in half lengthwise, forming two 6x1 1/2-inch rectangles. Stack 2 rectangles on top of each other, alternating chocolate and peppermint dough. Roll the dough into a circle and cut the stacked layers into 1/4-inch-thick slices. Place about 1 inch apart on ungreased cookie sheets.
Bake in a preheated 375 degrees F oven for 8 to 10 minutes, or till bottoms are a light golden brown. Remove cookies and cool on a rack.
Cinnamon and Hazelnut Biscotti
Makes about 32
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup toasted hazelnuts
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon grated orange zest
1 teaspoon vanilla
3 large eggs
Preheat oven to 350 F. Line a baking sheet with parchment paper or a baking liner. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in a food processor. Combine sugar and butter and mix until fluffy. Add orange zest and vanilla and mix well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture and mix until just blended. Mix in hazelnuts until just blended. Turn dough out onto a floured work surface. Divide dough in half. Roll each half into a 9" x 2" log. Place the logs on the baking sheet. Flatten each log to 12" x 2 1/2". Bake 25 minutes or until very light golden and firm to touch. Cool on baking sheet 5 minutes. Transfer the logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on your baking sheet. Bake 15 minutes. Turn biscotti over, bake about 15 minutes more or until light golden and firm. Transfer biscotti to racks and cool.
2 cups Chocolate Chips (1 large package)
½ cup peanut butter
Melt together in a double boiler. Remove from heat – let cool enough so the marshmallows don't melt
1 cup peanuts
3 cups small colored marshmallows
Mix well and put in an 8 x 8 pan. Cut into long, thin rectangles (like church windows)1 pound crunchy peanut butter