St. Patricks day mint M and M cookies

ST. PATRICK’S DAY MINT M&M COOKIES

Yield 3 DOZEN COOKIES

INGREDIENTS

1 cup butter (Sweet Cream, Salted)

34 cup Granulated Sugar

23 cup Brown Sugar (packed)

2 Eggs

1 tsp. Vanilla

2 14 Cups Flour

23 Cup Unsweetened Cocoa Powder

1 tsp. Baking Soda

14 tsp. Salt

1 Bag of Mint M&Ms

DIRECTIONS

Mix dry ingredients together and set aside. Cream butter and sugars. Mix in Eggs and Vanilla. Fold in dry ingredients. Roll dough into balls. Press Mint M&Ms into the ball. Bake in a 350 degree oven for 9-11 minutes.

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Maple butterscotch brownies

Maple Butterscotch Brownies
1/2 cup butter or margarine, melted
1 1/2 cups packed brown sugar
1 1/2 teaspoons maple flavoring
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
Powdered sugar, optional
In a mixing bowl, cream together butter and brown sugar. Add maple flavoring. Add eggs, 1 at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture. Stir in walnuts. Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with powdered sugar, if desired.
Makes 16 brownies.

Dipped peanut butter sandwich cookies

Dipped Peanut Butter Sandwich Cookies
1/2 cup creamy peanut butter
1 sleeve (4 ounces) butter-flavored crackers
1 cup semi-sweet or milk chocolate chips or vanilla chips
1 tablespoon shortening
Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate. In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens.
Note:
If desired, drizzle with contrasting melted chocolate over the top of the harden dipped cookies.
Makes 1 1/2 dozen.

Scottish shortbread

Scottish Shortbread
1 pound butter (no substitutes), softened
1 cup packed brown sugar
4 to 4 1/2 cups all-purpose flour
In a mixing bowl, cream together butter and brown sugar. Add 3 3/4 cups flour; mix well. Sprinkle a pastry board or surface with some of the remaining flour. Knead for 5 minutes, adding enough remaining flour to make a soft, non-sticky dough. Roll to 1/2 inch thickness. Cut into 3 inch by 1 inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork several times. Bake at 325 degrees for 20 to 25 minutes, or until cookies are lightly browned. Remove to a wire rack to cool.
Note:
Stored in an airtight container, these traditional cookies keep well for months. The secret to this recipe’s success is to knead the dough for 5 minutes.
Makes about 4 dozen.

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Sugar diamonds

Sugar Diamonds
1 cup butter (no substitutes), softened
1 cup sugar
1 egg, separated
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup chopped pecans, toasted
In a mixing bowl, cream together butter and sugar. Add egg yolk and vanilla; mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture. Spoon into a greased 15 by 10 by 1 inch baking pan. Cover dough with plastic wrap and press evenly into pan; remove wrap. In a small mixing bowl, beat egg white until foamy; brush over the dough. Sprinkle with pecans. Bake at 300 degrees for 30 minutes, or until light golden brown. Cool in pan on a wire rack for 5 minutes. Cut into diamond shapes while warm.
Makes about 6 dozen.

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Lemon bars

Lemon Bars
Crust:
1/3 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup all-purpose flour
Topping:
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/2 tablespoon lemon extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
In a mixing bowl, cream together butter and sugar. Add flour; beat until crumbly. Pat into an ungreased 8 inch square baking pan. Bake at 375 degrees for 15 minutes. Meanwhile, for topping, combine eggs, sugar, flour, lemon juice, extract, baking powder and salt in a mixing bowl; beat until frothy. Pour over hot crust. Bake at 375 degrees for 18 to 22 minutes, or until light golden brown. Cool in pan on a wire rack. Dust with powdered sugar.
Makes 1 1/2 dozen.

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Wishing cookies

Wishing Cookies
1 cup butter or margarine, softened
1 1/2 cups sugar
1 egg
2 tablespoons light or dark molasses
1 tablespoon water
1/2 to 1 teaspoon grated orange peel
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Icing:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
In a mixing bowl, cream together butter and sugar. Add egg, molasses, water and orange peel; mix well. Combine flour, baking soda, cinnamon, ginger and nutmeg; gradually add to creamed mixture. Cover and chill for at least 2 hours. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into stars or desired shapes with a 2 1/2 inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 375 degrees for 6 to 8 minutes, or until edges are lightly browned. Remove to wire racks to cool. For Icing, combine powdered sugar, vanilla and enough milk to achieve a drizzling consistency. Use ising to decorate cookies as desired.
Makes about 6 dozen.

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