Friday, December 21, 2007

A Few More Holiday Treats

Chocolate Surprise Cookies

3/4 cup peanut butter (generic brands or low fat peanut butter not recommended for this recipe)
3/4 cup confectioners' sugar

1/2 cup butter or margarine, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda

2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

In a mixing bowl, cream peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4 inch balls. Cover and refrigerate for 30 minutes.

Meanwhile, in a mixing bowl, cream butter, peanut butter and sugars. Bean in egg white and vanilla. Combine flour, cocoa and backing soda; gradually add to creamed mixture. Roll into thirty 1-1/2 inch balls.

Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges.

Place 2 in. apart on greased baking sheets.

Flatten with a glass dipped in sugar.

Bake at 375º for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute before removing to wire racks.

For icing, in a small mixing bowl, cream shortening and confectioners' sugar. Beat in vanilla and enough milk to reach spreading consistancy. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in zigzag pattern.

Yields 2 1/2 dozen.

World's Best Peanut Butter Fudge

4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 oz) jar marshmallow cream
12 ozs. peanut butter
2/3 cup all-purpose flour

1) Grease a 9X13 baking dish, set aside.
2) In a saucepan, combine sugar, milk, and butter. Bring to a boil and cook 5 minutes. Remove from heat and stir in marshmallow cream and peanut butter. Gradually stir in flour. Spread into the prepared pan and let cool.

Chocolate Layered Pie

1/2 cup chopped pecans
1/2 cup butter, melted
1 cup all purpose flour
1 cup cool whip
1- 8 oz cream cheese
1 cup powdered sugar
1 (5.9 oz) instant chocolate pudding
milk- as directed on the pudding box
2 cups cool whip
sprinkle of pecans

1) Mix together pecans, butter and flour. Pat into a 9X13 (or slightly smaller) dish. Bake at 375º for 25 minutes or until lightly browned. Remove and let cool.

2) In mixing bowl, blend 1 cup cool whip, cream cheese, powdered sugar until creamy. Spread into cooled crust.

3) Whisk pudding mix with milk- spread over cheese layer and then spread 2 cups cool whip on top, sprinkle lightly with chopped pecans.

Refrigerate 1-1/2- 2 hours before serving.

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