Mix sugars, shortening and peanut butter together.
Add baking soda and mix.
Mix in milk, egg and vanilla.
Stir in flour.
Mix and shape into balls.
Roll balls in additional sugar.
Place on cookie sheet and bake at 375\u00b0 for 12 minutes.
Top each hot cookie with candy kiss, pressing down into cookie.
nto chocolate mixture. Stir in cookie mix and cinnamon until well
he balls and place a candy kiss in the center of each
hape tablespoonful dough around each candy kiss, covering completely.
Roll in
Cream oleo, peanut butter, sugar, brown sugar, egg and vanilla.
Blend in flour, soda and salt.
Shape dough into balls. Roll balls into sugar and place on cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Remove from oven and place a candy kiss firmly on top of each cookie.
Return to oven for 5 minutes.
Makes 3 dozen.
Preheat oven to 350\u00b0.
Place 25 foil liners in muffin pan or on cookie sheet.
Combine brownie mix, egg, water and oil in large bowl; stir with spoon until well blended.
Fill each liner with 2 tablespoons batter.
Bake at 350\u00b0 for 17 to 20 minutes.
Remove from oven.
Place 1 chocolate candy kiss on each cupcake.
Bake 1 minute longer.
Cool 5 to 10 minutes in pans.
Remove to cooling racks.
Cool completely.
Yields 25 brownie cups.
Cream together shortening, peanut butter, sugar and brown sugar.
Add egg and vanilla; beat well.
Sift together flour, baking soda and salt.
Blend into other batter.
Shape dough in balls with teaspoon.
Roll in sugar.
Place on ungreased cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Remove sheet from oven and insert one candy kiss in each cookie; press down firmly so cookie cracks.
Return to oven for 2 to 5 minutes.
Mix together Crisco, brown sugar, peanut butter, salt and egg. Add dry ingredients to creamed mixture.
Mix well.
Roll into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet. Flatten by pressing crisscross with fork.
Bake at 375\u00b0 for 8 to 10 minutes.
When cookies are removed from oven, immediately press a candy kiss into the center of each cookie.
Best when eaten warm.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Preheat the oven to 350 degrees. Slice the dough into 9 - 1 inch thick slices. Cut each slice into quarters. Place 1 dough quarter in each muffins cups sprayed with nonstick cooking spray. Press the dough over the bottom and up the side of each muffins cup. Place 1 candy kiss in each prepared muffins cup. Bake for 10 to 12 minutes or until the edges are light brown. Cool in the muffin cups on a wire rack for 15 minutes. Remove to a wire rack to cool completely.
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.
Cream butter and both sugars.
Add eggs and vanilla.
Mix together with dry ingredients.
Add chips, candy and nuts.
Roll into balls.
Place 2 inches apart on cookie sheet and bake at 375\u00b0 for 6 minutes.
Cream together the butter, sugar and brown sugar.
Add eggs and vanilla.
Mix together the flour, oatmeal (put small amounts of oatmeal into blender until it turns to powder), salt, baking powder and baking soda.
Mix all those ingredients and add chocolate chips, Hershey candy bar (grated) and chopped nuts.
Have ingredients at room temperature. Cream together margarine and sugar. Add eggs and mix well. Add dry ingredients alternately with buttermilk and vanilla. Pour 1/2 of batter into greased and floured tube pan. Sprinkle with 1/2 of pecans. Add remaining batter; push chocolate kisses into batter with teaspoon. Sprinkle with remaining pecans. Bake at 350\u00b0 for 1 hour and 10 minutes. (Candy will sink to bottom of cake.) Cool 5 minutes in pan.
Shape cookie dough into a candy cane on a well greased cookie sheet.
Bake at 350 degrees for 20 minutes.
Immediately sprinkle the white chocolate morsels evenly on candy cane.
Sprinkle chopped peppermints in stripes over white morsels.
Slice with a pizza cutter to serve.
Spread cookies, pretzels and raisins into a 13x9 inch lightly greased jelly roll pan. Set aside. Cook and stir chips over low heat until melted and smooth. Quickly drizzle melted chocolate over cookie mixture, spreading with spatula to coat evenly. Top with candy corn and colored sprinkles; pressing lightly into mixture. Chill until firm. Brake into pieces and put into treat bags.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Preheat oven to 325\u00b0.
Cut candy bars in half lengthwise.
Cut each half into 12 slices.
Set aside.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.