Place cookies on work surface; squeeze a
In a small shallow bowl, combine frosting and food coloring.
Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown.
Add a buckle of Chickets gum.
Repeat with remaining cups and cookies.
Pipe frosting, piling up in hat shape, on top of each
"hat.\"
Place each hat on baking sheet.
Repeat until all cookies
nd cut out 40 round cookies. Gather and roll out cookie
Melt white chocolate in double boiler. Dip one end of each cookie in chocolate. Place on wire rack. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one white chip off center on hat for pom-pom. Let stand until set. Dip other end of cookie in white chocolate for beard, leaving center of cookie uncovered. Place on wire rack. With a dab of melted chocolate on the uncovered part of cookie, attach mini chocolate chips for eyes and red hot candy for nose. Place on wax paper until set. Yields 32 cookies.
Spread red icing over top 1/3 of cookie.
Press 1 mini marshmallow below the edge corner of the icing to make a santa hat.
Sprinkle and press coconut flakes beside marshmallow to complete santa hat.
Press two chocolate chips for the eyes, and a red hot for the nose.
Sprinkle and press coconut flakes on the bottom 1/4 of the cookie for Santa's beard.
Serve and enjoy!
coa powder. As with all cookies, it's the taste
acks.
For santa's hat, sprinkle red sugar on top
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
In kettle, saute onion and garlic in oil until limp.
Add ground Pilgrim boneless chicken and braise.
Add water and tomato sauce.
Add remaining ingredients.
Mix well, cover and simmer 4 hours (if time permits).
Makes 8 servings of 2/3 cup each.
o form a 3 cornered hat, leaving the top of filling
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
uch stickier than my regular recipe. You may have to experiment