Pecan-Cranberry Shortbread Recipe

 

I love shortbread cookies and these are so cute when shaped with holiday cookie cutters. Season flavors of pecan and cranberries are so good. If you are busy this cookie can be made ahead of time and frozen, just make sure it is completely cooled. Drizzle with chocolate either before or after freezing. 

3/4 cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoons unsalted butter, melted

1/2 cup dried sweetened cranberries

1/2 teaspoon orange zest

1/4 teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray

Parchment paper

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.

Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.

Bake at 325° for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).

Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

Recipe Southern Living See HERE

Picture Credit LINDA PUGLIESE, HECTOR SANCHEZ; STYLING: HEATHER CHADDUCK HILLEGAS, BUFFY HARGETT MILLER

32 Other Freezable Cookie Recipes See HERE

Caramel Thumbprint Cookies

 

Chewy caramel is one of my all-time favorite Fall flavors, so when I found this recipe I knew I had to make them. The cookie dough has the nutrition form almond meal. What is almond meal, you ask, see below.

2 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp almond extract

1 1/2 cup almond meal

20 pieces (Werther’s Original) Chewy Caramels

Preheat oven to 325F. Line 2 baking sheets with parchment.

Combine flour, baking powder, baking soda and salt in a bowl

In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.

Add in egg and almond extract and beat to combine.

Add in almond meal and stir.

Gradually add in dry ingredients and mix on low until evenly combined.

Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough.

Using the tip of your thumb, make a hole as deep as you can in each dough ball without poking through the bottom.

Bake almond cookies for 10 minutes, then remove from oven.

Meanwhile, unwrap the caramel’s and cut each one in half.

Place 1/2 caramel piece into each of the formed thumb prints. Return almond cookies to oven immediately and bake until caramels have melted and cookies are golden around the edges, about another 5 minutes.

Transfer to a resting rack and let cool for 10 minutes.


Makes: 36 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Recipe Werther's Here

Photo Credit Here

For an easier recipe - Pillsbury Recipe Here

What is almond meal?

https://www.thespruceeats.com/fresh-homemade-almond-meal-1451204

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Valentine's Day Sugar Cookies

 

Wonderful flavors of almond and cherry in this heart shaped Valentine Cookie

2 1/2 cups all-purpose flour

1 cup finely ground almonds

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 egg

2 tablespoons milk

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

5 tablespoons cherry jam

In a medium-sized bowl, whisk together flour, ground almonds, baking powder, and salt. Set aside.

Cream together butter and sugar until light and fluffy, 2-3 minutes. Add egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated about 1 minute.

Scrape down sides of the bowl again and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute.

Form dough into a disc, cover in plastic wrap, and refrigerate until firm, about 1 hour.

Preheat oven to 375°F. On a floured surface, roll out cookie dough to 1/8-inch thickness. Using large heart-shaped cookie cutter, cut out 30 hearts, rerolling scraps of dough as needed. Use smaller heart-shaped cookie cutter to cut out small hearts from the center of 15 large hearts. Discard small hearts. Place large hearts on parchment paper-lined baking sheets and refrigerate for 10 minutes.

Bake in preheated oven until just beginning to brown, about 9 minutes. Remove to wire rack to cool.

Take all cookies with hearts cut from the center and using a sifter, dust them with powdered sugar. Take the whole-heart cookies and spread  1 tsp. cherry jam onto the surface, leaving a 1/2 border around the edge of the cookie without any jam. Stack the powdered sugar-covered cookies on top of the jam covered cookies, lightly pressing to make the cookies stick together.

Southern Living Recipe

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Aunt May's Butter Cookies

These are also known as Grandma Claire's cookies. She made them famous for us. We have learned that you should use good butter for this recipe. Sometimes some of the store brands have ruined the recipe.

Cream 1 lb. butter (very soft)

1 1/2 cup sugar

2 eggs

2 teaspoons of vanilla

Sift 5 cups of flour

1 teaspoon Baking Powder

1/2 teaspoon salt

Preheat oven to 375°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Gradually beat flour and baking powder into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Picture Credit Taste of Home

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Irresistible Peanut Butter Cookies

Santa would love these! Creamy peanut butter delightful cookies. Let's make up a batch.

3/4 cup creamy peanut butter

1/2 cup Crisco Shortening

1 1/4 cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

Heat oven to 375.

Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer till will blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. VARIATION: Flatten slightly in crisscross pattern with tines of fork. Bake at 375 for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen counter top.

Makes 3 dozen cookies.

Picture by Allrecipes.com

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Jam Thumbprint Cookies

Form the dough for these buttery favorite thumbprint cookies into balls, then roll them in shredded coconut. Press your thumb into the center of each ball so that a drop of your favorite apricot or raspberry jam can be baked right in.

3/4 pound (3 sticks) unsalted butter, at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

1 egg beaten with 1 tablespoon water, for egg wash

7 ounces sweetened flaked coconut

Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Recipe courtesy of Ina Garten, Barefoot Contessa

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Double Chocolate Nutella™ Cookie Truffles

For all the chocoholics, this chocolate cookie truffles is for you.

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

Vegetable oil, water and egg called for on cookie mix pouch

 4 oz cream cheese, softened

1/2 cup Nutella™ hazelnut spread with cocoa

 2 cups dark chocolate chips 

2 tablespoons shortening

1 tablespoon Betty Crocker™ Decorating Decors chocolate candy sprinkles

1 Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.

2 In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.

3 In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.

4 Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

  Betty Crocker Recipe

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Cran-Pistachio Cookies

My friend Sheri Commons shared this recipe it came from The Girl Who Ate Everything, Source: Betty Crocker. Thank you Sheri, these cookies are great!

1 pouch Betty Crocker Sugar Cookie Mix

1 box (4 serving size) pistachio instant pudding and pie filling mix

1/4 cup flour

1/2 cup butter, melted

2 eggs

1 cup dry roasted salted pistachio nuts, chopped

1/2 cup dried cranberries, chopped

optional - green food coloring (I didn't add any but if you wanted them extra green you could)

Preheat oven to 350 degrees.

In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.

Add pistachios and cranberries and mix well.

Drop by rounded spoonfuls onto a parchment lined cookie sheet.

Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.

Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

Picture Betty Crocker

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Dipped Cherry Cookies

 

Cherries and white chocolate with coarse sugar and red edible glitter. Simple and sweet.

2-1/2 cups all-purpose flour

3/4 cup sugar, divided

1 cup cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2 teaspoon almond extract

2 teaspoons shortening

Coarse sugar and red edible glitter

In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate; stir until smooth.

Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.

Recipe Credit Ruth Anne Dale, Titusville, Pennsylvania & Taste of Home

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No-Bake Fudgy Toffee Bars

 

It's no-bake. Chocolate, caramel a crunchy toffee topping with a graham cracker crust. And they look amazing.

Salted butter for greasing pan 

1 1/2 cups heavy cream

3 tablespoons powdered sugar

3 (4-oz.) semisweet chocolate baking bars, finely chopped

1 teaspoon vanilla extract

2 (11-oz.) pkg. caramels

1/3 cup evaporated milk

17 graham cracker sheets

2 (1.4-oz.) chocolate-covered toffee candy bars (such as Heath), coarsely chopped

Line a 9-inch square baking pan with parchment paper, allowing parchment to extend over sides of pan. Grease paper.

Combine heavy cream and powdered sugar in a small saucepan. Bring to a simmer over medium-low, stirring occasionally. (Do not bring to a boil.) Place chopped chocolate in a medium bowl. Pour cream mixture over chocolate; let stand 1 minute. Gently stir mixture until chocolate melts and mixture is smooth. Stir in vanilla.

Combine caramels and evaporated milk in a saucepan over medium-low. Cook, stirring often, until caramels melt and mixture is smooth, 9 to 10 minutes. Remove from heat; let stand 10 minutes.

Place 1 layer of graham cracker sheets in bottom of prepared pan, breaking crackers to fit as needed. Pour one-third of the caramel mixture over crackers. Using an offset spatula, smooth caramel to edges of pan. Pour one-third chocolate mixture over caramel; smooth chocolate to edges of pan. Repeat layers2 times with remaining graham cracker sheets, caramel mixture, and chocolate mixture, ending with chocolate. Sprinkle chopped toffee candy bars over top. Chill, uncovered, 4 hours or overnight.

Lift toffee bar mixture from pan using parchment. Trim edges if necessary. Cut into 16 pieces. Serve chilled.

Recipe Credit Southern Living 

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3-Ingredient Sugar Cookie Truffles

 

1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies

10 oz vanilla-flavored candy coating (almond bark)

1 tablespoon holiday candy sprinkles or decors

Heat oven to 350°F.

Shape each cookie into a ball; place 2 inches apart on ungreased large cookie sheets.

Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft). Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.

Meanwhile, line cookie sheet with cooking parchment paper; set aside.

In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.

Dip cookie balls, one at a time, into melted candy coating. If necessary, reheat coating. Place on cooking parchment paper-lined cookie sheet. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

Get creative with your sprinkles! While we love enjoying these sugar cookie truffles during the winter holidays, try adding green sprinkles for a St. Patrick’s Day treat or orange and brown sprinkles for a delicious addition to your next Halloween party. Plus, it’s even more fun when your family joins you to decorate together.

If you want to add in a bit of chocolate, substitute 1 ¾ cups melted semi-sweet chocolate chips for the vanilla-flavored candy coating.

Recipe Credit Pillsbury

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Salted Caramel Sugar Cookies

 

Salted Caramel is a new favorite in our home. These Salted Caramel Sugar Cookies are so easy to make, especially if you are in a hurry.

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

15 caramels, unwrapped

3 teaspoons water

Coarse sea salt

Heat oven to 350°F.

Make 24 cookies shaping as directed on package. Meanwhile, in microwavable bowl, microwave caramels and water uncovered on High in 30-second intervals until mixture can be stirred smooth.


Drizzle caramel over cooled cookies with spoon. Immediately sprinkle with sea salt.

If caramel is not smooth enough, you can add another 1/2 teaspoon water at a time until desired consistency.

You could bake and freeze the cookies ahead of time and then add the caramel and salt before serving.

Recipe Credit Pillsburry

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No-Bake Peanut Butter Bars

 

Simple ingredients, simple recipe to satisfy the sweet tooth. It's packed with peanut butter so that makes it healthy right?

2 c. Semi-Sweet Chocolate Chips

1/2 c. Creamy Peanut Butter

2 sticks Butter, Softened, Plus More For Greasing The Pan

1 c. Chunky Peanut Butter

2 c. Powdered Sugar

1 box (12-ounces) Vanilla Wafers

1 bag (12 Ounces) Semi-sweet MINI Chocolate Chips

1/2 c. Chopped Peanuts

For the topping: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes while you make the bars.

For the bars: Grease a 9-by-13-inch pan with some butter. Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the powdered sugar a cup at a time.

Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture and mix until just combined. Spread it evenly into the buttered pan and set aside.

Pour the topping over the base. Spread it out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Keep refrigerated, as the bars and chocolate will soften at room temperature.

Recipe Credit The Pioneer Woman HERE

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Oatmeal-Chocolate Chip Cookies

This is a favorite. The goodness of oatmeal with chocolate morsels, walnuts, and pecans.

1 1/4 cups butter, softened

1/2 cup granulated sugar

3/4 cup firmly packed light brown sugar

1 large egg

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon salt

3 cups uncooked quick-cooking oats

1 cup semisweet chocolate morsels

1/2 cup chopped walnuts, toasted

1/2 cup chopped pecans, toasted

Beat butter at medium speed with an electric mixer until creamy;  add sugars, beating well. Add egg and vanilla, beating until combined.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Stir in oats and remaining ingredients. Drop by rounded tablespoonfuls onto ungreased baking sheets.

Bake at 375 for 10 minutes or until lightly browned.

This is a favorite in our family and it is from Southern Living. 2006

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It's All About Chocolate

It's All About Chocolate

I found some delicious chocolate recipes just for you and now I'm inviting you to share your favorites with us.

For the next two weeks enter your soup or stew recipes below. 

If you don't have a recipe to share keep coming back to see what our wonderful cooks have posted.

Nutella-Stuffed Cookies Recipe found HERE

Ladd's Chocolate Pie by Ree Drummond found HERE

Beatty's Chocolate Cake Recipe by Ina Garten found HERE

Dark Chocolate Mousse Recipe by Bobby Flay found HERE

Mexican Hot Chocolate by Sandra Lee found HERE

Now to all of our wonderful cooks it is your turn. You may share up to 3 of your favorite chocolate recipes. This special Classy Flamingos Blog Party will remain open for 2 weeks. 

Don't forget to come back each week on Wednesday for our normal blog party.

This link party is powered by Link Party Animal

Chocolate-Pecan Biscotti Recipe

Italian biscotti (cookie) is an ideal treat to be served at breakfast or holiday brunch when you want something just a little bit chocolatey and sweet. Or add them to a cookie tin filled with other favorite holiday cookies. 

1/2 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup chopped toasted pecans

Powdered sugar, for dusting

Preheat oven to 350°F. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add eggs 1 at a time, beating until just combined after each addition. Beat in vanilla.

Stir together flour, cocoa, baking powder, salt, and cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined. Beat in chopped pecans until just combined.

Lightly dust hands with powdered sugar. Divide dough in half. Shape each dough portion into a 12- x 3-inch log. Arrange logs 2 inches apart on a baking sheet lined with parchment paper.

Bake in preheated oven 25 minutes. Cool on baking sheet 30 minutes. Cut each log diagonally into 1/4-inch-thick slices using a serrated knife (use a gentle sawing motion). Arrange slices side by side on a baking sheet lined with parchment paper.

Return to oven, and bake at 350°F 7 to 8 minutes. Turn slices over, and bake until dry and crisp, an additional 7 to 8 minutes. Transfer to wire racks, and cool completely about 20 minutes. Store cookies in an airtight container up to 1 week.

Recipe from Southern Living see HERE

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Brownie Mix Cookies

These cookies are chocolatey, fudgy and pleasing for both the brownie and cookie lovers.

One 18.3-ounce box fudge brownie mix

1 stick (8 tablespoons) unsalted butter, melted 

1 large egg 

1 cup semisweet chocolate chunks

Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks. 

Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

This recipe is from Food Network see HERE

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Oreo Balls

Oreo lovers here is a treat for you. Soft cookie filling with a chocolate shell. Decorate with cookie crumbs, sprinkles anything you'd like.

One 16-ounce package chocolate sandwich cookies, such as Oreo (about 30 cookies)

6 ounces cream cheese 

2 cups semisweet chocolate chips 

2 tablespoons vegetable shortening or refined coconut oil 

2 cups white chocolate chips

Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.

Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes. 

Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth. 

 
Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

Recipe from Food Network you can see more HERE

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Frozen Peanut Butter Bites

Peanut Butter and Chocolate and easy treat to make.

1 (18-ounce) jar creamy peanut butter

2 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

8 ounces semi-sweet chocolate, chopped

Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.

Recipe courtesy the Neelys on Food Network

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Posting at these Blog Parties

No-Bake Cookies

This is Grandma Jan's recipe and my daughter Stefanie started making this recipe when she was a little girl. Chocolate,  peanut butter and oatmeal...and no baking!

Mix in pan

2 cups of sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup or 1 stick of butter

Put on medium heat and cook until it starts to boil. Remove from heat. Cool for 1 min.

Add

1 teaspoon vanilla

1 pinch of salt

1/2 cup of chunky or smooth peanut butter

3 cups of instant oatmeal

Stir well. Drop by teaspoonfuls on wax paper. Chill till harden.

May need to add a little more oatmeal to the mix.

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