Apple to the Core

Cookies

 

 

Peanut Butter Kisses

  • 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick

  • 1 cup Jif Creamy Peanut Butter

  • 1 cup firmly packed brown sugar

  • 1 cup granulated sugar

  • 2 eggs

  • 1/4 cup milk

  • 2 teaspoons vanilla

  • 3 1/4 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • Granulated sugar for rolling

  • 72 to 90 milk chocolate kisses or stars, unwrapped

Heat oven to 375 degrees F. Combine Butter Flavor Crisco, Jif creamy peanut butter, brown sugar, and 1 cup granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs, milk, and vanilla.

 

Combine flour, baking soda, and salt. Mix into creamed mixture at low speed until just blended. Dough will be stiff. Form dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheet.

 

Bake at 375 degrees F for 8 minutes. Press milk chocolate kiss into center of each cookie. Return to oven. Bake 3 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack.

 

Variation: Jam-Filled Peanut Butter Kisses: Prepare recipe as directed for steps 1 through 4. Bake at 375 degrees F for 8 minutes. Press handle of wooden spoon gently in center of each cookie. Return to oven. Bake 3 minutes. Finish as directed. Fill cooled cookies with favorite jam.

Peanut Butter and Jelly Pinwheels

  • 1 cup Butter Flavor Crisco All Vegetable Shortening or 1 Butter Flavor Crisco Stick

  • 1 cup Jif Creamy Peanut Butter

  • 3/4 cup granulated sugar

  • 3/4 cup firmly packed light brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 1/2 cups all purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 cup Smucker's Seedless Red Raspberry Jam

  • 2/3 cup very finely chopped peanuts

1. Combine Butter Flavor Crisco, Jif Peanut Butter, granulated sugar and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla.

2. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.

3. Cut parchment paper to line 17 x 11-inch pan. Press dough out to edges of paper. Spread with jam to within 1/2 inch of edges.

4. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam.

5. Sprinkle nuts on paper. Roll dough over on nuts. Press on any extra nuts.

6. Wrap in paper. Place in plastic bag. Refrigerate overnight.

7. Heat oven to 375 degrees F.  Line baking sheet with foil or parchment paper.

8. Unwrap dough. Cut into 1/2 inch slices. Place 2 inches apart on prepared baking sheet.

9. Bake at 375 degrees F for 10 to 12 minutes or until set.

10. Cool about 5 minutes on baking sheet before removing to new foil. If desired, top with additional jam before serving.

 

Chocolatey Peanut Butter Fingers Recipe

Cookies:

  • 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick

  • 1/2 cup granulated sugar

  • 1/2 cup firmly packed light brown sugar

  • 1 egg

  • 1 tablespoon water

  • 1/3 cup creamy peanut butter

  • 1/2 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1 cup oats (quick, uncooked)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup (6-ounce package) semi-sweet chocolate chips

Drizzle & Topping:

  • 1/4 cup confectioners' sugar

  • 2 tablespoons Jif creamy peanut butter

  • 1 to 2 tablespoons evaporated milk

  • Milk Chocolate English Toffee bits (optional)

Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch glass baking dish with Butter Flavor Crisco.

 

Combine Butter Flavor Crisco, granulated sugar, brown sugar, egg and water in large bowl. Beat at medium speed of electric mixer until well blended. Beat in 1/3 cup Jif peanut butter and vanilla.


Combine flour, oats, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Spread in greased baking dish.


Bake at 350 degrees F for 20 to 25 minutes or until light brown and center is just set. Sprinkle chocolate chips over hot baked cookie base. Let stand 5 minutes or until chips become shiny and soft. Spread to cover. Cool slightly. Cut into bars about 2 x 1-3/4 inches. Cool completely.

FOR THE DRIZZLE AND TOPPING: Combine confectioners' sugar, 2 tablespoons peanut butter and evaporated milk. Stir until well blended. Drizzle over chocolate. Sprinkle with toffee bits, if desired.

 

Peanut Butter Marshmallow Bars

  • 1/2 cup Butter Flavor Crisco Stick or 1/2 cup Butter Flavor Crisco All-Vegetable Shortening, plus additional for greasing

  • 1/4 cup firmly packed light brown sugar

  • 1/2 cup Jif Extra Crunchy Peanut Butter

  • 1/4 cup granulated sugar

  • 1 egg

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup Jif Creamy Peanut Butter

  • 4 cups miniature marshmallows

  • 1/2 cup chocolate flavored syrup

Preheat oven to 350 degrees F. Grease 13x9x2-inch glass baking dish with shortening.

 

For cookie base, combine brown sugar, shortening, Jif Extra Crunchy Peanut Butter, granulated sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.
 

Combine flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate for 15 minutes. Press chilled cookie base into prepared dish. Bake for 20 minutes or until light brown. Do not over-bake. Cool 2-3 minutes.

 

For topping, place Jif Creamy Peanut Butter in microwave-safe measuring cup. Microwave at HIGH for 1 minute. Pour over baked surface. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows. Return to oven. Bake 5 minutes or until marshmallows are light brown. Do not over-bake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into bars about 2x2 inches

 

 

Pebbles Cereal Cookies

  • 1 pkg. (2-layer size) yellow cake mix

  • 1/2 cup vegetable oil

  • 1/4 cup water

  • 1 large egg

  • 3 cups POST Fruity or Cocoa PEBBLES Cereal

PREHEAT oven to 350F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.  DROP tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. BAKE 11 minutes or just until cookies begin to brown. Cool on wire racks. Makes about 4 dozen cookies.

 

Macaroon Kiss Cookies

  • 1/3 cup butter, softened

  • 1 (3 oz) pkg cream cheese, softened

  • 3/4 cup sugar

  • 1 egg yolk

  • 2 tsp almond extract

  • 2 tsp orange juice

  • 1 cups all purpose flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 5 cups Mounds sweetened coconut flakes, divided

  • 48 Hershey's Kisses

Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange.; beat well. Stir together flour, balking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrapper from Hershey's Kisses. Heat oven to 350. Shape dough into 1" balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet. Bake 10 - 12 minutes or until lightly browned. Remove from oven; immediate press a Hershey's Kiss on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.

Bird's Nest Cookies

  • 1-1/3 cups flaked coconut

  • 2 sticks butter or margarine, softened

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1/2 tsp vanilla extract

  • 2 cups all-purpose flour

  • 3/4 tsp salt

  • 1 cups M&M's speckled eggs for Easter (or any peanut M&M's will work)

Preheat oven to 300. Spread coconut of non-greased cookie sheet. Toast in oven, stirring occasionally, until it turned light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven temperature to 350. In large bowl, add butter and sugar and whip until light and fluffy. Add egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1 inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of cookies. Bake 12-14 minutes of until golden brown. Remove cookies and cool completely. Fill indentations with peanut M&M's.

Reese's Peanut Butter Chip Chocolate Cookies

  • 1 cup butter or margarine

  • 1 cups sugar

  • 2 eggs

  • 2 tsp vanilla

  • 2 cups unsifted all-purpose flour

  • 2/3 cup Hershey's Cocoa

  • 3/4 tsp baking soda

  • 1/2 tsp salt

  • 2 cups (12 oz pkg) Reese's Peanut Butter Chips

Cream butter or margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle. Shape small amounts of dough into 1" balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350, 8-10 minutes. Cook 1 minute before removing from cookie sheet onto wire rack. Makes about 6 dozen 2" cookies.

Cake Mix Chocolate Chip Cookies (these are so easy!)

  • 1 pkg SuperMoist yellow cake mix

  • 1/2 cup margarine or butter, softened

  • 1 tsp vanilla

  • 2 eggs

  • 1 pkg (6 oz) semisweet chocolate chips

  • 1/2 cup chopped nuts

Heat oven to 350. Mix about half of the cake mix, the margarine, vanilla and eggs in large bowl until smooth. Stir in remaining cake mix, the chocolate chips and nuts. Drop dough by teaspoonfuls about 2" apart onto ungreased cookie sheet. Bake 10-12 minutes (centers will be soft). Cool slightly; remove from cookie sheet. Makes about 5 dozen cookies.

Cornflake Macaroons

  • 1 egg white

  • 8 tbl sugar, divided

  • 1 cup cornflakes

  • 1/2 cup shredded coconut

  • 1/4 tsp almond extract

  • 1/4 tsp vanilla

  • dash of salt

In medium bowl, bowl beat egg white, gradually adding 2 tbl sugar until stiff. Stir in remaining 6 tbl sugar and remaining ingredients. Place by rounded measuring tablespoons on rounded measuring teaspoonfuls on greased cookie sheets. Bake in preheated 350 oven 10 minutes or until lightly browned. Makes 18 cookies.

Cream Cheese Cookies

  • 1 cup butter, softened

  • 1 small pkg cream cheese, softened

  • 1 tsp vanilla

  • 9 tbl sugar

  • 1 cup flour

Mix softened butter and cream cheese with other ingredients. Chill dough at least one hour. Roll small piece of dough into ball. Place on cookies sheet and flatten slightly with the bottom of a glass that has been dipped in flour. Bake at 375 for 10-12 minutes. Store cookies in the refrigerator.

Kisslyms

  • 1 cup butter

  • 3 tbl powders sugar

  • 2 cups sifted flour

  • 1 tsp vanilla

  • 1 cup ground almonds

Mix almonds and butter, add sugar, vanilla and flour. Knead well; make into crescent shape, about a  teaspoon at a time. Bake at 325 for 12 minutes. Roll in powdered sugar while still warm. Makes about 6 dozen.

Potato Chip Cookies

  • 1 cup shortening

  • 1 cup sugar

  • 1 cup brown sugar

  • 2 eggs

  • 2 cups potato chips, crushed

  • 2 cups flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 cup chopped nuts

Cream shortening and sugars. Add eggs. Mix dry ingredients together and add to first mixture. Mix potato chips and nuts. Add to mixture. Shape into small ball. Press down on ungreased cookie sheet with floured fork. Bake at 325 for 10 minutes or until done. 

Spicy Applesauce Cookies

  • 1/2 cup shortening

  • 1 1/2 cups packed dark brown sugar

  • 1 egg

  • 1 tsp vanilla

  • 3/4 cup applesauce

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 1/2 tsp pumpkin pie spice

  • 3/4 cup chopped nuts

Preheat oven to 375 degrees. Grease cookie sheet. In large bowl, beat shortening and sugar until fluffy. Beat in egg, vanilla and applesauce. Combine flour, baking power, soda, salt and spice; stir into sugar mixture. Stir in nuts. Drop by teaspoon onto cookie sheet. Bake 12 minutes. Cool on rack. Make 4 dozen.

Nut-Edged Lemon Cookies

  • 1/2 cup sugar

  • 3/4 cup firmly packed brown sugar

  • 1 cup margarine or butter, softened

  • 1 1/2 tsp vanilla

  • 1 egg

  • 1 egg, separated

  • 3 cups all-purpose flour

  • 1 tbl grated lemon peel

  • 1 1/2 tsp baking powder

  • 3/4 tsp salt

  • 3/4 cup finely chopped nuts

  • 1/4 cup sugar

In large bowl, combine 1/2 cup sugar, brown sugar, margarine, vanilla, egg and egg yolk. Refrigerate remaining egg white. Add flour, lemon peel, baking powder and salt; mix well. Divide dough into 3 equal parts on 3 sheets of waxed paper. Shape each into roll 1 1/2 inched in diameter. Wrap; refrigerate 1 hour or until firm. Heat oven to 400 degrees. Lightly grease cookie sheets. In small bowl, combine nuts and 1/4 cup sugar. Slightly beat egg white. Brush chilled dough with egg white; roll in nut mixture, pressing nuts firmly into dough. Cut dough into 1/4-inch slices. Place slices 1 inch apart on greased cookie sheets. Bake at 400 degrees for 5 to 7 minutes or until light golden brown. Immediately remove cookies from cookie sheets. Make 7 dozen cookies.

Almond Kissed Cookies

  • 1 cup sliced almonds, divided

  • 1  cups all-purpose flour

  • 1 tsp baking soda

  • 1 cup butter, softened

  • 1 1/2 cups powdered sugar

  • 1 egg

  • 1 1/2 tsp freshly grated orange peel

  • 1/2 tsp almond extract

  • 1 cup Hershey's milk chocolate mini-kisses

Ground 1/2 cups almonds in food processor or blender. Stir together flour, ground almonds and baking soda; set aside. Beat butter and powdered sugar in bowl until fluffy. Add egg, orange peel and almond extract; beat on low speed until blended. Add flour mixture; beat on low speed until blended. Shape dough into two logs, about 1 1/2 inches in diameter. (refrigerate dough for about 15 minutes, before shaping for easy handling). Wrap in wax paper or plastic wrap; refrigerate until well chilled, at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheets. Slice dough into 1/2 inch thick slices. Place on cookie sheet about 2 inches apart. Bake 6-8 minutes or until edges are lightly browned. Immediately place 3 mini-kisses and 3 almond slices on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely.  Makes about 3 1/2 dozen cookies.

Almond Fudge Topped Shortbread

  • 1 cup sliced almonds, lightly toasted and divided

  • 1 cup butter

  • 1/2 cup powdered sugar

  • 1/4 tsp salt

  • 1 1/4 cups all-purpose flour

  • 2 cups Hershey's milk chocolate chips

  • 1 can sweetened condensed milk

  • 1/2 t sp almond extract

Heat oven to 350 degrees. Grease 13x9" baking pan. Finely grind 1/3 cup cooled, toasted almonds in food processor or blender. Beat butter, powdered sugar and salt in large bowl until creamy. Add flour and ground almonds; stir until well blended. With floured hands, press dough evenly into prepared pan. Bake 20 to 30 minutes or until lightly browned. Cool 5 minutes. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted. Stir in almond extract. Spread evenly over warm shortbread. Sprinkle with remaining almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store, covered, at room temperature. Make 24 to 36 bars.

To toast almonds: Heat oven to 350 degrees. Spread almonds in thin layer in shallow baking pan. Bake 5 to 8 minutes or until very light brown, stirring once or twice.

Pecan Praline Cookies

Dough

  • 2 sticks unsalted butter

  • 1/2 cup each packed brown sugar and granulated sugar

  • 1 tsp vanilla extract

  • 1 large egg

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 3 cups all-purpose flour

Pecan Praline

  • 1/2 cup heavy cream or undiluted evaporated milk

  • 1/2 cup packed brown sugar

  • 1/2 cup pecans, chopped

Chocolate Drizzle

  • 2 oz white chocolate, chopped

  • 2 oz semisweet chocolate, chopped

Dough: In a large bowl with an electric mixer, beat butter and sugars until blended. Beat in vanilla, egg, baking soda and salt until pale and fluffy. Beat in flour just until blended. Shape into ball, wrap in plastic and refrigerate 1 hour, or up to four days.

Praline: Bring cream, brown sugar and pecans to a boil in a heavy saucepan over medium-high heat. Boil 2 to 3 minutes, stirring until thick. Remove from heat and let cool.

Heat oven to 375 degrees. Divide dough into 4 pieces. Roll each piece into a log about 12 inches longs. Put logs lengthwise on ungreased cookies sheets about 5 inches apart. Flatten with your palm. With a rolling pin, roll out dough to 15 inches long and 3 inches wide. (strips should be about 2 inches apart) Trim edges of each. With a knife, score dough in 1 1/2-inch squares. Drop about 1/2 tsp praline fillings onto center of each. Bake 10 to 12 minutes, until golden on edges. Remove from oven and while still warm, cut through score marks.

Chocolate Drizzle: Melt chocolates separately in small saucepans over low heat, or in small bowls in microwave. Drizzle decoratively over cookies. Let  set before removing cookies. Makes 80 cookies.

Spice Cookies

  • 1 cup brown sugar

  • 1/2 cup butter, softened

  • 1 egg

  •  2 cups flour

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ground cloves

Cream butter and sugar at low speed. Add egg and continue to beat until smooth. Add remaining ingredients and mix until dough gathers into a ball. Wrap dough in plastic wrap and chill for 2 hours. Roll out dough with rolling pin and cut cookies with biscuit cutter or cookies cutters. Bake at 375 degrees for 10-12 minutes. Makes 6-7 dozen cookies.

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