HOLIDAY GOODIES

PEANUT BUTTER CUP COOKIES

1 3/4 cup flour

1/2 tsp. salt

1 tsp. baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup brown sugar

1 egg

1 tsp. vanilla

2 Tbs. milk

40 miniature peanut butter cups

Sift together flour, salt, and baking soda and set aside.  Cream together butter, sugars, peanut butter until fluffy. Beat in egg, vanilla, and milk.  Add flour mixture.  Shape into 40 balls and place each in ungreased mimi muffin pan.  Bake at 375 degrees for approx. 8 minutes.  Remove from oven and immediately press peanut butter cup into each ball.  Cool and remove from pan.

CANDY CANE COOKIES

1 cup butter, softened

1 cup powdered sugar

1 egg

2 tsp. vanilla

2 1/2 cups flour

1 tsp. salt

Wilton's No-Taste Red Coloring

Combine butter, powdered sugar, egg, and vanilla.  Then mix in flour and salt.  Divide dough in half and add coloring to dough.  Roll 1 tsp. of each color of dough on lightly floured suface. Roll to approx. 4 inches long.  Twist together and press ends together.  Bake at 375 degrees for approx. 9 minutes.  Roll in granulated sugar while warm.

CINNAMON SPIRALS

1 cup butter, softened

8 oz. cream cheese, softened

2 1/2 cups flour

1/2 tsp. salt

2/3 cup sugar

2 tsp. ground cinnamon

Beat butter and cream cheese until creamy on medium speed approx. 2 minutes.  Reduce speed to low and gradually beat in flour and salt until well mixed.  Divide dough in half.  On sheet of plastic wrap, pat 1 piece of dough into a small rectangle, wrap tightly and refrigerate 1 hour or until dough is firm enough to roll.  Repeat with remaining dough.  In a small bowl, stir together sugar and cinnamon until blended.  On lightly floured surface, roll one piece of dough into 12" x 15" retangle.  Sprinkle with half of cinnamon and sugar mixture evenly over dough.  Beginning with the long side, tightly roll dough in jelly roll fashion.  Brush edges with water to seal edge.  Repeat with other piece of dough.  Cover logs in plastic wrap and refrigerate 2 hours or until dough is firm enough to slice.  Cut each log with serrated knife into 1/4 inch slices.  Bake until lightly browned approx. 12-14 minutes. 



PEANUT BUTTER FUDGE

12 oz. Milnot

6 cups of sugar

12 oz. peanut butter

7 oz. marshmallow creme

In pan, mix Milnot and sugar.  Bring to a boil and boil 7 minutes stirring constantly.  Pour mixture over peanut butter and marshmallow creme that has been measured out in a mixing bowl. Beat with mixer quickly.  Spread in greased 10 x 13 pan or cookie sheet.  It sets up immediately.