Molasses Sugar Cookies

PREP TIME 25 Min
COOK TIME 15 Min
READY IN 3 Hrs 40 Min
Original recipe yield 6 dozen

INGREDIENTS (Nutrition)
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

DIRECTIONS
Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Chocolate Coated Peanut Butter Crackers

Original recipe yield 40 cookies
servings 20


INGREDIENTS (Nutrition)
3/4 cup peanut butter
2 pounds vanilla flavored confectioners' coating
80 buttery round crackers
2 1/4 ounces colored candy sprinkles



DIRECTIONS
Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.

Chocolate Caramel Brownies

PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 15 brownies
servings 15

INGREDIENTS (Nutrition)
14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips



DIRECTIONS
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
Bake for 8 minutes.
Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.
Bake for an additional 20 minutes. Remove and let cool

Chocolate Sandwich Cookies

servings 12

INGREDIENTS (Nutrition)
1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
2/3 cup vegetable oil

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.