Raspberry Cheesecake Cookie Pizza

3/4 cup butter or margarine
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar
1/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350 degree F oven about 25 minutes or until golden.

Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.

Makes 12 to 16 servings.

Rolo Cookies

Posted by bettyboop50 at recipegoldmine.com June 4, 2001

2 1/4 cups flour
1 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 eggs
1 cup butter, softened
1 (9 ounce) package Rolo candy

Preheat oven to 350 degrees F.

Beat sugars and butter until light and fluffy. Add vanilla extract and eggs. Beat well. Add flour and baking soda. Blend well. Chill dough for at least 3 hours.

Roll 1 tablespoon of dough in palm of hand to form ball. Press Rolo into ball covering it completely. Flatten bottom of cookie into hand. Press other side into mixture of 1 cup chopped nuts mixed with 1 tablespoon sugar.

Place cookies nut side up on greased cookie sheet. Bake at for 9 minutes. Remove from oven and allow to cook 5 minutes and place on wire rack to cool completely.

Reese’s Peanut Butter Crisscrosses

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
3/4 cup Reese’s? Creamy or Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Granulated sugar

In large bowl, beat butter, brown sugar and peanut butter until well blended. Add egg and vanilla extract; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to peanut butter mixture, beating until well blended. Cover; refrigerate for one hour or until firm enough to handle.

Preheat oven to 350 degrees F. Lightly grease cookie sheet.

Shape dough into 1 1/4-inch balls; roll balls in granulated sugar. Place on prepared cookie sheet. With tines of fork, flatten ball. Flatten again in opposite direction, forming crisscross marks. Bake 10 to 12 minutes or until light brown and cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 3 dozen.

Raspberry Shortbread Dreams Cookies

Posted by bettyboop50 at recipegoldmine.com May 9, 200101

3 1/2 dozen

1 cup sweet softened butter, do not substitute
2/3 cups granulated sugar
1/2 teaspoon almond extract
2 cups flour
1/3 to 1/2 cup seedless raspberry jam

Glaze
1 cup confectioners’ sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract

Preheat oven to 350 degrees F.

Beat together the butter and sugar until well blended. Beat in extract and gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. With the end of a wooden spoon or your finger, make an indentation in the center of ball and fill with raspberry jam.

Bake 14 to 18 minutes or until edges are lightly browned. Remove to a wire rack to cool.

(You can spoon additional jam onto cookies if you like.)

Combine the glaze ingredients mixing well until smooth and drizzle over cookies.

Pecan Puffs

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

1/2 pound butter
4 tablespoons granulated sugar
3 tablespoons vanilla extract
1 cup ground pecans
2 cups flour

Preheat oven to 350 degrees F.

Cream butter and sugar; add vanilla extract, pecans and flour, mixing well. Chill mixture in refrigerator for 2 hours.

Roll dough into small balls. Bake 25 minutes. Remove from oven and while still warm roll in confectioners’ sugar. Re-roll a second time when cooled.

Peanut Butter Brownie Bites

From the kitchen of LtlGranny (Linda)

Peanut Butter Brownie Bites starts with a package mix and include a surprise treat in the center.

1 (15 ounce) package brownie mix
1/3 cup hot water
1/4 cup oil
1 large egg
48 miniature chocolate-covered peanut butter cups

Preheat oven to 350 degrees F.

Combine brownie mix, water, oil and egg; with spoon, beat well. Fill paper-lined mini-muffin cups 1/2 full. Press 1 peanut butter cup in each cup.

Bake 15 to 20 minutes. Cool completely.

Peanut Butter Baskets

Submitted to Recipe Goldmine by ltlgranny (Linda)

About 5 dozen

Rich, buttery cookies become more delightful still topped with peanut butter cups and candy. Use appropriately colored decorations to match occasions at any time of the year.

3/4 cup creamy peanut butter
1/2 cup shortening
3/4 cup granulated sugar, divided
1/2 cup firmly packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
30 miniature peanut butter cups, halved
60 cake decorator candy flowers
30 green gumdrops

Heat oven to 350 degrees F. DO NOT grease baking sheets.

In mixing bowl, cream peanut butter, shortening, 1/2 cup sugar and brown sugar; add egg, milk and vanilla extract; mix well.

Combine flour, baking soda and salt; add to creamed mixture; mix well. Shape into 1-inch balls. Roll in remaining sugar; place on ungreased baking sheets.

Bake 10 to 12 minutes at 350 degrees F or until lightly browned. Remove from oven; immediately lightly press 1 peanut butter cup, cut side down, into each cookie to form a basket. Press a candy flower onto cookie so it appears as if a flower is coming out of the basket; press gumdrop leaves next to flowers. Cool on wire racks.

Enjoy!!!!