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DESSERTS, BARS AND COOKIES

IN THIS SECTION
Almond Bark Cookies
Almond Coconut Brownies (like Almond Joys)
Basic Spritz Cookies (with many variations)
Buttermilk Sugar Cookies
Caramel Chocolate Chip Bars
Carmel Nut Acorns
Cereal Cookies
Deluxe Chocolate Marshmallow Bars
Chocolate Caramel Thumbprints
Egg Yolk Cookies
M & M Coconut Macaroon Cookies
Mom's Sugar Cookies
Nutmeg Cookie Logs
Oreo Truffles
Peanut Butter Balls (a Christmas Favorite)
Peanut butter Bars
Peanut Butter Temptations
Ruth Ann's Sugar Cookies
Scott Shortbread Cookies
Way Too Easy Peanut Butter Cookies
 
Peanut Butter Brownies (or Bars) 
I made this simple recipe for an administrative assistants luncheon.  These came out of the Schlewig, Iowa centennial cookbook.  Since it was Lent, and I wanted to provide something that was not chocolate for those who may have given up chocolate.  These even won praise by my picky eater (Mark).  He said this recipe "was a keeper."  Everyone enjoyed them, so here is the recipe. 
 
3/4 c. brown sugar
3/4 c. white sugar
2/3 c. peanut butter (I used creamy peanut butter)
1/2 c. shortening
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tbl. baking powder
pinch of salt
1/4 c. milk
 
*******************
TOPPING
 1/3 c. peanut butter (creamy)
1 tbl. butter
2 c. powdered sugar
1/4 c. milk
 
Cream brown sugar, white sugar, peanut butter, and butter together with mixer.  Add in eggs and vanilla.  Alternately add in flour, baking powder, and salt with the milk.  Mix well and spread into a 9 X 13 inch baking pan.  Bake at 350 degrees for 20-25 minutes. 
 
While the bars are baking make the topping.  Cream together the peanut butter, and butter, slowly adding in the powdered sugar and milk.  Beat till smooth.  Spread topping to brownies while the bars are still a bit warm for easier spreading of the topping.  Enjoy!   

Caramel Chocolate Chip Bars  These bars and quick and easy to make.  They remind me of my blonde brownies (that is why the sprinkled the chips on top.)  I am sure you could use a plain white or yellow cake mix as well and get much the same result.  By using the Caramel cake mix, you do get a bit of a maple taste to the bars.  Enjoy!!  Joleen

 
1 pkg. Duncan Hines Moist Deluxe Caramel Cake Mix
2 eggs
1/4 c. water
1/4 c. packed brown sugar
1/4 c. butter or margarine softened
1 c. chocolate chips
 
Preheat oven to 375 degrees.  Grease 9X13 " pan.  Combine cake mix, eggs, water, brown sugar and butter in a large bowl.  Stir until thoroughly blended.  Mixture will be thick.  Stir in chocolate chips.  Spread into the greased pan.  (I did not add the chips to the mixture, I just sprinkled them on top of the dough.)   Bake for 24-27 minutes or until a toothpick comes out clean.  Cool and cut into bars. 

OREO TRUFFLES
1 Package Oreo Cookies (crush in food processor)
1- 8 oz softened cream cheese
2 packages white almond bark
1 package dark almond bark 

Crush cookies, add cream cheese, roll in walnut size balls (or use small ice cream dipper to make ½ balls)  Put in freezer till almost frozen (20 minutes) take out and dip in white bark or the chocolate  (I put on cookie rack over a bowl and spooned bark over the cookies.  After they have set up drizzle the opposite color of almond bark over top…Easy—just remember to use the spray (Pam) on cookie sheet, or parchment paper, wax paper (I used spray on it)  Makes about 5 dozen (more if you make them smaller)

M & M Coconut Macaroon Cookies 
3 cups coconut – sweetened flaked
3/4 cup of sweetened condensed milk
1 tsp. vanilla
3/4 cup of chocolate chips or mini M&M’s

Mix all together and drop by teaspoon full.  Bake at 350 degrees – 8-10 min.  Use a well-greased cookie sheet and remove from pan immediately and let cool on a wire rack.  Store covered at room temperature.  Makes 3 dozen. 

Summer is a great time for meringue pies (well, any pie for that matter) and angel food cake.  If you like to make yours from scratch, here is a great recipe to use up those egg yolks.  

 
ANGEL FOOD CAKE IDEA:  Whether you make it from scratch or from a box, try adding in just a bit of coco powder to make a chocolate angel food cake as you are mixing it.  The chocolate angel food cake is yummy sliced on a plate with the addition of chocolate Cool Whip and shaved chocolate on top!  Simple, but tasty. 
 
If you are worried about your cholesterol take them to work and give them away!  If you don't have time to bake right away just break the yolks and freeze. 
 
Egg yolk Cookies
1 C shortening (Crisco)
2 C sugar
1 t vanilla
3 egg yolks
1 t cream of tarter
1 t baking soda
2 C flour
pinch of salt.
 
Cream shortening and sugar together.  Add vanilla to mixture.  In separate bowl beat egg yolks and then combine with cream mixture.  Sift flour, soda, cream of tartar and salt.  Add this to creamed mixture.  Form into balls the size of a walnut; roll in sugar to coat.  Place on cookie sheet and bake in a slow oven; 325 degrees for 20 minutes.  Let cool for one or two minutes before you remove from cookie sheet so that cookies hold their shape. 
 
Note:  If you are not using farm eggs add a couple of drops of yellow food coloring to creamed mixture.  These turn out to be a beautiful yellow sugar cookie that are really yummy. 

CEREAL COOKIES
This recipe is an old time favorite of mine. Mom used to make these all the time. I made some up for a soccer tournament and everyone loved them. The zip-lock bag was empty in no time.

1 c. white sugar
1 c. brown sugar
1 c. shortening (I use butter flavored Crisco - or butter)
2 eggs
1 tsp. soda
1 c. corn flakes
2 c. oatmeal
2 c. flour

1 c. ground or chopped salted peanuts of other nuts (optional)Cream together the shortening and the sugars. Add in the 2 eggs. Now add in the rest of the ingredients and mix. Roll into balls, adding more flour if necessary. Press down with a fork. Bake at 350 degrees for 10 minutes.

***I used more corn flakes (1 1/2 - 2 cups), so I did not need any additional flour, anyway, I like more corn flakes in there. I used one of those Pampered chef cookie scoops instead of messing around with rolling them into balls, I also skipped the pressing down with a fork part and I just baked them.  They are always great. A good alternative for breakfast with the cereal in the cookies. ENJOY!

RUTH ANN'S SUGAR COOKIES
1 1/2 C SUGAR
1C BUTTER
1 EGG
1 TSP. VANILLA
1/2 TSP ALMOND EXTRACT
2 1/2 C FLOUR
1 TSP BAKING SODA
1 TSP. CREAM OF TARTER (optional)

MIX SUGAR, BUTTER, EGG, AND VANILLA EXTRACT TOGETHER. THEN STIR IN FLOUR, BAKING SODA, AND  CREAM OF TARTER. COVER AND REFRIGERATE 2-3 HOURS.

THESE CAN BE MADE INTO CUT OUT COOKIES OR MADE INTO SMALL BALLS AND FLATTENED WITH A SUGAR COATED BOTTOM OF A GLASS.    BAKE 375* FOR 7-8 MINUTES.

BUTTERMILK SUGAR COOKIES
2 C.  SUGAR
1 C. CRISCO (solid)
1 TSP. VANILLA
2 EGGS (beaten)
2 C. BUTTERMILK
2 TSP BAKING SODA
1 TSP. SALT
ABOUT 6 C. FLOUR

CREAM SUGAR AND CRISCO ADD EGGS AND VANILLA BEGINNING WITH BUTTERMILK ALTERNATE WITH DRY INGREDIENTS UNTIL USED.  ROLL OUT 1 INCH THICK, BAKE AT 350*FOR 10 MINUTES.  .COOL AND DECORATE.  (Or use the rolled ball method and press flat with a sugared glass -- see note above under "hints".)

DELUXE CHOCOLATE MARSHMALLOW BARS
3/4 c. butter or margarine, soft
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 1/3 c. flour
1/2 tsp. salt
3 tbl. baking cocoa
1/2 c. chopped nuts (opt.)
4 c. miniature marshmallows

TOPPING
1 1/3 c. (8 oz.) semisweet chocolate chips
3 tbl. butter (no substitutes)
1 c. peanut butter
2 c. rice krispies cereal

Cream together butter and sugar. Add eggs and vanilla; beat until fluffy.
  Mix in flour, baking power, salt and cocoa. Spread into a greased 15" X 10"

ALMOND COCONUT BROWNIES
My oh my, are these RICH! They remind me of an almond joy or mounds candy bar.  NOTE: This recipe is more detailed than most that I share and uses more bowls and pans and normal. These are pretty and present well. I thought the bottom layer could have used more flour, as it is really rich (and YES, only one cup of flour is used), a bit too rich for me. Cut these bars into small pieces as they go a long way. These are about as rich as those 7-layer bars that most folks only make at Christmas and this is one of those recipes that should be in that same category. Good to eat, but only several times a year!

1 1/2 c. butter (no substitutes)
4 squares (1 oz. each) unsweetened chocolate
2 1/4 c. sugar
3 egg, beaten
1 c. flour
3/4 c. slivered almonds, chopped

FILLING:
1 c. sugar
1 c. milk
24 large marshmallows
1 pkg. (14 oz.) flaked coconut

TOPPING:
1 c. (6 oz.) semisweet chocolate chips
3/4 c. sugar
1/4 c. butter (no substitutes)
1/4 c. milk
1/4 c. chopped silvered almonds, toasted

In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar and stir in beaten eggs, flour, almonds and vanilla. Transfer to a greased 13X9" pan and back at 350 degrees for 30 min. or until toothpick comes out clean. Cool on wire rack.

In a large saucepan, combine filling ingredients; bring to a boil. (I did the milk, sugar and marshmallows and allowed the marshmallows to melt before I added in the coconut.) Pour over cooled brownies.

In another saucepan (I used the microwave method here), combine chocolate chips, sugar, milk and butter; bring to a boil. Spoon over the coconut filling. Sprinkle with the slivered almonds. CHILL for at least 2 hours or more before cutting. Store in refrigerator. Yield 4 dozen.


NUTMEG COOKIE LOGS 8 dozen cookies
350 degree oven

Sift:
3 Cups enriched flour )
1 teaspoon French's nutmeg  (set aside)

 Cream:
1 Cup butter
 3/4 Cup sugar  (cream well)

Blend in:
1 unbeaten egg
2 teaspoons Vanilla
2 teaspoons Rum Flavoring

Add: Dry ingredients, mix well.

If dough is soft, refrigerate until stifferShape into long rolls 1/2" in diameter, and 3" long.  Place on un-greased baking sheet.  Bake in moderate oven (350°) 12-15 minutes until light golden brown.  COOL

Spread frosting (recipe below) on top and sides of cookies. Mark frosting with tines of fork to resemble bark. Sprinkle lightly with nutmeg.

FROSTING
Cream:
3 Tablespoons butter
1/2 teaspoon vanilla
1 teaspoon Rum
Flavoring.

Blend in:
1/2 Cup sifted powdered sugar beating well.
Add 2 Cups
additional powdered sugar, alternating with
2 or 3 Tablespoons of
Evaporated Milk (made with skim milk, if preferred) or cream.
Beat till spreading
consistency.


Mom's sugar cookies
(Recipe from my cousin's wife, Julie Ann.  These are absolutely wonderful and she decorates them so wonderfully, that we will always find time to make at least one trip over to their house over the holidays to get one of Julie Ann's Christmas tree cookies!)

 3 cups flour
 2 eggs
2 tsp. baking powder
1 cup sugar
1/2 tsp. salt
4 T. milk
3/4 tsp. soda, scant
1 tsp. vanilla
1 cup shortening

Sift together dry ingredients. Cut in shortening. Mix other ingredients.  Refrigerate.  Roll out the cookies.  Cut into desired shapes.  Or roll into balls and then granulated sugar.  Place on ungreased cookie sheet.  Bake at 350 degrees for 6-8 minutes.  Cool on wire cookie sheet.  When cool, decorate with colored frosting and assorted candies.  EAT!


WAY TOO EASY PEANUT BUTTER COOKIES!
1 14 oz. can sweetened condensed milk
3/4 cup peanut butter (creamy or chunky - does not matter)
2 cups of Bisquick (level off cups - do not heap)
1 tsp vanilla flavoring

Cream with electric mixer sweetened condensed milk and peanut butter. Mix in the Bisquick and vanilla.  Roll into 1" balls.  Roll again in a small bowl of granulated white sugar.  Place on an ungreased cookie sheet.  Bake at 375 degrees for 6-8 minutes.  Cool on a wire rack. 

You can finish these several ways. You can place a Hershey's kiss (unwrapped of course) in the center of each cookie, or a mini Reese's peanut butter cup in the center (again unwrapped), or one of those chocolate stars in the center. Or you can press down each cookie in a criss-cross fashion with the tines on the back of the fork.


PEANUT BUTTER BALLS
(These are my son, David's, #1 request for the Christmas holidays.  I cannot keep enough on hand.)

1 - 18 oz. jar peanut butter (chunky or creamy is ok)
1 stick butter or margarine
3 1/2 c. of powdered sugar
3 c. of rice krispies
1 pkg. chocolate almond bark

Blend together the softened butter and peanut butter (a heavy duty mixer works great).  Add powdered sugar, and rice krispies cereal.  Form into balls 1" in size or larger.  

Melt the almond bark in the microwave or on top of the stove in a double boiler.  Dip the peanut butter balls into the chocolate almond bark.  Place on waxed paper to cool.  Sore in a cool area.

Scott Shortbread
(Shortbread cookies were always just OK -- but these are really good, and I am now hooked on shortbread cookies.)
Preheat oven to 350 degrees

l lb butter and a smidgen (Tablespoon to l/4 C)
1 C sugar

Mix for 4-5 minutes.

In another bowl:
3 c. flour
1 c. (scant) rice flour
 Sift together the two flours and slowly add flour to butter and sugar mixture, one cup at a time. Beat
completely! The more you beat the better it is. Put in small mini muffin pans, slightly rounded and poke each twice with fork. Bake l/2 hr. Cool before removing from pan...wait at least 10 minutes.


Caramel Nut Acorns
I am here to tell you, these are GREAT and they are so cute and present well!  My nephew's now wife (just married in 2006), Amy,  brought these down for Christmas 2002 to share (as long as you can keep ME out of them!).

5 C flour
l t baking powder
l lb butter
l l/2 C brown sugar
2 t vanilla
2/3 C chopped walnuts

Topping:
12 oz. caramels
4 Tbl. water
chopped walnuts

Cream butter and sugar. Add vanilla, nuts and dry ingredients. Shape into balls with a melon baller. Place on cookie sheet and bake for 350 degrees for 10-12 minutes. Let cool. Melt 12 OZ bag of caramels in double boiler with 4 T water. Dip cookies into caramel (about l/4 of the cookie should be dipped) then dip cookie into chopped walnuts and let cool on wax paper. Very cute cookie. Makes approx 140, if doubled.

Almond Bark Cookies
1 1/2 Pd. Almond Bark
3/4 cup peanut butter
1 1/2 cup salted peanuts
1 1/2 cup miniature marshmallows (colored)
3 cups rice krispies
 
Melt bark, add rest of ingredients, drop by teaspoon onto waxed paper and let hardened.  Makes approx 75.

BASIC SPRITZ COOKIES
½ c. butter or margarine
½ c. vegetable shortening
¾ c. sugar
1 large egg
2 tsp. Vanilla extract
2 ¼ c. flour
¼ tsp. Baking power
¼ tsp. Salt

Cream together butter and shortening until soft.  Gradually add sugar and continue to cream together about five (5) minutes until light and fluffy.  Add in the egg and vanilla and continue to beat well.  Gradually add in the flour, baking power and salt.  Make sure all the flour is incorporated into the batter.  Batter will be stiff.  Shape dough into two rolls, and wrap in plastic wrap, foil or waxed paper and refrigerate at least one hour.  Using your cookie press, select the disc desired and fill the cookie press according to directions.  Press cookies directly (decorate with colored sugar sprinkles if you wish) on to cookie sheet and bake 7-8 minutes at 375 degrees or until light golden brown.  Makes 6-7 dozen cookies.

Variations:
Using the basic spritz recipe, you can add additional ingredients:

COFFEE-MAPLE COOKIES
Substitute 2 tsp. Maple extract for the vanilla; add Tbl. Instant coffee power.

LEMON COOKIES:
Substitute 2 tsp. Lemon extract for the vanilla; add 1 Tbl. Freshly grated lemon peel. 

EGGNOG COOKIES:
Add ½ tsp. Ground nutmeg and shift with flour.  Use a disc that shapes the cookies into little “logs” and then when cool, frost with a vanilla frosting.  Spread frosting (recipe below) on top and sides of cookies. Mark frosting with tines of fork to resemble bark on a tree. Sprinkle lightly with nutmeg.

FROSTING: Cream: 3 Tablespoons butter , 1/2 tsp. vanilla, 1 tsp. Rum flavoring. Blend in:  1/2 c. sifted powdered sugar beating well.  Add 2 c. additional powdered sugar, alternating with  2 or 3 Tbl. of Evaporated Milk (made with skim milk, if preferred) or cream. Beat till spreading consistency.

RASPBERRY-NUT COOKIES:
Substitute 1 ½ tsp. Coconut or black walnut extract for the vanilla; add 2 Tbl. Seedless red raspberry jam and sprinkle with nuts before baking.

CHOCOLATE-ALMOND COOKIES:
Decrease vanilla extract to 1 tsp.; add 1 tsp. Almond extract and 3 Tbl. Cocoa. 

ORANGE COOKIES:
Substitute 2 tsp. Orange extract for vanilla; add 1 Tbl. freshly grated orange peel.

ALMOND CREME SPRITZ COOKIES
(I have one of those electric spritz guns -- so I made spritz cookies a lot because they are SOOOO easy.)

1 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla
2 cups all-purpose flour
Finely chopped almonds

Beat butter and cream cheese in a large mixing bowl till well combined. Add sugar, almond extract, and vanilla; beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff.

Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in a 375 F. oven for 8 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.

Makes about 60.

Make-ahead tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

BROWN SUGAR SPRITZ COOKIES
1 cup butter
1/2 cup packed brown sugar
1 teaspoon baking powder
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2-2/3 cups all-purpose flour

Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and vanilla. Beat till well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.

Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Bake in a 375 F. oven for 9 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.

Makes 70 to 80.

LEMON-CHEESE PRESSED COOKIES
1 cup Butter or margarine, softened
1 pkg. (3 ounces) cream cheese, softened
1 cup Sugar
1 Egg
1 tsp Grated lemon peel
1 tlbs. Lemon juice
2 1/2 cup Flour
1 tsp Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining ingredients. Cover, chill 1 hour. Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or until light brown on edges. About 5 dozen 2-inch cookies.

CHEESE STRAWS
1 lb. extra sharp cheese
2 scant c. self-rising flour
2 sticks of oleo or butter
dash cayenne pepper

Grate cheese and mix in other ingredients. Put through star of cookie
press. Bake on cookie sheet at 350ø until golden brown. The self-rising flour is the "secret ingredient". Should be stored in an airtight container.

ORANGE SPRITZ
1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tbs orange juice
1 egg
1 tsp orange zest
2-1/2 cups sifted flour
dash of salt
1/4 tsp baking soda

Preheat oven to 350 degrees.  Cream butter and gradually add sugars and beat until light. Add orange juice and mix well. Add egg and orange zest. Sift flour, salt and baking soda together and add to the creamed mixture gradually. Fill the cookie press and form the cookies on an ungreased cookie sheet and bake 10-15 minutes..

Yield: 72 cookies

CARAMEL SPRITZ
1 cup shortening
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp vanilla
3-1/2 cups sifted flour
1 tsp salt
1/2 tsp baking soda

Preheat oven to 350 degrees.  Cream shortening and gradually add both sugars. Add eggs and vanilla.  Sift flour, salt and baking soda and mix gradually with the creamed mixture. Fill the cookie press and form cookies on ungreased cookie sheet for 10-15 minutes.

Yield: 70 cookie

CHOCOLATE SPRITZ
1 cup shortening
1 cup granulated sugar
1 egg
2 tsp vanilla
5 Tbls cocoa
1 tsp baking powder
dash of salt
2 cups sifted flour

Preheat over to 400 degree.  Cream shortening, gradually add sugar. Add unbeaten egg and vanilla. Sift cocoa, baking powder, salt and flour together. Mix gradually with the creamed mixture. Fill the cookie press and form cookies on an ungreased cookie sheet for 10-15 minutes..

Yield: 60 cookies

PEANUT BUTTER SPRITZ
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1-1/4 cups sifted flour
1/2 tsp baking soda
1 Tbs hot water

Preheat oven to 375 degrees.  Cream shortening, gradually add sugars and beat until light. Add egg, then peanut butter and hot water. Sift flour and soda together and gradually add dry ingredients to the creamed mixture. Fill the cookie press and form cookies on an ungreased cookie sheet and bake for 10-15 minutes.

Yield: 60 cookies

********************************
HELPFUL HINTS!

Do not grease the cookie sheet. (or your baking stones).  ***A neat trick to see if your dough is going to spread too much is to...make a walnut size ball and put it in the microwave on high for a few seconds. If it spreads rapidly...more flour. If it still holds some of the original shape (but still spreads some) your good to go.***

Don't want to go to all the work to make cut-out cookies?  You sure can use a sugared bottom glass. Lenore  recommend putting a little butter on the glass to keep the sugar on better.

 One easy trick you can do for M&M cookies is to roll the sugar cookie dough into balls and then just dip the top in a bowl of regular or mini M&M's and put on the cookie sheet (top up) and press down slightly. This way you get that "on the top clean look" that bakeries have for there M&M cookies. I have in the past also just criss-crossed them with a fork like you do peanut butter cookies and then put sprinkles on them.

PEANUT BUTTER TEMPTATIONS
(I received this in a cookie exchange at work in 2003.  These are really tasty!) 

64 Reese's Peanut Butter Miniature Cups
2/3 c. butter or margarine softened
2/3 c. Packed light brown sugar
2/3 c. granulated sugar
2/3 c. creamy peanut butter
2 eggs
1 tsp. vanilla
2 2/3 c. flour
1 tsp. baking soda
1/2 t. salt

Heat oven to 375 degrees.  Remove wrappers from peanut butter cups.  Line small muffin cups (1 3/4 inches in diameter) with paper bake cups.

Beat butter, brown sugar, granulated sugar, peanut butter, eggs and vanilla until fluffy in a large bowl.  Stire together flour, baking soda and salt; add to butter mixture, beating until well blended.  Shape dough into 1-inch balls; place one in each prepared muffin cup.  Do not flatten.

Bake 10 to 12 minutes until puffed and lightly browned; remove from oven.  Immediately press peanut butter cup into each cookie.  Cool completely in muffin pan.  Makes 64 cookies. 

Chocolate Caramel Thumbprints
(These were one of the cookies for the cookie exchange in 2003.  I cannot tell you how wonderful these cookies are, you really need to taste them!  Cookie recipe from Kathy in Development. )

1/2 Cup Butter (no Substitutes) Softened
2/3 Cup Sugar
1 Egg, Separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup All-purpose Flour
1/3 Cup Baking Cocoa
1/4 teaspoon Salt
1 Cup finely chopped pecans.

Filling:

12-14 Caramels
3 tablespoon heavy whipping cream.
1/2 cup semisweet chocolate chips
1 teaspoon shortening.

In Mixing Bowl, cream butter, and Sugar, Beat in yolk, milk and vanilla.  Combine the flour, Cocoa and Salt.  Add to creamed mixture.  Refrigerate 1 hour or until easy to handle.  Roll into 1-inch balls. Beat Egg White, just still mixed. Dip balls into egg white, and coat with nuts. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make 3/8 to 1/2 inch indentation in the center of each ball. Bake 350' for 10-12 minutes or until set. (if indentation is not enough--press with handle of spatula to enlarge after removing from oven.) Remove to a wire rack to cool. Meanwhile, in a heavy saucepan, melt caramels with cream over "LOW" heat stirring till smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies.( I used a spoon and made a mess, make sure you have aluminum foil under cookies, and about 3 -4 inches on either side, and wave spoon back and forth.)