The EL

cook book

RECIPES

2

TABLE OF CONTENTS

RECIPES

Peanut butter tummy cookies 3

Lemon Cookies 4

Reese’s Peanut Butter Cup Cookie Skillet 5

Chocolate Mint Cookies 6

Peanut Butter Blossoms 7

Oatmeal Cookie 8

Mexican Wedding Cookies 9

Brownies 10

3

PEANUT BUTTER TUMMY COOKIES

RECIPE 1

Ingredients Directions

1 cup unsalted butter 1 Heat over to 375 2 Cream butter, peanut butter, and sugar

together in a bowl; beat eggs 3 In a separate bowl, sift flour, backing

powered, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour

4 Roll dough into 1-inch balls and put on backing sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown

5 Topping: In small bowl, mix chopped peanuts, granulated sugar; set aside

6 Tummy: in another small bowl, stir peanut butter and powdered sugar until completely

7 Roll cookie dough into 24 balls and flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely.

8 Roll each covered ball in topping mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart.

9 Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

1 cup creamy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 ½ cups all-purpose flour 1 teaspoon baking powder Tummy Filling ½ cup JIF creamy peanut butter

½ cup powdered sugar Topping

¼ cup Fisher dry-roasted peanuts

¼ cup granulated sugar

4

LEAMON COOKIES

RECIPE 2

Ingredients Directions Preheat oven to 350 1 Mix together (it will be gooey) make

into balls then roll in powdered sugar and put on ungreased cookie sheet.

2 Bake for 8 -10 minutes @ 350 degrees.

1 lemon cake mix 2 eggs ¼ cup oil

5

REESE’S PEANUT BUTTER CUP COOLIE SKILLET RECIPE 3

Ingredients Directions 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix

1 Heat oven to 350°F. 2 In large bowl, mix cookie mix, oil, water, egg and

peanuts with spoon until soft dough forms. Stir in 1 cup of the peanut butter cups. Press dough in bottom of ungreased 10-inch cast-iron skillet. Sprinkle remaining peanut butter cups over top.

3 Bake 26 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out almost clean. Do not overbake. Cool 15 minutes on cooling rack. Use large spoon for serving. Serve warm with scoops of ice cream.

4 Note: DO NOT OVER BAKE. Cookie will continue to bake in skillet after removal from oven!

Vegetable oil, water and egg called for on cookie mix pouch

1/3 cup chopped cocktail peanuts 1 bag (8 oz) Reese's Peanut Butter Cups™ Minis

6

CHOCOLATE MINT COOKIES

RECIPE 4

Ingredients Directions

12 tablespoons unsalted butter, softened

1 Combine butter, sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted.

2 Add chocolate chips and stir constantly until chips are melted. Transfer mixture to a bowl and let cool for 10 minutes.

3 Whisk flour, baking soda, and salt together in a different bowl. Add eggs to the bowl with the chocolate mixture and beat on medium high speed until smooth. Reduce speed to low and add flour mixture.

4 Cover and refrigerate for 1 hour. 5 Heat oven to 350. 6 Form 1 heaping tablespoon dough into

balls and bake for 7-9 minutes. 7 Once out of the oven, immediately

place a mint on top of cookie.

1 ½ cups packed brown sugar

2 tablespoons water 2 cups semi-sweet chocolate chips 2 ½ cups all-purpose flour

1 ¼ teaspoons baking soda

½ teaspoon salt

2 large eggs

Bag of Andes Mints

7

PPEANUT BUTTER BLOSSOMS

RECIPE 5 Ingredients Directions 1 ¾ c flour 1 Stir flour, baking soda, and salt together.

2 In a different bowl, mix up the butter, peanut butter, sugar, and brown sugar with an electric mixer.

3 Add the egg, milk, and vanilla, and mix thoroughly. Add in the flour mixture slowly and mix thoroughly.

4 Put down the parchment paper on a cookie sheet or spray the cookie sheet with cooking spray. Roll cookies into 1-inch balls and roll each ball in the extra sugar.

5 Place them 2 inches apart on the cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.

6 Remove the sheet from the oven, and lightly press a Hershey’s kiss into the center of each cookie—it will crack slightly. Return to oven until light golden brown, 2 to 3 minutes

7 Allow to cool at least slightly before enjoying!

1 t baking soda

½ t salt

1 stick room temp butter

½ c peanut butter ½ c granulated sugar, plus some extra on hand for rolling

½ c brown sugar

1 large egg

1 T milk

1 t vanilla

Parchment paper/nonstick cooking spray

One package Hershey’s Kisses Preheat the oven to 375.

OATMEAL COOKIES

RECIPE 6

Ingredients Directions 3/4 cup butter (1 1/2 sticks) at room temperature

1. Preheat the oven to 325 degrees and line your baking sheets with parchment paper

2. Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 5 minutes.

3. Add the egg and vanilla and beat for another minute.

4. Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.

5. Fold in the dried cherries, chocolate, chopped pecans, or other mix-ins if desired.

6. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.

7. Roll the dough into 1 to 1.5-inch balls (about 1 large tablespoon of dough), using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set.

8. Transfer to a wire rack and let them cool completely.

1 and 1/2 cups brown sugar

1 large egg

2 teaspoons vanilla

1 and 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 1/4 cups old fashioned oats

9

MEXICAN WEDDING COOKIES

RECIPE 7

Ingredients Directions

1 cup butter, softened 1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.

2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.

3. Chill dough if it seems too soft. 4. Form dough into 1 1/4" balls and

place onto parchment-lined or ungreased baking sheet

5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot)remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

1/2 cup powdered sugar

1 teaspoon vanilla

2 1 ⁄4 cups sifted flour 1⁄4 teaspoon salt

10

BROWNIES

RECIPE 8

Ingredients Directions 1 cup sugar 1. Mix sugar and wet ingredients until

light in color (adding air makes the top crispy).

2. Sift in dry ingredients. Bake at 350° for 25-30 minutes. Center should be just set but not firm.

3. Let cool for 45 minutes to an hour before cutting.

1/2 cup packed brown sugar 1/3 cup melted butter 1/4 cup oil 3 eggs 1 tsp vanilla extract 3/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1 tbs cornstarch 1/4 tsp baking soda 1/2 tsp salt 1/2 heaping cup or more semisweet chocolate chips