Shelby Shopper Shelby NC
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Thursday, December 21-December 27, 2023 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 15 Seven Layer Cookies 1 cup graham cracker crumbs 1 stick margarine 1 cup chocolate chips 1 cup butterscotch chips 1 cup coconut 1 can eagle brand milk 1 cup nuts Melt 1 stick margarine in 9x13 pan. Layer: 1 cup graham cracker crumbs 1 cup coconut 1 cup chocolate chips & butterscotch chips Spread over top: 1 can Eagle Brand Milk Sprinkle with pecans. Bake at 325 for 30 minutes. Peanut Butter Peanut Butter Bars Bars 1 cup peanut butter 6 tablespoons butter 3/4 cup packed brown sugar 1/2 cup white sugar 1 teaspoon vanilla extract 3 eggs 1 cup all-purpose flour 2 cups semisweet chocolate chips Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Stir in 3/4 cup chocolate chips. Spread dough into a greased 9 x 13 inch pan. Bake at 350 degrees for 20 to 25 minutes. Remove pan from oven, and sprinkle with the rest of the chocolate chips. Let stand 5 minutes and spread. Cool, and cut into bars. Chocolate Chip Cookies 2 cups all-purpose flour 1 cup packed light brown sugar 1 teaspoon baking powder 2 eggs 1 teaspoon salt 2 teaspoons vanilla extract 1 cup unsalted butter, softened 2 cups semi-sweet chocolate chips 1 cup sugar In a large bow, mix the flour, baking powder and salt. In a separate bowl: cream the butters and sugars, then add the eggs, one at a time, mix- ing well after each addition. Stir in the vanilla extract, then gradually stir in the flour mixture until combined. Add the chips and stir again. For chewy cookies, refrigerate the dough for 2 hours or over- night. Preheat oven to 350 de- grees. Drop the dough in heaping spoonfuls onto a non- stick 10x15" baking sheet, 3 inches apart. Bake for 10 to 12 minutes or until light brown. Cool for 2 minutes, then transfer to a wire rack and cool completely. Makes 44 cookies. Serve immedi- ately. Frosted Gingerbread Cookies 1 cup butter, softened 1 cup sugar 1 cup molasses 1/4 cup water 5 cups all-purpose fl our 2-1/2 teaspoons ground ginger 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt In a large bowl, cream butter and sugar until light and fl uffy. Beat in molas- ses and water. Combine the fl our, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. On a lightly fl oured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in fl our. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10- 12 minutes or until edges are fi rm. Remove to wire racks to cool. FROSTING: 3-3/4 cups confectioners' sugar 1/4 cup water 1-1/2 teaspoons light corn syrup 1/2 teaspoon pure vanilla extract In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag;pipe frosting onto cookies. Yield: about 5 dozen. Peanut Butter Fudge 5 cups sugar 1-1/2 sticks margarine 1/8 teaspoon salt 1 lg. can evaporated milk 8 oz. marshmallow cream 3- 6 oz. pkg. milk chocolate chips or 1-1/2 bag 12 oz. pkg. 18 oz. jar peanut butter 1 teaspoon vanilla In a 6 qt. pot melt marga- rine, add milk, sugar and salt. Cook until 236 degree's or about 20 minutes over medium heat. Remove from heat Add: chocolate chips marshmallow cream peanut butter vanilla Pour in greased 16 x 11 x 1 inch pan ( cookie sheet ) * Note: Heat marshmallow cream and peanut butter in the microwave just before adding them. This makes it easier to get it all mixed up. Kim's Sugar Cookies 2 all purpose flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup margarine 1 cup sugar 1 egg, beaten 2 tablespoons milk 1/2 teaspoon vanilla flavoring Sifted all dry ingredients to- gether and sit aside. Cream: Margarine, Egg, Sugar, Milk, and Vanilla. After mixing well, add dry ingredients and mix slowly on slow speed until a nice dough develops. Let dough chill for a few hours for best results. Preheat oven to 375º. Roll out on a floured surface. Cut with cookie cutters. Cook until just turning brown on the edges. Cool on cookie rack. Peanut Butter Peanut Butter Kiss Cookies Kiss Cookies 1-14 oz. can sweetened condensed milk 3/4 cup creamy peanut butter 2 cups all-purpose baking mix 1 teaspoon vanilla extract 1/4 cup sugar 1 13 oz. pkg. Hershey milk chocolate kisses Beat condensed milk and peanut butter at medium speed with an electric mixer until creamy. Add baking mix and vanilla, beating at low speed just until blend- ed. Shape dough into 1 inch balls; roll in sugar. Place on lightly greased baking sheets. Bake at 350º for 11 minutes. Remove from oven, and im- mediately place a chocolate kiss in center of each cookie. Remove cookies to wire racks to cool. Yield: 3 doz. White Chocolate Cranberry Cookies 1/3 cup butter, softened 1/2 cup packed brown sugar 1/3 cup sugar 1 large egg, room temperature 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup dried cranberries 1/2 cup white baking chips In a large bowl, beat but- ter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mix- ture and mix well. Stir in cranberries and chips. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks. Yields: 3 dozen. Rocky Road Fudge 12 ounce pkg. chocolate chips 1 cup butterscotch chips 14 ounce sweetened condensed milk (save the can) 1 teaspoon vanilla extract 2 cups small marshmallows 2 cups unsalted dry roasted peanuts softened butter to grease an 8 inch round cake pan Grease an 8-inch round cake pan with softened butter. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium sauce- pan. Cook on stovetop on low heat. Stir until they melt to- gether, about 3 minutes. Stir in nuts and marshmallows. Scoop the fudge into the cake pan all around the plastic- covered can in the center to form a wreath or ring shape. Allow it be all bumpy on top. Store in refrigerator until fi rm. Remove the can from the center and loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve. Raspberry and Almond Shortbread Thumbprints 1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract 2 cups all-purpose fl our 1/2 cup seedless raspberry jam 1/2 cup confectioners' sugar 3/4 teaspoon almond extract 1 teaspoon milk Preheat oven to 350º. In a medium bowl, cream together: butter and white sugar until smooth. Mix in: 1/2 teaspoon almond extract. Mix in fl our until dough comes together. Roll dough into 1-1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and fi nger, and fi ll the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. Peanut Butter Cookies 1 cup unsalted butter 1 cup peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 1/2 cups all-purpose fl our 1 teaspoon baking pow- der 1/2 teaspoon salt 1 1/2 teaspoons baking soda Cream butter, peanut but- ter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift fl our, baking powder, bak- ing soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheat- ed 375 degrees F oven for about 10 minutes or until cookies begin to brown. Oreo Truffl es 1 pkg. (8 oz.) brick cream cheese, softened 36 Oreo Cookies, fi nely crushed, divided 2 pkg. (8 oz. each) semi-sweet baking chocolate, melted Mix cream cheese and 3 cups cookie crumbs until well blended.Shape into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until fi rm. Store in tightly covered container in refrigerator. Crescent Cookies 1 cup butter softened 1/2 to 1 cup granulated sugar 1-3/4 cups all-purpose flour 2 tsp. vanilla 1 cup chopped nuts Cream butter and sugar. Mix in vanilla and flour. Add finely chopped or ground nuts. Chill dough thoroughly, shape & bake on ungreased sheet at 300º for 18-20 minutes (until slightly browned). Sprinkle powdered sugar on finished cookies. Yield: approxi- mately 2 dozen 2 inch crescents.