:: The Cookie Recipe Blog ::

1 C crunchy peanut butter
1/3 C water
2 eggs
1 Package chocolate cake mix
M&M Plain Chocolate Candy
Cinammon Red Hots Candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M’s (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.

2 cups (4 sticks) unsalted butter
16 ounces chocolate chips
6 ounces unsweetened chocolate
6 eggs
2 tablespoons instant espresso powder
2 tablespoons vanilla extract
2 7/8 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 cups chocolate chips
2 cups chopped walnuts
1 tub prepared vanilla frosting
1 tub prepared chocolate frosting
Orange food coloring

Preheat oven to 350 degrees. Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature. In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture; combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan. Bake 30 minutes in preheated oven. Let cool completely in pan on rack. Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

1/2 c Shortening
1 c Packed brown sugar
3/4 ts Salt
1 ts Vanilla
1 Egg
3/4 c Sifted flour (sift before measuring)
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Finely chopped uncooked prunes
1/2 c Finely chopped dried apricots, dates or raisins

Preheat oven to 350 degrees. Combine shortening, brown sugar, salt, vanilla and egg; beat until well mixed. Sift together flour, baking powder and salt; stir into shortening mixture. Stir in oats, prunes and apricots. Put tablespoons of dough on greased cookie sheets and flatten with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes.

1 c Powdered sugar
1 c Butter; softened
1 ts Vanilla
1 Egg
2 c All-purpose flour
3 tb Poppy seeds
1/2 ts Salt
1/2 c Fruit (raspberry; cherry, -etc.)

Recipe by: The Dessert Show, TVFN
Preheat oven to 300 degrees. Beat powdered sugar and butter until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, poppy seeds and salt. Mix well. Drop dough by rounded teaspoonfuls 1 inch apart on ungreased cookie sheets. With finger, make an indentation in center of each. Fill each with about 1/2 teaspoon of preserves. Bake until golden brown, about 20-25 minutes. Immediately remove fromcookie sheets.