_________________________________________________ B BQ SPICE COOKIES Jonathan Kenner _________________________________________________ 1-1/2 cups butter 1/2 cup BBQ sauce 4 tsp baking soda (sweeter like Sweet Baby Ray’s Hickory & Brown Sugar” 3 c sugar, divided (2 c in dough, 1 c to roll) 1 tsp ginger 1 tsp clove 4 cups all purpose flour 2 eggs DIRECTIONS: Melt butter, cool slightly. Add BBQ sauce, 2 cups sugar, & eggs to melted butter. Beat well. Sift dry ingredients. Add dry to wet. Beat just until all flour is incorporated. Refrigerate dough 6 hours (preferably overnight) to firm up dough. Preheat oven to 350 degrees. Portion using a cookie scoop. Roll in Sugar. Bake 8 - 10 minutes. ___________________________________________________ N O BAKE CHOCOLATE OATMEAL COOKIES Vicki Lovell Presson ___________________________________________________ 1 stick butter 1/2 c milk 2 c sugar 1/2 c cocoa 3/4 c peanut butter 2 c oats DIRECTIONS: Melt butter over medium heat. Mix sugar & cocoa together then add to melted butter. Mix well then add milk. Whisk until it boils. Remove from heat and add peanut butter & oats. Drop spoonfuls on wax / parchment paper ___________________________________________________ C ROCK POT CHRISTMAS CRACK Stephanie Reeves ___________________________________________________ 1 each 16 oz jar of unsalted and salted peanuts 2 10 oz bags peanut butter chips Layer all ingredients in large crock pot starting with peanuts. Turn the pot on low, DIRECTIONS: cover with lid, & leave sitting for 2 hours. Remove lid & stir to combine. Replace lid & leave sitting for another 30 minutes (still on low). Stir again & then spoon mixture onto wax paper or non-stick aluminum foil. Allow to harden for at least one hour. Note: can sprinkle course salt on top while hardening. ___________________________________________________ C OOKIES WHILE YOU SLEEP Joan Dowlen ___________________________________________________ 2 egg whites Pinch of Salt 1/4 tsp cream of tarter 2/3 c suar 1/4 tsp vanilla 1 c chopped pecan 1 c chocolate chips 1 each 12 oz semi-sweet and milk chocolate chips 2 1 lb pkg white almond bark or vanilla candy coating: “I like to use 1 pkg of white almond bark AND 1 pkg of chocolate almond bark. ” DIRECTIONS: Preheat overn to 350 degrees. Beat whites until foamy. Add salt & cream of tarter & beat untill stiff. Add sugar 2 T at a time. Beat until sugar is mixed and stir in vanilla. Fold in chocolate chips & pecans. Drop by tsp onto cookie sheet covered with tinfoil. Leave 1” between drops. Put in oven --- TURN OFF OVEN IMMEDIATELY AND DO NOT OPEN DOOR FOR 8 HOURS. Carefully remove cookies from foil. Store in airtight container.
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