1 # confectioner's sugar
1-1/2 c creamy peanut butter
1 cup melted butter or margarine
12 oz. milk chocolate
1/4 of a cake of paraffin

Combine sugar, peanut butter, and margarine. Shape into small balls. Chill. Melt chocolate & wax together. Holding ball on the end of a toothpick, dip balls into chocolate mixture covering 3/4 of the ball. Cool on a wax paper lined pan. Rub hole made by toothpick to smooth out. You have Ohio Buckeyes!

CHANTILLY LACE COOKIES
lady gould's recipe ~ Garden Chat

Looking very much like lovely starched lace, these cookies may be served plain, or filled with swirls of whipped cream. It's hard to believe that a teaspoon of this mixture will spread out to make a large cookie, so do be careful in portioning out & spacing the dough.

1/2 cup of butter
1/2 cup corn syrup
2/3 cup brown sugar, packed
1 cup flour
1 cup finely chopped nuts
Sweetened whipped cream

Heat butter, corn syrup & sugar to boiling over medium heat, stirring constantly. Remove from heat. Gradually stir in flour mixed with nuts.
Drop by level teaspoonfuls about 3 inches apart on lightly greased baking sheet. Bake only 8 or 9 cookies at a time. Bake in 375 degree oven for 5 or 6 minutes. Take from oven and let stand 5 minutes before removing from baking sheet. While still warm, roll cookies into cones & place seamside down on rack to cool. If cookies become too firm to roll return to oven briefly to soften. Makes about 4 dozen cookies.

To fill Cookies... Allow 1 tablespoon whipping cream for each cookie to be filled. Volume of cream will double when whipped. Sweeten to taste. Add vanilla if desired.

ALANA'S COOKIES
Fay Baby's recipe ~ WBS GenChat

This recipe needs the very small muffin tins, about an inch across. You also need miniature peanut butter cups, there are about 33 cups to a 9-ounce package.

1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup melted butter
1/2 cup peanut butter
1-1/4 cup flour
3/4 cup soda
1/2 tsp salt

Mix white & brown sugar, egg & vanilla;
Add & mix butter & peanut butter
Add & mix flour, soda & salt
Chill one hour or longer
Spray the muffin tins with PAM. Put a ball of dough in each muffin cup. I use about 2 tsp of dough for each muffin cup
Bake 12-15 minutes at 325 degrees (Careful, not too done)
When the cookies have puffed and start to fall, push one miniature peanut butter cup into each center. Let the cookies cool. Remove from pan. Makes about 40-48 cookies.

CHOCOLATE CHIP COOKIES
Danger Cat's recipe ~ Garden Chat

1 cup margarine
1 cup shortening
2 cups brown sugar
2-1/2 cups sugar
4 eggs
2 tsp vanilla
2 tsp baking soda
1-1/2 tsp salt
* 6 cups flour
2 to 3 bags chocolate chips
2 cups nuts (optional)

Cream together shortening, margarine & sugars
Mix in eggs, vanilla, soda & salt
Add flour one cup at a time and mix; Add chips & nuts
Spoon onto cookie sheet with an ice cream scoop.
Bake at 350 degrees for 12-15 minutes

* The dough should be fairly stiff. For lower fat cookies, substitute half of the fats (margarine & shortening) for applesauce. You will need to add several more cups of flour and the dough should be kind of sticky. These will be more of a raised cake type cookie, but just as good. *G*

SUGAR COOKIES
Blulady's recipe ~ Garden Chat

1-1/2 cups confectioner's sugar (don't pack it~keep it light)
1 cup butter, softened
1 egg
1 tsp vanilla
1/2 tsp almond flavoring
2-1/2 cups flour
1 tsp baking soda
1 tsp cream of tarter

Cream sugar & butter; Mix in egg & flavorings.
Measure flour by dip, level, pour method. Blend dry ingredients & add to other ingredients, blending well. Refrigerate (covered) 1 to 2 hours. Heat oven to 375 degrees. Divide dough in half and roll out on lightly floured surface to 3/16" thick. Cut with cookie cutters in desired shapes and place on lightly greased cookie sheet. Bake 7 to 8 minutes, or until delicately golden. Makes approx. 5 dozen 2 to 2-1/2" cookies. Frost, when cooled with powdered sugar frosting & decorate. These cookies can also have colored sugar sprinkled on them prior to baking. Store in airtight container.

This is a beautifully smooth dough, easy to work with, and not as sweet as regular sugar cookies. The recipe doubles easily and I usually make several double batches each Christmas ~ and there is never enough of these favorites!!