Anise Cookies (Springerle)

Ingredients

• 4 eggs
• 4 cups confectioners' sugar
• 2 teaspoons lemon zest
• 4 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 drops anise oil

Directions

1. In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
2. On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
3. The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

Gingerbread Cookies

Ingredients

• 1 cup white sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup margarine, melted
• 1/2 cup evaporated milk
• 1 cup unsulfured molasses
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon lemon extract
• 4 cups unbleached all-purpose flour

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Peanut Butter Cookies with Chocolate Chunks

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/3 cup rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup crunchy peanut butter
• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 1/4 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 5 (1 ounce) squares semisweet chocolate

Directions

1. Mix flour, oats, baking soda, and salt in medium bowl.
2. Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
3. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Butter 2 heavy large baking sheets.
5. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
6. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Peanut Butter Middles

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup confectioners' sugar
• 3/4 cup peanut butter

Directions

1. In small bowl blend flour, cocoa and baking soda. Mix until well blended.
2. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
3. To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
4. Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.
5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Chocolatey Peanut Pretzel Bars

Ingredients

• 2 1/2 cups NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough, divided
• 1 1/2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 1 cup mini pretzels, broken into 1/2-inch pieces
• 1 cup honey-roasted peanut

Directions

1. Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
2. Place 2 cups dough in prepared pan. Using fingertips, pat dough gently to cover bottom.
3. Sprinkle 1 cup morsels, pretzel pieces and peanuts over dough. Drop 1-inch pieces of remaining 1/2 cup cookie dough over peanuts. Sprinkle with remaining 1/2 cup of morsels and gently press down.
4. Bake for 23 to 27 minutes or until browned around edge. Cool completely in pan on wire rack. Cut into bars.

Oatmeal Peanut Butter and Chocolate Chip Cookies

Ingredients

• 3/4 cup butter
• 1/2 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1/3 cup peanut butter
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 cups rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Chocolate Chip Pudding Cookies

                                           

Ingredients                                                                                                     

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 teaspoon vanilla extract
• 2 eggs
• 12 ounces semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the flour and baking soda. Set aside.
3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.