Cookies

*Chocolate Peanut Butter Cookie Pudding

1 (6 ounce) package instant chocolate pudding 2 cups of milk 1/3 cup peanut butter creamy 1 (8 ounce) container of frozen whipped topping, thawed 16 peanut butter-cream filled chocolate sandwich cookie, crushed into about two cups 1 cup chopped dry roasted peanuts

Whisk the pudding mix according to instructions on the box using the two cups of milk. Cover with plastic wrap and chill. Put one cup of crushed cookie evenly on bottom of an 8 quart bowl. Spread half of peanut butter mix over crushed cookie and sprinkle half the peanuts. Pour and spread pudding over the top. Spread the remaining peanut butter evenly over pudding. Sprinkle with remaining cookies and peanuts

Chill. . . . Enjoy. . . .

*Cookie Recipe 2

*Sugar Cookie Mint Chocolate Ice Cream Sandwiches

1 ½ quart mint chocolate chip ice cream slightly softened 1 (20 ounce) package refrigerated sliceable cookie dough 1/3 cup hot fudge topping Multi-colored decorator sprinkles

Spread softened ice cream in a two wax lined 8 inch round cake pans cover and freeze until ice cream is firm.

Slice cookie dough into sixteen i/2 inch slices. Put 3 inches apart on a greased cookie sheet. Flatten the cookie to a 2 inch circle. Bake 8 minutes at 350 degrees. Remove to wire racks and let cool, place 1 teaspoon of fudge on each cookie.

Remove ice cream working quickly one pan at a time peel off wax paper. Cut ice cream in cookie size pieces us a 3 inch cookie cutter. Put ice cream between cookies and fudge in the side, press gently, Place sandwiches in freezer on a cookie sheet and freeze at least thirty minutes. Roll side of cookies in colorful sprinkles serve, or put in individual plastic bags and keep in freezer.

Cookie Recipe 3

*Very Fast and Easy Turtle Cookies

1 (14 ounce) package caramels 1 (9ounce) package chocolate wafer cookies (42 wafers) 3 ½ cups pecan halves 1 cup ready to spread chocolate frosting Chocolate or rainbow sprinkles

Put half of the chocolate wafers on an un-greased cookie sheet. Top each wafer with a caramel. Bake at 350 degrees for five (5) minutes or until caramels are soft. Immediately press 5 pecan halves flat into each cookie. Make like four feet and a head. Like a turtle. Turn cookies over and spread tops with chocolate frosting and sprinkle on the sprinkles. Yummy. . . . .

Cookie Recipe 4

*Plain Cookies

1 cup sugar 1 tablespoon butter 1 egg ½ cup of milk 1 teaspoon baking powder 3 cups of flour

Cream butter, add sugar. Beat egg well, add to the milk, and then sift flour with baking soda, combine mixture and work to a smooth dough. Roll thin, cut in rounds bake in a 375 degree oven five (5) minutes or until light brown and crisp.

Cookie 5

*Peanut Butter Cookies

¼ cup butter ¼ cup sugar ¼ cup molasses 1 egg ¼ tablespoon ginger ¼ teaspoon soda 1½ cups flour

Cream the butter in a warm bowl gradually bet in the sugar and molasses, then add in the ginger, soda and flour and if needed more flour to knead. Roll very thin on a floured board, cut with a cookie cutter and bake moderately 350 degrees. Cookies cook quickly so keep an eye open.

Cookie Recipe 6

*All Time Favorite Oatmeal Cookies

1 cup butter 1 cup sugar 2 eggs beaten 2 cups of flour 2 cups of oatmeal ¼ cup sweet milk 1 teaspoon baking powder ½ teaspoon soda ¼ teaspoon salt 1 teaspoon cinnamon 1 cup chopped raisins or dates 1 cup chopped walnuts

Cream butter and sugar, add eggs, mix in the rest of the dry ingredients, sprinkle over the raisins and nuts and combine the mixtures, adding only enough milk to make stiff dough. Drop on a buttered tin one inch apart. Bake in oven at 350 degrees.

Watch carefully.