<p>Ok - anyone make this one? It’s a staple in our house, very easy, and adds something different to the cookie platter, different texture, etc.</p>
<p>Chow Mein Cookies
1 bag butterscotch chips
1/4 c. peanut butter
1 bag small marshmellows
1 can of chow mein noodles</p>
<p>Melt chips, stir in peanut butter - stir. Stir in marshmellows … and then chow mein noodles. (Add until covered). YOu can leave out marshmellows, or use 1/2 a bag. Plop on to wax paper, cool. Better to serve in fridge. Sprinkle with green and or red sugar. </p>
<p>At Halloween I use chocolate, and orange sugar …</p>
<p>My sister is GF and she was so in love with peanut butter cookies (BGF…before gluten free) and now I make these for her…I am the baker in the family…lol</p>
<p>This is a 1:1:1 ratio mix…</p>
<p>1 cup peanut butter
1 cup sugar
1 egg</p>
<p>mix the three together…roll in small balls (think large gumball vs golf ball), roll in sugar…</p>
<p>bake at 350 for 8 minutes…take them out and criss cross press them with a fork that has been dipped in water. You can sprinkle with more sugar if you want.</p>
<p>You can also use this mix for Peanut Butter Blossoms…roll in the ball again…only bake for 6 minutes, remove, press hershey kiss in the center and bake for 2 more minutes.</p>
<p>Such a simple little mix but sooooo good. Great texture.</p>
<p>The caramel nut brownies posted by SouthJerseyChessMom (#34) are the best! The recipe passed along to me called them OG Bars. —The story I got was that one mom thought they were wonderful; they were orgasmic! She wanted to re-name them Orgasmic Bars, but since she had small children and didn’t care to have ‘that’ conversation, she called them OG Bars! ;-)</p>
<p>^^^^^ LOL, LOL Masslou - That is too funny. Just got invited to cookie swap, and going to make that recipe- close enough, and after they taste the OG bars, they’ll forgive me that they aren’t real cookie :)</p>
<p>My favorite holiday cookie recipe as promised:</p>
<p>2 1/2 cups flour
2 egg yorks
3/4 cup sugar
1/2 lb butter (soft, room temperature, do not melt it)</p>
<p>Red raspberry jelly (not the expensive kind so it’s sour, seedless)</p>
<p>Mix all of those ingredients (except the jelly) by hand until it becomes a soft dough. I generally do 2 batches at a time. Use the dough to make round balls about one inch in diameter (don’t flatten it). Take a wooden spoon, using the end of it and make an indent in the center, fill it with the jelly. Bake it at 350 until it turns a bit brown (I think it takes about 30 min).</p>
<p>Oldfort, do you call them Thumbprints? Will try them at our house this year. Last year I made Thumbprints (not sure the recipe source/proportions, etc.) and they got soggy. I like to store various cookies in separate tins and then create cookie plates to share with friends and family, so I was disappointed when they had gone soggy. Do your cookies store nicely, Oldfort?</p>
<p>arabrab, I suggest the usual butter spritz cookies, with a chocolate icing, to get the chocolate flavor in.</p>
<p>Fang Jr. has been experimenting with Russian Tea Cakes, using the superb recipe from Cook’s Illustrated. He’s not that great at following directions, so he has made several batches to get them right. All those cookies have been hard on my waistline, easy on my tastebuds, because even when somewhat flawed, the Cook’s recipe is delicious. The tricks: use pecans, toast them (very important), use a lot of butter.</p>
<p>I don´t know what they are called, but they definitely do not go soggy. They actually become kind of crunchy - remember, no water, just butter. Do not cover them when they are done, especially while they are hot. You could put them in tins after they have cooled down.</p>
<p>In our house these are the holiday favorites:</p>
<p>Spritz
M&M (with red/green ones)
Suzanne’s Mistakes (a cookie made from a messed up chocolate cake recipe–yummy)
Mincemeat</p>
<p>Are we the only ones who make mincemeat cookies? They are my boy’s favorite. My Dad too. It’s getting hard to find the mincemeat in a box (not in a jar) which I use to make the cookies (from recipe on box). </p>
<p>I need to get baking since I send these to both my dad and FIL along with my home made jams.</p>
<p>My aunt who mailed us cookies every Christmas used to put them in round tins - with napkins or paper towels on the outside and a layer of foil or plastic wrap. If you make the cookies small they are less likely to break. Hers were mostly the size of 50 cent pieces.</p>
<p>I have used the tins before too. Or I just put each variety in a ziploc, fit them close, fill in the gaps with paper towels or cut up bubble wrap - something to keep them from shifting. </p>
<p>The caramel nut brownies are out of the oven - do I really have to save these for Christmas??!!!</p>
