5 Ingredient M&M Peanut Butter Bars

INGREDIENTS:

3/4 cup peanut butter (I used creamy, but I bet chunky would be great too!)

2 large eggs

1 cup packed brown sugar

2 cups all-purpose baking mix (Bisquick, for example)

1 bag of M&Ms

DIRECTIONS:

Preheat oven to 325 degrees Fahrenheit. Spray an 8-inch square pan with cooking spray.

Combine peanut butter and eggs until well mixed and smooth.

Add in brown sugar and stir until combined.

Stir in baking mix until moistened (I used my hands because the spoon wasn’t cutting it for me–it is a very thick batter).

Fold in M&Ms. Again, using my hands worked best for this step. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan.

Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.

Candy Cane Cookies

INGREDIENTS:

Cookies:

1/2 c. shortening (I use Crisco)

1/2 c. butter

1 c. confectioners’ sugar

1 egg

1 1/2 tsp. almond extract

1 tsp. vanilla extract

2 1/2 c. flour

3/4 tsp. salt

1/2 tsp. red food coloring

Peppermint Sprinkle Topping:

1/2 c. crushed peppermint candy or candy canes

1/2 c. granulated sugar

DIRECTIONS:

1.  Mix shortening, butter, and confectioners’ sugar until well combined.  Add egg, almond extract, and vanilla extract; combine well.  Mix in flour and salt.

2.  Divide dough into two equal portions.  Place one portion in a bowl.  Mix red food coloring into the remaining portion.

3.  Take about a 1” ball of each color of dough and roll each into a 4” strip.  Lay the strips side-by-side and then twist together.  Place on an ungreased cookie sheet and curve the top to make the strips look like a candy cane.

4.  Bake at 375 degrees for 6 – 9 minutes.

5.  Place wax paper under a cooling rank.  Carefully remove hot cookies from the pan and place on the cooling rack.  Immediately, while cookies are still hot, sprinkle generously with Peppermint Sprinkle Topping.  Let cool on rack.

Snickerdoodles

INGREDIENTS:

Cookies:

1 cup (2 sticks) unsalted butter, softened to room temperature

1 and 1/3 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

3 cups all-purpose flour (measured correctly)

2 teaspoons cream of tartar*

1 teaspoon baking soda

2 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

Topping:

1/4 cup granulated sugar

1 teaspoon cinnamon

DIRECTIONS:

Preheat oven to 375F degrees.

Topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl.

Cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.

Roll the dough into small balls and roll in the cinnamon-sugar topping. Bake cookies for 11-12 minutes.