Like most of you I've been busy with baking and just wanted to share a couple of new favorites that I've added to the traditional favorites that my Mom used to make year after year. Now, I don't go crazy like my Mom used to do with 10-12 different varieties and literally hundreds of cookies. I've settled on 5-6 and I try one or two new ones each year; keeping the sentimental favorites that take me back to my childhood.
|Peanut Butter & Chocolate Cookie Cups|
|Chocolate Cherry Shortbread Cookies|
3/4 cup softened butter or margarine
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cup Nestle Toll House Peanut Butter and Milk Chocolate morsels
2 large eggs
1 (14 oz.) can condensed milk
1 tsp. vanilla extract
Preheat oven to 350. Grease (I used cooking spray which worked great) 24 mini-muffin cups. Beat butter and sugar in a small bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball; press onto bottom and halfway up the side of the cup. Repeat with remaining dough. Place 5 morsels in each cup. Beat eggs in medium bowl with a wire whisk. Stir in milk and vanilla. Spoon into muffin cups, filling almost to the top of each cup. Bake for 15-18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire racks. Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with half of remaining morsels, mixing up the chocolate and peanut butter (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cookies from cups. Makes 24.
Have fun and enjoy!