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4 Cups graham cracker crumbs
1 Cup peanuts (chopped)
1/2 Cup powdered sugar
1/4 Cup peanut butter
2 Cups chocolate chips
1 Cup evaporated milk
1 tsp. vanilla extract

Combine crumbs, peanuts, sugar and peanut butter using pastry blender or fork. In a saucepan, melt chocolate chips with evaporated milk over a low heat making sure to stir constantly until it becomes smooth. Remove mixture from heat and add vanilla extract. Remove 1/2 cup of mixture, setting aside. Pour the remaining chocolate mixture over the crumb mixture. Stirring until well blended. Spread mixture evenly in a well greased square baking pan (9 inches). Frost with the reserved 1/2 cup of chocolate.

Perfect for summer picnics, BBQ’s and get togethers, check out our Summer Cookie Recipes section.

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We’ve just recently added a section loaded with 50 excellent chocolate chip cookie recipes on the main site. Also recently added is a section with over 25 peanut butter cookie recipes. Check them out for great ideas to bake for Mother’s Day, Father’s Day, summer vacation etc. Big soft gourmet style, crispy, filled or slice and bake later, there’s a recipe for every craving.

1 cup Shortening
1 cup Brown sugar
1 cup Honey
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
3 cups Flour
3 cups Oats
2 Eggs

Preheat oven to 350 F. Cream shortening, sugar, honey, and eggs. Stir in remaining ingredients. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 F for 10 to 12 minutes.

10 tb Unsalted butter
1/3 cup Honey
1/3 cup Milk
1/4 tsp Almond extract
2 1/2 cups Almonds (sliced)
3/4 cup Light brown sugar (packed)
3 cups Flour
1 tsp Ground cinnamon
3/4 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt

Almond glaze Ingredients:
1 cup Confectioners’ sugar
1/2 tsp Almond extract
6 tsp Water

Melt butter in a saucepan. Stir in honey, milk and almond extract. Set aside mixture to cool. Combine half of the almonds and the brown sugar in a food processor. Process until mixture resembles a coarse meal. Add cooled butter mixture to the processor mixture. Process until smooth and creamy. Then add flour, cinnamon, baking powder, baking soda and salt. Processor until mixture is combined. Scrape into a bowl. Stir in the remaining almonds. Line a 9 x 9 x 2 inch square baking pan with plastic wrap. Pat dough in to pan. Place in freezer until firm, about 30 minutes. Heat oven to 350 F. Spray cookie sheets with nonstick vegetable oil spray. Remove the firm dough from pan. Starting at any side, cut 1/4 inch slices. Arrange on the prepared baking sheets, placing them 1/2″ apart. Bake in a 350 F oven for 18 minutes or just until golden. Transfer to wire racks to cool. Drizzle with almond glaze. To make glaze: Combine confectioners sugar and almond extract in small bowl. Slowly add in 6 teaspoons of water while stirring or just enough for a thin consistency.

1 1/2 cups Flour (sifted)
1/2 tsp Baking powder
1/2 tsp Salt
1/2 cups Butter
2/3 cups Sugar
3 Egg yolks
1 tsp Vanilla
5 tbsp candy sprinkles

Sift together the flour, baking powder and salt. In another bowl, cream together butter and sugar. Add egg yolks and vanilla. Beat until light and fluffy. Mix in sifted dry ingredients. Shape into 1 inch balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place on lightly greased baking sheets. Bake at 375 F for 10 to 12 minutes or until golden brown. Remove from baking sheets and cool on wire racks.

4 Squares unsweetened baking chocolate (melted)
3/4 cup butter or margarine (melted)
3 egg whites (whipped)
1 tsp Vanilla
1 cup Flour
1 cup Walnuts (optional)

Preheat oven at 350 F. Prepare a 13 x 9 inch baking pan with cooking spray lined with foil. In medium saucepan melt chocolate and butter until chocolate is completed melted. In mixing bowl combine sugar and flour. Add egg whites, vanilla, and walnuts until well blended. Mix with chocolate and butter mixture. Spread into prepared pan. Bake for 30 to 35 minutes. Cool in pan. Refrigerate for 30 minutes for easy cutting. Lift out of pan. Invert onto back of pan and remove foil. Invert onto a cutting board. Cut into shapes with a cookie cutter and decorate.

2/3 cup shortening
1 1/2 cup brown sugar
1 tbsp Water
1 tsp Vanilla
2 Eggs
1 1/2 cup All-purpose flour
1/3 cup Unsweetened baking cocoa
1/2 tsp salt
2 cups semisweet chocolate chips

Preheat oven to 375 F. Combine shortening, light brown sugar, water and vanilla in mixing bowl. Beat at medium speed until well blended. Beat the eggs into creamed mixture. Combine flour, cocoa, baking soda and salt in another bowl. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375 F for 7 to 9 minutes, or until cookies are just set. Let cool before serving or storing.

1 cup butter or margarine — softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd

Tart Lemon Glaze –
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and pecans. Cover and refrigerate about 1 hour or until firm. Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on lightly floured surface. Cut into 2-inch rounds. Place on ungreased cookie sheet. Bake 7 to 9 minutes or just until edges are starting to brown. Remove from cookie sheet to wire rack. Cool completely. Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies. Brush tops with Tart Lemon Glaze.

TO MAKE TART LEMON GLAZE: Mix all ingredients until smooth and spreadable.