Appetizers and Snacks:Beverages:Meat Dishes:Main Dishes & Casseroles:Salads:Desserts:Candy:Cookies:Other:Home

Almond Bark Cookies -- Kathy B.

2 pounds almond bark

2 cups peanut butter

3 cups salted peanuts (without shells)

4 cups Rice Krispies cereal

3 cups miniature white marshmallows

Melt first two ingredients over low heat. Remove from heat and add the peanuts, Rice Krispies and marshmallows. Mix thoroughly. Drop by teaspoon onto wax paper. Set until firm. (THIS RECIPE CAN BE CUT IN HALF)

Afghan Cookies- Jill H

Ingredients

Cookies:

14 Tbs. butter

½ cup sugar

1 1/5 cups flour

¼ cup cocoa

1 tsp. vanilla

2 cups cornflakes (measure without crushing)

Icing:

1 Tbs. butter

2 Tbs. water

¼ cup chocolate chips

1 ¼ cups powdered sugar

walnuts

Instructions

Cream the 14 tbs. butter and sugar until light and fluffy. Sift together flour and cocoa, and stir into creamed mixture. Add vanilla. Lightly crush the cornflakes, then gently and thoroughly fold into the batter. They should be well distributed without crushing them too much – which is what gives this cookie its special crunch!

Grease a cookie sheet. Form balls about the size of a walnut, and place on sheet. Bake at 350 degrees for 18 minutes, until firm to the touch. Cool on a rack.

Icing: melt the 1 tbs. butter, the water and chocolate chips over low heat. Then stir in the powdered sugar, and beat until it is spreading consistency. Add more sugar if necessary. Ice the cookies and decorate each with a walnut. Makes 2 dozen.

Appetizers and Snacks:Beverages:Meat Dishes:Main Dishes & Casseroles:Salads:Desserts:Candy:Cookies:Other:Home