I generally wait until after Thanksgiving to start on my Christmas cookie baking, but this year I am hard at it. I want an assortment of cookies for my Mom’s 100th birthday celebration on December 5th. I also bake cookies for the Lakeview Health Care Auxiliary Cookie/Candy Walk fund raiser, which will be held on December 8th. The auxiliary is always looking for cookie/candy bakers, so if you can find it in your hearts to help, whip up a batch of your favorite cookies and donate them. Cookies can be delivered to the activities department on Monday, December 7th or the morning of the sale before 11:00 am.
I made these Reese’s peanut butter cups this week. They are relatively easy and fast to make (my kind of recipe). If I remember right, Mary Segar shared this recipe with me many years ago and she received it from her daughter-in-law, Naomi.
Reese’s Butter Cups:
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp. salt
1 pkg. small bite size Reese’s Peanut butter cups
Preheat oven to 375 degrees. Mix above ingredients EXCEPT the candy in the order given. Form small 1 inch balls and drop into miniature baking (muffin) tins. No need to grease tins or shape dough; just drop the ball in as made. Bake 8-10 minutes, when they are done, the dough sort of dips in the middle. Press one Reese’s into the center of cookie;let cool 10 minutes, then remove from pan, giving them a gentle nudge with a table knife. Let cool on wire rack. This recipe made four dozen for me.
I had a call regarding last week’s pumpkin dessert. Yes, you use the dry butterscotch pudding mix in the crust. Have a great week and a very Happy Thanksgiving! It’s my favorite holiday of the year - just family and good food and no worrying about gifts or much decorating!