Cookies

I have been in the mood to make Christmas cookies for a few years now, but I wanted to make something different, no the usual cookies. So we got a new Taste of Home magazine the other day, and there was a bunch of good looking cookies, so I made some cookies yesterday. They were all really good, so thought I'd share the recipes.

Choco nut balls:

1 cup butter (need to be real), softened

1/2 cup sugar

2 tsp. vanilla

1 3/4 cup flour

1/3 cup baking cocoa

1 cup finely chopped nuts (pecans or walnuts)

Cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and cocoa, gradually add to creamed mixture and mix well Stir in nuts. Roll in 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 for 14-16 minutes. Cool on pans 1-2 minutes. Roll warm cookies in powdered sugar. Roll again after about 10 minutes if desired.

Lemon Lover's cookies:

3/4 cup butter softened

3 TBL sugar

2 tsp. lemon juice

1 1/4 cup flour

1/2 cup cornstarch

1 tsp. grated lemon peel (optional, I left it out because I don't like the texture, so I put in a little extra lemon juice)

Lemon Frosting:

1/4 cup soft butter

1 cup powdered sugar

2 tsp. lemon juice or a little extra for tartness, or to taste

Cream butter and sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch (and lemon peel if desired). gradually add to creamed mixture and mix well. Shape into 1 1/2 inch roll, wrap in plastic. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4 inch slices. PLace 2 inches apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until edges are golden, don't over bake. Cool completely on pans, or granite/marble top. In small bowl, beat butter and sugar together, with lemon juice. Spread over cookies. I did this while they were still slightly warm, and the frosting was just a hair runny, then it made a nice glaze.

Peanut butter cup cookies:

1 cup butter softened

1/2 cup creamy peanut butter

3/4 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. soda

1 pkg Reese's miniature cups

Cream butter, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 1/4 inch balls. Press a miniature peanut butter cup into each, reshape balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 12-15 minutes or until edges are slightly browned. Cool for 2 minutes before removing to racks or plates to cool.