Three Ingredient Peanut Butter Cookies

1 Cup Peanut Butter
1 Cup Sugar
1 Egg

Mix form into balls, press with fork. Cook on 350 degrees for 6-8 minutes.

Chocolate Mint Brownie Cookies

2 C all pourpose flour
3/4 C unsweetened cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 C butter, room temperature
1 C granulated sugar
1 egg
1/2 C milk
1 tsp vanilla extract

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.

Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk, and vanilla. Slowly add the flour mixture until well combined.

Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don't want to under or over bake these cookies. Let cool.

For the middle layer:

1 C Guittard green mint chips, melted

Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Measnwhile, make the frosting.

Frosting:

1/2 C butter, at room temperature
1/2 C unsweetened cocoa powder
4 1/2 C confectioners' sugar
1 tsp vanilla extract
milk

Using a mixer, cream the butter. Whisk together the confectioners' sugar and cocoa until well combined. Slowly add the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread frosting over mint layer.

Tuxedo Cookies

1 pound package of Almond Bark
1 box Ritz Crackers
Peanut Butter
1/4 C chocolate Chips

1. Make Ritz cracker peanut butter sandwiches
2. Melt Almond Bark in microwave for 1 minute and stir. Add 1 more minute until it is very runny. Careful! It gets hot!
3. Using tongs, place each sandwich one at a time into the melted Almond Bark until covered, then remove.
4. Place each cookie on wax paper to dry.
5. Melt chocolate ships in a plastic bag, snip off the corner and drizzle on cookies.

Makes about 24 cookies.

Rolled Ginger Cookies and Gingerbread Wisdom Poem

1 C butter
1 C granulated sugar
1 egg
1 C molasses
2 T vinegar
5 C flour
1 1/2 tsp soda
1/2 tsp salt
2 - 3 tsp ground ginger
1 tsp cinnamon
1 tsp cloves

Cream together butter and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend both mixtures together. Wrap and chill for 3 hours.

Roll dough 1/8 inch think on lightly floured surface. Cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees for 5-6 minutes. Cool slightly on pan before removing to rack. Makes about 5 dozen.

Glaze:

1 cup confectioners' sugar

2 teaspoons milk

2 teaspoons light corn syrup

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Gingerbread Wisdom Poem:

Running and hurrying as fast as we can -
Sometimes we live like the Gingerbread Man.
During the holidays there’s so much to be done
It’s all we can do to keep up – So we run and run and run!

Parties, programs, decorations and baking
Shopping for presents and Christmas plans making
We have so little time to stop and to think
Our lists seem unending – yet it’s over in a wink

So we send you this card to remind you the reason
There is so much giving and loving this season.
We hope you will make your own Gingerbread Man -
And pause to reflect on your own Christmas plans.

We hope you’ll remember the Gingerbread Man’s story
How running and running brought him no glory.
Then maybe you’ll have the courage to cross off your list
The little things that won’t really be missed.

As you take time to reflect on this beautiful season -
We know your life will be touched by the heart of its reason.
For of all things that make Christmas, it’s important to remember just one –
The reason we have Christmas is because God sent His Son.