Both of these recipes are favorites at our home. The chocolate macaroons are from the revised version of the Hershey's 1934 cookbook. The peanut butter cookies I believe are from kraft.com.
Chocolate Macaroons
2 oz unsweetened chocolate
1 can sweetened condensed milk
3 cups shredded coconut
1 t. vanilla
The recipe calls for the chocolate to be melted on a double broiler. I just melt it in the microwave. Cook 1 minute, stir. Cook 30 seconds longer. Stir, and repeat until melted. Stir in milk. Add coconut and vanilla. Stir to combine. Drop onto greased cookie sheet. Bake at 350 deg. 10-12 minutes or until set. I usually take these out of the oven just before they are completely set. I let them set on the sheet for several minutes before removing. They sometimes stick to the pan and require a little care when removing them!
Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 t. vanilla
Combine all ingredients. The dough is sticky, but shape into a ball and flatten on ungreased cookie sheet. If unable to form a ball, drop by a spoon and flatten slightly. Bake at 350 deg. until barely set approximately 10 minutes. Remove from oven and let cool slightly on sheet before removing.
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