Peanut Butter Chocolate Kiss Cookies

We have loved these cookies for years. Not only do we make them throughout the year, but it's always fun to receive them too.

Ingredients:

1 ¾ cups flour

1 teaspoons baking soda

½ teaspoon salt

½ cup butter (softened)

½ cup creamy peanut butter

½ cup sugar

½ cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

2 tablespoons milk

Additional sugar for rolling

Enough chocolate kisses to add one per cookie

Directions:

Preheat oven to 375 degrees F. In a large bowl, mix flour, baking soda and salt.

Add the butter and the peanut butter and mix until smooth.

Add white and brown sugars and mix until light and fluffy.

Add eggs, vanilla and milk and mix until smooth.

Shape dough into balls and roll in sugar.

Place on ungreased cookie sheet 2 inches apart and bake for 8 minutes.

Remove from oven and add 1 kiss to the center of each cookie.

Return to the oven and bake for 1-2 more minutes.

We really like peanut butter, so will sometimes add a bit more. If you don't want such a strong peanut butter taste, use a bit less peanut butter.

You can also add food dye to the cookie dough. At the various holidays you can make different colored cookies. For Valentines Day, add red food coloring. For Christmas, make one batch of red cookies and one batch of green cookies. If you celebrate Hanukah, add blue food coloring to the dough. We have also used a peanut M&M instead of a chocolate kiss in the center of the cookie.
We prepare batches of these for bake sales, pot luck gatherings and to give as gifts throughout the year.

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Sugarless Almond Meringue Cookies

I developed the following recipe for the day at my mother's mother was in a low-carb diet. Although I am not a supporter of the special diet he wanted, I wanted her sweet tooth, which had failed for nearly a month to appease. I discovered that I needed about twice the sugar, Splenda to obtain an acceptable taste, the texture of the meringue is finer than the traditional version, due to the lack of sugar in the recipe.

The following recipeneed to continue to foam protein and a hand mixer.

Pre-oven at 275 F

Ingredients:

4 egg whites (fresh, room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract

½ teaspoon cream of tartar

1 ½ cups Splenda

Directions:

1. Beat egg whites and extracts in a medium speed until thick and bubbly.

2. Add cream of tartar.

3. Slowly over the Splenda ¼ cup at a time capsule(turn-on mixer on high, after all, Splenda is added).

4. Place spoonfuls of mixture onto a large baking sheet about 1 cm away.

5. The cooking time is 20-25 minutes until a nice golden color and dry *

6. Turn off the oven and cool cookies in the oven for an hour.

Food: mixed on the size of the variable based on cookies, but the food only in the formulation of protein (about 12g of total protein) and a certain strength, with sucraloseSweetener in Splenda.

* Meringue Cookies is not right, even in humid conditions, not set on a plate. Hold for one or two weeks in an airtight container.

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