Fall Recipes

Peanut Butter Pretzels

1 cup creamy peanut butter
2 Tbsp marg, softened
3/4 cup powdered sugar
1 cup brown sugar
1 bag milk chocolate chips
1 bag square pretzles

Combine pb and marg. in a Lg bowl with a fork.
Add sugars and stir to combine.
Cover cookie sheet with wax paper.
Roll filling into 1 inch small balls and set on cookie sheet.
Next, sandwich between 2 square pretzels.
Stick tray in freezer 20- 30 min.
Pour chocloate chips into a microwave safe bowl.
Heat till melted, stirring occasionaly.
Remove pretzel sandwiches from freezer
and quickly dip each half-way into the melted chocolate.
Return to the tray. When all dipped,
return tray to the freezer to set. (30 mins)
Store in plastic bag in frige or freezer




Soft Sugar Cookies

1 cup marg.
1 cup sour cream
4 tsp. Baking powder
1/2 tsp. soda
cream together 1-2 mins. then add:
2 eggs
1 tsp. vanilla
2 cups sugar
5 1/2 cups flour
Mix well. Dough will be slightly sticky. Flour counter heavily. Section dough in half. Coat each section with flour, place first section in the middle of flour on counter, roll out to 1/2 inch thickness. Cut out shapes and place on a greased cookie sheet.
Bake 375 10 min. *Do not over bake*

Sugar Cookie Frosting
1 cup shortning
2 tbsp. water
1 tsp. vanilla
Whip together then add:
1 lb. powdered sugar
Mix well. Add food coloring.