TinRib's Cookie Sheet Two

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Recipes on File Today

  • Peanut Butter Balls
  • Ginger Creams
  • Chocolate Crinkles
  • Peanut Butter Cookies

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    • Peanut Butter Balls

    I know this is not a "cookie" recipe, but we like it anyway!

    Peanut Butter Balls

    1 ~ 12 oz. Bar Hershey’s Milk Chocolate
    1 ~ 12 oz. Package Nestle’s Chocolate Chips
    1 cube (1/2 cup) melted margarine
    2 cups powdered sugar
    1 cup peanut butter
    1 package graham cracker crumbs (approx. 1-1/3 cups)

    Preheat oven to 275 degrees. Break up chocolate bar into a shallow glass baking
    dish. Add chips and put in oven. Turn off heat - chocolate will melt while mixing
    remaining ingredients.

    Mix remaining ingredients well. Roll into 1" balls. Remove chocolate from oven.
    Stir to blend. Drop balls into chocolate, a few at a time. Using two spoons, coat balls
    well and drop onto waxed paper. Store in refrigerator.

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    • Frosted Ginger Creams

    1 cup shortening
    1 cup brown sugar
    2 eggs
    1 cup dark molasses
    2 Tbs. Vinegar
    5 cups flour
    1 Tbs. Ginger
    1 Tbs. baking soda
    ½ tsp. Baking powder
    1 tsp. Salt

    Frosting:
    2 Tbs. Butter
    2 cups powdered sugar
    1 tsp. Vanilla
    3 Tbs. Milk

    Cream together shortening and brown sugar until light. Beat in eggs
    one at a time. Add molasses and vinegar. Sift dry ingredients together and
    stir into batter. Add extra flour to make a soft dough that’s easy to roll.
    Roll on lightly floured surface. Cut into desired shapes. Place 1" apart on
    lightly greased cookie sheets. Bake @ 375 degrees 10-15 minutes.
    Remove and cool on racks. These freeze well unfrosted. I like to get these
    baked in late October and pull out as needed, frosting after thawing.

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    • Chocolate Crinkles

    ½ cup oil
    4 squares unsweetened chocolate, melted
    2 cups sugar
    4 eggs
    2 tsp. Vanilla
    2 cups flour
    2 tsp. Baking powder
    ½ tsp. Salt
    1 cup powdered sugar
    Mix oil, chocolate and granulated sugar. Blend in one egg at a
    time until well mixed. Add vanilla. Stir flour, baking powder
    and salt together and add to above mixture.
    Chill several hours or overnight.
    Heat oven to 350 degrees.
    Drop teaspoonfuls of dough into powdered sugar.
    Roll in the powdered sugar and shape into balls.
    Place 2" apart on greased cookie sheet. Bake 10-12 minutes.
    Do not overbake!
    Makes about 6 dozen.

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    • Peanut Butter Cookies

    2 cups shortening
    2 cups white sugar
    2 cups brown sugar
    2 eggs
    2 cups Peanut Butter
    2 tsp. Vanilla
    4 cups flour
    4 tsp. Baking Soda
    1 tsp. Salt
    1 tsp. Cinnamon
    Mix ingredients well.
    Bake at 400 degrees for about 10-12 minutes.

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