We usually make a double batch of these, when we have all of the ingredients on hand.  I have increased te liquid by using kefir instead of dry milk powder too – I just added a touch more flour.

This recipe makes eight very flaky biscuits.
Sift twice to combine well:

1 cup flour
1 tablespoon sugar
2 tablespoons dry milk powder
1 teaspoon salt
1 teaspoon baking soda

With a pastry blender, or two knives, cut in 1/3 cup shortening.
Add:

1 cup fresh starter
1/2 cup flour, or more to make the dough kneadable

When blended, knead two or three times.  Roll out or pat until 1/2 inch thick.  Cut in half, place one half over the other and roll out again.  Repeat this about eight times.  Cut out biscuits, place
on ungreased cookie sheet.  If desired, brush tops with oil or melted butter.  Let stand 30 minutes.  Bake 30 minutes at 375 F
or 10-12 minutes at 450 F.

For dessert shortcakes, increase the sugar to 3 tablespoons and add one egg.

We made these as part of the Christmas treat boxes we gave out this year, and they are pretty tasty… my only recommendation is to take them out a wee bit sooner – if they get overbaked at all they get pretty crispy.  The recipe was on the back of the peanut butter chips, but I found it over at Hersheys.com and brought it here for your baking pleasure.

We made a few other changes too, which may have affected the crisp-ness as well.  First, we mixed regular cocoa powder with the special dark cocoa powder.  Made for a good dark chocolate cookie!  We also made them a wee bit larger than the recipe called for, as my husband likes “man-sized” cookies.  I made the balls of dough closer to 2″ across rather than the under 1″ balls that were called for, and slightly flattened them.  Even at the larger size, I recommend checking them at 7 minutes.

Enjoy!

Ingredients:

Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

HIGH ALTITUDE DIRECTIONS:
– Increase flour to 2 cups plus 2 tablespoons.
– Decrease baking soda to 3/4 teaspoon.
– Decrease sugar to 1-2/3 cups.
– Add 2 teaspoons water with flour mixture.
– Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.

I have always loved the combination of chocolate and peanut butter. I used to love the commercials of the kids running into each other, one child with the Hershey chocolate bar, and the other child with a jar of peanut butter.

The first time I tried these cookies, I was hooked. The recipe is a very simple peanut butter dough, with a Hershey’s kiss in the middle:

1 cup butter
2/3 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 2/3 cups flour
2 teaspoon baking soda
1 teaspoon salt
Additional sugar in a bowl for rolling
Chocolate Kisses

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes. Immediately place chocolate kiss in center of each cookie. Bake an additional 2 minutes. Transfer to cooling rack.

You can add food coloring to the dough to create any color you’d like. We have made these cookies in red, green and blue. You can also divide the batter and make multiple colors for one batch of cookies.

Experiment with the many flavors of Hershey’s kisses. They make a kiss that has peanut butter right in the middle. These are a wonderful addition to the peanut butter cookie. Hershey’s also makes kisses with nuts in the middle. This is a fun kiss to put in the middle of the cookies. If you make a red dough, try the chocolate kisses that are part white and part brown.

We have also added peanut M&M’s in the middle, instead of Hershey’s Kisses. Follow the same recipe adding the M&M’s at the very end and baking 2 additional minutes.

If you find the cookies a little sweet for your taste, cut out some of the brown sugar. Try cutting the brown sugar down to 3/4 of a cup.

Bon Appetite!!

Article Source: http://www.wahm-articles.com

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com

This is a recipe that’s been passed around our family for a few years. I’m not sure where the original came from, but we’ve tweaked it a bit… You will be asked for this recipe!

These cookies are wonderful for Christmas cookie plates, a special Valentine’s Day treat for your sweetie, bake sales, you name it, they work wonderfully!

1 box Devil’s Food cake mix with pudding
½ cup butter – softened
8 oz. Cream cheese
1 tsp vanilla

Mix together all ingredients. Roll dough into small balls and place on un-greased cookie sheet (or a silicone lined cookie sheet), gently flatten.
Bake at 350ºF for 8 minutes.*

*I usually take them out a minute or so early & let them finish on the cookie sheet – makes them softer & moister – they are just right when they get all crackly.

Enjoy!