peanut butter blossoms

Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
8 oz. pkg. milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
Preparation:
Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies

To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.

neiman marcus famous cookies

2 c of butter
4 c of flour
2 tsp soda
2 c sugar
5 c oatmeal
24 oz chocolate chip
2 c brown sugar
1 tsp salt
18 oz grated Hershey bar
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (optional)

measure oatmeal and blend in Cuisinart to fine powder.

cream butter and both sugars
add eggs and vanilla
mix with flour, oatmeal salt baking powder and soda
add chocolate chips Hershey bar and nuts

roll into balls and place 2 inches apart on a cookie sheet.
bake for 10 minutes @ 375