Desserts

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 2 sticks butter, melted & cooled
• 1 cup light brown sugar, packed
• 3/4 cup granulated sugar plus extra for sprinkling
• 1 cup natural peanut butter (I use chunky)
• 2 large eggs, at room temp
• 1 teaspoon vanilla extract
• 3/4 bag of peanut butter chips

Instructions

1. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.
3. In a separate large bowl, cream together the cooled melted butter, the brown sugar, and 3/4 cup of granulated sugar until fully combined and slightly fluffy. 
4. Add the peanut butter, egg, and vanilla and mix until just evenly combined. 
5. Pour the flour mixture into the wet mixture and quickly mix until no clumps of flour remain. Mix in peanut butter chips by hand. Make sure not to over-mix or your cookies will be puffy.
6. Roll the dough into 1/4 cup balls.  Place 6 cookie balls on each sheet, evenly spaced. Gently press down on the tops to flatten slightly. 
7. Sprinkle remaining sugar on tops. Cover and refrigerate for 30 minutes. Preheat oven to 350°F.
8. Uncover and bake cookies for 12 minutes, or until just set around the edges but soft & puffy in the middle. 
9. Allow the cookies to cool on the      baking sheet fully without disturbing to finish setting. Repeat with any remaining dough. ENJOY!

• 1 pkg Oreos crushed (see notes)
• 1/4 c butter melted
• 1/2 Gallon cookies and cream ice cream, softened
• 16 oz jar hot fudge or your own home made, warmed
• 8 oz carton whipped topping, thawed

Instructions

1. Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9×13 pan.
2. Spread softened ice cream over crust and freeze for 2 hours.
3. Drizzle warm fudge over ice cream and freeze for 1 hour.
4. Add  whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours.  
5. Remove from the freezer and let it set out for 10 minutes before  serving. ENJOY!

• 2 cups white sugar 
• 6 Tbs softened butter 
• 4 eggs 
• 4 1/2 cups all-purpose flour 
• 4 teaspoons baking powder 
• 3/4 teaspoon salt 
• 1/3 cup brandy (I use amaretto)
• 1  1/2 teaspoons anise extract 
• 1 teaspoon vanilla extract 
• 2 tablespoons anise seed, crushed

Instructions

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. 
3. Combine brandy, anise extract and vanilla in a small bowl or      measuring cup. 
4. In a medium bowl, combine flour, baking powder and salt. 
5. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
6. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs      with moistened fingertips.
7. Bake about 30 to 35 minutes or until golden and firm to the touch. 
8. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
9. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
10. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool. ENJOY!