Chereished cookie recipes

Toffee Squares

1 cup butter

1 cup brown sugar

1 egg yolk

1 teaspoon vanilla

2 cups sifted flour

1 pound Hersey bars

Cream butter and sugar, add egg yolk and cream again. Add vanilla, beat, add flour and mix well. Chill dough. Spread dough onto a cookie sheet and bake at 350* until brown, about 12-15 minutes. As soon as you remove it from the oven spread with microwave melted Hersey bars. Sprinkle with finely chopped nuts. Cut into squares when chocolate is settled, but still warm.

Peanut Butter Balls

2 cups peanut butter

1 stick butter (softened)

1 pound powdered sugar

2 cups crisp rice cereal

1 large Hershey bar

12 ounce bag of chocolate chips

½ bar paraffin wax (I use 1/3 bar)

Line 2 cookie sheets with wax paper. Mix the peanut butter, softened butter and powdered sugar by hand well. Stir in cereal, a little at a time. Press into balls, firmly. Refrigerate until hard. Melt paraffin wax until completely liquefied, add chocolate chips and Hershey bar. Melt until completely smooth. Put toothpick into ball and dip into chocolate mixture. Cool on wax paper.

Pecan Balls

1 cup butter (2 sticks)

3 tablespoons powdered sugar

1 tablespoon vanilla

2 cups flour

1 cup chopped pecans

Preheat oven to 300 degrees.

Cream softened butter and sugar together. Add vanilla, mix in flour, add nuts and stir. Form into balls or crescents. Bake for 35 minutes.