Week 9: Bake/Make/Cook Day Saturday

Bake/Make/Cook Day Saturday:

Saturdays are set aside to spend some quality, fun time in the kitchen with your child

Chocolate Chip Butter Cookies:

• 1 cup butter, cubed
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 1 cup (6 ounces) miniature semisweet chocolate chips

1. Melt the butter in a microwave or double boiler; stir in the vanilla.
2. Cool completely.
3. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).
4. Shape into 1-in balls. Place 2 in. apart on ungreased baking sheets; flatten slightly.  Bake 375 degrees for 12 minutes or until the edges begin to brown. Cool on wire racks. 
5. Yield: About 4 Dozen Cookies. 
6. Recipe found in the Taste Of Home Best Loved Cookies and Bars Magazine found on shelves today until January 18, 2010.
7. Can also be found on their website www.tasteofhome.com.  Can also sign up for free magazines while your there. 

Peanut Butter Balls:

• 1/2 cup peanut butter
• 3 Tablespoons butter, softened
•  1 cup powdered sugar
• 8 ounces chocolate-flavored candy coating, cut up

1. In a bowl stir together peanut butter and butter.  Gradually add powered sugar, stirring until combined.
2. Shape mixture into 1-inch balls; place on waxed paper.  Let stand for 20 minutes.
3. In a heavy saucepan melt candy coating over low heat, stirring constantly until smooth.  Cool slightly. 
4. Dip balls, one at a time, into coating.  Let excess coating drip off peanut butter balls.  Place on waxed paper; let stand until firm.
5. Store tightly covered in the refrigerator up to 3 weeks.
6. Makes about 30 pieces.
7. Recipe found in the Better Homes and Garden Cook Book.

Week 9: Bake/Make/Cook Day Saturday