Candy Cane Christmas Cookies

Ingredients:

• 1 bag stripped chocolate candies (I used Hershey's Candy Cane Kisses)
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 egg
• 2 cups all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 Tbsp milk
• Red and Green colored sugar

Preparations:

1. Preheat over to 350 degrees F.
2. Beat butter, sugar, vanilla, and egg in large bowl until smooth. Mix in flour, baking soda, milk, and salt.
3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
4. Bake 9 - 11 minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Unwrap a candy and press into the center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies

Peanut Butter, Chocolate & Caramel Cookies

Ingredients:

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 36 bite-size chocolate-covered caramel candy bars (I prefer mini Milky Ways)

Preparations:

1. Preheat oven to 350°F.
2. Beat the butter, sugars, and peanut butter at medium speed with an electric mixer until smooth. Add eggs and vanilla. Beat until just blended.
3. Stir together flour, baking soda, and salt in a small bowl. Add to butter mixture, beating until blended. Cover and chill in the refrigerator 30 minutes.
4. Shape two tablespoons of dough around each mini candy bar and roll into balls. Place three inches apart on parchment paper-lined baking sheets.
5. Bake for 13 to 14 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to wire racks.