Chocolate Covered PB Cookies

You simply cannot go wrong with chocolate and peanut butter (unless of course your kid is allergic and there are no clues that there is PB in something.... I always warn!)

Here the cookie just looks like a chocolate cookie rolled in sugar.  Not so.  Once you bite in, there is a lovely peanut butter surprise.

 Here's how to do it.  Recipe came from here.  I made a few small changes.

Ingredients:

For the Chocolate dough-
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Margarine (her recipe said butter, but margarine did great too!)
1/4 cup Creamy Peanut Butter
1 teaspoon Vanilla
1 egg

1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Baking Cocoa
1 1/2 cups Flour


+
For the PB dough-
3/4 cup Creamy Peanut Butter
3/4 cup Powdered Sugar
+
Extra granulated Sugar to roll dough balls in.

Instructions:
-Preheat oven to 325º F or 350 (my oven is too hot, so I use 325.)
-Recipes always say to mix the dry ingredients together, but I hardly ever do that.  I just add the salt and baking soda first and then the chocolate and then the flour last.  It all works out.
-Make chocolate dough first. In a mixer (or large bowl) beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Now add the baking soda and salt to the wet dough.  Now add the cocoa. Mix well before adding the flour. Stir to combine, blending well. Set aside.
-Make PB dough now. In another bowl, mix together powdered sugar and peanut butter until smooth. I used a fork and then my hands to make it really stick together.
-Make PB dough into small teaspoon size balls.  You could put them all on a plate or extra cookie sheet or just a piece of wax paper. This will save some time later.

-Now to assemble: Pull off a heaping tablespoon of cookie dough and flatten with your hands.

Take the peanut butter dough ball  and place it in the center of the chocolate dough.

Wrap the chocolate dough around the peanut butter center, pressing to seal.

 Roll the cookie into a ball and roll the cookie in the sugar.

-Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

-Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Some cookies are less surprises than others, but they are all still delicious!

The irony of taking a picture of a cookie above bowls of fruit is not lost on me. =)

German Chocolate Oatmeal

Pinterest is so good at sharing healthy food and exercise ideas right next to treats that are full of way too much stuff that's delicious, but not super good FOR you.  

I keep seeing pictures of this and this and so many others while I'm starting to count calories and am weaning myself from so much sugar and treats.  I'd look for more yummy treats, but I can't eat any more food tonight, so I'd better stop!

Here was my solution to this problem.  I tried this recipe for microwave blueberry oatmeal (like cake in a cup, but healthy) and had to make it over a little.  I added some coconut and chocolate chips.  It was so good and filling because of the oatmeal.  

I'd like to say that this was just as good as the other treats that I'd still love to eat, but wouldn't be able to control myself, but it's not.  It IS good, but it was probably 'just enough' sugar when I'm still accustomed to too much sugar.

Here's what I did:

Put these ingredients right into a mug:

1/4 cup Quick Oats 

1 Egg 

1 Tablespoon Chocolate Chips

1 Tablespoon Coconut

1 teaspoon Honey (or brown sugar)

1 Tablespoon Milk

Microwave that for two minutes and it's done.  

I tried a recipe with Hershey's Chocolate syrup just after this one, but it didn't work out quite like I hoped.  I might revisit that idea another time.  Maybe Chocolate syrup instead of chocolate chips and in place of the honey and milk???

Cake Pops

I know, I know. I've been missing for a little while (okay, a long while)...BUT, I'm back.

I got a great new toy to play with for Christmas and I've been using it nearly everyday to test it and to try it out.

WARNING: When you see how easy and cool it is, you might want one.
Kohl's (my favorite store) sells this Baby Cakes Cake Pop Maker and right now it's about $25. I think some other stores (Bed, Bath, and Beyond) may also carry it.It cooks cake batter (made from scratch-which I prefer-or from a mix) into 12 round balls in about 4 minutes! I know some people really like the cake balls with cooked cake mixed with frosting (and I'll eat those too-I like any sweets!), but these are so much easier and cleaner (and WAY more sanitary than someone's hands in your food. Eww...)

I have tried several different kinds of cake pops over this last week and every one of them have turned out great!
So far I've made the recipe for chocolate cake balls from the instruction book it came with (substituting hot cocoa for the coffee and I even made the next two batches with just hot water).

I was trying out some different coatings with these and didn't have any candy melts, so I made some up. The ones with shortening (I remembered the next time I went to make cookies that the ones I labeled as 'with shortening' are actually chocolate chips with a little shortening) worked the best, but they all tasted delicious! I covered some fresh out of the cooker in powdered sugar (put the sugar in a brown paper bag, add 4-6 cake balls, and shake) and they were great too.
I made donut holes next with a recipe I found here. The middle part that sticks out is there because I put a little too much batter in the cooker. It looks like a planet.And I found a recipe for pizza balls here. The only thing I changed in this recipe was doubling the pepperoni and not adding sausage. We dipped these in pizza sauce and that was dinner!This blog gave me great tips on how to use the machine and a few tricks. I bought some chocolate candy melts at the store and tried them out. I cut the cake pop sticks that came with the machine in half because I knew they were mostly staying at home. The machine also comes with a plastic tray that the cooked cake balls can cool in and keep their shape and the stick fits into a hole at the bottom too.I'm getting better and better (I think) and I think they will be a HUGE hit at our bake sale (that I'm in charge of) at the school carnival this spring!

Most of the recipes I tested made between 3-4 dozen cake balls, which means at 4 minutes to bake a dozen, you are done baking them in about 15 minutes.

I think the ones I covered with powdered sugar this last time without sticks took me 20 minutes, including the time it took to mix the batter, bake the cake balls, shake the powdered sugar on while the next batch was cooking, and to put the plastic wrap on top before taking them to our friend's house to share. They might have even still been warm!

*I decided that I needed to have this fun toy because the health inspector told us last year that we needed to wrap each cupcake individually to sell them the next time we had a bake sale. The cupcakes were in large boxes or plates that were covered.

I was trying to think of how I could package cupcakes without the frosting being a giant disaster and thought cake pops would be much easier (cover with a plastic bag and twist tie) to package and sell. Some people put decorated cupcakes into cups to package or on a plate, but it still seems messy, especially with the hundreds of cupcakes we had to sell last year.

Chocolate Zucchini Bread

This is really more like cake than bread. It's so good! The site I got the recipe from (Sweet Pea's Kitchen) made them into muffins, but I didn't have time to fill muffin tins with Abby needing me (always!)
I doubled this recipe because I have so much zucchini to use. I'm freezing 2 gallon bags of it now. Doubling the recipe made four medium loaves.
This is the recipe without doubling.
Ingredients:
1 1/2 cups Brown Sugar
1/4 cup Melted Butter (or Margarine)
3/4 cup Vegetable Oil
3 Eggs
1 teaspoon Vanilla
1/2 cup Buttermilk (add 1 Tablespoon to regular milk and let it sit for five minutes)
2 cups Shredded Zucchini
2 cups Flour
1 cup Baking Cocoa
1/2 teaspoon Salt
2 teaspoon Baking Soda
1 teaspoon Nutmeg
1 1/2 teaspoons Cinnamon
1 cup Mini Chocolate Chips (you can put them inside or sprinkle them on top)

Instructions:
Preheat oven to 350 degrees.
Mix the sugar, butter, and oil. Beat in eggs. Mix in vanilla, buttermilk, and zucchini. Add salt, baking soda, nutmeg, and cinnamon.Then add cocoa and flour. Spray two loaf pans or 20 muffin tins with non-stick spray.
Divide batter equally among prepared loaf pans or muffin tins. Sprinkle chocolate chips on top. Bake 35-40 minutes for loaves, 20 to 24 minutes for muffins, until the middle is solid. Like the picture below: Let cool in the pan for five minutes (if you can stand it) before letting them cool on a wire rack.

NaDell Tip #1: Directions always say to mix all the dry ingredients together before mixing the wet ingredients in a different bowl. I haven't found much use in that and always just add the smallest amount of dry ingredients first (ie: salt, baking soda, spices) and the flour last. Works just fine for me....especially with a Kitchen Aid.

NaDell Tip #2: My Kitchen Aid has a shredder attachment, so in less than an hour I had eight big zucchinis all cleaned, cut, deseeded, shredded, bagged, and cleaned up. I leave the peel on and just pick out the big chunks that are occasionally are too thick to shred. I even used some of the yellow summer squash and mixed them all together. I love that attachment (they sell them at Walmart!) and use it for cheese all the time. It's well worth the investment and as a bonus, Andy likes to use it because it's a cool tool. It also comes with a slicer. There are two different sizes for each slicer or shredder. I used the larger shredder for the zucchini.
It just melted right into the bread. YUM!

Super Good Chocolate Cake

I made an awesome chocolate cake that I've been wanting to try for a few months. I finally had the opportunity (ie: other people to eat the cake with me instead of me eating all of it) and it turned out great!If I had the patience to wait for it to cool before frosting it, it would have turned out ever better, but it tasted super good, and no one was complaining about looks either. I loved the frosting recipe. It was easy and way better than canned chocolate frosting (even though I do like chocolate canned frosting, just not vanilla. Eww.) It would probably do better with actual cake pans instead of pie pans too.
The recipe came from the Hershey website, so it had to be a keeper, right?! It really is!

Cake Batter Ingredients:
2 cups Sugar
1 3/4 cups Flour
3/4 cup Baking Cocoa
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2 Eggs
1 cup Milk
1/2 cup Vegetable Oil
2 teaspoons Vanilla Extract
1 cup Boiling Water (I just heat water in the microwave for 2-3 minutes)

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:
1/2 cup (1 stick) Butter or Margarine (melted)
2/3 cup Baking Cocoa
3 cups Powdered Sugar
1/3 cup Milk
1 teaspoon Vanilla Extract

Instructions:
Mix dry ingredients for cake together well before adding eggs, milk, vegetable oil, and vanilla. Mix well for a few minutes (I use my kitchen Aid with the wire whisk). Add boiling water and mix slowly (so you don't burn yourself). The batter will be thin, but don't worry! Pour batter into greased pans (I don't bother flouring) and bake at 350 degrees for the time needed for the pan size listed below.
Makes: One 9x13 pan (35-40 minutes), Two 9 inch pans (30-35 minutes), 24 cupcakes (20-25 minutes), or One Bundt cake pan (50-55 minutes). You know it's done when you jiggle it a little and it doesn't jiggle back or when you put a toothpick in and it comes out clean. If it seems to be getting brown around the edges, but not done in the middle, turn the oven down to 325 degrees and cover the cake with tin foil checking it every five minutes.
While the cake bakes, make your frosting. Melt the butter. Mix in the cocoa. Then add the powdered sugar and milk in little bits (1 cup powdered sugar-mix-1/3 cup milk-mix-repeat until you have used all that the recipe calls for). I used my small hand mixer for this because it's supposed to make two cups of frosting and my big mixer is a little overkill for that.
I still don't understand how you put in 4 1/2 cups of ingredents and end up with two cups of frosting....It must be all those taste tests... Frost when your cake is cool and your frosting won't just melt into the cake like mine. I think raspberry jam would be a yummy filling in this too. I added chocolate sprinkles on top and then covered the whole cake with my largest bowl to protect it from hungry eyes and fingers (ie: kids). I did end up taking half of the cake home and ate all the rest in a few days. I love desserts! Obviously. Look at the majority of my recipes...

Peanut Butter Cups

Sorry it's been such a long time since I posted a new recipe. I've just been making my old standbys and quick and easy meals lately because of our new baby.
I made these peanut butter cups a few months ago with the pouch of store bought peanut butter cookie dough in my mini muffin pan and added the mini Reese's after they were cooked to the middle. One of those semi-homemade treats. They are just as good that way, but I like this recipe better and there isn't as much salt in it or preservatives, I guess.
Here is my mom's recipe for peanut butter cookies.

The Very Softest Peanut Butter Cookies
Ingredients:
1 cup Margarine
1 cup Peanut Butter
1 cup Sugar
1 cup Brown Sugar
2 Eggs
1 tsp Vanilla
2 ½ cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Chocolate Chips, Stars, or Kisses, anything chocolate you like.

Instructions:
Mix margarine, peanut butter, and sugars. Add eggs and vanilla and mix until creamy. Add dry ingredients.
Option #1-May add chocolate chips here if desired. Don’t mix with mixer after adding chocolate chips. Shape dough into 1 inch balls. Roll in granulated sugar for this method. Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 10-12 minutes.

Option #2-If using chocolate stars or kisses, add right after the cookies come out of the oven (while they are still on the cookie sheet). OR spray mini muffin tin and spoon some dough into the cup. Press it down so it fills the cup. Bake at 350° for 10-12 minutes. When you take muffin tins out, place one of these cute peanut butter cups right in the middle. Let cool and then pop them out and make some more. Store in airtight container. Makes about 60 cookies. Enjoy with a glass of milk. Cook them longer if you like they more brown. Even the ones that were nearly burnt still tasted good.
Enjoy! We sure did on Memorial Day Weekend. Andy's cousin asked me if he could trade me some brownies he made for my cookies. I'd say that means they were yummy. =)

Vanilla Pudding Cookies

These cookies are soft and moist and delicious. I made them yesterday for a family get-together at the park with my siblings and parents and these two were all that were left (until snacktime, now they are gone!) Many of the cookies were enjoyed even before the park by my brother and his wife and our combined five kids. Toward the end of the time at the park, one nephew-son of a different brother-heaped these cookies on a plate to take home. I'm just saying that they are good. I didn't come up with the recipe, but I forgot to write where I got it when I printed it out. They are a lot like the Chocolate Pudding Cookies.
Ingredients:
1 Cup Softened Unsalted Butter
3/4 cup Brown Sugar
1/4 cup Granulated (Regular) Sugar
1 (3.5 ounce) box Instant Vanilla Pudding Mix-unprepared
2 Eggs
1 teaspoon Vanilla
1 teaspoon Baking Soda
2 1/4 cups Flour
Chocolate Chips (or whatever you like to add into your cookies)

Instructions:
Cream Butter and sugars together. Add dry pudding mix, eggs, and vanilla. When they are all combined well, add the baking soda and flour. Mix well. Then add chocolate chips. I used about 1 cup of mini chocolate chips and another cup or so of white chocolate chips this time. GREASE your cookie sheet and bake at 325 degrees for about 10 minutes. Makes about four dozen cookies, so double if you are feeding a large crowd. They will go quickly.

Chunky Peanut Butter Chocolate Chip Cookies

This recipe came from an Amish novel that I borrowed from my mom by Wanda Brunstetter. The cookies are delicious. They really have more chocolate chips than it appears. They are all sunken or something in this picture.Ingredients:
3/4 cup Margarine
1 cup White Sugar
1 cup Brown Sugar
1/2 cup Peanut Butter
2 Eggs
2 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 (8oz) Chocolate Candy Bar, Chopped

Instructions:
Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet. Makes four dozen cookies.

This time I doubled the batch and only baked two cookie sheets worth of cookies. I rolled the rest of the dough up in three different sections of greased wax paper and then put them in a ziplock bag. I made one of the extra batches for our game night on Wednesday and they turned out well then too.

Chocolate Chip Cookie Muffins

You know that title interested me! I found this recipe on this blog.

Ingredients:
2 cups flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter (melted)
2 eggs
1 teaspoon vanilla
2 cups mini chocolate chips or regular milk chocolate chips
1/2 cup walnuts (optional)

Instructions:
Mix dry ingredients first. Then add wet ingredients. Mix well. Then add chocolate chips and nuts.
Bake at 400 for 15-20 minutes-or until toothpick comes out clean! Makes a dozen good sized muffins.

Result:
The girls and I LOVED these. Vincent had half of one too before his bath on Sunday morning. It was all gone, so I guess he liked it too. They really do taste like chocolate chip cookies, but they are a tad bit healthier in a muffin. Next time I'll have to add crasins to them. I love crasins.
Today the muffins were still delicious. I heated two up in the microwave for an afternoon snack.
The recipe made 17 muffins for me.

Chocolate Pumpkin Muffins

This recipe came from the blog Bake at 350 and sounds SO good.
It uses a box of chocolate cake mix, so this is perfect for a fast, easy, and somewhat healthy treat (it does have pumpkin in it after all).

Ingredients:
1 box Chocolate Cake Mix
1 can (15 oz) Pumpkin
1/2 cup Mini Chocolate Chips
2 Egg Whites
2 Tablespoons Water

Instructions:
Preheat the oven to 375 degrees. Grease the insides of your muffin pan (or liners, otherwise the muffins will stick to the paper.)
In a large bowl, whisk the egg whites until a little foamy. Add in the remaining ingredients and stir until well blended. Use a 1/4 cup to fill prepared baking cups (you could also use a mini muffin tin.) Bake for 15-20 minutes or until toothpick comes out clean.
Remove from pans and let cool on rack.
She added chocolate chips on top of each muffin while they were still warm so they looked nicer.

Double Oat Breakfast Cookies

I found this recipe the day one of my friends asked if I wanted to go on a morning hike and eat breakfast at the top of a hill around us. I just tried it out and they are so good. Try them and see for yourself. Someone is so smart to combine something we all love with another meal that makes it easy to eat and fast. Now, I don't have to feel so bad about eating cookies in the morning.

Ingredients
1/2 cup Butter, softened
1/2 cup Smooth Peanut Butter
1-1/4 cups Sugar
1/2 teaspoon Baking Soda
1/4 teaspooon Salt
1/4 cup Water
1 Egg
1 Tablespoon Vanilla
1-1/2 cups Flour
1 cup Rolled Oats
1 cup Golden Raisins and/or Milk Chocolate Pieces (I used Mini Chocolate Chips and Crasins)
3 cups Round Toasted Oat Cereal (such as Cherrios)

Instructions:
Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased (I greased mine) cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.
Recipe found on Better Homes and Gardens website or in their September 2009 issue.

Homemade Granola Bars

I'm looking for cheap and easy ways to snack (healthy too!) This recipe is great, especially with the substitutions. I just need to buy some mini chocolate chips for next time so they stretch farther. I used chocolate chips and crasins.

Easy Granola Bars
Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (or ground whole wheat flour)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened — or substitute applesauce
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips or raisins, crasins, nuts

Directions:
1. Preheat oven to 325 degrees.
Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
I think the recipe would be even better with 1/4 cup Karo Syrup too. They are a little dry, but still good.
This recipe came from this site. Food Storage Made Easy.net

Banana Oatmeal Chocolate Chip Cookies

My sister, Janessa, made these earlier this week and I just had to try them out! They are SO good! Moist, chewy, and delicious (except for a few that got a little too browned-Elizabeth liked those ones though.)
She got the recipe from this site:
Ingredients:
1 1/4 cup Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
6 Tablespoons Butter (softened)
1/2 cup Sugar
1/2 cup Brown Sugar
1 Large Egg
1 teaspoon Vanilla Extract
1 cup Regular Oatmeal (not quick oats)
2 cups Chocolate Chips
2 Bananas, cut into 1/4 to 1/3 inch pieces (or mush them up like I do in ziplock baggies and freeze. Defrost in microwave when you need them)

Instructions:
Mix flour, baking soda, salt, and cinnamon together. Set aside. (I never do this. I just add it in one at a time after the butters and sugars and eggs are mixed-FYI.)
Mix the butter (I bought REAL butter for the first time!) with the sugars until fluffy. Add egg and vanilla until well mixed. Add flour mixture. Add oatmeal, chocolate chips, and bananas. Mix well. I use a KitchenAid, so I added the chocolate chips last. The mixer doesn't like them much, but I do.
Bake at 350 degrees for 10-13 minutes on a GREASED cookie sheet.
The recipe says it makes 60 cookies, but it's more like 36 cookies.

Chocolate PB Oatmeal Cookies

I made up my own recipe today for some cookies to take to a girl who has been keeping Vincent busy during swimming lessons. She takes him out to the grass and follows him around making sure he doesn't eat the rocks and sticks he likes to pick up and doesn't let him go into the pool. She really deserves some cookies! These have just about everything. I decided to use some cooked white beans again as a substitute for butter to see if they worked here. They really do.
Ingredients:
1/2 cup Cooked White Beans (boil dry white beans until soft and then add them to recipe instead of butter. You don't have to mash them. The mixer does that. You can measure them out in 1/2 cup increments and freeze them in snack size sandwich bags. Just thaw in fridge or microwave 40-60 seconds and they are good to go.)
1/2 cup Shortening
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Peanut Butter
2 Eggs
1 teaspoon Vanilla
1/4 cup Baking Cocoa
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Flour
1 cup Oatmeal

Instructions:
Mix beans, shortening, and sugars with peanut butter until smooth. Add eggs and vanilla. Mix until smooth and a little fluffy. Add in dry ingredients and mix until oatmeal is covered with the chocolate cookie dough.
Place on greased cookie sheet (just in case). These don't spread out much. Bake at 350 degrees for 8-10 minutes. Let cool 1 minute on cookie sheet before moving to cooling rack.

Chocolate Chip Melt-A-Ways

These cookies are soft and yummy. I got the recipe from my foods class in high school.
This is still a favorite cookie recipe. They are soft because they have powdered sugar instead of brown sugar.

Chocolate Chip Melt-A-Ways
Ingredients:
2 ¼ cup All-Purpose Flour
1 teaspoon Baking Soda
1 cup Butter (softened)
¾ cup Granulated Sugar
¾ cup Powdered Sugar
2 Eggs
1 teaspoon Vanilla
2 cups Chocolate Chips or M&M's or anything else you like

Instructions:
Preheat oven to 350° F. Sift Flour and Baking Soda together (I usually skip this and just add them in at the end.) Set aside. Beat Butter and Sugars together. Beat in Egg and Vanilla. Add Dry Ingredients. Stir in Chocolate Chips. Drop by tablespoonfuls onto ungreased cookie sheets about 2 inches apart. Bake for 8 minutes or until light brown. Cool on racks. Makes about 48 small cookies.