Posted by Lois Bartholomew

1/2 C. butter
1/2 C. peanut butter
1/2 C. sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
2 bags Reese’s Miniature Peanut Butter Cups, unwrapped

Place mini muffin paper liners in mini muffin cups. Heat oven to 375°. Mix all ingredients, except candy, and form into balls. Place balls in mini muffin tins. Bake for 8 to 10 minutes. Remove from oven and immediately press peanut butter cup into center. Let cool in tins until set.

Makes 48 cookies.

Posted by Cara Lenz

Plan ahead! Needs to chill. Big recipe, but can be halved.

3 C. butter-flavored Crisco
4 C. sugar
1 C. molasses (Cara recommends dark)
4 eggs
8 C. flour
2 T. + 2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger

Cream Crisco and sugar. Add molasses and eggs. Mix well. Combine flour, soda, cinnamon, salt, cloves and ginger. Gradually add to creamed mixture. Cover and refrigerate 1 to 2 hours. Shape 1/2 cupfuls of dough into balls. Roll in sugar. Place 4 at a time on a greased baking sheet. Bake at 350° for 18 to 20 minutes, or until edges are set.

Posted by Marcia Young

Jane Sage shared her cookies with the Young family while we were at the North West Angle. The original recipe was in the Dunkerton United Methodist Church Cookbook. Mrs. Newman Mortenson was my mother’s aunt. The cookies are very good.

3/4 C. shortening
1 C. sugar
1/4 C. molasses
2 C. flour
1 tsp. cinnamon
1/2 tsp. ginger
1 egg
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. salt

Cream sugar and shortening. Add eggs and molasses. Sift dry ingredients and add to creamed mixture. Chill 1 hour. Form into 1″ balls and roll in sugar. Bake on greased cookie sheet at 375º for 8 to 10 minutes.

Posted by Lois Bartholomew

3/4 C. shortening
1 C. sugar
1 egg
1/3 C. molasses
2 C. flour
2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground cloves
2 tsp. ginger

Cream together shortening and sugar. Beat in egg and molasses. Combine dry ingredients and stir into creamed mixture. Make into balls the size of walnuts; roll in sugar and bake at 350º for 9 to 11 minutes.

Posted by Liza Torborg

3/4 C. oil
3/4 C. cocoa
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Mix the first 5 ingredients together. Combine the flour, baking powder and salt. Mix wet and dry ingredients together. Chill at least 4 hours or overnight. Drop by spoonfuls into powdered sugar, covering each ball. Place on an ungreased cookie sheet. Bake at 375º for 10 to 12 minutes. Do not overbake! Cool on rack.

Makes 6 dozen,