Peanut Butter Pretzel Truffles 1 cup creamy peanut butter 4 ounces cream cheese 1 cup powdered sugar
1 cup crushed pretzels 1 12-ounce package chocolate chips
Line a baking sheet or tray with waxed paper. In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. Stir in powdered sugar and pretzels. Shape the peanut butter mixture into 1-inch balls. Place balls on the prepared baking sheet. Cover and freeze for 15 minutes or until firm. Place chocolate chips in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly until smooth. Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. Place dipped balls back on baking sheet. Chill for 30 minutes or until firm. Robin O’Sullivan, Wiregrass EC
Orange Slice Cookies 2 cups shortening 2 cups firmly packed light brown sugar 1 cup sugar 3 eggs 3 cups all-purpose flour 1½ teaspoons baking soda 1¼ teaspoons baking powder
3 tablespoons water 3 cups quick cook oats, uncooked 1 3½-ounce package flaked coconut (sweet or unsweet) 1 bag (about 20 pieces) orange slice candies, finely chopped
With an electric or stand mixer, in a large mixing bowl, cream shortening. Next, gradually add both sugars beating at medium speed until well mixed. Add eggs one at a time, beating well after each one. In a large bowl, combine flour, soda, and baking powder. Slowly add by thirds to creamed mixture and mix well. Stir in water and mix in oats, coconut, and orange slices. Bump up speed to medium to mix the batter just until combined. It will be really thick. Chill batter for about an hour. Drop dough by teaspoonfuls onto greased or parchment lined cookie sheets. Bake at 325 degrees for 12 minutes or until browned. Dough can be refrigerated up to a week or you can freeze unused dough up to 6 months. Summer Magnus, Dixie EC
Malted Munchies 1 cup butter (no substitutes) softened ¾ cup packed brown sugar ⁄ cup white sugar 1 egg 2 teaspoons vanilla extract
2¼ cups plus 2 tablespoons all-purpose flour 2 tablespoons baking cocoa 1 teaspoon baking soda ½ teaspoon salt 2 cups malted milk balls, coarsely crushed
Preheat oven to 375 degrees. With mixer, cream the butter and sugars. Beat in egg and vanilla and mix well. Combine the flour, baking cocoa, baking soda and salt; gradually add to creamed mixture. Add crushed malted milk balls to dough and mix thoroughly, being careful not to over-mix. Shape (do not roll) into 1½-inch balls. If you roll, the cookies won’t have that nice crackly appearance. Place cookies 2 inches apart on greased baking sheets or use Silpat baking mat. Bake at 350 degrees for 10-12 minutes or until lightly golden brown on edges. Cool for 1 minute before removing cookies from pans to wire racks.Yields about 3 dozen. Cyndi McConnell, Baldwin EMC Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.
Alabama Living
APRIL 2015 47