My sister in law gave me Company’s Coming Cookies about 20 years ago. Of course I already had a Peanut Butter Cookie recipe but I tried this Peanut Blossom one and it has become a regular Christmas Cookie in our family.

3 1/2 cups Flour
1 cup Sugar
1 cup Brown Sugar, lightly packed
2 teaspoons Baking Soda
1 teaspoon Salt
2 Eggs
1 cup Butter, softened
1 cup Peanut Butter
4 Tablespoons Milk
2 teaspoons Vanilla

1/2 cup sugar
Chocolate Kisses or other similar chocolates

Preheat oven to 375F.
Ungreased Cookie sheets.

In medium mixing bowl combine flour, baking soda and salt; set aside.

In large mixing bowl cream together butter, peanut butter, sugar and brown sugar.
Stir in vanilla and eggs, one at a time, beating well after each addition.
Stir in milk and mix well.

Stir in flour mixture and stir until a soft dough forms.

Using a 2 ounce scoop, scoop out dough, roll each portion into a small ball; roll in sugar then place on ungreased cookie sheet and bake in preheated oven for  10 – 12 minutes or until slightly browned.

Remove from oven and immediately top with a chocolate kiss. Press down until cookie cracks around the edges.

Makes about 5 dozen.

Note: I doubled the original recipe because I could never make enough of these!

O-mommy lived in Quebec until the mid 70s. We eagerly anticipated the arrival of her Christmas package every year because it was sure to include a great big tin or two of Christmas cookies! This one was always one of my favourite! I liked the surprise of finding out what was in the middle but my own children are not so adventuresome and so I have come up with a way of identifying what is in the middle.

1 cup Butter, softened
1/2 cup Sugar
2 teaspoons Vanilla
2 cups Flour
1/4 teaspoon Salt
Walnuts, Pecans, Cherries, Dates, Almonds, Flaked Coconut

Preheat oven to 325F.

In large mixing bowl, cream butter, sugar and vanilla.
Add flour and salt; mix well.
Shape a teaspoon and a half of dough around a nut or piece of fruit to form a  1-inch ball. *I put a sliver of whatever I have concealed on top of the finished cookie in order to identify the filling later with the exception of Dates.
Dip in coconut.
Bake in preheated oven for approximately 20 minutes.

Yield: 3 dozen

This is a recipe I have been making since I was in Grade 8 and was in Mrs. Schendel’s Home Ec class. I have to say, it was my absolute favourite class!

1 cup Shortening, slightly softened
1 1/2 cup Sugar
2 Eggs
1 1/2 teaspoons Vanilla
2 3/4 cup Flour
2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt

1/2 cup Sugar
2 teaspoons Cinnamon

Preheat oven to 350F.

In small mixing bowl, combine flour, cream of tartar, baking soda, cinnamon and salt; set aside.

In small flat bowl combine 1/2 cup sugar and 2 teaspoons cinnamon; stir well to combine.

In large mixing bowl cream together shortening and sugar until light and fluffy.
Stir in eggs, one at a time, stirring well after each addition; add vanilla and mix until incorporated.

Slowly add flour mixture to creamed mixture stirring until well combined.

Using a 2 ounce scoop, scoop out dough, roll each scoop into a small ball.
Roll each ball in sugar/cinnamon mixture; place 2″ apart on ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
These cookies puff up at first, then flatten out with crinkled tops.

Yield: About 5 dozen

My daughter Kristina has been baking some shortbread cookies! I will have to get her recipe and give these a go!