The Best Peanut Butter Cookies
 Ingredients
1/2 cup peanut butter (creamy or crunchy)
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup firmly-packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Procedure
1. Place oven rack just above oven center. Preheat oven to 375°F/190°C.
2. In a large bowl, combine peanut butter, butter, sugar, brown sugar, egg and vanilla; beat with an electric mixer until light and fluffy. In another bowl, mix together flour, baking soda and salt. Stir into butter mixture until well blended. 3. Shape dough into 1-inch balls. Place balls 3 inches apart on ungreased cookie sheets. Gently flatten each ball with fork in a criss-cross pattern. Bake in the top half of preheated oven until lightly browned, 8 to 10 minutes. Remove cookies from sheets; cool on wire racks. Serving: 30 cookies
Chocolate Fudge
 Ingredients
2 cups (12-oz. pkg.) NESTLÉ Toll House Semi-Sweet Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract
Preparation
1. Line 8- or 9-inch square baking pan with foil. 2. Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract. 3. Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Serving: approx. 8 slices
Homemade Butter Cookies
This is a very basic homemade butter cookie recipe that you can use to make and decorate cookies for almost any holiday. 
Ingredients
3/4 cup (1 1/2 sticks/6 oz./170g) butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Procedure
1. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours or overnight. 2. Preheat oven to 350°F/180°C. Roll dough on floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets. 3. Bake 8 to 10 minutes or until edges begin to brown. Remove to wire racks; cool completely. Serving: 2 doezen cookies (24 pcs.)
Madeleines Madeleines are a small scalloped shaped sponge cake eaten as a cookie, dipped into coffee or tea. They are best eaten warm from the oven while they are soft and moist inside, and a bit crisp on the outside.
 Ingredients
1 tablespoon unsalted butter, softened
2 large eggs
1/2 vanilla bean, halved lengthwise
5 tablespoons granulated sugar
7 tablespoons all purpose flour
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
Confectioners' sugar for dusting tops, (optional) Procedure
1. Preheat oven to 375 degrees F (190 C). 2. Brush nonstick madeleine pan with 12 indentations with softened butter. Place eggs in large metal bowl. Using small sharp knife, scrape moist seeds from vanilla bean into eggs. (Reserve pod for another use.) Using electric mixer, beat eggs until pale. Gradually mix in sugar and beat until ribbon forms, about 4 minutes. Sift flour and salt over eggs and gently fold in just until blended. Fold in melted butter. Spoon batter into indentations of prepared pan. 3. Bake until golden brown, about 10 minutes. Turn out onto rack and cool completely. Sift confectioner's sugar over madeleines, if desired. Serving: 12 madeleines Variations
For Orange-Vanilla Madeleines:
Add 1 teaspoon grated orange peel to batter. For Chocolate Madeleines:
Add 1/4 cup unsweetened cocoa powder to batter.
The Best Chocolate Chip Cookies Ingredients: 
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks/8 oz/226g) butter, softened
1/2 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts (optional)
Procedure
1. Preheat oven to 350 degrees F/180 degrees C. 2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Serving: 20 large cookies
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Ingredients