Cookie recipes from Neighbor’s Cookie Swap

Chocolate Peanut Butter Balls

2 c. confectioner’s sugar

1 c. peanut butter

¾  c. graham cracker crumbs

½  c. softened butter

2  (1 oz.) squares of unsweetened chocolate

2 ½ “ square of paraffin


Combine first 4 ingredients.  Roll into ¾”  balls.  Chill.

Melt chocolate and paraffin in a double boiler.

Dip balls.  Place on waxed paper.   Makes about 60 candies.




Date and Nut Balls

1 stick margarine

1 c. sugar

1 pkg. of dates, cut up

1 Tbsp. milk

2  c. Rice Krispies

½  c. chopped pecans

Coconut or powdered sugar


Combine margarine, sugar, milk, and dates in pan and cook on simmer

until mixture becomes creamy, for approximately 10 minutes.  Remove

from heat, cool and add Rice Krispies, pecans, and vanilla.   Shape into

small balls and roll in coconut or powdered sugar.




Lemon Snow Bars

Crust:                                                              Filling:

½   c. butter                                                   2 eggs

1 1/3  c. all purpose flour                              ¾  c. sugar

¼  c. sugar                                                    2  Tbsp. flour

¼  tsp. baking powder

3  Tbsp. lemon juice

Preheat oven to 350 degrees.

Mix crust ingredients.  Pat into ungreased 8X8 square pan.  Bake 15 minutes.  Mix filling.  Pour over partially baked crust.  Return to oven for 18-20 minutes.  Sprinkle with confectioner’s sugar.


Fudge Nuggets

1         c. sugar

2/3  c. milk

3/4  c. shortening

1         egg

2         1 tsp vanilla

2         (1 oz.) squares of unsweetened chocolate

1/2   tsp. salt

1         1/2    tsp. instant dry coffee

1     1/2   c. quick cooking oats

1/2  c. chopped nuts.


Melt chocolate and cool slightly.  Cream shortening and sugar

until fluffy.  Beat in egg and vanilla.  Stir in chocolate.   Sift

together flour, salt, and instant coffee.  Add to chocolate

mixture alternately with milk.  Stir in oats and nuts.  Drop

by teaspoon onto ungreased cookie sheet.  Bake at 350 degrees

for 15 minutes or until done.  Dust with confectioner’s sugar.


Cheese Crispies

1 cup Rice Krispies

1 stick butter

1 cup flour

1 cup sharp cheese, grated

Dash of salt

1/4  teaspoon red pepper


Cream butter and cheese together.  Add flour.  Stir in Rice Krispies

By hand.  Drop on ungreased cookie sheet from  ½ teaspoon.  Bake

For 15 minutes until lightly browned in 325 degree oven.  Makes 50-60.


Captain Crunch Cookies

1         24 oz. block of white almond bark

2         Cups Rice Krispies

3         cups Captain Crunch Peanut Butter Cereal

2         cups small marshmallows

3         cups unsalted dry roasted peanuts


Melt bark.  Mix other ingredients together.  Pour bark over and mix.

Drop on wax paper.  Store in cool place.  Freezes well.