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Heavenly Cookies
Heavenly Cookies Cookbook
Copyright ª 2001 By Janette Dixon
ISBN 1-58495-531-7
Electronically published in arrangement with the author
ALL RIGHTS RESERVED
No portion of this book may be reprinted in whole or in part, by printing, faxing,
E-mail, copying electronically or by any other means without permission of the
publisher. For more information contact DiskUs Publishing
http://www.diskuspublishing.com
E-mail sales@diskuspublishing.com
DiskUs Publishing
PO Box 43
Albany, IN 47320
* * *
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Heavenly Cookies Cookbook Janette Dixon 2
Recipes In This Book
Peanut Butter Bars
Pumpkin Nut Cookies
Oatmeal Supremes
Snicker-doodles
Sugar Cookies
Vanilla Wafer Cookies
Spritz Cookies
Almond Lace Cookies
Famous Toffee Squares
Butterballs
Crescent Cookies
Ginger Cookies
Jumbles
Nutty Nut Balls
Thumbprints
Snow Peaks
Rum Balls
Tea Cookies
No Bake Cookies
Pecan Balls
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Heavenly Cookies Cookbook Janette Dixon 3
Peanut Butter Bars
Ingredients
1/2 cup melted butter
1 1/3 cup powdered sugar
1/2 teaspoon vanilla
1 cup peanut butter
Directions
Cream all of the ingredients together then press mixture into a 9 X 13 inch
pan.
Spread 6 ounces of melted chocolate chips over the top and chill for 2
hours.
Cut into squares and enjoy.
Heavenly Cookies Cookbook Janette Dixon 4
Pumpkin Nut Cookies
Ingredients
1 cup chopped nuts
1 cup raisins
2-1/2 cups sifted flour
3 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup soft shortening
1-1/4 cups brown sugar
2 eggs
1-1/2 cups strained pumpkin
Directions
Cream shortening. Add sugar and eggs one at a time. Add the pumpkin.
Stir in all the dry ingredients. Gradually stir in the nuts and raisins. Drop on
greased cookie sheet. Bake at 400 degrees for 12 to 15 minutes.
Heavenly Cookies Cookbook Janette Dixon 5
Oatmeal Supremes
Ingredients
1 cup peanut butter
1/2 cup butter
1-1/2 cups packed brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups rolled oats
3/4 cup chopped peanuts, walnuts, or pecans
1-1/2 cups candy-coated milk chocolate pieces
Directions
In a large bowl beat the peanut butter and butter on medium to high speed
with an electric mixer for 30 seconds. Add brown sugar, granulated sugar,
baking powder, and the baking soda and beat until mixed. Beat in the eggs
and vanilla until mixed. Stir in the rolled oats. Stir in the nuts and the
candy-coated milk chocolate pieces.
For large cookies drop dough by 1/4-cup measures 4 inches apart onto
ungreased cookie sheet. Bake cookies in a 350-degree F. oven for 15
minutes or until the edges are lightly browned. For small cookies drop
dough by rounded teaspoons about 2 inches apart on an ungreased cookie
sheet. Bake cookies in a 350° F oven about 10 minutes or until edges are
lightly browned. Cool 1 minute on the cookie sheet then transfer cookies to
wire racks to cool.

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