Here's my cookie!

For the cookie exchange of course!! I'm a bit late in posting, but there is still time to get the ingredients and try these out. If you want to join the fun of the virtual cookie exchange, go see ASM HERE!!!

I have a couple recipes:

Peanut Butter Cup Cookies:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Santa's Chocolate Thumbprint Cookies:

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup corn syrup
• 1 egg
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 (11 ounce) package white chocolate chips
• 1 (1.4 ounce) bar chocolate covered English toffee, chopped
• 1 (4 ounce) jar maraschino cherries, halved

1. Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
5. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.

Chocolate Macadamia Nut and White Chocolate Chip Cookies:

• 2 (1 ounce) squares unsweetened chocolate
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup white chocolate chips
• 3/4 cup chopped macadamia nuts

1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
2. Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
3. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.

So there you go. I've spread my cookie joy across the world wide interweb.
Happy Baking!