Best Sweeties Recipes

CHOCOLATE PEANUT SWEETIES

Steps:

• In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour. , In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.

PINK SWEETIES (PRETTY PINK ALMOND COOKIES)

Steps:

• Cream the butter and sugar, adding eggs, one at a time.
• Add the rest of the cookie ingredients.
• Add a few drops of red food coloring to the dough, and swirl through mixture.
• Thoroughly chill the dough, before rolling it into balls, and placing them on a greased cookie sheet.
• Flatten balls slightly, and bake for 14 minutes in a 350 degree oven.
• Mix glaze ingredients together, and pour over slightly warm cookies.
• Let dry, and store in a tightly sealed container.

SWEETIES

Steps:

• 1. Cream butter and sugar. Add eggs one at a time; add almond extract. Fold in dry ingredients. Sprinkle a small amount of food coloring into batter and gently swirl with a knife. Chill one hour.
• 2. Drop by spoonfuls on baking sheet. Bake at 325 degrees for 8 to 10 minutes. Note: They will not look done (do not over bake). Glaze while cookies are hot. Add colored sugar spinkles if desired.
• 3. Glaze: Mix together 1 cup of powdered sugar, 1 1/2 tbs. melted butter, 1 to 2 tbs. of milk, and 1/2 tsp. almond extract. Add more sugar or milk if needed for drizzling consistancy.

CHOCOLATE PEANUT SWEETIES

Steps:

• In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator.

PECAN SWEETIES

Steps:

• Preheat oven to 325 degrees. Cut cookie dough into 16 slices, and then cut each slice in half. Roll each into a ball. Press into mini muffin cups, pressing up sides to make a shell. Bake for 10-12 minutes, the edges should be starting to brown when done. Let cool for 5 minutes and while still warm, press center with thumb to make indentation larger. Let cool another 5 minutes and remove by gently twisting. Make filling while shells are cooling. With electric mixer, beat cream cheese until fluffy. Then add caramel sauce and beat until well blended. Fold in chopped pecans. When shells are completely cool, place 1 teaspoon of filling in each shell. Top with pecan half. Refrigerate, also may be made ahead and frozen. *** To make Turtle Sweeties, drizzle melted chocolate on top before placing pecan half.