No-Bake Peanut Butter Squares Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  powdered sugar
  1                cup  butter or margarine -- softened
  1                cup  peanut butter
  1           teaspoon  vanilla
  2 3/4           cups  graham cracker crumbs
  1                cup  chopped peanuts
  1       (12 ounce) package  semisweet chocolate chips (2 cups)
     1/4           cup  peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered
sugar, butter, 1 cup peanut butter and the vanilla in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring
frequently, until smooth. Spread over bars. Refrigerate about 1 hour or
until chocolate is firm. Remove from pan, using foil to lift; fold back
foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.

No-Roll Coconut-Sugar Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
  2               cups  butter or margarine -- softened
  1                cup  flaked coconut
  1           teaspoon  vanilla
  3               cups  all-purpose flour
  1           teaspoon  baking soda
     1/2      teaspoon  salt
                        Sugar

Heat oven to 350º. Beat 2 cups sugar, the butter, coconut and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten slightly. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.