Hamilton Beach 62660 manual Wedding Cookies, Triple Chocolate Cookies, Creamy Peanut Butter Pie

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Wedding Cookies

1 cup butter, room temperature	11/2	cups flour
4 tablespoons sugar	2 cups finely chopped pecans*
2 teaspoons vanilla	11/2	cups confectioners sugar

In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer. Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until blended. Pour in pecans and continue mixing on LOW until completely blended. Roll dough into 1-inch balls and place on an ungreased baking sheet. Bake for

25 minutes at 325ºF. Place a paper towel over a wire rack. Remove cookies onto wire rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into bag. Shake bag to coat cookies and return cookies to rack to cool completely. Continue until all cookies have been coated with confectioners sugar. Before storing cookies, shake cookies in bag of confectioners sugar one more time.

Makes 41⁄2 dozen.

* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.

Triple Chocolate Cookies

1⁄4	cup flour	7 tablespoons sugar
1⁄4	cup unsweetened	2 eggs
	baking cocoa	8 ounces semisweet baking chocolate,
1⁄4	teaspoon baking powder	melted and cooled
1⁄8	teaspoon salt	1 cup milk chocolate chips
6 tablespoons butter,		1 cup chopped walnuts
	room temperature

Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely.

Makes about 2 dozen.

Creamy Peanut Butter Pie

1 cup butter	9-inch graham crust
1 cup packed brown sugar	2 ounces semi-sweet baking chocolate
1 cup peanut butter	2 tablespoons butter
12-ounce container frozen	1 tablespoon milk
whipped topping, thawed

In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at LOW speed until blended. Increase speed and beat one minute at HIGH speed. Reduce speed to LOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch pie, cut into 8 servings.

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