#161 Cookies, pt. 1

I subscribe to the e-mail editions (easier to read) of Collector’s Newsletter because I like their amusing, home-spun stories and old fashioned recipe requests. Today’s was this one:

CHEWY MILK DUDS COOKIES

1 1/2 cups butter-flavor shortening
1 1/2 cups peanut butter
2 cups granulated sugar, divided
1 1/2 cups packed brown sugar
4 eggs
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 (10 ounce) package Milk Duds

In a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups of the sugar and brown sugar. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour.

Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until set. Cool for 5 minutes before removing to wire racks.
Yields about 8 dozen

I don’t buy much candy, but didn’t remember seeing Milk Duds recently. But they are still around, and are named “dud” because the original shape didn’t work out. Working from and marketing their failure, the creators chose that name.

Cookies, pt. 2

My daughter made 120 dozen Christmas cookies. Not little, finger cookies, but big giant ones, and elaborately decorated. Placed on platters, wrapped in green cellophane, tied in silver ribbon, they were delivered to friends and family on Christmas Eve. I unwrapped mine and redistributed them into ziplock bags for freezing. If I eat one a day, they will last about 6 weeks. But today, I ate two. I'll try harder tomorrow. Yummy!