I bake dozens of different kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes I wanted to use up. The snowballs are dipped in a white candy coating, then into crushed peppermint candy.
With peanut butter, oats and five kinds of chips, these cookies make a hearty snack that appeals to kids of all ages. I sometimes double the recipe to share with friends and neighbors. —Sharon Hedstrom, Minnetonka, Minnesota
"I'm a busy schoolteacher and pastor's wife who always looks for shortcuts," relates Kristi Tackett of Banner, Kentucky. "I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick and easy to make and always a hit."
Meet the Cook: These cookies take some time, effort and equipment - but, believe me, they are well worth it! My husband and I (we have two grown children) used to operate an Italian-American restaurant, and this recipe goes back generations.—Gloria Cracchiolo, Newburgh, New York
The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one!
"The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen," shares Pat Doerflinger from Centerview, Missouri. "The recipe is so quick and easy, I often stir up a batch while making dinner."
Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts.
When I entered Scottish Shortbread at our local fair, it won a red ribbon.
As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children.
-Rose Mabee, Selkirk, Manitoba