#3316 - Frozen Sprinkle Cookies

(by Shirley McNevich)

3 cups sifted flour (measure before sifting)
1/4 tsp. salt
1/2 tsp. baking powder
2 sticks softened butter
1 cup white sugar
1 egg
2-3 tsp. vanilla
1 jar multi-colored round sprinkles

In a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add salt and baking powder--beat. Slowly add flour--beat. Place sprinkles in a bowl. Roll the cookie dough into 1" balls and roll each dough ball in the sprinkles. Set the dough balls very close together (but not touching) on a baking sheet so you can fit all of them on the same sheet. Place the sheet in the freezer for 30-40 minutes until very firm. Once they are firm, take the baking sheet out of the freezer and place it in the refrigerator for 30 minutes. Grease cookie sheets and place dough balls 2" apart (leaving remaining dough balls chilling in the refrigerator). Bake at 350 degrees for 13-14 minutes. Repeat with remaining dough balls.

#240 - Peanut Butter Brownie Cupcakes

(by Shirley McNevich)

1 - 17.6 oz. package brownie mix with milk chocolate chunks
3 eggs
1/2 cup sour cream
1/3 cup canola oil
9 unwrapped mini-Reese's Peanut Butter Cups
1/4 cup Jif creamy peanut butter
1 - 16oz. can vanilla frosting
Multi-colored sprinkles (optional)

Pre-heat oven to 350 degrees. Line 9 muffin holes in 2 muffin tins with cupcake liners. At medium speed, beat brownie mix, eggs, sour cream, and canola oil until light and fluffy (3 minutes). Evenly divide the batter among the 9 cupcake liners. Place one unwraped peanut butter cup in the center of each cupcake on top. Bake 25 minutes or until inserted toothpick comes out clean. Remove from oven and cool. Stir peanut butter into the can of vanilla frosting. Frost cupcakes and add sprinkles.