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6. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.

7. Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.

8. Bake on ungreased cookie sheet. Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.

Gingerbread Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Gingerbread Cookies please click on the photos to this post here at Facebook.

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Hershey's Classic Milk Chocolate Chip Cookies

HERSHEY'S CLASSIC

MILK CHOCOLATE CHIP COOKIES

Hershey’s Classic Milk Chocolate Chip Cookies

Ingredients

½ cup butter, softened

¼ cup + 2 tablespoons sugar

¼ cup + 2 tablespoons brown sugar

½ teaspoon vanilla extract

1 egg

1 cup + 2 tablespoons flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup Hershey’s Milk Chocolate Chips

½ cup chopped walnuts

Method

1. Heat oven to 375°F.

2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 2 ½ dozen cookies.

Pan Recipe: Spread batter into greased jelly roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 24 bars.

Hershey’s Classic Milk Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Hershey’s Classic Milk Chocolate Chip Cookies please click on the photos to this post here at Facebook.

HERSHEY'S KITCHENS

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Pumpkin Cookies

PUMPKIN COOKIES

Pumpkin Cookies

Ingredients

1¼ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoons ginger

½ teaspoons cinnamon

¼ teaspoon cloves

¼ cup shortening

¼ cup sugar

¼ cup pumpkin

1 small egg beaten

Method

1. Preheat oven to 375°F.

2. Thoroughly mix flour, soda, salt and spices.

3. Cream shortening and sugar, until light and fluffy.

4. Add pumpkin and eggs; mix well.

5. Add dry ingredients gradually and mix well.

6. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.

7. Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.

8. Bake on ungreased cookie sheet. Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.

Pumpkin Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

For all photos on Pumpkin Cookies please click on the photos to this post here at Facebook.

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Chocolate And Peanuts

CHOCOLATE AND PEANUTS

Chocolate And Peanuts

Ingredients

1/2 cup Hershey's Milk Chocolate Chips (melted)

1/4 cup Planters' Cocktail Peanuts

Pans: Mini Cupcake Cups Pans

Method

Butter cupcake cups pans. Spoon 1 tablespoon of melted chocolate; place some peanuts on top; add another tablespoon of melted chocolate on top of peanuts. Allow to set or refrigerate to set.

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Friday, December 7, 2018