Peppermint Bark

1 Bag White Chocolate Chips
1 Bag Milk Chocolate Chips
1 tsp Peppermint extract
12 candy canes

Unwrap the candy canes, put in a bag and smash them into small pieces.
Melt White chocolate chips over double boiler. Once melted, mix in 1/2 peppermint extract and 1/2 of the candy canes. Pour on a wax paper lined cookie sheet.
Repeat with milk chocolate chips. Spread over white chocolate layer.
Put in freezer to cool. Break into pieces. Store in fridge or freezer.

Molasses Cookies

2 cups sugar
1 1/3 cups vegetable oil
1/2 cup molasses
2 eggs
4 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. ginger
granulated sugar for rolling cookies in

Cream together sugar, oil, molasses and eggs. Add in the dry ingredients and mix well. Chill in refridgerator until firm. Form into 1 inch balls and roll in granulated sugar. Bake on an ungreased cookie sheet at 350 for 8 minutes.

Peanut Butter Sandwich Cookies

1c butter
1c creamy peanut butter
1c surgar
1c brown surgar
1 tes vanilla
3 eggs
3c flour
2tes baking soda
1/4tes salt

Filling
1/2c creamy peanut butter
3c confectioners surgar
1 tes vanilla
5 to 6 tab milk

Mix butter, peanut butter, and surgars together. then add vanilla, eggs betting well. combine flour, baking soda, salt, and add to cream mixture. Shape into 1in balls then flatten with a folk.
bake at 374 for 7-8minutes a little less if you like them soft. let cool on a rack. Filling add all ingr. and mix well. Spread on half of the cookies and top each with another cookie. makes about 4 dozen.