Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, November 23, 2012

reece's candy cookies

one of my family's all-time favorite cookie recipes has to be the classic m and m's cookie recipe. in fact, i think the recipe is in the great american home baking cookie collection.

i have changed the recipe a bit over the years, and this year made the fall cookies with reece's candy pieces.  the colors of the candy are perfect for fall and i love the peanut butter flavor added to the great cookie taste.  this recipe can be adapted to include many different ingredients based on your family's taste.

to make the cookies:  preheat the oven to 375 degrees.  in a medium bowl, mix 2 1/4 cups flour, with 2 teaspoons cinnamon, 1 teaspoon of baking soda, and 1 teaspoon salt.  set this mixture aside.

next, in a large bowl using an electric mixer, cream 2 sticks of softened margarine, 1 cup brown sugar, with 1/2 cup granulated sugar. with the mixer on low, beat in one egg and 1 teaspoon of vanilla extract.  add the flour mixture, a small amount at a time until the dough forms.

then add, 1/2 cup peanuts and 1/2 cup reece's candy pieces.  here is where the choices can be made to taste.  instead of the candies or unsalted peanuts, add dried fruit, such as cherries, or cranberries.  or, instead of peanuts, add hazelnuts, yogurt covered raisins or m and m's.

using a small cookie scoop, scoop out dough and place on ungreased baking sheets about 2 inches apart.  sprinkle the tops with additional candy pieces.  bake the cookies for 10 to 12 minutes and cool before eating.

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