Cocoa Puff Cookies

Cocoa Puff Cookies

1 c sugar
1/4 c honey
1/2 c karo
1 c peanut butter
1/2 tsp vanilla
5 c Cocoa Puff cereal (cheap kind works fine)

Bring first 3 ingredients to a boil. Add peanut butter. Cook till melted. Pour mixture over cereal until all is coated. Use spoon to drop onto pam-sprayed wax paper. Enjoy!

A cute poem that can go with these cookies. My cousins said they looked like poop - So here goes...

I woke up with such a scare when I heard Santa call...
"Now dash away, dash away, dash away all!
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop
neat little piles of "reindeer poop".
But to throw them away, seemed such a waste,
So I saved them, thinking ~ you might like a taste!
As I finished my task, which took quite awhile,
Old Santa passed by and he sheepishly smiled.
And I heard him exclaim as he rose in the sky
"Well, they're not potty trained, but at least they can fly!"

Lemon-Glazed Candied-Ginger Cookies

Lemon-Glazed Candied-Ginger Cookies

2 c all-purpose flour, plus more for surface
1/2 tsp baking powder
Salt
6 oz. (3/4 c) unsalted butter, softened
1 c. light brown sugar
1/2 c finely chopped candied ginger
1 lg egg
2 T pure vanilla extract
4 c. confectioners' sugar
2 T finely grated lemon zest
2 tsp fresh lemon juice
2 T honey
1/3 c water

Sift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger and beat for 2 min. Beat in egg and vanilla untill well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

Shape dough into two 1 inch thick disks. Wrap tigthly in plastic; and refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2 inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 min. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cookies the cooled cookies. Let stand until glaze is set, at least 20 minutes (Glazed cookies can be stored overnight).

Recipe found at www.marthastewart.com/cookies

We won't count these calories but hey, they can't be too bad. They have lemon and ginger. Smiles!