Oh these look seriously yummy!! Thank you to Bailey of Doehler Days for sharing!!

This recipe was given to me by my husbands Aunt. Every Christmas she makes a HUGE batch of these cookies and gives each family a bag. They are so good. She gave me the recipe a few years ago, but never had a chance to make them. Well my work had a cookie exchange and I made these!!! They are always a huge hit!

Snicker Cookies:
1 Cup Margarine
1 Cup Creamy Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 T. Vanilla
3 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
60 mini Snickers

Beat margarine, peanut butter, sugar and brown sugar until fluffy. Add egg and vanilla and mix well.
In a separate bowl, combine all dry ingredients and beat into sugar mixture.
Wrap in Saran Wrap and cool in fridge for about an hour.

While dough is in the fridge, unwrap all your Snicker Minis.

Preheat oven to 350 degrees. Take 1 T. of dough and wrap around the Snicker Mini.

Place Snicker balls on an ungreased cookie sheet, and bake for 8 to 10 minutes.

Cool cookies on Wax Paper and drizzle with chocolate. To make the drizzle, combine the powdered sugar, cocoa and milk. Heat and mix well until blended.

Enjoy!

Thank you so much for sharing and I have one more cookie recipe to share with you this week. Yes 1 MORE!!! Have a great day and a little special post later today!

Okay everyone and one more from amazing Alexandra of Enchanted Events and Design!

I wanted to find a great butter cookie recipe for a bridal shower I was designing. One of my photographer friends who is a SUPER cook/baker (http://www.manheimphotography.com/Manheim_Photography.html) gave me this recipe. She’s my go to girl whenever I need a recipe. I use this cookie for party favors all the time now, including for my 2010 holiday party.

Cookies:

2 1/2 cups unbleached all-purpose flour

3/4 cup superfine sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

16 tablespoons unsalted butter, softened but cool, cut into 16 pieces

2 teaspoons vanilla extract

1 teaspoon run (optional. substitute 1 extra teaspoon (3 total) vanilla if you don’t want to use rum

2 tablespoons cream cheese, at room temperature

Optional glaze for cookies:

1 tablespoon cream cheese, at room temperature

2-3 tablespoons milk

1/4 teaspoon cinnamon

1 1/2 cups confectioner’s sugar

For the cookies:

With an electric mixer, mix flour, sugar, salt, cinnamon & nutmeg until combined. With the mixer on low, add the butter, one piece at a time. Continue to mix until mixture is crumbly and slightly wet. Add the vanilla, rum and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.

Knead the dough by hand for 2 or 3 turns to form a large, cohesive mass. Turn the dough onto the counter-top; divide it in half, pat each half into a 4-inch disk and refrigerate unit they begin to firm up (20-30 minutes).

Place the rack in the middle of the over and pre-heat to 375. Roll out 1 dough disc to an even ¼ inch (or thinner if you want crispy cookies) thickness between two pieces of parchment, slide the rolled dough, still on the parchment, onto a baking sheet and refrigerate until firm, about 10 minutes. Meanwhile, repeat with the second disk.

Working with the first rolled sheet, use cookie cutters to cut into desired shapes, and removes the outlines (so the cookies are already on the parchment lined cookie sheet). The cookies don’t spread much so you can pack them fairly close together on the baking sheet. Bake until the cookies are light brown, about 12 minutes. Repeat with the second rolled sheet. Scraps can be patted together, chilled and re-rolled.

For the optional glaze: Whisk the cream cheese and 2 tablespoons of the milk until no lumps remain. Whisk in the cinnamon and confectioner’s sugar until smooth, adding remaining milk as needed until the glaze in thin enough to spread easily. Drizzle the glaze onto each cooled cookie.

I then make up a batch of royal icing and color it as desired to do any kind of additional decorating.