Still Cooking With Bobbie

Mexican Wedding Cakes
(cookies & candy)

½ cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
¼ teaspoon salt
½ cup powdered sugar

Heat oven to 325 degrees. In large bowl, combine ½ cup powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, almonds or pecans and salt; mix until dough forms. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake at 325 degrees for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in ½ cup powdered sugar. Cool 15 minutes or until completely cooled. Re-roll in powdered sugar.

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Chocolate Chip Cheesecake
(desserts)

1 chocolate pie crust
2 8 oz. packages cream cheese, softened
2 eggs
¼ cup sugar
1 teaspoon vanilla
4 oz. chocolate chips
½ cup sour cream
2 tablespoons instant chocolate

Mix together cream cheese, eggs, sugar, vanilla and chocolate chips well.
Pour into chocolate pie crust.
Mix together sour cream and instant chocolate. Smooth on top of pie.
Bake at 350 degrees for 20 minutes.
Cool 2-3 hours.

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Butter Almond Cake
(desserts)

1½ cups sugar
¾ cup melted butter
2 eggs
1½ teaspoons vanilla
1 teaspoon almond extract
½ teaspoon salt
1½ cups flour
Sugar and sliced almonds for garnish

Blend sugar with melted butter. Beat in eggs. Add almond and vanilla extracts. Add salt and flour.
Spread batter into a greased 9-inch round pan. Sprinkle with sliced almonds and sugar.
Bake at 350 degrees for 30-35 minutes.

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No Bake Cookies
(cookies & candy)

2 cups sugar
½ cup cocoa
½ cup milk
1 stick butter or margarine
½ cup chunky peanut butter
1 teaspoon vanilla
3 cups oatmeal

Combine sugar, cocoa, milk and butter in a saucepan and bring to a boil. Stir for one minute.
Remove from heat and add peanut butter, vanilla and oatmeal. Mix all together well.
Drop by spoonfuls onto wax paper. Let set in a cool area.