Peanut Butter Chocolate Meltaway Cookies
For the cookie dough:
10 tablespoons unsalted butter room temperature
1/2 cup smooth peanut butter (I used Jiff brand)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
To make the cookie dough:
In a large mixing bowl, beat the butter and peanut butter on medium speed until creamy. Add 1/2 cup of powdered sugar and beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated. Add the vanilla extract and gently mix on low until incorporated, scraping down sides with a spatula as needed.In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in three batches to the creamed butter mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for 1 hour. Preheat oven to 350F. Line a baking sheet with parchment paper. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the baking sheet. Press each dough ball gently with the flat bottom of a small glass, to the desired thickness. Bake for 11 to 13 minutes or until lightly browned around the edges. Slide the parchment paper with cookies onto a wire rack to cool. Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely before icing.
For the icing:
4 ounces semi-sweet chocolate chopped
2 tablespoons milk
2 tablespoons peanut butter
3/4 to 1 cup powdered sugar
Combine the chopped chocolate, milk and peanut butter in a heatproof bowl set over a saucepan of lightly simmering water (do not allow the water to touch the bottom of the bowl). Stir until the chocolate is completely melted and smooth. Turn off the heat but leave the pan on the stove. Add the powdered sugar and stir until combined. The icing may seem somewhat thin but it will thicken and harden. Immediately ice each
cookie with about 1 teaspoon of the chocolate mixture. Quickly sprinkle each cookie with chopped salted peanuts before the chocolate has a chance to set. Place on a wire rack and allow the icing to harden before storing cookies.
Recipe Notes
To help the icing stay at a good spreadable consistency, keep the bowl over the pan of hot water while icing the
cookies.
If you feel the dough is a little dry, add another tablespoon or two of peanut butter. The moisture content in butter
and peanut butter varies from brand to brand.

Broccoli-Noodle Casserole by GKT
2 eggs, beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup grated sharp cheddar cheese
1 cup mayonnaise
2 tablespoons minced onion
1/2 cup milk
2 packages (16 ounces each) frozen chopped broccoli, prepared according to package directions
8 ounces egg noodles, prepared according to package directions
cracker crumbs
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.
In a bowl, mix together eggs, soup, cheese, mayonnaise, onion, and milk.
In the prepared casserole, make several alternating layers of broccoli, sauce, and noodles, beginning and ending with broccoli. Top with cracker crumbs. Bake for 45 minutes. Serve hot.