1-1/2 cups firmly packed brown sugar
1 cup mayonnaise
2 eggs
1 teaspoon vanilla
2-3/4 cups unsifted flour
1/2 teaspoon soda
1/4 teaspoon salt
1 cup chopped pecans
1 cup pecan halves, optional

In a large bowl, beat a the first four ingredients until smooth. Stir in the next four ingredients. Drop by level tablespoonfuls 2 inches apart on a greased cookie sheet. Top each with pecan half. Bake at 375 for 8-10 minutes, or until lightly browned. Immediately transfer cookies to wire racks. Makes about 4 dozen crispy cookies.

1 cup butter
1 cup 10X sugar
1/4 teaspoon salt
2 teaspoons vanilla
1 teaspoon water
1 cup finely ground pecans
2 cups sifted flour
1 cup sifted 10X sugar

Cream butter, sugar, salt, vanilla and water together until light. Stir in pecans and flour. Using two teaspoons of dough, shape into balls and bake on baking sheet in a preheated 325 oven for 20 minutes. When slightly cooled, shape in a paper bag with 10X sugar. When cooled completely, shake again, adding 10X sugar as needed.

(From the Tale of the Whale Restaurant in Nags Head, North Carolina)

4 oz. cream cheese, softened
1 cup 10 X sugar
1/2 cup creamy peanut butter
1/2 cup milk
9 oz. Cool Whip Topping
1 9-inch graham cracker crust, baked and cooled
1/4 cup finely chopped salted peanuts

Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Pour into baked pie shell. Sprinkle with peanuts. Freeze until firm and serve. Can be frozen if not used. Wrap in sealing wrap after pie is frozen.

24 vanilla caramels
1 cup salted or unsalted peanuts
1/2 cup chocolate chips, melted

Melt caramels in a double boiler over hot water. Stir in peanuts. Drop by rounded teaspoon onto greased baking sheet. Drizzle each clusters with about 1/2 teaspoon of melted chocolate. Chill 5-10 minutes, or until chocolate is set. Makes 24 pieces.

1 cup (2 sticks) butter, softened
2 cups light brown sugar, packed
1-1/2 cups Reese's Creamy or Crunch Peanut Butter
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
1 teaspoon baking power
1 teaspoon baking soda
1-3/4 cups finely chopped unsalted dry roasted peanuts
Thumbprint filling (recipe follows)

Heat oven to 350. In a large bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1 inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8-10 minutes or until cookies are just set. Press thumb gently into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Prepare filling. Spoon or pipe about 1/2 teaspoon filling into each thumbprint. Makes 8 dozen cookies.

Thumbprint filling:
1 3 oz. package cream cheese, softened
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted
1/2 cup powdered sugar

In small bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar, beating until well blended and smooth. Makes about 1-1/3 cups filling.

1/2 cup Butter Flavor Crisco
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1 egg
1 tablespoon milk
1-1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375F. Cream Crisco, peanut butter, sugars and vanilla in large bowl at medium speed of electric mixer for one minute. Scrape sides of bowl frequently. Add egg and milk. Beat until well blended. Combine flour, baking soda, baking powder and salt; add to creamed mixture; mix well. Drop rounded tablespoonfuls of dough on ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake for 8-10 minutes; cool 2 minutes on baking sheet. Remove to rack. Makes about 2 dozen cookies.

3/4 cup Butter Flavor Crisco
1 cup peanut butter
1-1/2 cups firmly packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla
3 cups Quaker Oats
1-1/2 cups flour
1/2 teaspoon baking soda
Granulated sugar

Beat first three ingredients until creamy. Beat in water, egg, and vanilla. Add combined dry ingredients; mix well. Cover; chill about 2 hours. Heat oven to 350 F. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in sugar to form crisscross pattern. Bake 9-11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes about 7 dozen.

2-1/4 cups flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup shortening
1/2 cup peanut butter
1/4 cup applesauce
1/2 teaspoon vanilla extract
1 egg
1 cup Quaker Oats
3 tablespoons grape jelly

Heat oven to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour, oats and jelly; mix well. Stir in reserved 1 cup flour and oats. Shape into 1-inch balls; place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350 for 12-14 minutes or until golden brown. Makes 60 cookies. From the Pillsbury Flour Bag.

1 cup butter
1 cup light brown sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 ounce finely chopped semi-sweet chocolate
1 ounce finely chopped unsweetened chocolate

In mixing bowl, cream butter and sugar until light and fluffy. Beat in peanut butter, egg and vanilla. Thoroughly blend flour, baking soda and salt. Gradually add to creamed mixture. Fold in chocolate. Refrigerate dough 1 hour or until firm.

Shape into 3/4″ balls; place on cookie sheets, 3 inches apart. With the bottom of a glass, press each ball into a cookie 1-1/2 inches in diameter. Bake at 350 for 15-18 minutes, or until cookies are lightly browned around the edges. Makes about 40 cookies.

1-1/2 cups half-and-half, light cream, or milk
1 pkg. (4 serving size) Jell-O chocolate flavor instant pudding
3-1/2 cups (8 oz.) Cool Whip, thawed
1 cup chopped peanut butter cups
1 pkg. chocolate crumb crust

Pour half-and-half into large bowl. Add pie filling mix. Beat with a wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and chopped candy bars. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in the freezer.