Peanut Butter Blossoms (serves 48)

• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup of softened butter
• 1/2 cup peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 cup sugar

1. Preheat oven to 375 F. Line 3 baking sheets with parchment paper, if desired, and set aside.
2. Combine flour, sugar, brown sugar, baking soda, and salt in a stand mixer fitted with the paddle attachment and turn to low; mix for 1 minute.
3. To the stand mixer bowl, add the coconut oil, peanut butter, milk, vanilla, and egg. Mix on medium speed for 1-2 minutes or until well-incorporated.
4. Roll the dough into 1 inch balls and roll in the remaining 2 tablespoons sugar; place on baking sheets spaced 2 inches apart. Bake cookies for 10-12 minutes; remove and immediately insert a kiss into the middle of each cookie, pressing firmly. Allow to cool completely.

Snowball Cookies (48 cookies)

• 1 cup Butter, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups finely chopped pecans
• Powdered sugar

1. Heat oven to 325°F.
2. Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.
3. Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
4. Shape dough into 1-inch balls. Like snow, the dough for snowball cookies is pretty loose and must be tightly packed as if making a snowball.
5. Place 1 inch apart onto ungreased cookie sheets and bake 16-18 minutes or until very lightly browned.
6. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.