Peanut Butter Chocolate Cookies

This recipe is fast and easy and my family loves them!
1 box Devil's Food Cake Mix
1/2 cup peanut butter (chunky if you want nuts)
1 egg
2 tablespoons water
1 tablespoon cooking oil
1/2 cup miniature semisweeet chocolate pieces
or miniature candy coated chocolate pieces

Combine the cake mix, peanut butter, egg, water, and cooking oil in a mixing bowl; beat until thoroughly mixed. Stir in chocolate pieces. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degree oven for 9-11 minutes or until edges are firm. Remove cookies and cool completely on wire rack. Makes about 30 small cookies.

Pistachio Biscotti

Pistachio Biscotti

(3-4 Dozen)

Ingredients:

1 and 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup sweet butter or margarine

(at room temperature)

3/4 cup sugar

1 tsp almond extract

2 eggs

1 tsp aniseed

1 cup whole, unsalted, toasted pistachios, coarsely chopped

Directions:

Mix flour, baking powder and salt in bowl. In another bowl, beat butter until fluffy. Add sugar, almond extract, and eggs one at a time. Mix in aniseed. Add flour mixture, then nuts. Divide into TWO 12 inch logs. Flour hands and place on parchment-lined baking sheet.

Bake 30 minutes at 325 degrees until lightly browned. Remove from oven, cool 5 minutes. With spatula, lift logs onto cutting surface. With serrated knife slice into 1/2 inch slices and bake on unlined baking pan at 300 degrees for 10 minutes on each side.

Best when accompanied with a good cup of coffee!