Thanks to Nancy Kloehn and Lois Flannery for submitting their sweet recipes for you to try! Which ones will tempt you?

Apple Pie Bites (Nancy Kloehn)

Ingredients:

1 small baking apple, seeded and cut into 8 wedges

1 T packed brown sugar

1 T sugar

1 T ground cinnamon

1 Tube refrigerated crescent roll dough

Preheat oven to 350 degrees F. Unroll crescent roll dough, tear apart and place each triangle on the baking sheet, leaving space between each. In a small bowl, combine sugars and cinnamon. Mix. Sprinkle evenly over crescent triangles. Place one apple slice at the short end of each triangle and roll up. Bake for 12-15 minutes or until crescent rolls are light golden brown. Serve warm. Enjoy!

Thumbprint Cookies (Lois Flannery)  Yield: 80 cookies

Dough ingredients:

1 cup soft butter (not margarine)

1/2 cup packed brown sugar

2 egg yolks (save egg whites)

1 t vanilla

2 cups sifted flour

1/2 tsp salt

Frosting ingredients: (make 4 colors)

1/2 cup powdered sugar

1/8 tsp vanilla

2 tsp cream or milk, a little more if needed

1 drop food color

Preheat oven to 350 degrees F. Mix butter, brown sugar, egg yolks, salt and vanilla thoroughly. Add flour, a little at a time, and mix. Roll a generous 1/2 tsp dough into balls. Dip in slightly beaten egg white. Roll in nuts. Place on uncreased baking sheet. Press finger gently into centers. Bake about 8 minutes. Cool. Fill indentations with powdered sugar frosting, a scant spoonful. Be sure frosting has hardened before storing.

Erin’s Molasses Cookies (Nancy Kloehn) from Erin Sexton

Combine 1 cup brown sugar and 3/4 cup butter.

Then add 1/3 cup molasses and 1 egg.

Add 2 1/4 cup flour, 2 tsp baking soda, 1 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp ground cloves, and 1/4 tsp salt.

Preheat over to 350 degrees F. Roll dough into 1″ balls. Dip glass into water then sugar and press onto cookie. Bake 10-12 minutes. If desired, dip half the cooled cookie into melted almond bark.

Peanut Butter Bonbons (Nancy Kloehn) From Betty Crocker’s Christmas Cookbook

1 1/2 cup powdered sugar

1 cup graham cracker crumbs (about 12 squares)

1 cup chocolate chips

1 T shortening

1/2 cup butter

1/2 cup peanut butter

Mix powdered sugar and cracker crumbs. Heat peanut butter and butter over low heat until melted. Stir into crumb mixture. Shape mixture into 1″ balls. Heat chocolate chips with 1 T shortening. Dip balls into chocolate with tongs until coated and place on waxed paper. Refrigerate until firm.