I have cookies in the oven

Yes, I use marg instead of butter, that could explain my soggy bickies...lol. I like the sound of your recipe and will give them a try. My recipe was cocoa, cinnamon, butter, Self raising flour and caster sugar. Maybe some other things as well. I just don't know the amounts. You mixed everything together and then roll big spoonfuls into a ball and flatten it with a fork to about 3/8ths of an inch thickness. The mark of the fork stays and is a feature. The original recipe had vanilla cream sandwiched between two of these...how rich would that be? I used to lurrrve the melt in the mouth, and wonderful taste of these biscuits. Thanks for that.

Traditionally we mark our peanut butter cookies with the crossed fork tines. I will have to try this recipe that I sent you, before the weather gets hot. If you do a search you probably can find another one similar, with self rising flour.

Thanks gerty, i'm gonna try thos ESP ones in the following response as well. Yummeh!

I like the toffee with chocolate best, I think.

Did I ever tell you that I did make the seven up cake? It went quickly, of course, and hubby shared the recipe at work. I am considering putting a little maraschino juice in the cake, and chopping some into the topping, for a variation.

I am so glad that you enjoyed it. I never post any recipe unless I have tried it myself. I am like you, I take the recipe and tweek it to make it mine. I am really glad that you took the time to let me know. Often, I think I am wasting my time typing my discussions as nobody seems to care. I love to share my knowledge and I love to learn others knowledge as well

That is very interesting. I try not to make them often, as I want to eat them all, every single one.

My grandmother taught me to make these. She learned about them at "club", a women's group she went to that was sponsored by the county extension agency. I love these. I do put a tsp. of vanilla in mine. Thanks for the best responses.

I do as well. But I guess that would make the ESPV cookies then! lol My son brought me pure vanilla from Mexico when he went there on a mission trip two years ago. It is so much stronger than the vanilla you purchase here in the states. It makes the best cookies.

I agree with you about the Mexican Vanilla being stronger. Another advantage is the fact that it is usually very inexpensive, too. A friend of ours goes to Mexico occasionally, and when we have advance knowledge we will ask him if he would be so kind as to pick up another bottle of Vanilla Extract. We really appreciate it when he does.

Yummy, three new cookie ideas!!