Decadently Wonderfull Heavenly Peanut Butter Pie

Can you hear the heavenly " AHHHH"s? The crust in this picture is scandalously thick since I made it in a 9x13" pan so there would be enough for me, I mean everybody to enjoy. Normally, it is made in a regular pie plate. I had doubled it, and hence needed the larger pan.
MMMMMMmmmmmmm.

~Peanut Butter Pie~
1 chocolate cookie crust (purchased, or homemade)
1 c. peanut butter
8 oz. cream cheese, softened
1/2 c. sugar
12 oz. container non-dairy whipped topping, divided
1 -11.5 oz jar Hot Fudge ice cream topping

Drizzle: 2 Tbsp. Hot Fudge, and 2 Tbsp. peanut butter

Beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups. whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Lick bowl, spatula and fingers clean.
Reserving 2 tablespoons, heat hot fudge in the microwave for 1 minute. Stir and spread over peanut butter layer. Refrigerate until serving time.
Just before serving, spread the remaining whipped topping over the fudge layer.
Place 2 Tbsp. Hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in corner of bag and drizzle over pie. Repeat steps with peanut butter.

Eat.

Icebox Sugar Cookies

Don't they have the most delightfully old fashioned name?
These sugar cookies are wonderfully chewie, and another good one to freeze, since they also make a bunch.

~Icebox Sugar Cookies~
1 c. butter (no substitutes)
2 c. sugar
2 eggs
1 tsp. vanilla
3 1/2 c. all purpose flour (um,yeah, so don't try subbing bread flour if you've run out of regular. They turn into Icebox hockey pucks. Ask me how I know.)
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl (it always makes me laugh that recipes say, what do they think you are going to mix this in, the bath tub?) cream butter and sugar.
Beat in eggs and vanilla. Combine flour, baking soda, and salt. Gradually add to creamed mixture. On a lightly floured surface, shape into three 10" long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour, or until firm. Cut into 3/8" slices, place on greased baking sheets. Sprinkle with sugar. Bake at 375 for 8-10 minutes or until lightly browned. Cool on wire racks.
Yield: about 8 dozen

Gingersnaps

I LOVE gingersnaps, and this is far and away the BEST recipe I have ever found for them. The recipe makes a ton, and the dough freezes nicely, I'll role it into balls, and freeze those, then pull out a dozen to bake up fresh. The baked cookies freeze wonderfully too.

~Ginger Snaps~

2 c. sugar

1 1/2 c. oil

2 eggs

1/2 c. molasses

4 tsp. baking soda

4 c. all purpose flour

1 Tbsp. ginger (don't worry, this is not over powering)

2 tsp. ground cinnamon

1 tsp. salt

Additional sugar for rolling

In a mixing bowl, combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into

3/4" balls (or a bit larger if desired) and roll in sugar. Place 2" apart on ungreased baking sheets. Bake at 350 for 8 minutes for a softer cookie, or 10-12 minutes for a crisper cookie.

Yield: 7-14 dozen, depending on how big you make them.