This is a promotional recipe flyer for six different tasty sweets, the brand names are Hershey, Fleischmann’s, Skippy Peanut Butter and Gold Medal Flour. Based on the picture I would guess this is from the 1970s. All the recipes are typed below and you can click the picture to view larger cookie samples.

For your holiday baking we have 6 delicious dessert recipes. You’ll enjoy the goodness of Hershey’s Cocoa, Fleischmann’s Yeast, Skippy Peanut Butter and Gold Medal Flour as you create and taste these holiday treats.

1. Peanut Butter Fingers
2. Peanut Butter Coffee Cake Wreath
3. German Chocolate Cheesecake Squares
4. Fudge Pillows
5. Peanut Butter Squares
6. Peanut Butter-filled Chocolate Pretzels

Peanut Butter Fingers

1 package Fleischmann’s active dry yeast
2 tablespoons warm water (105 to 115°)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup Skippy creamy or super chunk peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 1/2 cups Gold Medal all-purpose or whole wheat flour*
3/4 teaspoon baking soda
1/4 teaspoon salt
Cocoa Glaze (below)

Dissolve yeast in warm water in large bowl. Mix in sugars, egg, peanut butter, margarine and shortening until smooth. Stir in flour, baking soda and salt. Cover and refrigerate 30 minutes. Heat oven to 375°. Shape dough by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheet. Bake until light brown, about 8 minutes; cool. Dip one end of each cookie into Cocoa Glaze. About 6 dozen cookies.

*If using self-rising flour, omit baking soda and salt.

Note: Unbleached flour can be used in this recipe.

Cocoa Glaze: Mix 1 1/2 cups powdered sugar and 1/4 cup Hershey’s cocoa in medium bowl. Stir in 3 tablespoons milk and 1 teaspoon vanilla until smooth. Stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.

Peanut Butter Coffee Cake Wreath

1 cup dairy sour cream
1 package Fleischmann’s active dry yeast
1/4 cup warm water (105 to 115°)
3 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine or butter, softened
1 egg
3 to 3 1/2 cups Gold Medal all-purpose flour*
Peanut Butter Filling (below)
Cocoa Glaze (below)

Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water in large bowl. Beat in sour cream, sugar, salt, margarine, egg and 1 1/2 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto well-floured surface; knead until smooth, 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 hour. Prepare filling. Punch down dough. Roll into rectangle, 25×6 inches. Make 1 1/2-inch cuts on 25-inch sides at 1/2-inch intervals. Spread filling down center. Crisscross strips over filling. Shape into ring on greased cookie sheet. Pinch ends together. Cover and let rise until almost double, 1 hour. Heat oven to 375°. Bake until golden brown, 20 to 25 minutes. Cool slightly; top with Cocoa Glaze. 1 coffee cake.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in this recipe.

Peanut Butter Filling: Mix 1/4 cup packed brown sugar, 3/4 cup Skippy creamy or super chunk peanut butter and 2 tablespoons margarine or butter, softened, in small bowl.

Cocoa Glaze: Mix 1 cup powdered sugar and 1/4 cup Hershey’s cocoa. Stir in 2 tablespoons milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time.

German Chocolate Cheesecake Squares

1 package Fleischmann’s active dry yeast
1/2 cup warm water (105 to 115°)
2 to 2 1/2 cups Gold Medal all-purpose flour*
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup margarine or butter, softened
2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
1 cup sugar
1/3 cup Hershey’s cocoa
3 eggs
2 teaspoons vanilla
Coconut-Pecan Topping (below)

Dissolve yeast in warm water in large bowl. Stir in 1 cup flour, 1/4 cup sugar, the salt, 1 egg and the margarine vigorously until smooth. Add enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, 3 to 5 minutes. Cover; let rest 20 minutes. Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Press dough in bottom and up sides of pan. Beat cream cheese in large bowl on medium speed. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in 3 eggs, one at a time, and vanilla, scraping bowl occasionally. Pour into crust. Bake until crust is golden brown and center is set, about 25 minutes; cool. Spread with Coconut-Pecan Topping. Refrigerate until chilled and firm, at least 1 hour. Cut into about 2-inch squares. Refrigerate any remaining squares. 3 dozen squares.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in the recipe.

Coconut-Pecan Topping

1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup margarine or butter
2/3 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla

Heat sugar, egg, milk and margarine in 1-quart saucepan over medium-low heat, stirring constantly, until thick, about 12 minutes. Remove from heat; stir in remaining ingredients.

Fudge Pillows

1/2 cup firm margarine or butter
1 1/2 cups Gold Medal all-purpose flour*
1/4 teaspoon salt
3 tablespoons water
1 teaspoon vanilla
Fudge-Cream Cheese Filling (below)

Heat oven to 350°. Cut margarine into flour and salt until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, and vanilla, tossing with fork until all flour is moistened and dough cleans side of bowl. Divide dough into halves. Roll each half into rectangle, 12 x 8 inches, on cloth-covered board generously sprinkled with sugar. Cut each lengthwise into four 2-inch strips. Prepare Fudge-Cream Cheese Filling. Drop by rounded teaspoonfuls into 6 mounds, 1 inch apart, onto 1 strip; top with another strip. Cut into six 2-inch squares; seal edges securely. Place squares about 1 inch apart on ungreased cookie sheet. Repeat with remaining strips and filling. Bake until light golden brown, about 15 minutes. Immediately remove from cookie sheet; cool. 2 dozen cookies.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in this recipe.

Fudge-Cream Cheese Filling

1 1/2 cups sugar
1/4 cup Hershey’s cocoa
2 teaspoons milk
1 teaspoon vanilla
1 package (3 ounces) cream cheese, softened

Mix all ingredients in small bowl until smooth.

Peanut Butter Squares

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup margarine or butter, softened
1/3 cup Skippy super chunk peanut butter
1 cup Gold Medal all-purpose or whole wheat flour*
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut Butter Frosting (below)
3 tablespoons Hershey’s cocoa
1 tablespoon milk

Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2 inches. Mix sugars, egg, margarine and peanut butter in large bowl. Stir in flour, oats, baking soda and salt. Spread in pan. Bake until golden brown, 17 to 22 minutes; cool. Prepare Peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency. Frost squares with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl for marbled effect. Cut into 1 1/2-inch squares. About 4 dozen cookies.

*If using self-rising flour, omit baking soda and salt.

Note: unbleached flour can be used in this recipe.

Peanut Butter Frosting: Mix 1 1/2 cups powdered sugar, 1/4 cup Skippy super chunk peanut butter and 2 tablespoons milk in small bowl. Stir in additional milk, 1/2 teaspoon at a time, until of spreading consistency.

Peanut Butter-filled Chocolate Pretzels

3/4 cup powdered sugar
1/2 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
1 1/2 cups Gold Medal all-purpose flour*
1/4 cup Hershey’s cocoa
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Peanut Butter Filling (below)
Cocoa Glaze (below)

Mix powdered sugar and margarine in a large bowl; stir in egg and vanilla. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2 to 3 hours.

Heat oven to 375°. Divide dough into halves. Roll each into rectangle, about 13 1/2 x 9 inches, on well-floured cloth-covered board. Cut each crosswise into nine 1 1/2-inch strips. Prepare Peanut Butter Filling. Shape into eighteen 1 1/4-inch balls. Roll each ball into rope, 9 inches long, on floured surface. Place ropes on centers of chocolate strips. Bring long edges of each strip up over filling; seal well. Shape into pretzel on ungreased cookie sheet. Bake until set, 8 to 10 minutes; cool. Spread with Cocoa Glaze; sprinkle with chopped peanuts if desired. 18 cookies.

*If using self-rising flour, omit baking soda.

Note: Unbleached flour can be used in this recipe.

Peanut Butter Filling: Mix 3/4 cup Skippy creamy peanut butter and 3 tablespoons margarine or butter, softened, in medium bowl. Gradually stir in 1 cup powdered sugar.

Cocoa Glaze: Mix 1 cup powdered sugar and 2 tablespoons Hershey’s cocoa in small bowl. Stir in 2 tablespoons milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.