I got this recipe from someone John did work for. It is amazing. It tastes just like regular peanut butter cookies. The great thing, they are gluten-free!!!
1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp. vanilla
add:
1 cup chocolate chips.
Bake until golden brown and puffed about 10 minutes at 350 degrees.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Tuesday, July 20, 2010
Friday, October 16, 2009
Sugar Cookies
I love this recipe of sugar cookies. It is from the Better Homes and Gardens Cookbook
1 Cup Butter
1 Cup shortening
21/4 cups sugar
3 tsp. baking powder
3 eggs
3 tsp. vanilla
1/2 tsp. salt
6 cups flour
Beat butter and shortening, add sugar,baking powderand a dash of salt. Beat till combined. Beatineggandvanilla andthen flour.
Roll and cut into shapes and bake at 375 for 7-10 minutes.
Frost with Powdered sugar frostig:
1/4 cups shortening
1/2 tsp salt
2 tsp. vanilla
3 cups powdered sugar
1/4 cup milk
Mix shortening, salt and vanilla and 1/3 of sugar. Add milk and remainig sugar. Mix until smooth and creamy.
1 Cup Butter
1 Cup shortening
21/4 cups sugar
3 tsp. baking powder
3 eggs
3 tsp. vanilla
1/2 tsp. salt
6 cups flour
Beat butter and shortening, add sugar,baking powderand a dash of salt. Beat till combined. Beatineggandvanilla andthen flour.
Roll and cut into shapes and bake at 375 for 7-10 minutes.
Frost with Powdered sugar frostig:
1/4 cups shortening
1/2 tsp salt
2 tsp. vanilla
3 cups powdered sugar
1/4 cup milk
Mix shortening, salt and vanilla and 1/3 of sugar. Add milk and remainig sugar. Mix until smooth and creamy.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
2 eggs
1 c. oil (1/2 c. oil & 1/2 c. applesauce)
*1 (16 oz.) can pumpkin (or 2 cups fresh)
2 tsp. milk
2 c. sugar
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
4 tsp. baking powder
2 tsp. cinnamon
4 c. flour
1 pkg. chocolate chips
Cream together eggs, oil, and pumpkin. Then add and mix together remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 minutes.
*I substituted banana squash for pumpkin and the cookies tasted great! Anyone wanting a banana squash to try this out with, please ask I have plenty :)
2 eggs
1 c. oil (1/2 c. oil & 1/2 c. applesauce)
*1 (16 oz.) can pumpkin (or 2 cups fresh)
2 tsp. milk
2 c. sugar
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
4 tsp. baking powder
2 tsp. cinnamon
4 c. flour
1 pkg. chocolate chips
Cream together eggs, oil, and pumpkin. Then add and mix together remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 minutes.
*I substituted banana squash for pumpkin and the cookies tasted great! Anyone wanting a banana squash to try this out with, please ask I have plenty :)
Wednesday, April 8, 2009
Bird Nest Cookies
I thought this was a fun easter project/dessert :) 1 pkg. funfetti cake mix
1/3 c. vegetable oil
2 eggs
1+ cups flour
1 container frosting (plus green coloring if desired)
8 oz. coconut (plus green food coloring)
jelly beans/robins eggs/easter candy
In a large bowl combine cake mix, vegetable oil, eggs, and 1 cup flour. Mix together until the dough is stiff (you might need to add a little extra flour.) Roll into a 1" ball and press thumb into center. Build sides up a little if needed. Bake at 375 degrees for 6 minutes. Cookies flatten slightly while baking. You might need to use the end of a spoon to repress the indent.
While cookies are baking put coconut into a ziplock bag and add a few drops of green food coloring and shake until coconut is completely green and pour into a small bowl.
When cookie has cooled spread frosting around top and sides. Press cookie (frosting side down) into green coconut. (You may want to make sure sides are coated as well).
Then add jelly beans, robins eggs, or easter candy into center of cookie and enjoy!
Tuesday, December 2, 2008
Girl Scout Thin Mints
Chocolate Cookie Wafer Ingredients:
1 18.25 oz pkg Betty Crocker Chocolate Fudge Cake Mix
3 TBSP shortnening, melted
1/2 C. cake flour, measured then sifted(I just used all-purpose)
1 egg
3 TBSP water(I used more but I forgot to measure)
Nonstick cooking spray
Mint Coating:
3 12 oz pkg semi-sweet chocolate chips(I always use milk chocolate)
3/4 tsp peppermint extract
6 TBSP shortening
Directions for wafers:
1. Combine the cookie wafer ingredients in a large bowl, except water. Stir.
2. Add water a little at a time, until dough forms(similar to sugar cookie dough consistency before it's refridgerated).
3. Cover and chill 2 hours.
4. Preheat oven to 350 degrees. Spray cookie sheets.
5. On a lighly floured surface(I usually use parchment paper with a little flour on top--I waste less flour this way), roll out a portion of dough until it is 1/16" thick(I never measured but I think mine is thicker).
6. Cut out circles using a lid from a spice container that is 1 1/2" in diameter. Arrange the cut circles on sprayed cookie sheets.
7. Bake 10 minutes. Remove and cool completely.
Directions for mint coating:
1. Combine chocolate chips, peppermint extract, and shortening in a large microwave safe bowl. Heat on 50% power for 2 minutes. Stir gently. Microwave 1 more minute on 50% power. Stir. If needed repeat in 30 second intervals at 50% power. Also, if during dipping process you may heat coating up at 30 sec. 50% power.
2. Using a fork, dip wafers in chocolate coating. Tap fork on side of bowl to get excess chocolate off. Place on parchment paper on a cookie sheet.
3. place cookie sheet in freezer for 5-10 minutes until firm.
4. Store in freezer.
I got this recipe several years ago and it's Mark's favorite.
1 18.25 oz pkg Betty Crocker Chocolate Fudge Cake Mix
3 TBSP shortnening, melted
1/2 C. cake flour, measured then sifted(I just used all-purpose)
1 egg
3 TBSP water(I used more but I forgot to measure)
Nonstick cooking spray
Mint Coating:
3 12 oz pkg semi-sweet chocolate chips(I always use milk chocolate)
3/4 tsp peppermint extract
6 TBSP shortening
Directions for wafers:
1. Combine the cookie wafer ingredients in a large bowl, except water. Stir.
2. Add water a little at a time, until dough forms(similar to sugar cookie dough consistency before it's refridgerated).
3. Cover and chill 2 hours.
4. Preheat oven to 350 degrees. Spray cookie sheets.
5. On a lighly floured surface(I usually use parchment paper with a little flour on top--I waste less flour this way), roll out a portion of dough until it is 1/16" thick(I never measured but I think mine is thicker).
6. Cut out circles using a lid from a spice container that is 1 1/2" in diameter. Arrange the cut circles on sprayed cookie sheets.
7. Bake 10 minutes. Remove and cool completely.
Directions for mint coating:
1. Combine chocolate chips, peppermint extract, and shortening in a large microwave safe bowl. Heat on 50% power for 2 minutes. Stir gently. Microwave 1 more minute on 50% power. Stir. If needed repeat in 30 second intervals at 50% power. Also, if during dipping process you may heat coating up at 30 sec. 50% power.
2. Using a fork, dip wafers in chocolate coating. Tap fork on side of bowl to get excess chocolate off. Place on parchment paper on a cookie sheet.
3. place cookie sheet in freezer for 5-10 minutes until firm.
4. Store in freezer.
I got this recipe several years ago and it's Mark's favorite.
Thursday, October 23, 2008
Applesauce Butterscotch Cookies
1 cup applesauce
1/2 cup shortening
1 egg
1 cup sugar
1 tsp cinnamin
1 tsp nutmeg
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 cup flour
1 cup chopped nuts
1 cup butterscotch chips (more is ALWAYS better)
mix wet ingredients, add dry ingredients, nake at 350 for 12-15 min
1/2 cup shortening
1 egg
1 cup sugar
1 tsp cinnamin
1 tsp nutmeg
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 cup flour
1 cup chopped nuts
1 cup butterscotch chips (more is ALWAYS better)
mix wet ingredients, add dry ingredients, nake at 350 for 12-15 min
Coconut Squares
1/2 c butter/margarine melted
3 eggs
1 lb (3 3/4) cup powdered sugar
1/2 cup chopped nuts
1 box yellow cake mix (not with pudding)
1 pkg 8 oz cream cheese softened
3/4 cup coconut flakes
Combine melted margarine and cake mix and 1 egg, mix until moist. Pat mix into greased 10 x 16 cake pan. Beat remaining eggs lightly, beat in softened cream cheese and sugar, stir in coconut and nets. Spread mixture over cake and bake at 325 for 40-50 min or until golden brown
3 eggs
1 lb (3 3/4) cup powdered sugar
1/2 cup chopped nuts
1 box yellow cake mix (not with pudding)
1 pkg 8 oz cream cheese softened
3/4 cup coconut flakes
Combine melted margarine and cake mix and 1 egg, mix until moist. Pat mix into greased 10 x 16 cake pan. Beat remaining eggs lightly, beat in softened cream cheese and sugar, stir in coconut and nets. Spread mixture over cake and bake at 325 for 40-50 min or until golden brown
Wednesday, August 13, 2008
Almond Sugar Sandwich Cookies
Almond Sugar Cookie Dough
1 1/3 Cups butter, softened
1 1/2 Cups granulated sugar
2 teaspoons baking powder
2 eggs
2 Tablespoons milk
1 teaspoon almond extract
4 Cups all-purpose flour
1. Preheat oven to 375 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking poweder, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. beat in egg, milk, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a small circle cookie cutter, cut dough. Place 1 inch apart on an ungreased cookie sheet. Using a fork prick lines across the cookie. (This will help the top of the cookie remain flat instead of rounded during the cooking process.)
3. Bake for 7-8 minutes or until edges are firm and bottoms are barely light brown. Transfer to a wire rack and let cool.
Icing
1/3 Cup Butter
4 1/2 Cups Powdered Sugar
1/4 Cup milk
1/4 tsp. almond extract (or more to taste)
2-4 drops red food coloring
4. To prepare the icing, beat butter with mixer until fluffy. Gradually add half the powdered sugar. Next add all the milk to the butter and mix. Add remaining powdered sugar and almond extact. Mix and add food coloring. Mix until desired color and consistancy.
5. Once cookies are cool, turn cookie upside and frost. Top with another cookie. Enjoy!!
1 1/3 Cups butter, softened
1 1/2 Cups granulated sugar
2 teaspoons baking powder
2 eggs
2 Tablespoons milk
1 teaspoon almond extract
4 Cups all-purpose flour
1. Preheat oven to 375 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking poweder, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. beat in egg, milk, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a small circle cookie cutter, cut dough. Place 1 inch apart on an ungreased cookie sheet. Using a fork prick lines across the cookie. (This will help the top of the cookie remain flat instead of rounded during the cooking process.)
3. Bake for 7-8 minutes or until edges are firm and bottoms are barely light brown. Transfer to a wire rack and let cool.
Icing
1/3 Cup Butter
4 1/2 Cups Powdered Sugar
1/4 Cup milk
1/4 tsp. almond extract (or more to taste)
2-4 drops red food coloring
4. To prepare the icing, beat butter with mixer until fluffy. Gradually add half the powdered sugar. Next add all the milk to the butter and mix. Add remaining powdered sugar and almond extact. Mix and add food coloring. Mix until desired color and consistancy.
5. Once cookies are cool, turn cookie upside and frost. Top with another cookie. Enjoy!!
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