baking · Cookies

Peanut Butter Cookies

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When you learn that a young man who just had a birthday loves Peanut Butter Cookies, and when your grandsons are coming over who also love Peanut Butter Cookies, you thumb through your cookbooks and find your best recipe so you can whip up a batch! I have an old cookbook that never disappoints, and this cookie recipe joined the ranks of recipes like my Beef Enchiladas that also come from its covers.

This recipe has simple ingredients and instructions.
The longest part of the process is chilling the dough a bit before baking.
The quickest part is devouring them when them come out of the oven with their signature crisscross patterns stamped on their little round tops!

If you have a Peanut Butter Cookie lover in your life, these will win their hearts!

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Peanut Butter Cookies

1/4 Cup Crisco
1/4 Cup Butter, softened
1/2 Cup Peanut Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
1 Egg, beaten
1 1/4 Cup flour
1/2 tsp Baking powder
3/4 tsp Baking soda
1/4 tsp Salt
1 Cup Chocolate chips (optional)

Cream butter, shortening, peanut butter and sugars until fluffy.  Add beaten egg and mix well.  Blend in dry ingredients.  Chill dough.  Roll into 1-inch balls and arrange on cookie sheet. Dip fork in sugar and flatten each with a crisscross pattern.  Bake at 350 degrees for 8-10 minutes or lightly browned.  (Adding the chocolate chips makes this traditional cookie a bit more interesting.)

Sing with me….Peanut, peanut butter – COOKIE!
Enjoy!

denise a

 

Cookies · snack

Biscotti Making!

My morning coffee needs nothing to make it delicious, but if I have a cup in the afternoon, I enjoy having some kind of cookie that will make the perfect plunge into the dark liquid and come out even tastier than it was before!

The perfect solution is Biscotti!  It’s normally a very crispy cookie or biscuit-like treat that is a tad hard to eat, UNLESS it’s dipped in a liquid, and coffee is the perfect choice!

I found a recipe in my Cooking Light cookbook that has a little tartness with dried fruit and a little sweetness with the addition of chocolate chips.  This recipe has a cup of wheat flour, making it a little healthier!  Am I saying, healthy cookie?  Well, pretty much! They’re only 81 calories and taste fantastic!

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Don’t be intimidated about making these. If you can bake a roll of slice and bake cookies, you can make these!  It’s just a simple double-baking process!  First, you roll the dough into logs and bake them, then after they cool ten minutes, you slice them into strips, lay them on the baking sheet and bake them one more time.  That’s it!  Here;’s the recipe from Cooking Light ~

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2/3 cup dried tart cherries – I used Craisins
  • 1/2 cup semisweet chocolate chips
  • Cooking spray

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

Step 3

Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.

Step 4

Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.

Step 5

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

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I love having these on hand (they freeze great!) for when a friend stops in for coffee or when my afternoon cup of java needs a little something sweet!

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Enjoy!

denise a

baking · Cookies · dessert · freezer · Uncategorized

For the Love of the Best Cookie

How could you even have a bad day on an afternoon when you bite into a Snickerdoodle? The name alone makes me smile!  In case you’re somehow not sure what a Snickerdoodle is, it’s not a type of dog, rather it is a cookie drenched in a cinnamon/sugar bath and baked to a soft, sweet perfection!

I introduce you to The Snickerdoodle…

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It amazes me to find that some of my favorite recipes of all times have escaped being posted here on my blog!  I went to search for this family-favorite cookie recipe here in my recipe index and was amazed that it was absent!  In order to fix that, I baked up a batch of cookies, snapped away at pictures, and ate a couple cookies in the process, then froze the rest for upcoming company!  They’re safer in the freezer!

I love this recipe because it’s very quick to whip up, but the cookie isn’t like some mediocre recipe.  This is a Ten!  No kidding.  It makes 3.5 dozen normal size cookies and good luck at eating only one.  You might want to double the batch – which work just fine!  They do freeze well, if you don’t trust yourself with a whole pile of cinnamon/sugar heaven sitting under your nose!

Here’s the simple and wonderful recipe:

Snickerdoodles
Ingredients
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 Tbl. sugar
2 tsp. Cinnamon

Directions
Cream together shortening, sugar, and eggs.  Sift together and stir in flour, cream of tartar, soda and salt.  Shape dough into balls the size of walnuts.  Roll each in mixture of the sugar and cinnamon.  Place 2 inches apart on ungreased cookie sheet.  Bake 7-9 minutes at 375 degrees or until LIGHTLY browned.

I bake mine for exactly 7 minutes and then let them sit in the pan a few minutes to cool before putting them on the cooking rack.  They may seem a little underdone, but I think they’re best when they’re soft in the middle.

Do someone a sweet favor and bake up a batch to share!

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Just curious, what’s your favorite cookie?  

With love from my country kitchen,

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baking · dessert · entertaining

(L)Oven Monday – Super-Fast Drop Sugar Cookies

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Not all sugar cookies are created equal.  Many recipes call for an hour of refrigeration before you can roll out the dough.  But what if you need a dessert in a hurry and decide that sugar cookies would be the perfect ending for your  meal for guests that’s just 45 minutes away?!

That’s exactly the predicament I was in a week ago!  I decided last minute to add cookies to the menu.  So what did I do? I made Drop Sugar Cookies!  This soft dough is whipped up in the mixer, then spooned onto baking sheets for a quick bake.  These make a delicious dessert!  Because I was in a real hurry, I only baked up one sheet (a dozen), which was all I needed, then after my guests left, I baked the remaining dough and froze the extras.  Yay for cookies in the freezer!!  This recipe was found on Pinterest and is a family recipe from The Mom Who.

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Drop Sugar Cookies
Ingredients
  • 1 cup Sugar
  • ¾ cup Milk
  • ¾ tsp. Vanilla Extract
  • ½ cup Crisco
  • 1 Egg
  • 2½ cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • Sugar Sprinkles
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a small bowl mix the dry ingredients: flour, baking soda and baking powder.
  4. In a large mixing bowl, mix the sugar and Crisco.
  5. Then add the egg to your mixture.
  6. Next add the milk and vanilla extract to your wet mixture.
  7. Gradually add the dry mixture to the wet mixture that’s in the large bowl. Mix until incorporated. Don’t over mix!
  8. Scoop dough into 2 tablespoon sized scoops and drop them on your sheet.
  9. Bake for 6- 7 minutes and then carefully add sprinkles to the tops of the cookies. Continue baking for 2-3 minutes.
  10. Remove from oven and let sit on cookie sheet for 5 minutes before moving to a cooling rack.
  11. Enjoy!
  12. *Note- You can add the sprinkles to the cookies before baking, but the sprinkles sink down into the cookies. You decide on when to place the sprinkles- Before, During, or After baking.

Is there a recipe you pull up if you need a fast dessert?  I’d love to hear what it is!

Happy Baking!

Denise Signature 150 px