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Archive for the ‘Cookies’ Category

1 cup creamy or chunky peanut butter (9.5 oz.)
1 large egg
1 cup of sugar
1 teaspoon baking soda

Preheat the oven to 375. Line two baking sheets with parchment (or silpat)
In a medium sized bowl, beat together the peanut butter, egg, sugar and baking soda until smooth. Drop the dough by the teaspoonful onto the prepared baking sheets
Bake the cookies for 10 minutes or until they appear set. Remove them from the oven and cool on the pan for 5 minutes before transferring them to a rack to cool completely.

I actually made my cookies larger and baked them a few additional minutes.

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1/2 cup (3 1/4 ounces) vegetable shortening
2/3 cup (4 3/4 ounces) sugar
1/4 cup (2 ounces) buttermilk
1 tablespoon vanilla
1/8 to 1/4 teaspoon nutmeg, to taste
2 cups All-Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Beat together the shortening and sugar till smooth. Add the buttermilk and vanilla, again beating till well-combined.

Add the nutmeg, flour, baking soda and salt to the wet ingredients, and beat until the mixture forms a cohesive dough.

Drop the dough in round blobs onto a parchment-lined or greased baking sheet. They you hav makes this task extremely simple. Leave about 2 inches between the dough balls, as they’ll spread as they bake.

Bake the cookies in a preheated 350°F oven for about 16 to 18 minutes, or until they’re just beginning to brown around the bottom edges. Remove them from the oven, and cool on a rack. As they cool, they’ll become crisp. If you want them to remain crisp, store them in an airtight container when they’re totally cool.

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1 cup (2 sticks) unsalted butter

1 cup dark brown sugar

½ cup granulated sugar

¼ cup dark corn syrup

¾ teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

2 cups creamy peanut better

2 cups all purpose flour

 

Preheat oven to 325

In a medium bowl, cream together butter, sugars, corn syrup, baking soda, salt and vanilla.  Add the eggs one at a time, beating well after each addition.  Add the peanut butter, beating until the mixture is light and fluffy.  Stir in the flour. 

Drop the dough by the tablespoon onto greased (or lined with parchment) baking sheets.  Bake the cookies for 15 minutes (until light golden brown around the edges).  Should be a soft cookie. 

 

After these cookies were cooled, I took chocolate ice cream, and made ice cream sandwiches.  Simply let the ice cream sit on the counter for a few minutes to soften.  Then place several small scoops of ice cream on one cookie, with a knife or a small spoon, smooth the ice cream (gently – don’t break the cookie), and place a second cookie on top.  Wrap each ice cream sandwich in plastic wrap and pop back in the freezer. 

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  • ½ c butter
  • ½ c light brown sugar
  • 1 egg
  • ½ t vanilla
  • 1 c flour
  • ½ t baking soda
  • ½ t salt
  • 1 ½  c oatmeal
  • 1 t cinnamon
  • 1 t nutmeg 

300 degree oven. Check at 18 minutes! (20 minutes should be done).

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  1 cup pecans, coarsely choppedCookie Layer:

  • ½ cup unsalted butter
  • ½ cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ⅛ teaspoon salt

Toffee:

  • ½ cup unsalted butter
  • ½ cup brown sugar

Chocolate:

  • ½ cup chocolate chips

Heat oven to 350 degrees F. Toast pecan pieces about 12 minutes or until lightly toasted and fragrant.

In large bowl beat butter until smooth. Add sugar. Beat until combined, scraping side of bowl. Beat in egg yolk until combined. Add flour and salt.

Between two sheets of waxed paper (or plastic) roll the dough to a 12″ by 9″ rectangle (I’m not too particular about these cookies). Transfer dough to a cookie sheet. Bake 20 minutes, or until lightly browned. Remove to cooling rack and let cool completely.

In a medium pot bring brown sugar and butter to a boil. Stir occasionally about 5 minutes. Immediately spread over cooled cookie.

Sprinkle chocolate chips over toffee. Put back in oven 5 minutes or until chocolate is melted. (You can smooth melty chocolate with spatula). Immediately sprinkle toasted nuts.

Put in freezer for at least 30 minutes. Break candy into desired size pieces.

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