Ingredients:
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
½ cup butter
⅓ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 bag of chocolate candy kisses
Directions:
1. Sift flour, soda and salt. Set aside. Cream butter, peanut butter, and sugar. Add egg & vanilla. Blend in dry ingredients.
2. Shape dough into balls and place on greased cookie sheet. Bake at 375°F for 8 minutes.
3. Do not mash down cookies before baking. When they come out of the oven, immediately put a candy kiss on top of each cookie.
When we were little children, we thought the shape these cookies made with the chocolate kisses looked like a hat one of the Three Wise Men might have worn, hence the name of these cookies.
Thursday, November 29, 2007
CHRISTMAS MOSAIC COOKIE
Ingredients:
1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling
Directions:
Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.
With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.
Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.
Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.
Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.
Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.
To change this recipe for St. Patrick's Day, replace the red cherries with another package of green, and add green food coloring to the dough.
1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling
Directions:
Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.
With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.
Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.
Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.
Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.
Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.
To change this recipe for St. Patrick's Day, replace the red cherries with another package of green, and add green food coloring to the dough.
Sunday, November 25, 2007
NO FLOUR PEANUT BUTTER COOKIES
Ingredients:
1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
Directions:
Believe it or not, this is all it takes. Don't add anything else!
These have the same taste as those chocolate covered peanut butter candies from Reeses!
In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.
When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.
Makes about 12 cookies. You can double the recipe.
Enjoy!
1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
Directions:
Believe it or not, this is all it takes. Don't add anything else!
These have the same taste as those chocolate covered peanut butter candies from Reeses!
In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.
When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.
Makes about 12 cookies. You can double the recipe.
Enjoy!
AMAZING PEANUT BUTTER COOKIES
Ingredients:
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Directions:
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Directions:
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
LOW-CARB PEANUT BUTTER COOKIES
Ingredients:
1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg
Directions:
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.
1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg
Directions:
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.
PEANUT BUTTER BUTTERSCOTCH COOKIES
Ingredients:
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Directions:
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Directions:
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!
HOUGH'S BUTTER COOKIES
Ingredients:
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour
Directions:
Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
Stir in flour and mix only until flour is incorporated - do not over mix.
Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.
Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.
Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.
Remove to wire rack and allow to cool.
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour
Directions:
Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
Stir in flour and mix only until flour is incorporated - do not over mix.
Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.
Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.
Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.
Remove to wire rack and allow to cool.
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