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Category Archives: Cookies

Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwiches

Peanut Butter
Cookie Sandwiches

I have to admit these were not my idea. Teresa from “Can’t stay out of the Kitchen” posted these and I have been wanting to make them forever. These are a complete delight and would be great as a dessert or special treat for friends. They are very rich, I promise 1 cookie sandwich will satisfy even the biggest cookie lover.

I combined my own peanut butter cookie recipe with Teresa’s peanut butter icing filling.

Ingredients:   yields about 2 dozen cookies, which will made 1 dozen cookie sandwiches

  • 1/4 cup shortening at room temperature
  • 1/4 cup salted butter at room temperature
  • 1/2 cup creamy peanut butter at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup salted peanuts, chopped

Preheat your oven to 375 and line your cookie sheets with parchment paper.

In a large bowl, using an electric beater, cream together the shortening, butter, peanut butter, sugar, brown sugar and egg. Sift together the flour, salt, baking powder and baking soda. I generally sift all of these ingredients over the large bowl of creamed ingredients. Using a wooden spoon or rubber spatula stir the dry ingredients and peanuts into the creamed ingredients until thoroughly blended.

Roll a large tablespoon of cookie dough into a ball and place 2″ inches apart on a cookie sheet. Flatten the dough balls slightly by making a crisscross over them with a fork dipped in sugar. Bake 10 to 12 minutes.

Now for the good stuff, the peanut butter frosting/filing. Recipe courtesy of  Teresa at “Can’t Stay out of Kitchen”
cantstayoutofthekitchen.com

DSC_0127Ingredients
  • 1/2 cup Creamy Peanut Butter
  • 3 cups confectioners’ sugar
  • 1 tsp  vanilla
  • 5-9 TB milk

In a large bowl beat the peanut butter, confectioner’s sugar, vanilla and enough milk to make the icing spreadable. I ended up using only 5 TB of milk, so start out with a couple and add more a little at a time until you get the consistency you want. Spread the icing over one cooked and top with another. Easy, simple and oh so delightful.

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Posted by on March 7, 2014 in Cookies

 

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Traditional Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Christmas and the following week up to New Year’s Eve just doesn’t seem the same if I’m not nibbling on some homemade Gingerbread Cookies. This recipe is sure to bring a smile to the kids face. A great recipe for a cookie decorating party. If you become real ambitious try icing them with a thin white icing, then painting on them with food coloring. You could even punch a hole in the tops of them with a straw before baking so that you could hang them from your tree with ribbon. Any way you choose to use them over the holidays they are one of my favorites.

Ingredients:       makes about 5 dozen very large cookies

  • 1/2 cup shortening, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 1 1/4 cups molasses
  • 1/4 cup honey
  • 2/3 cups cold water
  • 6 cups flour, sifted
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp of all these spices: Allspice, Ginger, Ground Cloves, Ground Cinnamon

Preheat your oven to 350 and line a few cookie sheets with parchment paper.

In a large mixing bowl cream together the shortening, brown sugars, molasses and honey. Stir in the water. Stir together all of the dry ingredients and mix these into the creamed ingredients, about half a cup at a time. Put the cookie dough into a gallon zip lock baggy and refrigerate for about 1 hour. Now on a floured surface work with about a quarter of the dough at a time. Roll about 1/2″-inch thick and cut with lightly flour cookie cutters. Bake for 15 minutes, let cool slightly on the cookie sheet before removing them to a wire rack to finish cooling. Ice when completely cooled.

 
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Posted by on December 29, 2013 in Cookies, Holidays

 

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Christmas Doodle Cookies

Christmas Doodles Cookies

Christmas Doodle Cookies

Well, I’m in the middle of baking all my favorite cookies for Christmas. I thought I had checked all of the ingredients I would need, but sadly I forget to check the cream of tartar. So….after already having the basic recipe started for Snickerdoodles and finding I only had 1/2 the amount of that spice needed I decided to change it up a bit. How about spicing it up with the Christmas flavors I love. A little ginger and cloves. Here’s my recipe for what I am calling Christmas Doodle Cookies.

Ingredients:  Yields 3 1/2 dozen cookies

  • 1/2 cup shortening, softened
  • 1/2 salted butter, softened
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 TB sugar
  • 3 TB ground cinnamon

DSC_1811 (2)Preheat your oven to 400 and line a couple of cookies sheets with parchment paper.

Cream together the shortening, butter and eggs. Stir the dry ingredients together and stir them all into the creamed ingredients. In a small bowl mix together the sugar and cinnamon. Shape a tablespoon of cookie dough into a ball and roll in the sugar cinnamon mixture until coated. Place on the lined cookie sheets about 2″-inches apart and bake for 10 minutes.

 
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Posted by on December 22, 2013 in Cookies, Holidays

 

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Amish Peppermint Christmas Cookies

Amish Peppermint Cookies

Amish Peppermint Christmas Cookies

What a wonderful Christmas cookie and so simple to make. Just add 2/3 cup of peppermint candy bits to my Amish Church Cookie Batter. I used the crushed ones in a bag for baking, basically because it’s easy. After icing the cookies, just sprinkle more of the crushed peppermint candy over the top. Here’s the link to the cookie recipe on my blog. https://recipesfrommykitchen.wordpress.com/2012/01/25/donna-sues-church-cookies-authentic-amish-church-cookies/    The only problem is that Mark and I have already ate half of the batch, and Christmas is a few weeks away.

 
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Posted by on December 8, 2013 in Cookies, Holidays

 

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Kathie’s Pumpkin Spice Cookies

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Oh my gosh! Fabulous! This recipe comes from my friend Kathie, and it will not disappoint. Everyone, every single person who had one, told me it was the best pumpkin cookie they had ever had. I loved it. This recipe is simple yet oh so yummy. It’s definitely going into my holiday recipe must.

Cookie Ingredients:  Yields about 3 1/2 dozen

  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • DSC_16341/2 cup salted butter, softened
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla

Frosting Ingredients:

  • 1/2 cup salted butter, softened
  • 1/2 cup Cream Cheese, softened
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 to 3 cups powdered sugar

Preheat your oven to 350 and line a couple of cookie sheets with parchment paper.

Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.

In a large bowl, cream together the butter and sugar. Beat in the pumpkin puree, egg and vanilla until creamy. Add the flour mixture, about 1/2 cup at a time and continue to beat until all ingredients are combined fully. Drop by the tablespoon on your cookie sheets, baked for 15-20 minutes. Cool cookies completely before icing.

In a small bowl cream together the butter and cream cheese. Stir in the vanilla and cinnamon. Slowly add the powdered sugar until it is thick and creamy. I added the powdered sugar half a cup at a time until I reached the consistency I wanted. You may not need the full 3 cups. Once iced, if you’re not serving them immediately, then cover them and refrigerate.  Add a nice hot cup of coffee and your set for a wonderful dessert.

 
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Posted by on October 11, 2013 in Cookies, Holidays

 

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Lavender Cookies with Rose Water Icing

Lavender Cookies with Rose Water Icing

Lavender Cookies with
Rose Water Icing

If you’re wanting to experiment baking with Lavender this might be a good recipe to start with. I used my Amish Friend’s Church Cookie recipe as the base, just to be safe. Please remember that freshly picked and dried lavender flower buds are full of perfume oils and strong in flavor. A little really does go along way. My first batch I used 1 tablespoon of these lover flower. The smell was incredible but each and every cookie tasted like soap, Lavender Soap. This batch is far better and has a very delicate flavor.

Ingredients:  makes 3 dozen cookies

  • 1 cup sugar
  • 1/4 cup shortening
  • 1/4 cup butter, unsalted, softened
  • 2 eggs
  • 1/2 cup buttermilk
  • 3/4 tsp Rose Water
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 1/2 cups flour
  • 1/2 tsp dried fresh Lavender buds, minced

DSC_1268Preheat your oven to 350 and line your cookie sheet with parchment paper.

In a large bowl, using an electric mixer, cream together the sugar, shortening and butter. Add the eggs, buttermilk, Rose Water and mix well. Sift together the baking powder, baking soda and flour. Sprinkle the Lavender buds over the mixture then add the flour mixture a 1/2 cup at a time until all of it is thoroughly mixed together.

DSC_1263Drop by rounded tablespoons onto your prepared cookie sheets and bake for 13 to 14 minutes just until the bottom starts to brown. Let them sit for a couple of minutes on the cookie sheet before moving them to a wire rack to cool completely. Once the cookies are fully cooled then they can be iced.

Ingredients for Rose Water Icing:

  • 1 3/4 cups powdered sugar
  • 4 TB shortening
  • 2 TB Rose Water
  • 1 to 2 TB milk

In a small bowl, whisk together all of the above ingredients, except for the last tablespoon of milk. Only add this if you need the icing thinner. I also added a couple drops of food coloring to the icing, just because it was so pretty.

 
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Posted by on July 20, 2013 in Cookies, Desserts

 

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Lavender Oatmeal Cookies

Lavender Oatmeal Cookies

Lavender Oatmeal Cookies

I’ve been experimenting with Lavender this season.  It smells so wonderful, yet it’s a bit tricky to bake with. After a couple of failed recipes I think I am working it all out. What I have found is that fresh Lavender buds are packed full of flavorful oils and scent, so start out using smaller amounts than you would originally be tempted to use. I also have found that you either love the flavor or can’t stand it, so don’t be hurt if others don’t find the artistry in your outcome. I really enjoy this final recipe and although Mark wasn’t a huge fan he did manage to enjoy a couple of the cookies.

Ingredients:   yields 3 1/2 to 4 dozen cookies

  • 14 TB salted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 tsp Rose Water
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp fresh dried Lavender buds
  • 3 cups Old Fashion Oatmeal

Preheat your oven to 350 and line your cookie sheets with parchment paper.

Using your electric mixer, cream together the softened butter and sugars. Add the eggs and Rose Water and continue to cream. Sift the flour, baking soda and salt together and add this mixture to the creamed mixture about 1/3 of it at a time until well blended. Sprinkle in the cinnamon and the fresh dried Lavender buds. Now mix in 1 cup of the oatmeal at a time until all of 3 cups are added and incorporated fully into the cookie dough.

Drop by rounded tablespoons on your prepared cookie sheets and bake for 14 to 16 minutes, until lightly browned. Cool for a bit before removing from the cookie sheet. Once removed let them rest on a wire rack until fully cooled. The Lavender flavor is strongest when the cookie is warm, so I suggest letting them cool fully before trying one.

 
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Posted by on July 5, 2013 in Cookies

 

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