Brown Sugar Shortbreads #74 from Better Homes and Gardens 100 Best Cookies Periodical 2010
Okay, I think I must be in a slump here because these were tasteless and boring. I ended up frosting them with powdered sugar glaze and sprinkling cinnamon/sugar mixture over that. I understand shortbread has a certain mild taste but these were lifeless. In fact, I am not wasting my time even posting the recipe or yours to read anything further--don't make them ever. Have a good night everyone--hoping to blog a better recipe for you all soon!
Friday, March 11, 2011
Thursday, March 10, 2011
Creamy Peanut Butter Bites #58
Creamy Peanut Butter Bites #58 from Better Homes and Gardens 100 Best Cookies Periodical December 2010
I made these with my cooking class I teach this week. The kids all thought they were okay but probably needed to cook longer than recommended. Also we added almost 3/4 a cup of more flour than the recipe suggested because the dough was way too sticky to form into balls. The recipe sounds great but won't be making it into my cookbook.
3/4 cup butter softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all purpose flour
21 bite size chocolate covered peanut butter cups, halved. (kids had a hard time cutting these in half-perhaps we should have froze them first to make it work better)
Unsweetened cocoa powder (optional) Wishing I would have done this to make them taste better
Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until well combined. Beat in flour. If necessary cover and chill dough for 30 minutes or until dough is easy to handle. (dough wasn't easy so we added the extra flour)
Shape dough into 42 balls, each about 1 1/2 inches in diameter. Press in halved peanut butter cup into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack to cool. If desired sprinkle with cocoa powder. Makes about 42 cookies.
I made these with my cooking class I teach this week. The kids all thought they were okay but probably needed to cook longer than recommended. Also we added almost 3/4 a cup of more flour than the recipe suggested because the dough was way too sticky to form into balls. The recipe sounds great but won't be making it into my cookbook.
3/4 cup butter softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all purpose flour
21 bite size chocolate covered peanut butter cups, halved. (kids had a hard time cutting these in half-perhaps we should have froze them first to make it work better)
Unsweetened cocoa powder (optional) Wishing I would have done this to make them taste better
Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until well combined. Beat in flour. If necessary cover and chill dough for 30 minutes or until dough is easy to handle. (dough wasn't easy so we added the extra flour)
Shape dough into 42 balls, each about 1 1/2 inches in diameter. Press in halved peanut butter cup into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack to cool. If desired sprinkle with cocoa powder. Makes about 42 cookies.
Monday, March 7, 2011
Peanut Butter Cream Sandwiches #31
Peanut Butter Cream Sandwiches #31 from Better Homes and Gardens 100 Best Cookies Periodical 2010
I do not suggest making these again unless you omit the cumin. When I added it to the filling ingredients I thought twice about it but wanted to follow the recipe exactly. I would possibly remake them but without the cumin-it ruins the flavor. I have to think it is almost a mistake for them to have even put it in the recipe.
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour
Granulated sugar ( I omitted this part)
Peanut Cream Filling
Preheat oven to 350 degrees. In a large bowl combine peanut butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat flour.
For each cookie, shape 1 level teaspoon of the dough into a ball. Place balls 1 1/2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper). Flatten cookies by making crisscross marks with the tines of a fork dipped in granulated sugar (I omitted this part-already sweet enough for me).
Bake in a preheated oven for 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheet one minute. Transfer cookies to a wire rack; cool.
Spread 1 teaspoon of the Peanut Cream Filling on bottoms of half the cookies. Top with the remaining cookies, bottom sides down. Makes about 48 sandwich cookies. (I made mine too large, I missed the teaspoon part so mine only made 24 sandwiches.
Peanut Cream Filling:
In a medium bowl whisk together 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin. Gradually whisk in 3 Tablespoons powdered sugar (Again, I would definitely omit the cumin unless you really like it).
I do not suggest making these again unless you omit the cumin. When I added it to the filling ingredients I thought twice about it but wanted to follow the recipe exactly. I would possibly remake them but without the cumin-it ruins the flavor. I have to think it is almost a mistake for them to have even put it in the recipe.
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour
Granulated sugar ( I omitted this part)
Peanut Cream Filling
Preheat oven to 350 degrees. In a large bowl combine peanut butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat flour.
For each cookie, shape 1 level teaspoon of the dough into a ball. Place balls 1 1/2 inches apart on an ungreased cookie sheet (I lined mine with parchment paper). Flatten cookies by making crisscross marks with the tines of a fork dipped in granulated sugar (I omitted this part-already sweet enough for me).
Bake in a preheated oven for 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheet one minute. Transfer cookies to a wire rack; cool.
Spread 1 teaspoon of the Peanut Cream Filling on bottoms of half the cookies. Top with the remaining cookies, bottom sides down. Makes about 48 sandwich cookies. (I made mine too large, I missed the teaspoon part so mine only made 24 sandwiches.
Peanut Cream Filling:
In a medium bowl whisk together 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin. Gradually whisk in 3 Tablespoons powdered sugar (Again, I would definitely omit the cumin unless you really like it).
Saturday, March 5, 2011
Chai Crescents #19
Chai Crescents #19 from Better Homes and Gardens 100 Best Cookies Periodical 2010
Okay, I think I was a little lazy today, sorry but these still turned out very good. They call to be rolled out and made into crescent shapes and you all know I don't like rolling out dough so I didn't do that part. They also call for a butter frosting which I didn't make either, they just didn't need it (but I included the recipe--feel free to make the frosting and let me know how it goes). My daughter loves Chai tea so she thought these were very good--they are a small nice looking cookie--good visually.
1 cup butter softened
1 cup packed brown sugar
1 Tablespoon loose chai tea, finely ground (I used 3 packages of tea bags for this and didn't need to ground them since they were already so fine in texture)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/4 cups all purpose flour
Butter Frosting
Finely chopped crystallized ginger or sugar (I would have used Wilton's Sparkling sugar crystals if I had done this part)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda and salt. Beat until light and fluffy, scraping sides of bowl. Beat in flour. Divide dough in half. Cover and chill for 1 hour or until dough is easy to handle (again, I didn't do this part because I didn't roll out dough) I formed dough into 1 inch balls and placed them 2 inches apart on parchment lined baking sheet. Baked at 375 degrees for 10 minutes and made 48 cookies.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3 inch crescent-shape cookie cutter, cut out the dough. Place cutouts 1 inch apart on a ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer cookies to wire rack and let cool.
Spread the cookies with Butter Frosting and sprinkle with sugar or crystallized ginger. Makes about 48 cookies.
Butter Frosting
In a large bowl beat 1/3 cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 1 Tablespoon milk and 1 teaspoon vanilla. Gradually add 2 cups additional powdered sugar, beating well. If necessary, beat in enough additional milk, 1 teaspoon at a time to make a frosting of spreading consistency.
Okay, I think I was a little lazy today, sorry but these still turned out very good. They call to be rolled out and made into crescent shapes and you all know I don't like rolling out dough so I didn't do that part. They also call for a butter frosting which I didn't make either, they just didn't need it (but I included the recipe--feel free to make the frosting and let me know how it goes). My daughter loves Chai tea so she thought these were very good--they are a small nice looking cookie--good visually.
1 cup butter softened
1 cup packed brown sugar
1 Tablespoon loose chai tea, finely ground (I used 3 packages of tea bags for this and didn't need to ground them since they were already so fine in texture)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/8 teaspoon salt
2 1/4 cups all purpose flour
Butter Frosting
Finely chopped crystallized ginger or sugar (I would have used Wilton's Sparkling sugar crystals if I had done this part)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda and salt. Beat until light and fluffy, scraping sides of bowl. Beat in flour. Divide dough in half. Cover and chill for 1 hour or until dough is easy to handle (again, I didn't do this part because I didn't roll out dough) I formed dough into 1 inch balls and placed them 2 inches apart on parchment lined baking sheet. Baked at 375 degrees for 10 minutes and made 48 cookies.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 3 inch crescent-shape cookie cutter, cut out the dough. Place cutouts 1 inch apart on a ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are firm and lightly browned. Transfer cookies to wire rack and let cool.
Spread the cookies with Butter Frosting and sprinkle with sugar or crystallized ginger. Makes about 48 cookies.
Butter Frosting
In a large bowl beat 1/3 cup softened butter with an electric mixer until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 1 Tablespoon milk and 1 teaspoon vanilla. Gradually add 2 cups additional powdered sugar, beating well. If necessary, beat in enough additional milk, 1 teaspoon at a time to make a frosting of spreading consistency.
Cappuccino Crinkles #16
Cappuccino Crinkles from Better Homes and Gardens 100 Best Cookies Periodical 2010
These are really good, I didn't know if I would care for them since they use yogurt in place of oil but to my delight there was no way of telling at all once baked.
1/3 cup butter softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla low fat yogurt (I used fat free)
1 1/2 cup all purpose flour
1/4 to 1/2 cup granulated sugar for rolling
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in egg whites and yogurt until combined. Add flour and beat until combined.
Place granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls into sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet (again, I lined mine with parchment paper-it just protects my pans and keeps cookies from sticking)
Bake in preheated oven 8 to 10 minutes or until edges are firm. Transfer to wire rack, cool. Makes about 32 cookies--I got 36 out of it.
These are really good, I didn't know if I would care for them since they use yogurt in place of oil but to my delight there was no way of telling at all once baked.
1/3 cup butter softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla low fat yogurt (I used fat free)
1 1/2 cup all purpose flour
1/4 to 1/2 cup granulated sugar for rolling
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, coffee crystals, baking soda and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in egg whites and yogurt until combined. Add flour and beat until combined.
Place granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls into sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet (again, I lined mine with parchment paper-it just protects my pans and keeps cookies from sticking)
Bake in preheated oven 8 to 10 minutes or until edges are firm. Transfer to wire rack, cool. Makes about 32 cookies--I got 36 out of it.
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