Tag Archives: cookies

Emergency peanut butter cookie recipe

emergency peanut butter cookie recipe
Midnight: you’ve got a bad cookie craving. What to do? Making a whole batch of cookies is a recipe for waking up to regrets! This is perfect: a quick, easy peanut butter cookie recipe with a batch size of two.
Oh, and by the way, they’re sugar-free. Sweetened with good ol’ maple syrup! (Which is important for vegans, and those of us trying to avoid white or brown sugar. Learn more.)
This recipe is from Chocolate Covered Katie’s blog, but I’ve neatened it up a bit.

Quick, easy sugar-free peanut butter cookies

Makes two cookies.
  • 2 T. flour (I used white whole wheat)
  • 1/16 tsp baking soda
  • generous pinch of salt
  • 1.5 T. peanut butter
  • 1.5 T. maple syrup
  • 1/4 tsp pure vanilla extract
  • optional: add some chocolate chips if you wish!
Preheat oven to 350 F.
In a cereal bowl, stir together the flour, baking soda and salt. Add the remaining ingredients. Mix well and form into two blobs on a parchment-covered cookie sheet. Flatten into cookie shapes (use a fork, and wipe it clean between the first and second cookie).
Bake in preheated oven for 8-11 minutes. Check at 8 minutes, and add one to two minutes at a time until it’s lightly browned in some areas.
Let cool for as long as you can stand it. Enjoy with a glass of milk, if you like. Wake up in the morning with no regrets about having devoured too many cookies the night before!


Salted-caramel glazed oatmeal cookies

I love it when a recipe goes wrong, then turns into something oh so right!

One of my favorite cookies is sunflower seed oatmeal cookies. (Gibbers’, too.) I made a batch today to take to a neighborhood get-together tonight, but I played with the proportions a bit too much, and they came out kinda bland. So I thought a caramel icing might balance that out.
And it did! But I couldn’t just leave it at that. Since “salted caramel whatever” is everywhere these days, I thought I’d give them just a light sprinkling of kosher salt.
Perfect! The cakey/crispy texture of the cookie contrasts nicely with the gooey caramel, and they do balance each other out. That icing would also rock drizzled over banana cake, muffins, or banana-nut bread!
I can’t give you the cookie part of my recipe, because I swapped Splenda for some of the sugar, just added the dry ingredient mix till it looked right, and same on the oatmeal. But the base recipe I was working from is the standard one on every carton of Quaker Oatmeal: Vanishing Oatmeal Raisin Cookies. I leave out the cinnamon and swap sunflower seeds for raisins.
On to the icing…
I started with a recipe on AllRecipes.com, but changed it substantially. Here’s what I ended up with:

Caramel icing

covers three dozen cookies
 2 T. butter
 1/4 c. cream
 1/2 c. packed brown sugar
1/2 c. powdered sugar (or less)
1/2 t. vanilla
Kosher or sea salt to taste (optional)
Melt the butter in a saucepan over medium heat. Then stir in the cream and brown sugar. Boil vigorously for 1 minute.
Remove from heat, and beat in half of the powdered sugar. Cool slightly, and beat in the vanilla and the remaining powdered sugar. Taste it as you add a bit at a time; you may not need all of it. 
It sets up pretty quickly, so have your cookies all ready before you make the icing. If it gets too thick, add more cream and/or return it to low heat for a moment.
Drizzle over the cookies. Sprinkle lightly w/ kosher or sea salt, if desired.

The cookie thief

A few days ago, my dear daughter made a batch of oatmeal cookies, and at my request, put pepitas in them; roasted, salted, dehulled pumpkin seeds. I like the little extra crunch and subtle saltiness they add. (And I love having my DD home, but it does make it harder to kick the sugar monster!)

I had set up a few cookies in my high tech studio (aka, a bench from the kitchen table, pulled up close to the sliding glass door so as to catch some indirect sunlight). I stepped away to get something from the office, but when I came back something wasn’t quite right.

Here’s the before:

And here’s the after:

Hmm… One cookie seems to be missing. Now, who could the culprit be?

Oh, I just can’t get mad at that adorable face!

Almond poppy seed shortbread


This recipe has been in my favorites file for decades. Back when I made bunches of Christmas cookies every year, this was in the mix year after year, and it was a big hit at our recent birthday party. It makes a delicate, melt-in-your-mouth shortbread with a subtle almond flavor.

Don’t be alarmed if you sneak a taste of the dough and it seems a little bland. The shortbread itself is not very sweet, but that is purposely so, to balance out the sweetness of the glaze. If you want to try making these without the glaze, you’ll probably want to double the sugar, at least.

Recipe: Almond Poppy Seed Shortbread

1/2 c. + 2 T. real butter
1/2 tsp. almond extract
1 1/4 c. all-purpose flour
3 T. sugar
1 T. poppy seeds
almond glaze (see  below)

Take 1/2 c. of butter and soften it slightly; just enough to make it mashable. Mash it with a fork, then sprinkle the almond extract over and mash some more to work the extract through the butter. Set aside.

In a medium mixing bowl, combine flour, sugar and poppy seeds. With a pastry blender, cut in the almond-butter until mixture resembles large crumbs.


Try forming the dough into a ball; if it will not all stick together, cut in another tablespoon of soften butter. Test it again, and keep adding butter a little at a time until all the dough sticks together when pressed into a ball.


Once you have it worked into one large ball, place the dough on a cookie sheet. Because this dough is so buttery, you don’t need to grease the pan or use parchment.


Begin patting the dough out and flatten it. It may crumble apart in places. Just pat them back together.


After it’s patted out, use a rolling pin to smooth the surface more.


As the edges crumble apart, periodically gather and pat them back into the circle.


Use the rolling pin to make the top smooth, and your hands to pat things back together, alternating between the two as needed. Work the dough gently until it’s a circle approximately 8″ in diameter, and 1/2″ thick.


For cutting the pieces, you can just eyeball it, or, if you want very uniform pieces, use a ruler to measure and a toothpick to mark spacing in the dough.


Then use the ruler as a straightedge guide, and a pizza cutter to make the slices. I cut this batch into 16 squares, but you could also cut them into bars or diamonds. You don’t need to separate the squares before baking.


Bake in 325 F oven 25 to 35 minutes, until edges just start to brown.


Remove from oven and slice through again with the pizza cutter, in the same place as your first cuts.


An offset spatula works great for moving these delicate little square cookies.


Let cookies cool completely. Drizzle with almond glaze. (Recipe below.) To avoid the globby drizzles seen on the left here, don’t start your drizzle on top of a cookie. Start the drizzle just a bit off to the side, then when it becomes a thinner, uniform stream, move over the cookie and wave the spoon gently but quickly back and forth as you move along over the cookies.


Ain’t they purty?!

Makes 16 cookies (plus a few scraps!) if cut into 1.5″ squares.

Almond Glaze
1.5 T. milk
1/4 t. almond extract
1 c. sifted powdered sugar

Combine milk and almond extract. Add to powdered sugar and mix thorough. Add a little more milk if necessary to make of glazing consistency.

This makes enough glaze to cover two batches of dough.

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Seven special occasion cookies
Nut tarts
Five sweet treats for your Superbowl party

Nut tarts

My kids have very different tastes: if one of them likes something, odds are, the other one won’t. One likes hamburger; the other doesn’t. One of them loves cheese, the other one hates it. If you ask them, “Where would you like to go in Europe?” one wants Ireland, the other Italy. Even some sweets don’t get a unanimous vote.
But EVERYone loves these!
And what’s not to love? A honeyed nut filling between two layers of flaky crust, these treats are like the love-child of baklava and Pop Tarts! But store-bought pie crusts make these so much easier to put together than dealing with layers of phyllo.
I like to use English walnuts for the filling, but you can use pecans, pistachios, or a mix.
These nutty wedges are perfect for shipping, because:
– Once cooked and cooled, they’re pretty sturdy,
– They’re very flat, and
– They fit nicely in a box when you pack them as in the top photo above.
I just shipped some to my college kids a few days ago. I wrapped two pieces at a time in cling wrap, then placed one layer of these on top of a couple layers of bubble wrap, topped that with a bag of their favorite chips — and they were intact when they arrived!

Recipe: Nut Tarts

1 package refrigerated ready-made pie crust (2 crusts)
1-1/4 c. nuts, chopped to smaller than pea-size
        (English walnuts, pecans, pistachios or a mix)
1/4 c. sugar
3 T. honey
1 t. lemon juice
milk (optional)
cinnamon-sugar (optional)
Set crusts out to come to room temperature, following package directions. Preheat oven to 375 F.
In a medium bowl, stir together nuts, sugar, honey and lemon juice; stir till well mixed.
Roll both pie crusts out till 12” in diameter. Roll the bottom crust out on the cookie sheet you’ll be baking on. Roll the second crust out on something that will let you transfer it easily. A flexible silicone mat works great for this.
Spoon the nut mixture onto the bottom crust, then, using buttered fingers, spread it carefully to about 3/4” from the edge. Spread as evenly as you can, but there will still be spots where you can see the crust; that’s okay.
Then, top this with the second crust: line up one edge of the crust, roll the mat and top crust across the filled bottom crust, then peel the mat back off.
Using your fingers or a basting brush, moisten the perimeter of the bottom crust with a little water, and then press to seal the edges. Crimp edges with a fork, if you like. If you want, you can also trim off excess crust to make a neat, even edge.
Optional, and purely cosmetic; you can do none, one, or any combination. Prick top crust in a decorative pattern with a fork, knife or skewer. Brush top with a little milk; sprinkle cinnamon sugar over it.
Bake for 18-20 minutes, till crust is lightly browned. Remove and let cool for at least 10 minutes before cutting. Let cool completely. Cut into 12 or 16 wedges. I cut it into fourth first, then divide each of those into three slices (for 12 servings) or four slices (for 16).
Flaky, gooey, YUM!

25 Super Bowl Recipes, Part 5: Sweet Treats

Super Bowl recipes: the sweet stuff!

Today, we wrap up our Super Bowl recipes round-up.

Yesterday, we were so healthy, goin’ all low carb! Today’s list is a bit naughtier: it’s all about the sweet stuff!

Fruit Salsa and Cinnamon Chips, via Relish.  Still sorta healthy, what with all that fruit. Unlike our next contestant…

Homemade Chocoate Pop-Tarts and Nutella Pop-Tarts. Oh dear, I think you could blow any diet just by looking at these!

No-Bake Cheesecakes — This page includes a link to the original from My Baking Addiction, as well as three variations from me. These are especially cute served in little Mason jars. Plus so portable!

Cheesecake-Stuffed Strawberries from The Sweets Life. Strawberries are low-glycemic and loaded with potassium, so if you make this with a sweetener other than refined sugar, these are actually pretty healthy. So you can feel all virtuous as you pig out on them!

If you’ve just gotta have something themey, here you go: Football Filbert Cookies from Food.com

Seven Special Occasion Cookies (and one cake)

Special Occasion Cookies: a recipe roundup

I’ve been scouting the interwebs for some special cookie recipes. We’re hosting a birthday party for my mom-in-law in a couple weeks, and I thought that a table of cookies would be more fun than just a cake. Here are seven that stood out to me. They’d be great for other occasions and uses, too: baby or wedding shower, bake sale, goodies in a gift basket.
Those that don’t involve cream cheese would probably travel well, and be a most welcome surprise to a college student or soldier.

Paula Deen’s Chocolate Gooey Butter Cookies. One stick of butter, one package of cream cheese, one box of cake mix and one egg. Yep, sounds gooey alright!

Raspberry Oatmeal Bars. These look yummy and sound as if they could be healthy.  Let’s all pretend, shall we?

I’m all for healthy choices on a daily basis. But I also believe that when there is truly a special occasion, it’s okay to break out the sugar and splurge a little. A little. And just for that day. Not the whole dang week!

Oreo Truffles, from Chef in Training. Speaking of splurging! Oreos are combined with cream cheese and then dipped in white chocolate. One reader’s tip: use corn-on-the-cob holders for the dipping process.

Walnut Snowball Cookies (aka, Wedding Cookies). Who doesn’t like these? They’re simple, and delicious, and classic!

Walnuts are healthy. Yeah, health food, baby!

Gramma’s Date Bars. I know this is not a decadent-sounding recipe, but I think it’s nice to have at least one low-sugar option on the table. And this type of cookie was very popular in the 1930’s (I remember my grandma making these), so I think it’s a nostalgic favorite for lots of people.

Lemon Poppyseed Shortbread. I make an almond version. I could whip up a batch now — they take no time at all to make — but since I don’t have time to photograph them today, you’ll have to be content with this picture of Lemon Poppyseed Cookies from Martha Stewart.

Chocolate Chip Cookie Dough Cheesecake Bars. I found this recipe because one commenter’s quote caught my eye: “Out of this world!!!! These are INCREDIBLE!!!!!!!!!!!!!!” Becky Bakes says, “These may just be the tastiest thing I’ve had… ever.” They certainly are elegant enough to earn a spot on a birthday party table.

Ina Garten’s Carrot and Pineapple Cake. Okay, so it’s not a cookie, but if it were made as a sheet cake and cut into little squares or bars it could pass, right?  And here’s a lighter carrot cake option. (The photo is of the lighter version.)

What cookies do you make for special occasions?

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Coffee Heath Bar Ice Cream
Peanut Butter Pie
No-bake Raspberry Lemon Cheesecake