(No recipes originated from our house,
but they're good finds, no doubt.)
Peanut Butter Cookies
3/4 c. peanut butter
1/2 c. crisco
1 1/4 c. brown sugar
3 T. milk
1 T. vanilla
1 egg
2 c. flour, scooped
3/4 t. salt
3/4 t. baking soda
Cream first 3 ingredients. Add milk, vanilla and egg; mix well. Add dry ingredients, mixing well. Bake at 375 for 7-8 minutes. Cool 2 minutes on baking sheet before removing.
Lemon Cranberry Bread
2/3 c. butter, softened
1 1/2 c. sugar
3 T. lemon juice
2 T. grated lemon peel, optional
4 eggs
3 c. all-purpose flour
2 t. baking powder
2 t. salt
1 c. milk
2 c. craisins
1 c. chopped pecans
Glaze: 1/4 c. sugar and 1/4 c. lemon juice (Stir together)
In a mixing bowl, cream first 4 ingredients. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in craisins and nuts. Pour into 5 greased and floured mini loaf pans. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool for 10 minutes before removing. Poke holes in loaves with toothpick and drizzle glaze over the tops. Cool completely before slicing.
Macadamia Nut Cookies (NEW RECIPE)
(I'm on the lookout for a good Macadamia Nut Cookie recipe.)
1 c. butter
1 1/2 c. sugar
2 eggs
2 t. vanilla
3 1/2 c. flour
1 t. baking soda
1 t. salt
12 oz. white chocolate chips
6 oz. macadamia nuts
Cream butter and sugar. Stir in eggs and vanilla, beating well. Add dry ingredients, mixing well. Stir in chips and nuts. Drop with cookie scoop and flatten slightly. Bake 8-10 minutes at 375.
Disclaimer: You probably see these cookie recipes on here and think that all my cookies turn out the same. That's because I have a preconceived notion that cookies coming out of my kitchen need to be a certain thickness. A half-inch thick is good. All recipes above and previously posted have been altered from the original recipe, because I add more flour to make the dough feel thick enough to make a half-inch-thick cookie. I really enjoy eating cookies that are that thick AND are 3" in diameter. Unfortunately, I've not found a way to do that unless I make the cookies 2" in diameter, using my small cookie dough scoop. Make sense?
You all have a nice day. I am now going to go eat a handful of cookies with a glass of cold milk.
By the way, after tasting 5, I'd give the macadamia nut cookies a B+.
ReplyDeleteElsie is so glad you posted the peanut butter cookie recipe. After a hard day of school, cross country practice and then work at the AC Home, she was thrilled to walk in the door to warm cookies last night. She said, "Ah, this is just what I needed." "Don't you want supper?" I suggested. "No, just a supper's worth of cookies!"
ReplyDeleteNeedless to say, after a "breakfast's worth of cookies," too and a few to take to the CC meet today, there are only a few left in the cookie jar! Thanks!