Monday, May 16, 2011

Cookie Recipes, Anyone?

All right, I know you all have a fantastic cookie recipe that you're just dying to pass along.  Let me and the other readers benefit from your wealth of knowledge.  Post your family favorite in the comments section of this post so we can all try it out.


  1. Cookies, cookies, cookies . . . . oh, how I love cookies. My favorite cookie recipe brings the Christmas spirit by chauffeuring in memories of my childhood. There is no, peppermint, no fancy fudge, no fruitcake that brings Christmas to me the way this little cookie does. Memories of my mother making holidays special surround the aura of this special treat. Could I eat it any time of the year? Sure I could eat it any time, and there is not a day that wouldn't be heightened by it, but there is no way I would want my Christmas to be without it. What makes up this cookie? PEANUT BUTTER and CHOCOLATE! Here it is:

    Peanut Butter Blossoms
    (adapted from Better Home and Gardens)

    1/2 cup margarine - (melted help the dough mix well)
    1/2 cup peanut butter (smooth is our choice)
    1/2 cup granulated sugar
    1/2 cup packed brown suger
    1 tsp. baking powder
    1/8. tsp. baking soda
    1 egg
    2 tablespoons milk
    1 tsp. vanilla
    1 and 3/4 cups all-purpose flour
    1/4 cup granulated sugar
    Milk chocolate kisses (or for a really special treat - mini peanut butter cups)

    Cream together margarine and peanut butter. Add 1/2 cup granulated and brown sugar, baking powder, and baking soda. Mix until combined. Add in egg, milk and vanilla and mix well. Mix in as much flour on low speed. Refrigerate until cool. Roll into 1-inch balls then roll balls in 1/4 cup sugar (add more sugar if needed). (At this point, the cookies freeze well. You can prepare ahead, and have cookies at a moment's notice.) Place 2 inches apart on ungreased cookie tray. Bake in 350 degree oven 10 - 12 minutes until edges are slightly firm. After removing from oven immediately press a chocolate kiss or mini peanut butter cup into the center. Transfer to parchment/wax paper (or if you'er like my mom was 20 years ago - old newspaper) and cool. If you don't have the patience to wait for them to cool, you're in for a special treat. While still warm, they are ooey and gooey and melt in your mouth. Oh, what a cookie!

  2. I cannot leave it at one cookie. Not only that, because of my peanut butter obsession, (I owe at least 10 pounds to peanut butter) it too has peanut butter at it's foundation. This recipe hails from one of my favorite cookbooks, "More-with-Less Cookbook". I've adapted it to my impatient peaunt butter fix mindset with the use of the microwave.

    No-Bake Cereal Cookies
    (adapted from the "More-with-Less Cookbook")

    Combine and heat in the microwave in a microwave safe bowl at 1 to 1 and a half minute intervals util comes to low boil (it helps to lighly spary the bowl with oil):

    1/2 cup brown sugar
    1/2 cup light corn syrup

    Stir in and microwave again until low boil:

    1 tsp. vanilla
    3/4 cup peanut butter

    Mix until smooth. Stir in:

    3 cups corn flakes (or other plain cereal)

    Drop by teaspoonfuls onto waxed paper. Enjoy!