Hello! Today is the cookie recipe swap over at Rose Haven so I had to join in the fun with Jan!
These are three yummy recipes I love and had to share with you!
First we have:
PEANUT BUTTER BLOSSOMS
* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1-3/4 cups all-purpose flour
* 1/4 cup granulated sugar
* Milk chocolate kisses or stars
1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool.
Makes 54 cookies.
To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
~~yummy recipe and photo from: from bhg.com~~
And, I just can't leave out:
* 1/4 cup unsalted butter
* 1 cup sugar
* 1 1/2 cups chopped pitted dates, (8 ounces)
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 2 cups toasted rice cereal, such as Rice Krispies
* 1 cup shredded coconut
1. Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
2. Add salt, vanilla, cereal and coconut; stir well to combine.
3. When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.
Makes about 4 dozen.
* Make Ahead Tip: Cover and refrigerate for up to 1 week.
~~yummy recipe and photo from: eatingwell.com~~
And my favorite "gift" cookies/candies:
* 4 egg whites
* 1 tsp. vanilla
* 1/4 tsp. cream of tartar
* 1/8 tsp. salt
* 1-1/3 cups sugar
* 1 (14-oz.) pkg. flaked coconut
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In
large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric
mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a
time, beating until stiff peaks form (tips stand straight). Fold in coconut.
2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool.
Makes 28 cookies.
Note: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.
4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
~~yummy recipe and photo from: recipe.com~~
♥ How to ♥
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