Posts Tagged ‘cookies’

I recently discovered the awesomeness that is gluten-free peanut butter cookies.  Who needs flour?  It only takes away from the peanut buttery goodness!

I used chunky peanut butter to get those little peanutty bits.

I use what I call the 1-1-1-1 recipe (don’t say the dashes).  I call it that because it makes the recipe easy to remember.

1 cup natural peanut butter (chunky or smooth)

1 cup sugar (I use half white and half dark brown)

1 egg

1 teaspoon baking soda

Cream peanut butter and sugar in mixer (1 – 2 minutes).  Add egg and baking powder, mix for 2 minutes more.  Shape into balls.  Place on cookie sheet and flatten slightly with a fork.  Bake at 350 for about 10 minutes, or until lightly browned.  Cool on cookie sheet for a few minutes, so they don’t fall apart when you pick them up.  (Time based on 1 dozen cookies.  Less time, if you make them smaller.)

Try not to eat them all!

Gingerbread cookies are a must at Christmas.  Martha Stewart has a recipe for Gingerbread Snowflake cookies that is just dreamy.  Since I do not have a snowflake cookie cutter, I made gingerbread trees, instead.  I piped the outline with royal icing and topped with Wilton Cake Sparkles.

Note: Martha’s cookie recipe is a bit spicy for younger children.

Another cookie recipe from Everyday Food, this time the April 2009 issue.

You may have noticed that I make a lot of Martha Stewart recipes.  That’s because (1) the two magazines I subscribe to are MS Living and Everyday Food and (2) I have never made a Martha Stewart recipe that was not awesome.  She is great.  Her people are great.  The recipes they come up with are great.

I admit, though, there is a whole world of recipes out there I should be exploring.

On to the good stuff.

I made the Chocolate ‘n’ Cream Sandwich Cookies.  They were great.  The filling was spot on for an Oreo knock-off, except that it is made with real butter, which is double good.

The cookies were not as crunchy as they should have been, but I think that was because they needed to be cooked a bit longer.  When I cooked the scraps, they were crunchier and a good Oreo clone, but better.

Overall, this was a yummy cookie, the kids loved them, and they don’t contain any of the junk you find in store-bought cookies.

And now, the pictures.

Cutting the dough.

Cooling the cookies.

Making the filling.

Sandwich cookies!

My mom loves lemon, so when I saw the Glazed Lemon Cookies in this month’s Everyday Food, I knew I had to make them for her for Mother’s Day.

If you love lemon, you have to try these.  The glaze is super lemony – almost too lemony for me – but the cookies are exquisite.  If you do make the glaze, you really only need to make a half recipe and you will have plenty for the cookies.

I packaged them in a tin that I found at Michaels craft store.  I lined it with parchment, cut to fit using decorative edge scissors, and decorated the tin with ribbon, also from Michaels.  They have some really nice ribbons for $1 that are great to have around for this sort of thing.

My mother is coming to town tomorrow to spend the afternoon with me and my sister.  It will be so nice to see them both at the same time, and without the kids to interrupt us while we catch up!

I hope you all have a wonderful Mother’s Day, too!  Be sure and tell us what you did.