We love to give these cookies away as presents because they’re so easy to make and get ready, and they have a really long shelf life. And who wouldn’t want to get a good, home-made peanut butter and chocolate cookie?!?! Well, I guess if you’re allergic to peanuts, you wouldn’t like them…..Ooo….
Anyway, all of you who aren’t allergic to peanuts can enjoy these delicious cookies; and all of you who are can enjoy the peanut-free cookies I’ll post tomorrow! Make these with someone you love and then give them to someone you love even more! Happy Holidays!
Peanut Blossoms (Pillsbury)
- 1 3/4 c flour
- 1/2 c sugar
- 1/2 c brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c shortening
- 1/2 c peanut butter
- 2 tbsp. milk
- 1 tsp. vanilla
- 1 egg
- Hershey kisses
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
Makes 36-48 cookies.
I like this picture because it gives you an idea of just how big these cookies are! They’re super thin and crunchy, and spread out so much when you bake them that they end up 3x bigger than what they started as. I’m not really sure which “auntie” of mine invented these, but they’re irresistible. They’re full of brown sugar, butter, and oatmeal….which if you think about it, is good for you. So it doesn’t make you feel too bad for eating them around the holidays! Enjoy!
Auntie’s Lace Cookies
- 2 1/4 c quick oatmeal
- 2 1/4 c brown sugar
- 5 tbsp. flour
- 1 tsp. salt
- 1 c melted butter (2 sticks)
- 1 egg, slightly beaten
- 1 tsp. vanilla
Stir the ingredients together and bake on a cookie sheet lined with parchment paper. Only put 5 or 6 on a cookie sheet because they SPREAD out! Bake at 375 degrees for 8-10 minutes, or until desired crispness. Let cool on pan for 5-8 minutes then remove to a cooling rack. Store at room temperature.
Since yesterday was St. Patrick’s Day, I decided to break the normal “just wear green and eat corned beef and cabbage on St. Patty’s Day” tradition and make these cute little shortbread shamrocks!
P.S. Yes, we did wear green, and yes we did eat corned beef and cabbage for dinner. I didn’t say we totally ditched those traditions!:)
To make the cookies look like 4-leafed clovers, I used this cloud cookie-cutter and the stem of the Christmas tree. Then, I just pressed the stem cut-out onto the cloud and wah-la…I had a St. Patty’s Day shamrock! You can make these anytime of year, though, with any cookie cutter you’d like.
Shortbread Shamrocks (Ina Garten)
- 3 sticks butter, softened (Yes, I know that’s a lot, but the recipe makes between 36-48 shamrocks, so you get a lot from it!)
- 1 c sugar
- 1 tsp. vanilla extract
- 3 1/2 c flour
- 1/4 tsp. salt
Start by creaming together the butter and sugar in a stand mixer with the paddle attachment. Just mix it until it comes together. Then, add the vanilla.
Sift together the flour and salt, and add to the to butter mixture. Dump it onto a clean, lightly floured work surface, and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
When it’s finished chilling, roll it out to about a 1/2 in thickness.
Stamp out the cookies with your cookie cutter. (You can see where I stamped out the Christmas tree stems around the edges!)
Place on an ungreased cookie sheet and sprinkle with green sprinkles. Bake at 350 degrees for 17-18 minutes, or until the edges just start to brown. Cool on a rack, then snack on them as you chase down the pot of gold at the end of a rainbow!
Ok, so if you’ve ever had a thumbprint cookie, then you kind of know what I’m talking about. It’s just basically an orange short-bread cookie with raspberry jelly in the center and drizzled with chocolate. Now who wouldn’t like that?
Orange, chocolate, and raspberry are great combinations, and these cookies definitely take advantage of that! You get the crunchiness of the cookie, the tanginess of the raspberry jelly, and the sweetness of the chocolate all in one bite! Now, the recipe originally called for orange marmalade, but since we had none in the fridge, I just substituted it with raspberry jelly. By all means, use orange marmalade if you’d like, but I really like the chocolate and raspberry together.
Chocolate Raspberry Cookies (Dana Angelo White)
- 1 c butter, softened
- 1 c sugar
- 1 egg yolk
- 2 tsp. orange zest
- 2 c all-purpose flour
- 1/4 c raspberry jelly
- 6 oz. semi-sweet chocolate
- 1 tbsp. butter
- 1 tbsp. milk
Combine the butter and sugar on medium speed. Add the egg yolk and orange zest, scraping the sides occasionally.
Add the flour and mix until it forms a thick dough.
Transfer the dough to a lightly floured surface and knead until it becomes smooth. Form into a ball.
Now if you don’t have one of these tools, then just roll the dough out to about half an inch thickness and use a small, round cookie cutter to make little circles. Otherwise, just roll the dough between your hands and flatten it out.
Then, make an indentation in the middle of the cookie with your thumb.
Now is when you’re going to want to fill the little holes with the jelly.
Bake on a parchment-lined baking sheet at 375 degrees for about 12 minutes or until the edges are brown. Cool on a wire rack.
See my Double Boiler post to make a double boiler and melt the chocolate. Drizzle over the cookies and let set on the rack. Enjoy!