Peanut butter Nutella cookies

August 23, 2012 § 1 Comment

So continuing on my health food kick…I’ve been CRAVING cookies, which is not really a regular thing for me. Ice cream, yes. Chocolate, yes. But not generally cookies.

Now that I’m saying that, these cookies would be great with ice cream!

Anyway, saw this on ye olde Pinterest and was dying to try them. Thankfully we had everything on hand for a change. Now I will make them probably more frequently then I needed. This recipe yielded about 30 pretty large sized cookies for us.

This recipe from The Sisters Cafe as posted by Mindy.

Peanut Butter and Nutella Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy – we used creamy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp baking soda
1 tsp salt
heaping 1/3 cup Nutella
 
1. Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.
2. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough.  Do not over mix (as I was on the verge of doing because I didn’t follow the directions and just dumped all the Nutella in at once…).
3. Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.
4. Bake at 350 degrees for 8-10 minutes.  Bake until slightly brown at edges.  Let cool a few minutes on cookie sheet before transferring to cooling rack.

Meringue Pecan Crescents

December 21, 2010 § Leave a comment

This is a tricky one, and the best cookies from my grandma.

makes 6 dozen

Ingredients

Cookie dough

1 oz yeast

3 tbs sugar

1/2 cup scalded/cooked milk

4 1/2 cup flour

4 sticks butter

4 egg yolks, well-beaten

Filling

6 egg whites

pinch of salt

1 1/2 cup sugar

2 cups finely chopped pecans

1 tsp vanilla

1 tsp almond extract

Instructions

Cookie dough

Mix yeast, sugar and milk together. Let stand 5 minutes.

Cut butter into flour.

Add eggs and yeast mixture. Blend thoroughly.

Divide into portions (in 3-4 pieces and roll into ball). Flatten and wrap in wax paper.

Chill for several hours.

Filling

Beat egg whites until very stiff.

Slowly add sugar while beating.

Sprinkle in vanilla and almond extract over pecans and toss. Add to meringue.

Assembly

Roll out a portion of the dough into a circle.

Spread with meringue mix.

Cut into pie-shaped wedges.

Roll wedges from wide end to the point.

Twist into half-moon shapes.

Place on ungreased cookie sheet.

Cook at 375 for 12-15 minutes until golden brown.

 

After completely cooled, dust with powdered sugar.

peanut butter cookies

December 13, 2010 § 2 Comments

i know you’ve all been sitting on the edge of your seats, waiting for a new post.  FEAR NOT! peanut butter cookies to the rescue.  these are some of my favorite christmas cookies, from the kitchen of my mommy (who else?). Since she was kind enough to share the recipe with me by email, the comments throughout are hers.

1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1/2 c. margarine, soft
1/4 c. shortening ( find the crisco bars in the baking section, well worth it.   I like the butter flavor)
1 egg
1 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp baking powder

Mix sugars, pb , margarine, shortening and egg.   Stir in flour, soda and baking powder.    Shap dough into small balls.   Roll them in white sugar.  Place 2″ apart on ungreased cookie sheet ( I might spray with Pam)  Bake until edges lite brown.   Immediately press choc. chip on top.    Cool completely ( chip stays soft for a while)    Can make bigger balls and press a chocolate star (Braachs makes) into baked cookie.  Depends on how big you like your cookies !!!

*My notes: we opted for good old fashioned tollhouse semisweet chips instead of a giant hunk of chocolate.  A nicer balance, say we.  In addition, I will note that we accidentally discovered that these cookies can also be made with cake flour and butter.  um.

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