Monday, August 29, 2016

Peanut Butter Chocolate Chunk Cookies

I baked these cookies for someone who is lactose intolerant so I purposefully sought out a recipe that uses shortening instead of butter.  You could also make these cookies as traditional peanut butter cookies by leaving out the chocolate chips, flattening the dough balls slightly, and using the tines of a fork to make a cross hatch pattern on the top.  The taste and texture of these cookies is so good, you won't miss the butter!

Adapted from Jif

  • 3/4 cup creamy peanut butter
  • 1/2 cup shortening
  • 1 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups chocolate chunks

  • 1. Preheat oven to 375°F. Coat baking sheet with parchment paper or non-stick cooking spray.

  • 2. In a large bowl, combine peanut butter, shortening, brown sugar, granulated sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg and beat until incorporated.

  • 3. In a small bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Stir in chocolate chunks. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Flatten slightly with the palm of your hand (cookies do not spread much).

  • 4. Bake 7 to 8 minutes or until set and just lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

Sunday, February 14, 2016

Sour Cream Sugar Cookies

Happy Valentine's Day! I had been wanting to try out this sour cream sugar cookie recipe for quite some time, but I usually only make cutout cookies for Christmas. I realized that I do own heart-shaped cookie cutters, so why not make some cutouts for Valentine's Day? Plus, I have it on good information that my valentine likes sugar cookies. The dough for these cookies, even after chilling, is one of the softest roll-out doughs I have ever used. Even though it was slightly difficult to work with, it turned out delightfully soft, fluffy cookies that should be enjoyed anytime of year.

Adapted slightly from One Good Thing by Jillee

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract

2 cups powdered sugar
2 tablespoons softened butter
1 teaspoon vanilla
2-3 tablespoons milk
food coloring (if desired)

1.  In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the shortening and sugar together on medium-high speed until soft and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and blend together until creamy. With the mixer on low speed, add in the dry ingredients 1/3 at a time mixing just until incorporated and evenly mixed. The dough will be very sticky.

3. Divide the dough into two portions and wrap each portion in plastic wrap. Chill the dough for 1-2 hours.

4. Preheat oven to 350 degrees and line cookie sheets with parchment paper or silicone mats. Using plenty of flour on your work surface and rolling pin, roll the dough to 1/4-inch thickness. Cut out shapes using floured cookie cutters. Bake cookies for 10-12 minutes until cookies are just barely beginning to brown on the outside. Cool completely before frosting.

5. Beat together all frosting ingredients, starting with 2 tablespoons of milk and adding more milk if needed to achieve a spreadable consistency. Spread frosting on cooled cookies.