Peanut Butter Chocolate Cookies

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
9 Tbsp butter, softened (1 stick + 1 Tbsp)
2 Tbsp sour cream
1 large egg
1 large egg yolk
1/2 Tbsp vanilla extract
1 Recipe Peanut Butter Frosting, recipe follows
Chocolate sprinkles for decoration

Preheat oven to 350 degrees. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes. Mix in egg, egg yolk and vanilla. Slowly add in dry ingredients and mix until incorporated (dough will be thick). Scoop dough out 2 tablespoons at a time and form into balls. Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands. Bake in preheated oven 9 – 10 minutes. Allow to cool completely before frosting. Frost with Peanut Butter Frosting and top with chocolate sprinkles.

Peanut Butter Frosting

1/2 cup creamy peanut butter
3 Tbsp butter, softened
3/4 tsp vanilla extract
1/8 tsp salt
1 1/2 cups powdered sugar (or more to taste)
3 – 4 Tbsp milk

In a large mixing bowl, using an electric mixer, whip together peanut butter, butter, vanilla and salt until smooth. Slowly add the powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk if necessary to get your desired consistency), and blend until smooth and fluffy.

Yield: ~24 cookies
From Stylish Cuisine

Sugar Cookies with Raspberry and Cream Cheese Frosting

1/2 cup margarine

3/4 cup sugar

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg

1/2 tsp. almond extract (or vanilla)

Mix all the ingredients well then stir in 2 cups flour.  If the dough seems too sticky to roll out, add more flour until it is the right consistency.  Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness.  You don't want to roll it out too thin!  Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again.  Bake at 375 for 11 minutes (you don't want to overcook these).  This only made about 15 large cookies, double the recipe if you want more.

For the frosting:

4 oz. cream cheese

1/4 c. margarine

1 lb. powdered sugar

1/2 tsp. vanilla

1/2 c. frozen raspberries

Mix well.  If it is too runny, add more powdered sugar to get the right consistency.

 

http://www.favfamilyrecipes.com/

Mexican Wedding Cookies

1 c butter (room temp)

½ c powdered sugar

1 tsp vanilla

1 ¾ c flour

1 c pecans chopped fine

Preheat oven 275. Cream butter and sugar on low, beat in vanilla. Add low speed add in flour. Mix in pecans in with spoon. Flour your hands and take about 1 T dough and shape into crescent. Place on baking sheet. Bake 40 minutes. Cool but when able to handle roll in powdered sugar.

Fruit Pizza

1 (18oz) premade sugar cookie dough or one recipe of sugar cookie mix

1 (8oz) cream cheese

1/3 C sugar

½ tsp vanilla

Assorted fruits

Spread crust on a baking dish. Bake 375 for 12 minutes. Let cool. Cream together cream cheese, sugar and vanilla. Spread over cooking. Slice fruits and spread over cookie in a pretty design.

Peanut Butter Cookies

½ c Crisco

½ c peanut butter

½ c sugar

½ c brown sugar

1 egg

1 ¼ c flour

¾ tsp baking soda

½ tsp baking powder

¼ tsp salt

Mix Crisco, peanut butter, sugar, brown sugar and eggs. Then add the rest of the ingredients. Drop on cookie sheet and flatten with folk. Bake 375 for 10-12 minutes.

No Bake Chocolate Oatmeal Cookies

2 C sugar

½ c milk

2 T cocoa

1 stick butter

Mix and cook over medium heat for 1.5 minutes. When it starts to boil, remove from heat. Stir in:

½ c peanut butter

1 tsp van

3 C quick cook oats

Mix and drop on wax paper to dry

Lion Sugar Cookies....Grrrrr

Sugar Cookies with Butter Cream Icing

Sugar Cookies

1 tsp vanilla

2 sticks

2 c sugar

3-4 egg

3 ½ c flour

I tsp baking soda

1 tsp salt

Cream together sugar, eggs, and vanilla. Add flour, soda and salt. Chill 1 hour then roll out on floured surface and cut shapes. Bake 350 for 8-10 minutes.

Butter cream icing

1 ½ c Crisco

1 tsp vanilla

¼ c flour,

2/3- ¾ c milk

2 lbs powdered sugar

Beat well

 

Girl Scout Cooking Tangalongs

Why wait for girl scout cookie season when you can make them at home anytime of the year. I found this recipe while I was in Uganda. I really missed america food and loved sharing my goodies with other peace corps volunteers. These became a hit right away and many peace corps volunteers flocked to my house for these treats. YUM

Cookie

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.

Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling1 1/2 cups creamy peanut butter

3/4 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen

*this peanut butter filling can also be used to make homemade peanut butter cups.