Categories
5. Cookies latest recipes

Miniature Peanut Butter Treats

Ingredients:

  • cookie:
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • filling:
  • 42 miniature peanut butter-chocolate cups

Directions:

  1. In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
  2. Roll into 42 walnut-sized balls; place in greased miniature muffin cups. Bake at 375° for 8-9 minutes.
  3. Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression. Cool for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts

1 piece: 108 calories, 6g fat (3g saturated fat), 11mg cholesterol, 108mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 2g protein.

Categories
5. Cookies latest recipes

White Velvet Cutouts

Ingredients:

  • 2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • frosting:
  • 3 tablespoons butter, softened
  • 1 tablespoon shortening
  • 1/2 teaspoon vanilla extract
  • 3-1/2 cups confectioners’ sugar
  • 4 to 5 tablespoons 2% milk
  • Food coloring, optional

Directions:

  1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 2 hours.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake until set (do not brown), 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  3. For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, about 3 minutes. If desired, beat in food coloring. Frost cookies. (Keep frosting covered with a damp towel to prevent it from drying out.)

Nutrition Facts

1 cookie: 149 calories, 8g fat (5g saturated fat), 26mg cholesterol, 62mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.

Categories
5. Cookies latest recipes

Lemon Tea Cookies

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup finely chopped walnuts
  • filling:
  • 3 tablespoons butter, softened
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon grated orange zest
  • 1-1/2 cups confectioners’ sugar
  • 2 drops yellow food coloring, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well.
  2. Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14×1-1/8×1-1/8-in. block. Wrap and refrigerate overnight.
  3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough.
  4. Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely.
  5. In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners’ sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

Nutrition Facts

1 each: 70 calories, 4g fat (2g saturated fat), 12mg cholesterol, 32mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

Categories
5. Cookies latest recipes

Iced Orange Cookies

Ingredients:

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup orange juice
  • 1 tablespoon grated orange zest
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • icing:
  • 2 cups confectioners’ sugar
  • 1/4 cup orange juice
  • 2 tablespoons butter, melted
  • Orange paste food coloring, optional

Directions:

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture.
  2. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

Nutrition Facts

1 each: 63 calories, 2g fat (1g saturated fat), 7mg cholesterol, 33mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

Categories
5. Cookies latest recipes

Chewy Chocolate Cookies

Ingredients:

  • 1-1/4 cups butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips

Directions:

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips.
  2. Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 120 calories, 6g fat (4g saturated fat), 18mg cholesterol, 82mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

Categories
5. Cookies latest recipes

Mimosa Butter Cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt
  • 1/4 cup orange juice
  • 1/4 cup champagne
  • 2-1/2 cups all-purpose flour

Directions

  1. Preheat oven to 350°. In a large bowl, cream first 4 ingredients until light and fluffy, 5-7 minutes. Mix juice and champagne. Add flour to creamed mixture alternately with juice mixture, beating well after each addition.
  2. Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer dough to bag; pipe 2-in. circles 2 in. apart onto parchment-lined baking sheets.
  3. Bake until edges are set, 10-12 minutes. Cool on pan 5 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 95 calories, 5g fat (3g saturated fat), 14mg cholesterol, 106mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 1g protein.

Categories
5. Cookies latest recipes

Peanut Butter Kiss Cookies

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 30 milk chocolate kisses

Directions:

  1. Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts:

1 cookie: 102 calories, 6g fat (2g saturated fat), 7mg cholesterol, 43mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 2g protein.

Categories
5. Cookies latest recipes

Chippy Peanut Butter Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 package (11 ounces) peanut butter and milk chocolate chips

Directions

  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips.
  2. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts

Nutrition Facts: 2 cookies equals 308 calories, 17 g fat (9 g saturated fat), 38 mg cholesterol, 291 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein.

Categories
5. Cookies latest recipes

Cherry Chocolate Nut Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 3/4 cup chopped maraschino cherries
  • 3/4 cup chopped pecans

Directions:

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts:

1 each: 144 calories, 7g fat (3g saturated fat), 16mg cholesterol, 102mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 2g protein.

Categories
5. Cookies latest recipes

Coconut Key Lime Thumbprints

Ingredients:

  • 2 tablespoons cornstarch
  • 2/3 cup Key lime juice
  • 3/4 cup sugar
  • 2 large egg yolks
  • cookies:
  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 cups all-purpose flour
  • 2 large egg whites
  • 2 teaspoons water
  • 2-1/2 cups sweetened shredded coconut
  • drizzle:
  • 4 ounces white baking chocolate, chopped
  • 1 tablespoon shortening

Directions:

  1. For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold.
  2. Preheat oven to 400°. Cream butter, confectioners’ sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour.
  3. In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon.
  4. Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  5. To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

Nutrition Facts

1 cookie: 182 calories, 11g fat (7g saturated fat), 29mg cholesterol, 76mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.