Category: 5. Cookies

Ingredients:

• 1 cup sugar, 1/4 cup additional to roll cookies
• 1 stick butter, at room temperature
• 1 egg
• 1 cup smooth peanut butter
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups flour

Directions

1. Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Ingredients

• 2 cups sugar
• 1/2 cup milk
• 1 stick (8 tablespoons) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 3 cups old-fashioned rolled oats
• 1 cup smooth peanut butter
• 1 tablespoon pure vanilla extract
• Large pinch kosher salt

Directions:

1. Line a baking sheet with wax paper or parchment.
2. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
3. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

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.

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.

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.

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.

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.

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.

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.

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.