Peanut Butter Pretzel M&M Cookies

Intrigued? I know I was! Pretzels in a cookie? Who would have thought? But it works, so good! What an interesting salty/sweet combo. Good thing I'm taking most of these to work tomorrow, otherwise they wouldn't last long...

1/2 cup salted butter (softened at room temperature)
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup peanut butter
1 egg
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups all-purpose flour
3/4 cup M&M's
3/4 cup pretzel pieces

Cream butter and sugars together. Then add in the peanut butter, egg and vanilla. Slowly mix in the dry ingredients. Do not overmix. Fold in the M&M's and pretzel pieces. Chill the dough in the fridge for about 30 minutes.

Preheat oven to 350 degrees. Scoop dough by teaspoonful and mold into ball and press onto ungreased (or lined) cookie sheet. Bake for 8-9 minutes. Cookies will be very soft and may appear undone, but they will firm up as they cool. Allow to cool on wire racks.

* from http://sallysbakingaddiction.com/2012/11/01/bite-sized-peanut-butter-pretzel-mm-cookies/

Zucchini Cookies

Got lots of zucchini? Here's a delicious way to use up some of those never-ending squash (you know, other than pawning them off on friends, family and co-workers!).

3/4 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp salt
1/2 tsp ground cloves
1 1/2 cups zucchini (shredded)
3/4 cup raisins
3/4 cup walnuts (chopped; optional)

Cream the butter and sugar, then add the egg and beat until fluffy. In a separate bowl, sift together the dry ingredients. Add to the creamed mixture, alternating with the shredded zucchini. Stir in the raisins and walnuts (if adding). Drop onto greased baking sheets and bake in 375 degree oven for 12-15 minutes.

Make sure to bake as soon as they are mixed as the batter could get runny if it stands too long. I found the batter to be quite sticky, but still turned out really well. Instead of the raisins and walnuts I actually used craisins as I found out just as I was going to put my raisins in, that they were moldy! Yuck!

You could also omit the spices and raisins and instead add 1 tsp vanilla and 3/4 cup chocolate chips. Might have to try this version too!

Makes about 2 dozen cookies.

* from Simply in Season

Soft Sugar Cookies

The picture really says it all, how can you resist these cookies?? Delicious!



Cookies:

6 cups flour, divided

1 tsp baking soda

1 tsp baking powder

1 cup butter, at room temperature

2 cups granulated sugar

3 eggs

1 tsp vanilla

1 1/2 cups light sour cream

Frosting:

1 cup butter, at room temperature

1 tsp vanilla

3 1/2 cups powdered sugar

heavy cream, enough to get the frosting to the right consistency (I used 2 tbsp)

sprinkles!

For the cookies:

In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.

In the bowl of a stand mixer (or by hand if you're like me...) with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten and wrap in plastic wrap. Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray, set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4 inch thickness. Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tbsp at a time until the desired consistency is achieved.

Once cookies have cooled completed, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Makes approx 5 1/2 dozen cookies.

Adapted from http://www.thenovicechefblog.com/2011/08/i-sprinkles/

Breakfast Cookies?!?

If you put enough "healthy" ingredients in these cookies I think you can jusifiably eat them for breakfast. I will at least! This is a modified version of Kim's "Big Chewy Raisin Cookies".

1 1/2 cups cranberries (divided in two)
1/3 cup water
1/2 cup margarine
1 egg
1 1/4 cups brown sugar
2 tsp vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flax
1 1/4 cup rolled oats (not instant)
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut

Pre-heat oven to 275F. Lightly grease two cookie sheets. Set aside.

In blender, combine 1/2 cup of the cranberries with the water and blend until pureed. Mix together the puree, margarine, egg, brown sugar and vanilla until smooth.

In another bowl, stir together the flours, ground flax, oats, baking soda, cinnamon and salt. Add the dry ingredients to the puree mixture and beat until all the ingredients are evenly mixed. Stir in remaining cranberries and the coconut. You could also add nuts, sunflower seeds, etc. Be creative!

Roll into golf ball sized balls and place on cookie sheet 2 inches apart. Bake 18-20 minutes or until lightly browned on bottom, but still soft in the middle.

Lemon Cookies

This was a new recipe that I tried. I love lemon, and they sounded delicious. I was right! So good!

3/4 cup butter, softened
2/3 cup icing sugar
1/3 cup sugar
1 egg
zest and juice of 1 lemon
1 tsp coconut extract (or almond)
2 cups flour
1 1/4 tsp baking powder
lemon spread/jam (kind I used was kind of like a pie filling)

Beat butter and sugars with mixer until light and fluffy. Add egg, lemon zest and juice and coconut (or almond) extract. Beat until combined. Mix in baking powder and flour.

Cover and chill dough in fridge for about 45 minutes.

Shape dough into balls and place on parchment lined baking sheets. Make an indent in each cookie and fill with lemon spread.

Bake at 350 degrees for approximately 17 minutes or until edges are lightly browned.

Cool on rack and sprinkle with icing sugar.

*From Mennonite Girls Can Cook

Sugar Cookies

Christmas is almost upon us again and I spent some time the last few days doing Christmas baking. Yum! I've made three kinds of cookies. Here are my delicious Sugar Cookies!

3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 1/4 cups sugar
3 eggs
1 tsp vanilla

Combine flour, baking power and salt. Mix well.

Cream butter & sugar together until light and fluffy. Beat in vanilla and eggs.

Stir flour mixture into creamed mixture. Mix well. Form dough into 3 balls. Wrap each in plastic wrap and chill about 2 hours for easy handling.

Preheat over to 375 degrees. Line baking sheets with parchment paper (makes for easy cleanup!).

Roll out dough, one ball at a time, on a floured surface to 1/4" thickness. Cut with floured cookie cutters. Place on baking sheets.

Bake 7-10 minutes or until light golden brown. Cool on sheet for 5 minutes, then transfer to cooling rack. Ice and decorate when cookies have cooled.