Posts Tagged ‘Cookie’

Criss Cross Peanut Butter Cookies

January 16, 2009
Anna's Best Ever Peanut Butter Cookies

Anna's Best Ever Peanut Butter Cookies

When I saw Reese’s Peanut Butter Chips on sale in November I picked up a couple of bags. I knew that at some point I would make these cookies before my son goes back to college. Today was the day. We had a favorite peanut butter cookie recipe before discovering these at Cookie Madness, but we quickly decided that these are even better. If you make them, wait until they’re completely cool before sampling. We think this is the rare cookie that isn’t best warm from the oven.

The baking spree will slow down in a major way next week when we no longer have our son around to help make the baked goods disappear. In the meantime we’ll be enjoying his last few days at home.

Our son criss crossing the cookies.

Our son criss crossing the cookies.

For the recipe click here. If you love peanut butter cookies be sure to give these a try. They really do take peanut butter cookies up a notch.


Vanilla Dreams and some surprise ingredients

December 31, 2008
Vanilla Dreams

Vanilla Dreams

These will be the last sugar cookies of 2008 at my house. It is good to end the sugar cookie spree on a high note. It’s time for something chocolate or something savory, but before I move on I’ll write about these Vanilla Dreams. They are light and crisp and have a nice vanilla flavor thanks to the vanilla bean paste. The unique texture comes from baker’s ammonia also known as hartshorn.  The vanilla bean paste and the baker’s ammonia are ingredients that are both worth searching for as they lend unique texture and flavor to the cookies.

It has been very cold here and the furnace runs constantly so the humidity level is much like the desert southwest despite the huge snowfall we got yesterday. I’m thinking the dry air contributed to the fact that the dough would not come together despite prolonged mixing. I was about to add more butter to the mixture but I was concerned that more fat would make the cookies spread. I was reluctant to add water and then it occurred to me. Vodka! If you can use it in pie crust, why not try it in cookies? Having no experience with the baker’s ammonia I wondered if the vodka would interact with it in a strange way, but I lucked out and a teaspoon of vodka brought the dough together without adding any taste or spread to my cookies.

Secret ingredients

Secret ingredients

I had toasted nuts in advance thinking I would pretty these cookies up with a bit of melted chocolate and a dip in the toasted nuts, but my husband and son like them so much as they are that they vetoed the idea.

The bakers at King Arthur Flour blogged about this recipe earlier in December. You can read about it at King Arthur Flour Baker’s Banter There are links to the recipe as well as links to where they sell their vanilla bean crush and baker’s ammonia. You are on your own with the vodka. 🙂

Mint Chocolate Sandwich Cookies

December 8, 2008
Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies


Today’s cookie is a recipe from a dear friend named Marge. They’re part of her Christmas cookie baking each year, and have become a tradition at our house as well.

When the cookies cool they are crispy. Nestled between the two cookies is a Thin Mint made by Necco. I only baked one sheet of these cookies and then put the rest of the dough in the freezer for a later date.  If we had too many to munch on my husband and I would do serious damage to our waistlines. I can never eat just one.

The Necco Thin Mints can be purchased at Walgreen’s and Snyder Drugs. I’m sure other places carry them too, but I’ve never seen them at my local grocery store. I suppose the Pearson’s mints would work but they’re a little thicker and you’d have a different ratio of mint to cookie.

Since the dough doesn’t have any mint in it I’ve considered looking for other soft candy to put in the centers of these. Orange and raspberry come to mind.

Mint Chocolate Sandwich Cookies

2 c. flour

2 tsp. soda

1/4 tsp. salt

2/3 c. butter

1/2 c. sugar

1 egg

6 oz. chocolate chips

1/4 c. light corn syrup

3 boxes Necco Thin Mints

Whisk together the flour, soda, and salt. Set aside. Cream together the butter and sugar, and add the egg. Melt the chocolate chips and add the melted chips and the corn syrup to the creamed mixture and mix completely. Add the dry ingredients and mix well. Wrap in waxed paper and chill overnight. (Chilling completely is all that is required.)

Form the completely chilled dough into small balls. Approximately the size of a penny. Roll in sugar. Bake for 12-15 minutes at 350 degrees. Remove from cookie sheet to wire rack. While the cookies are still hot turn half of them over and place a Thin Mint on half of the cookies. Place another cookie on top. When the mint is a little melty go back and gently press the cookie together so the mint just comes to the edges. Cool completely.

Yield: Approximately 60 cookie sandwiches.