Peanut Butter Toffee Cookies: 12 Days of Cookies 2013

Day 1: Peanut Butter Toffee Cookies
Today is National Cookie Day so I thought it would be perfect starting point for this year's 12 Days of Cookies!  I found this recipe on Martha Stewart's website this morning.  Don't forget to check back tomorrow for another recipe.









Ingredients:

• 3/4 cup all-purpose flour (spooned & leveled), plus some for finger tips
• 1/4 teas baking soda
• 1/8 teas salt
• 4 Tablespoon unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup smooth peanut butter
• 1 large egg
• 2 chocolate-covered toffee candy bars (1.4 oz each), chopped

• 
  

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy.  Add peanut butter and egg; beat until smooth.  With mixer on low, gradually add flour mixture.  Stir in toffee.

Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips.  Bake until the edges are golden brown, 16-18 minutes.  Rotating the cookie sheets halfway through.  Transfer cookies immediately to a wire rack to cool completely.

Enjoy!

Hot Cocoa Cookies: 12 Days of Cookies

Day 6: Hot Cocoa Cookies!
The recipe for today is Hot Cocoa Cookies!  I found this brilliant recipe on the Pip & Ebby Blog this morning so I had to share.  How yummy would these be on a snowy evening?  Make up a batch, pour a mug of hot cocoa and enjoy!



Ingredients:
1 stick (4 oz.) unsalted butter

7 bars (3.5 oz. each) semisweet chocolate –
(Chocolate Note: 12 oz. chopped, 7.5 oz. cut into 1-inch squares & the rest for garnish)

1 ½ cups flour

¼ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

¼ teaspoon salt

1 ¼ cups light brown sugar

3 eggs, at room temperature

1 ½ teaspoons pure vanilla extract

30 marshmallows

Directions:

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together:

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

Beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.

Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows, and chocolate.  Bake each batch on a clean sheet of parchment.

Almond Snowballs: 12 Days of Cookies

Day 5: Almond Snowballs
I found this recipe on Southern Living.  You should always have a little snow at Christmas time.

Ingredients:

1/2 cup slivered almonds

1 cup butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

2 1/2 cups all-purpose flour

1/4 teaspoon salt

Parchment paper

1/2 cup powdered sugar

Directions:

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.

2. Process almonds in a food processor 30 seconds or until finely ground.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

Cinnamon Sugar Pinwheels: 12 Days of Cookies

Day 4: Cinnamon Sugar Pinwheels

This recipe looks super yummy with coffee or cocoa.  I think you could use a pre-made sugar cookie dough for this recipe, but I posted the Sugar Cookie Recipe Real Simple recommends just before this one.  I would probably do a test batch before using the pre-made store bought version for an event.  They can sometimes spread too thin when baking.  What I have done before that works well, is mixed up the sugar cookie dough a day or two ahead of time place it all in a gallon size zip lock bag then store in the fridge.  Enjoy.

Ingredients:
Recipe for Basic Sugar Cookie Dough
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Mix up a batch of Basic Sugar Cookie Dough, but don't bake.  Divide the basic sugar cookie dough in half (do not substitute slice-and-bake dough). On a floured surface, roll each piece into an 8-by-12-inch rectangle.

Sprinkle with a mixture of ¼ cup sugar and 1 teaspoon cinnamon.

Starting from a long side, roll each rectangle into a log. Refrigerate until firm. Slice ¼ inch thick.

Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Basic Sugar Cookie Dough

Basic Sugar Cookie Dough Recipe from Real Simple

Ingredients

• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for shaping the cookies
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  kosher salt
• 1  cup  unsalted butter (2 sticks), at room temperature
• 3/4  cup  sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract

Directions

1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days. 
4.  Bake the cookies at 350º F on parchment-lined baking sheets, spacing the cookies at least 1½ inches apart. Cool slightly on baking sheets, then transfer to wire racks to cool completely. The total times in the recipes include the making of the dough. Do not substitute slice-and-bake dough from the supermarket; the cookies will not hold their shape when baked. 
5. Alternately, make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
6. Store cookies in an airtight container at room temperature for up to 1 week.

Chocolate Wedding Cookies: 12 Days of Cookies

Day 3: Chocolate Wedding Cookies
A friend of mine has a tradition of making Wedding Cookies every Christmas.  In her honor, here is a chocolate-y twist that I found this morning on Southern Living.  It features powdered sugar blended with cocoa dusts; serve these up for any special occasion.




Ingredients:
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter or margarine, softened
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup finely chopped pecans

Directions:

Sift together powdered sugar and 2 tablespoons cocoa. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets.

Bake at 400° for 10 minutes. Remove cookies to wire racks, and cool slightly. Roll warm cookies in powdered sugar mixture, and cool completely on wire racks.

Chocolate Turtle Cookies: 12 Days of Cookies

Day 2: Chocolate Turtle Cookies
I found this lovely cookie recipe this morning on the Pixelated Crumb Blog.  They look so delicious.  I hope you give them a try.  I definitely will be.  Be sure to stop by their blog for more yummy recipes!  Enjoy!

Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream

Directions:

1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely. Try not to devour them all at once.

Chocolate Peanut Butter Surprise Cookies: 12 Days of Cookies

Day 1: Chocolate Peanut Butter Surprise Cookies
The 12 Days of Cookies are back with new recipes this year.  I thought we'd start off with a cookie that features 2 of my favorite ingredients: chocolate & peanut butter.  I found this recipe on the Big Flavors from a Tiny Kitchen Blog.  Be sure to stop by her blog for more yummy recipes!  Enjoy!

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

Directions:
1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. 

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Saturday Preview: 12 Days of Cookies Teaser Recipe

Lebkuchen 
(German Gingerbread Cookies):
The 12 Days of Cookies technically begins tomorrow, but since I'm really excited to share some more Christmas Cookie Recipes I'm going to sneak you a teaser recipe.  I found this one on the Lottie + Doof Blog, and they look so yummy.  Here's what she says about them:

"This recipe produces a round cake-like cookie with slightly crisp edges, full of spice and chopped nuts. It is topped with a simple glaze that adds a finishing sweetness. The citrus in the dough really helps to keep these fresh and bright despite the intense flavors. I love them. They are also such a breeze to make. You can make the dough in advance and keep it refrigerated for up to 24 hours or form it into balls, freeze on cookie sheets, and then place frozen cookies in zip-lock bags until ready to bake."

Ingredients:
6 oz unblanched hazelnuts , toasted and cooled (about 1 1/4 cups)
6 oz unblanched whole almonds , toasted and cooled (about 1 cup)
3/4  cup granulated sugar (5 1/4 ounces)
1 1/2 teaspoons ground cinnamon
1/2  teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
3 tablespoons grated zest from 3 oranges
2 tablespoons grated zest from 2 lemons
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
2 tablespoons Dutch-processed cocoa
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter , softened
3/4 cup light brown sugar (5 1/4 ounces)
4 large eggs
1 teaspoon vanilla extract

Glaze:
1 3/4 cups confectioners’ sugar (7 oz)
1/4 cup whole milk

Directions:
For the cookies: Heat the oven to 350 °F. Line two baking sheets with parchment paper. Process toasted nuts, granulated sugar, cinnamon, cardamom, and nutmeg in a food processor to a fine meal, 30 to 60 seconds, stopping and scraping the sides as needed. Add the orange and lemon zest, and continue to process until combined, about 15 seconds; set aside.

In a small bowl, whisk together the flour, cocoa, and salt; set aside. In a large bowl, beat the butter and brown sugar together using an electric mixer at medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla, and continue to mix until incorporated. Add the flour mixture and continue to mix until combined, about 1 minute. Add the ground nut mixture and continue to mix until evenly combined.

Portion 2-tablespoon-sized mounds of dough (you can use a small ice cream scoop), spaced about 1 1/2 inches apart, onto the baking sheets (each sheet should hold about 10 cookies and you should have enough dough left for another sheet of cookies).

Bake the cookies until the edges are firm and the tops are puffed with tiny cracks, 13 to 18 minutes, rotating and switching the sheets halfway through the baking time. Set the cookies aside to cool on the baking sheets until set, about 5 minutes, then transfer the cookies to a wire rack to cool completely. Reline one of the baking sheets with parchment paper, portion out the remaining dough into cookies, and bake as directed.

For the glaze: When the cookies are cool, whisk the confectioners’ sugar and milk together in a medium bowl until smooth and incorporated. (If the glaze begins to dry out as it sits, add water, 1 teaspoon at a time, to loosen.) Using a pastry brush, brush a thin layer of the glaze over the tops of the cookies, and let sit until the glaze has set, about 10 minutes.

S'mores Cookies

Recipe from The Girl who ate Everything

Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:  Preheat the oven to 375 degrees.  
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.  Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (She said that she did one batch right away and another after chilling overnight and found there was no difference.)

Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan, but you can really use any sized pans you want.  Lay out graham crackers side by side on the pans as close as possible (they should be touching). She used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. She averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.  Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

S’More Cookie Bars

Recipe from Baking Bites

Ingredients: Makes 16
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


Directions:
Preheat oven to 350°F. Grease an 8" square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).  Bake for 30 to 35 minutes, until lightly browned.  Cool completely before cutting into bars

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Strawberry Shortcake Cookies

Recipe from Martha Stewart

Ingredients:

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)

• 1 teaspoon fresh lemon juice

• 1/2 cup plus 1 tablespoon granulated sugar

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon coarse salt

• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces

• 2/3 cup heavy cream

• Sanding sugar, for sprinkling
• 
  

• Directions:
  
  
  Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  
  
  Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
  
  
  
  
  

Over the Top Reese's Peanut Butter Cookies

Recipe from Real Mom Kitchen Blog

Ingredients:
3/4 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces


Directions:

1. Mix the ingredients down to the vanilla.  Add soda, salt, and flour.  Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies).  Place 6 scoops of dough on ungreased cookie sheet.  Use your hand and slightly flatten each scoop of dough.  Bake for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie.  Return to oven for 2 more minutes.  Cool on baking sheet 2 minutes before placing on cooling rack.  I think these cookies are best eaten warm.  However, the still taste great the next day.  Are best if eaten no later than the day after baking.  Makes 18 cookies.

Carrot Cookie

Recipe from IVillage

Ingredients:
1 cup plus 3 tablespoon butter, softened
1 cup sugar
2 eggs
2 1/2 teaspoons vanilla extract
3 medium carrots, peeled & quartered
1/2 cup chopped pecans
1/2 cup golden raisins
1 3/4 cup all purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
3 cups confectioners sugar
3 1/2 tablespoons plus 1 teaspoon milk
3 tablespoons vegetable shortening (I like Crisco Butter Flavored Baking Sticks)
Orange & Green Paste Food Coloring

Directions:
For cookies, cream butter (1 cup) and sugar in a large bowl until fluffy.
Add eggs and vanilla (2 teaspoons); beat until smooth. Tint orange. Place carrots, pecans, and raisins in a food processor; process until finely chopped. In a small bowl, combine flour, cornstarch, baking powder, cinnamon, allspice, and salt. Add carrot mixture and dry ingredients to creamed mixture; stir until a soft dough forms.

Divide dough into fourths. Wrap in plastic wrap and chill 3 hours or until firm.
On a heavily floured surface, roll out one fourth of dough at a time to 1/4-inch thickness. Use a 1 3/4 x 4 3/4-inch cookie cutter to cut out cookies. Transfer to ungreased baking sheets. Bake at 375 degrees for 7 to 9 minutes or until edges are lightly browned. Transfer cookies to wire racks with waxed paper underneath to cool.

For glaze, combine confectioners sugar (1 1/2 cups) and milk (2 tablespoons plus 1 teaspoon) in a small bowl; beat until smooth. Tint orange. Spoon glaze onto large ends of carrot cookies. Allow glaze to harden.

For buttercream icing, combine confectioners sugar (1 1/2 cups), shortening, butter (3 tablespoons), milk (1 1/2 tablespoons), and vanilla (1/2 teaspoon) in a small bowl; beat until smooth. Tint green. Spoon icing into a decorating bag fitted with a grass tip.

Pipe icing onto tops of cookies to resemble leaves. Allow icing to harden. Store in single layers.

Carrot Cake Cookies

Ingredients:

• For The Filling

  • 2 ounces bar cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice

• For The Cookies

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated, peeled carrots
  • 1/3 cup dried currants

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Peanut Butter Surprise Cookies

Ingredients:
1/2 cu creamy peanut butter
4 tablespoons unsalted butter, room temp
1 cu packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cu all-purpose flour spooned & leveled
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cu granulated sugar, for rolling dough
36 mini peanut butter cups, chilled & unwrapped

Directions:

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Cranberry Walnut Oatmeal Cookies

This is my favorite way to make Oatmeal Cookies.  Hope you like them.  Enjoy!

Ingredients

No-Stick Cooking Spray

3/4 cup Crisco® Butter Shortening Sticks

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup All Purpose Flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 3/4 cups old-fashioned rolled oats

1 cup dried cranberries

1 cup chopped walnuts

Directions

Preheat oven to 350° F.

Coat baking sheets with no-stick cooking spray.

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets. BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Cocoa Almond Biscotti

Biscotti are elegantly sliced, intensely crunchy Italian cookies, perfect for dunking into a cup of hot coffee. The crunch comes from baking these little delights twice.  Biscotti is one of my favorite treats, perfect for breakfast or dessert.

Enjoy!

Ingredients

1/2 cup butter or margarine, softened 

1 cup sugar 

2 large eggs 

1 1/2 tablespoons chocolate syrup

2 1/4 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon salt 

1 1/2 tablespoons cocoa

1 (6-ounce) can whole almonds (1 cup) 

Directions

Preheat oven to 350° F.

Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in chocolate syrup. Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2 inch log on a greased baking sheet. Bake at 350° for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350° for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.