I've been making these peanut butter cookies for over 40 years; they are my husbands all time favorite. I've made them so many times that I don't even have to open the recipe book anymore.  They are foolproof and VERY easy to make.

1/2 cup Butter Flavored Crisco (no substitutions, see note below)
1/2 cup peanut butter (I use Jiff)

1/2 cup brown sugar

1/2 cup granulated sugar
1 egg
1 teaspoon vanilla

3/4 teaspoon salt

1 teaspoons baking soda

1 1/4 cups flour

In a stand mixer, cream together the Butter Flavored Crisco + Peanut Butter + brown sugar + granulated sugar. Beat until it is light and fluffy (takes just a minute or so).

Add the egg and vanilla and beat till smooth...set aside.

In a bowl stir together the flour, salt and baking soda. Add this dry mixture to the creamed mixture and beat until well mixed.  

If the cookie dough seems a little dry or crumbly, add a tablespoon of water and mix a few more seconds.

Roll the cookie dough into balls about the size of a small walnut and then roll the balls in granulated sugar. Place on an ungreased baking sheet (about 2" apart) and flatten a little with a fork in a criss-cross pattern.

Bake in a 375° preheated oven for 10-11 minutes or until edges of the cookie are light golden. Let cookies cool on the pan for about a minute, then gently transfer them to a cooling rack (or waxed paper) to cool completely. The cookies will crisp up a little while cooling.

NOTE: Cooking time depends on how large you make these cookies. Dough balls about the size of a small walnut, bake for 11 minutes in my electric oven.

NOTE: Don't be tempted to use butter in this recipe. The Butter Flavored Crisco makes a light and tender cookie. Butter will give you a very dense and heavy cookie.

ENJOY !!!

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March 31, 2021

I think of my Dear Sweet mother every time I make these pecan sandie's, they were her favorite kind of cookie; I think Keebler made them if I remember correctly. 

 

This cookie is buttery, sweet, tender and  they melt in your mouth!! The cookie dough is formed into logs, then chilled for about an hour, then sliced (abt. 1/4" thick) and baked at your convenience. 

This recipe makes 4 nice big logs (each log makes about a dozen cookies). I often make this cookie dough and (after it's formed into logs) I freeze them. When I need another batch of cookies, I just pull the dough out of the freezer and (after  you let it warm up enough to slice) you have hot cookies in a flash!!

2 cups butter (no substitutions) room temperature
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract (important see note)
4 cups all purpose flour
1 cup chopped pecans

In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a few minutes and looks sort of like whipped cream when you are done).

Add the flour, one cup at a time, until well mixed. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough starts to come away from the sides of the mixing bowl. Mix in nuts.

Divide the dough into 4 logs about  2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).

When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar.  Place on ungreased cookie sheet and bake at 350 degrees for  18-20 minutes (my oven takes exactly 18 minutes) or until the edges are JUST STARTING to turn golden.

 

NOTE: You will not taste the coconut extract in the final cookie, but it lends a wonderful "background" flavor that is reminiscent of those great Royal Dansk Danish Butter Cookies that come in round tins at Christmas time.

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February 06, 2021

 

Picky-picky Hubby tells me these Pecan Pie Bites are totally addicting. They have a buttery shortbread crust ......  a slightly gooey center and glazed sweet pecans on top. What more can you ask for?  Oh yes, they also freeze exceptionally well!!!

Click on this photo to get a better look

CRUST
2 cups all purpose flour
1/3 cup sugar
2/3 cup butter (room temperature)

Mix the above crust ingredients well and press into a  9" x 13" baking dish that has been lined with parchment or no-stick foil (see note below). This mixture will seem crumbly before you bake it, but don't worry about that. Just pat it evenly into the pan and bake in preheated 350° oven for 20 minutes. If you are using a glass baking pan, bake at 325°.

While the crust is baking, mix up the topping:

TOPPING
3 eggs well beaten
1 cup light corn syrup (I use Karo brand)
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 + 2/3 cup chopped pecans

Mix well and pour over partially baked crust, making sure the nuts are evenly spread out. Return to the oven and bake for 25 more minutes.

 

Cool COMPLETELY in pan.

NOTE:  The Pecan Pie Bite crust does not stick to the pan, but around the edges of the topping, it does like to stick. To combat that, I line my 9" x 13" baking pan with parchment paper or the new Reynolds Easy Release foil, leaving the ends a little long so I can use them as "handles" to lift out the COMPLETELY COOLED recipe. 

Make sure they have cooled this 
to room temperature before

you cut them into bites. 

NOTE:  Since we are empty-nesters, this recipe is too big for us, so I cut the baked recipe into thirds and wrap each one in plastic wrap then again in a zip top freezer bag and freeze them.They freeze VERY well. 

DO NOT CUT THEM INTO "BITES" UNTIL YOU  THAW THEM OUT.

ENJOY !!!

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January 07, 2021

This cookie has a very traditional shortbread cookie texture, yet it is light as a feather, sweet and literally melts in your mouth!!! These cookies are one of my families favorites and they are gone in a snap!!

 

1 1/2 cups butter (room temperature)
1 cup powdered sugar
1/4 cup cornstarch
2 cups flour
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt

Beat the room temperature butter for about a minute, or until it is smooth. Add the powdered sugar, salt and extracts and beat on medium high for another minute.

Add the cornstarch and beat until well mixed. Add the flour, one cup at a time, beating well in between each cup.  Beat everything for one more minute, then cover and chill for about 30 minutes (I seldom chill the dough and it does ok).

Roll the dough into 1" balls and then roll the balls in granulated sugar. Use a fork to gently press down on the cookie ball (see photo).

Bake on ungreased baking sheet for 10-12 minutes at 350°. You will know when they are done because they get lightly golden around the edges. Cool on the cookie sheet for about 30 seconds before removing them.

These are excellent frosted AND unfrosted.  Makes 36 cookies.

NOTE: If you don't have coconut extract, you can just use 1 1/2 teaspoons of vanilla, however, the coconut extract truly adds a wonderful taste. The finished cookie does NOT taste like coconut, but it adds a wonderful yummy-ness to it, so I hope you will try it.

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August 26, 2016

This recipe produces a light, flaky and delicious pastry. There are several steps to this, but they are ALL EASY to do and I've included lots of extra photos to (hopefully) convince you to try it.  It really IS tasty and impressive to serve !!

Bottom Layer

1/2  cup of COLD butter cut into cubes
1    cup all purpose flour
1/4  cup COLD water

If you've ever made a pie crust, this step will be a cinch. Using a pastry cutter, cut the COLD butter into the flour until the mixture is crumbly and you can see small pieces of butter in the flour, like this:

Add the cold water and work it into the flour-butter mixture with a spoon or fork (your hands are too warm for this step). The mixture will all come together, but it will not be smooth. It should look like this:

Divide dough in half and roll into two log shapes. Transfer the logs to a parchment lined cookie sheet, then pat-roll them into 10" x 3" rectangles (I trim mine to the right shape). Make sure you leave plenty of room between these rectangles, since they puff a little while baking. They should look like this:

SECOND LAYER

This second layer will be spread on top of the unbaked rectangles:

1 cup water
1/2  cup butter
1    cup all purpose flour
1/4 teaspoon salt
3  large eggs (room temperature)
1  teaspoon vanilla extract

In a medium size saucepan, bring the water and butter to a boil. Stir until the butter is melted. Add the flour and salt (all at once) and immediately stir like crazy. The mixture will almost instantly thicken and will leave the sides of the pan in a lump. The first time I did this step, I was SURE I had ruined it, but never fear, this is what it is SUPPOSED to do. It will look like this:

Put the HOT mixture into an electric mixer and beat on medium high for about a minute to cool it down a little.

Next, add the three eggs, one at a time, mixing well (on medium high) in between each egg. When you first put the egg in, it will make the dough look sort of "slimy", never fear, that is what is supposed to look like.  Beat it a little longer and the "slime" will disappear (repeat with the other two eggs, mixing in the vanilla with the last egg).  After you beat in all 3 eggs, it will look like this:

Divide the dough in half and using DAMP fingers, press it onto the unbaked rectangles you made earlier. It will look like this:

Bake in a PRE-HEATED 350°F  oven for 50 to 60 minutes or until they are a deep golden color. My electric oven takes 55 minutes and looks like this after it is cooked:

Stir  2/3 cup of jam (your favorite flavor) until it is lump free and spread half of it onto each warm pastry, like this:

Drizzle frosting over jam. Frosting is made of 1/2 cup powdered sugar + 1 teaspoon vanilla extract + about 4 teaspoons of milk. Sprinkle with your favorite nuts.

I tried to get a good picture of the INSIDE of this pastry, but it is hard to see.  Trust me, it is light as air and flaky!!

NOTE: If you forget to take the eggs out of the fridge (so they can come to room temperature) just put them in a bowl of hot tap water for about 10 minutes.

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June 02, 2016

This is, by far, the best peanut butter brownie recipe I've tried. It is quick and easy and has a FIVE STAR peanut butter-honey frosting. We can't seem to stop snacking on it!!

PEANUT BUTTER BROWNIES
1/2 cup creamy peanut butter (I use Jiff)
1/3 cup butter at room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup mini-chocolate chips (semi-sweet)

Preheat oven to 350°F. Grease a 9 x 9 baking pan (personally, I do not grease, I use parchment paper instead.

By hand or mixer, cream the peanut butter and butter till smooth. Add brown sugar and white sugar, eggs and vanilla. Beat until smooth.

In a small bowl, mix flour, baking powder, salt and chocolate chips.
After it's all mixed together, add it to the peanut butter mixture and mix just until well combined, don't over mix.

Spread evenly in parchment lined pan and bake for 25 minutes or until top springs back when you touch it. Don't over bake!! You might be tempted to give it an extra 5 minutes for good measure, but don't!!

Cool completely before frosting.

PEANUT BUTTER - HONEY FROSTING
3 cups powdered sugar
3 tablespoons butter
4 tablespoons creamy peanut butter
2 tablespoons honey
3 tablespoons milk
1 teaspoon vanilla extract

Put the butter and peanut butter in the microwave for about 10 seconds to soften them.  Whisk everything together until smooth.

If the frosting seems a little thicker than you want, add an extra tablespoon of milk. If it seems thinner than you want, add an extra tablespoon (or two) of powdered sugar.

 

 

Make sure you toss the mini-chocolate chips with the flour, so they don't sink in the batter.

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November 25, 2015

This recipe makes a Whoopie Pie that is light as air and very tender. I like to wrap them individually (after they are completely cool) which makes them perfect for lunch boxes. They are also very popular at potlucks and bake sales.

 

Preheat oven to 450° and spray cookie sheets with cooking spray

WHOOPIE PIE COOKIES

2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda

*NOTE: To get sour milk,  put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.

DIRECTIONS
Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.

In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.

In another bowl, mix the flour, baking powder and baking soda.

PUT IT ALL TOGETHER

Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well.  Gradually add the flour mixture and beat until smooth.   Let batter sit for 5 minutes.

BAKE

Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450° for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).

Cool cookies on a wrack.  When they are completely cool, put two cookies together with filling.

 

FILLING

1 cup  UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff

Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).

Add the powdered sugar, one cup at a time, beating well in between each addition.

Add the marshmallow fluff and vanilla and whip on high until well mixed.

ASSEMBLY
Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.



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August 30, 2015

School is right around the corner and whether you need to pack a school lunch or just have the cookie jar full when the kids hit the kitchen in the afternoon, this is the perfect cookie. Super simple and very flavorful, this recipe is a keeper.

LEMON SUGAR COOKIES

3 cups all purpose flour
1 cup butter flavored Crisco
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 eggs
1  1/2 cups sugar
3 tablespoons milk
2 teaspoons lemon extract
1 teaspoon vanilla extract

Mix the flour, sugar, baking soda, cream of tartar and salt together. Cut in the butter flavored Crisco (like you would a pie crust).

Add the eggs, , milk and extracts and beat until smooth. This will be very thick, so a stand mixer works best.

Roll into three log shapes (about 2" in diameter) and chill for at least an hour or overnight. Slice into 1/3" disks and roll the disks in sugar.

Place on lightly greased baking sheet (about 2" apart) and bake in pre-heated 375° oven for 9-11 minute. My electric oven takes 10 minutes exactly. Cool on a baking rack.

ENJOY !!! 

 

NOTE: I know there will be questions/comments about butter flavored Crisco vs. butter. I have not tried this recipe with butter.

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August 15, 2015