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2 1/4 c.s all purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
8 oz butter, softened (1 c. = 2 sticks)
1 1/2 c.s white sugar
2 large eggs
1/2 c. white sugar
2 tsps ground cinnamon (give or take a little to taste)
Directions:
Heat oven to 350 degrees F.
Prepare baking sheets by lining with parchment paper or spraying with vegetable shortening.
Mix flour, cream of tartar, baking soda and salt.Set aside.
Using a stand mixer, beat butter until creamy.
Add sugar and continue beating until fluffy. Scrape bowl.
Add eggs one at a time and mix well.
On low-medium speed, mix in dry ingredients two c.s at a time. Beat well and scrape sides of bowl, making sure to get down to the bottom.
In another bowl, mix 1/2 c. sugar and cinnamon together.
Using a cookie scoop or tbsp, measure out dough, roll into balls and coat completely in cinnamon sugar.
Place on prepared baking sheets, leaving room for the cookies to spread.
Bake at 350 degrees F for 13-16 minutes or until the outside of cookies feel slightly firm to the touch.
Allow to cool before serving.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Peanut Butter Cookies
1/2 c granulated sugar
1/2 c packed brown sugar
1/2 c peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
1/2 c packed brown sugar
1/2 c peanut butter
1/4 c shortening
1/4 c butter or margarine, softened
1 egg
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Chocolate Cookie Bars
1 c Light Corn Syrup
1 c sugar
1 c creamy peanut butter
6 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c butterscotch chips
Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour in large pan.
Melt chocolate and butterscotch chips over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
1 c sugar
1 c creamy peanut butter
6 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c butterscotch chips
Directions:
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
Pour in large pan.
Melt chocolate and butterscotch chips over low heat, stirring constantly. Spread over cereal.
Cool at least 45 minutes, or until firm. Cut into bars.
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