NANNY COREY'S PEANUT BUTTER COOKIES

Who says that sugar cookies are the only cookies for a cookie cutter!   I got the recipe of Nanny Corey's Peanut Butter Cookie from Auntie Ella and with Valentines Day coming soon I knew I wanted to try making these delicious cookies a little different.   I used the cookie scoop and rolled the dough in a ball, then I pressed the dough into the heart shaped cookie cutter and these are what I got.    

2 eggs

1 cup sugar

1 cup light brown sugar

1 cup oil or melted shortening ( I used wesson oil)

1 cup peanut butter

1 Tablespoon vanilla

2 tsp baking soda

1 tsp salt

3 cups flour

In a mixing bowl add the sugars, oil and mix.  Then add the eggs and mix.   Add the peanut butter and the vanilla and mix.   In another bowl add the dry ingredients and whisk them together then add to the wet mixture.  Roll in balls using a cookie scoop then place on your baking sheet and press with a fork.   Or use any cookie cutter and press the dough into the shape of the cutter.  Just make sure the dough is pressed evenly then bake at 350 degrees.  Remove to a cookie rack to cool.  I made a chocolate icing and put in a zip lock sandwich bag and cut a very small opening in the corner and decorate as you wish.   And sprinkles always make everything better.   

Happy Baking 

BAKERY STYLE CHOCOLATE CHIP COOKIES

Another Cookie but not just a cookie but a Chocolate Chip Cookie.........Found on Pinterest by lovely little kitchen -soft-bakery-style-chocolate-chip-cookies made by Julie.  Adding cornstarch to the dough makes these little gems what they are.  Soft, and sweet.   Go over and visit Julie she has a lot of recipes.

SUPER SOFT BAKERY STYLE CHOCOLATE CHIP COOKIES

Serves: 24 large cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups semisweet chocolate chips  (little over 1 bag of mini chips)

Learn Basic Steps for Safe Cooking

Directions:

1. In the bowl of an electric or stand mixer, cream together butter and sugars on medium speed.
2. Add eggs one at a time and mix.
3. Add vanilla and mix.
4. In a separate bowl, mix together flour, baking soda, cornstarch and salt.
5. Slowly add the dry ingredients to the wet ingredients on low speed until just incorporated.
6. Mix in the chocolate chips.
7. Scoop the dough into 24 balls using an ice cream scoop onto an extra baking sheet. Cover and chill the dough balls for at least an hour.
8. Preheat oven to 350 degrees.
9. Place six of the dough balls at a time onto a Silpat or parchment lined baking sheet. Bake for 12-13 minutes. The edges of the cookies will just be turning golden brown, and the center will be soft. Transfer the cookies to a cooling rack.

Notes:

*Chilling the dough before baking helps to prevent the cookies from spreading too much as they bake.
** I like to scoop my cookie dough into balls before chilling, because it is so much easier to scoop dough that is soft. I just scoop them onto an extra baking sheet, and then transfer them to a different one six at a time when it is time to bake.

I made my cookies a little smaller and the dough was not put in the refrig.  

CRANBERRY ORANGE COOKIES

Cookies, I love cookies and these will be a favorite for me.   They are easy to make, crispy on the edge and soft and yummy in the middle. 

I found this recipe for these cookies at  fake ginger and  Pinterest.  So, if you like baking with dried cranberries and orange zest and a sugar cookie is a favorite for you, you will love these cookies.   

Cranberry Orange Cookies

I got 27 cookies 

3/4 cup of butter, softened

1 cup sugar

1 egg

2 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 cup dried cranberries, finely chopped  ( I used about 3/4 to one cup and I chopped by hand)

1 Tbsp orange zest  ( I used 2 regular size oranges to get the orange zest for the cookie and the sanding sugar)

Rolling sugar:

1 Tbsp of orange zest  

1/2 cup of sugar    ( I used about 1/3 cup of white sugar)

In a small bowl add the sugar and the orange zest and using your fingers to rub the two together until its mixed.   

Preheat oven to 350 degrees

In a mixing bowl add the butter, and sugar until light and fluffy.   Then beat in the egg. In another bowl add all the dry ingredients and whisk them together.  Then add a little at a time and mix with your electric hand mixer.   Then after all the dough is mixed together add and mix by hand the orange zest and the finely chopped cranberries.   Place the dough in the refrigerator while you are making the orange zest sugar for rolling the cookies in.   

I used my cookie scoop and rolled in balls, then roll in the sanding sugar. Then I used a jelly jar to flatten the cookies.  Bake at 350 degrees for about 10-13 minutes or until lightly golden brown on the edges.   

Love in every bite........

Mr. Dick just hung this window frame for me.   I'll change out the swag for each season.

Two of my favorite girls..........Princess Morgan and Grand girl Cora.........She's three.

OLD FASHION SOFT MOLASSES COOKIES

Cookies just like Gramma made..............Soft Molasses Cookies   Mr. Cliff asked for his favorite, cookies that his mom used to make so this is the best I could do........I need to make a 911 call to his mom and see if she is willing to share her recipe...........I think she will 

I found this recipe for these wonderful cookies from  olives-n-okra. A old family recipe.  Here it is...more cookies from the Wednesday Baker my love of cookies continues 

Old Fashion Soft Molasses Cookies

2 1/4 cup flour
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
2 tsp baking soda
2 TBSP hot water
1/2 cup shortening
1/2 cup white sugar
1/2 cup molasses
1 egg
6 TBSP cold water
sugar for sprinkling on cookies

Heat oven to 400 degrees and bake cookies for about 10 minutes   (I baked mine at 350 degrees for about 8-9 minutes) Allow to remain on cookie sheet to cool before moving to cooling rack 

- Sift flour, ginger, cinnamon, salt and baking soda in a bowl or use whisk and blend the dry ingredients

- In a small bowl mix the baking soda and hot water and stir

- In your cookie bowl mix the shortening, sugar, molasses and egg until very light and fluffy.   Add the flour mixture alternately with the cold water and mix then add the baking soda water and mix.   

-line your cookie sheet with parchment paper, using your cookie scoop, scoop the cookie dough onto the paper and then sprinkle with white sugar and bake.   do not press the balls they will flatten as they bake.

- I forgot to count how many cookies I got, but I am going to say about 30 cookies.   

                                                                        Happy Summer

PEANUT BUTTER COOKIES "THE BEST"

Peanut butter cookies are always welcome for most of us.......and these were perfect.  Not your typical look for peanut butter cookies, they look more like a crinkle cookie.   Roll them in balls and roll in sugar then place on your cookie sheet.  They flatten out nicely and get all those little "nooks and crannies". Found this recipe on Pinterest listed as the "Best" well that got my attention.  Yummy   

The original recipe from vegan gusto

Print Recipe

The Best Peanut Butter Cookies

1 cup packed brown sugar (I used light brown)
1 cup white sugar plus more for rolling the cookies in 
1/2 cup shortening
1/2 cup butter, softened
1 cup peanut butter (I used creamy JIF) 

1/2 tsp salt
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
2 1/4 cup flour

Mix the sugars and the butter and shortening and the peanut butter together till light and fluffy.  Add the eggs and vanilla and mix.   In another bowl add the measured flour with the baking soda and the salt and whisk together then add to the wet mixture and mix.  Use the low speed so that you are not covered with flour while mixing.   I used my cookie scoop that holds 2 TBSP of dough and roll into a ball then roll the ball in the extra white sugar. Do not press with a fork like the normal peanut butter cookie.  Place on a cookie sheet lined with parchment paper and bake at 350 degrees for 11 to 13 minutes.  Allow to cool on the rack before moving them to the cooling rack.  

Enjoy   

VINEGAR SUGAR COOKIES

I would never turn down a good cookie
Sugar cookies are one of my favorites
I saw these cookies and the ingredient list called out to me..........make me!
So that is what I did, Vinegar in cookies......never heard of such a thing.....no eggs either

Guess what they are very good, and you don't taste the vinegar.  When I make a pie the recipe that my mother used and I use every time is Vinegar Pie Crust............the best flaky pie crust

Here are the cookies

I found this recipe at purposelyfrugal Vinegar Sugar Cookies , the recipe says you get 3 1/2 dozen cookies.......Not in my house!  I want a good size cookie not a tea cookie.......... I got 2 dozen cookies. Next time I make them I will double the recipe     

Vinegar Sugar Cookies

1 cup of soft butter
3/4 cup sugar
1 Tablespoon white vinegar
1/2 tsp vanilla
1 teaspoon baking soda
2 cups flour
colored sugars

In large bowl add the softened butter and mix till light and fluffy with the sugar, add the vinegar and vanilla extract, in another bowl add the flour and whisk in the baking soda, then add this flour mixture to the butter mixture.  Place the cookies about 2 inches apart on a greased cookie sheet.  Using a cookie scoop or a tablespoon roll the dough in balls then flatten to 1/4 inch thickness, add the sprinkles on top and bake for about 8-10 minutes until light brown on the edges.  Bake at 350 degrees. Allow to cool for about 1 minute before removing to a cooling rack.  

Enjoy

CRANBERRY ORANGE COOKIES

I love cranberry and I love the color. Cranberries are a great ingredient for Thanksgiving and Christmas.  Found this recipe at All-Recipes for these beauties. Love the tart taste of cranberries.  This recipe will be  a keeper.  My cute little neighbor Ms. Emily loved these cookies!   

    I found this recipe at all-recipes for Cranberry-Orange-Cookies.   

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SUGAR COOKIES

Merry Christmas 

Sharing today my love of cookies, and these sugar cookies are  melt in your mouth delicious....little crispy on the edge and soft and yummy on the inside....Found this recipe from Anna at crunchy creamy sweet. I so love the season and these cookies complete my baking for Santa.  He is going to love these.   Best cookies on his journey this Christmas Eve.   

This stocking made of felt and hand stitched was made by my mother many years ago. 

The Santa mugs have been around since I was a little girl.   

Sugar Cookies

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup powdered sugar

1 large egg, room temperature

1/2 tsp vanilla

2 1/4 cup flour

1/2 tsp cream of tartar

1/2 tsp baking soda

1/4 cup of granulated sugar that will be used to flattened the cookie balls

colored sugars

1. Bake at 350 degrees.  Line your cookie sheet with parchment paper and set aside.

2. In your bowl add the butter and mix for about 30 seconds

3. Add the sugars, and mix at least 3 minutes

4. Add the vanilla and the egg and mix

5. In another bowl add the flour, cream of tartar, and the baking soda and whisk

6. Add the flour to the wet mixture and mix

7. Using your cookie scoop, scoop the balls and place on the parchment paper

8. dip the bottom of a greased wine glass in the granulated sugar and press the cookie balls

9.  Sprinkle with your colored sugars

10. bake at 350 degrees for about 7-9 minutes till the edges are lightly brown

11.  Allow to cool on the cookie sheet then transfer them to the cooling rack to cool

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BROWN SUGAR CINNAMON COOKIES

The wind is howling outside today, cold and a dusting of snow last night.  I found these brown sugar cinnamon cookie on Pinterest. These cookies were posted by lemons for lulu.  Cinnamon chips are sometimes a seasonal item in Maine.  If you see any then I would purchase and keep them for making cookies or cinnamon bread.   I took some of these cookies for our early Thanksgiving day dinner with Amanda, Greg, Matt, Morgan, Sam, Dick, Sally and myself. Greg loved them and I think he may have stashed them away.....next time I will take more cookies. My favorite daughter Morgan and favorite son in law, Sam were in New Hampshire for a few days from Texas. We traveled to Greg and Amanda's for dinner.   Great time! Amanda put out a wonderful dinner.  Thanks to all,  we got to meet Matt.   Any single girls? I think he may be a good catch.  Even does dishes!

VISIT LEMONS FOR LULU

These cookies are my kind of cookie, full of cinnamon chips, chewy and just perfect!   

1 cup of butter, softened
1 1/2 cup of packed light brown sugar
1 egg
2 1/4 cups of flour
2 teaspoons of baking soda
1/2 teaspoon salt
3/4 teaspoon of ground cinnamon
1 (10) ounce bag of cinnamon chips

Preheat the oven to 375 degrees. 
1. In your mixing bowl add the butter, sugar and mix until creamy.
2. Add the egg and continue to mix
3. In another bowl add the dry ingredients and whisk together to combine
4. Add the flour mixture to the wet mixture and mix. 
5. Stir in the bag of cinnamon chips

line your cookie sheet with parchment paper. I use a cookie scoop or you can use a tablespoon to drop the dough.  Original recipe says she got 48 I didn't made them a bit bigger.  Bake the cookies for about 8-10 minutes.  Allow to rest on the baking sheet for a few minutes before removing to the cookie rack to cool completely

Pour a big glass of milk and enjoy some cookies...............The end   Andi 

Here is a favorite using Cinnamon Chips
Snickerdoodle Bread I made this sometime ago. 



This recipe is from barbarabakes, she has changed the recipe a bit from the original. Go visit Barbara she has a nice blog and loves to bake and cook. The new and revised recipe has little more flour and another egg. It gives the bread the domed effect instead of being flat.  I better get some more cinnamon chips so I can make the revised snickerdoodle bread. 

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PEANUT BUTTER COOKIES from FARM JOURNAL

A Farm Journal Cook Book recipe................My go to for the classic "Peanut Butter Cookie".  Kinda like the little black dress.....We all should have one just in case.  Well, the Peanut Butter Cookie is no exception. Your recipe box will thank you!  

I have a collection of the Farm Journal Books that I have picked up at flea markets, antiques shops, and pulled a couple from my mother's cookbook collection.   I have also purchased a couple from Amazon.  

One of the book has been signed by Anne and she traced her hand and wrote a note to her friend.  Fall 1998 saying "I couldn't resist getting this book for you. I hope we can do more baking together.  I miss you. You are never far from my thoughts."  Signed by Anne.  Well, Anne the book has left the hands of your friend.  I do hope you both got to do some baking together.  I assure you that your book is in loving hands with me.   Thank you Andi  

Just love those lines on the cookies

Crunchy Peanut Butter Cookies

3 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1 cup shortening

1 cup sugar

1 cup light brown sugar, packed 

2 eggs

1 cup chunky peanut butter

1 tsp vanilla

Preheat oven to 350 degrees (recipe says 400 degrees but my oven runs hot)

In your mixing bowl add the shortening,  sugar, light brown sugar and mix this until light and fluffy.   Add the eggs one at a time and continue to mix until combined.  Add the vanilla and the chunky peanut butter and  mix. 

In another bowl add the flour, salt, baking soda and whisk this together then add a little at a time and mix.  

Using a cookie scoop roll the dough into balls.   Place 2 inches apart on a lined baking sheet with parchment paper.  Using a fork and dip it in some flour and make crisscross pattern to flatten out the balls.  Bake for about 8-9 minutes or until golden brown.   The amount and time to bake will depend on the size of the cookie dough.   

Little summer in Maine 2013

GRANDMA HALL'S GINGERSNAPS

Just the name bring back memories of visiting the farm of Grandma & Grandpa!  Found these gingersnaps on Pinterest.  Another cookie to add to my cookie collection!  Thanks to hollyhocks-honeybees for posting her grandma's cookies.  

These are my kinda cookie.   The flavor of ginger, crunchy on the edge and soft and  sweet in the middle.  A keeper for sure.  

Grandma Hall's gingersnaps

1 1/4 cup shortening
1 1/2 cup sugar
2 eggs
3/8 cup of molasses ( a little over 1/4 cup)
Mix this in your mixer.  Then add the flour mixture

In another bowl add the dry ingredients and whisk this together then add to the wet mixture:

3 cups flour
2 teaspoons ground ginger
2 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon 
3/4 teaspoon salt

extra sugar for rolling the cookie balls

I used my cookie scoop ( it holds 2 Tablespoons) and got 41 "3" inch cookies.  Form the dough into a ball and roll in sugar and bake at 350 degrees.  I baked mine for 12 minutes but that will depend on how large you make your cookies.  

Just looking at these cookies makes me want one.  I love cookies......................Happy baking friends, hope you enjoy    Andi 

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simplelivingeating

PEANUT BUTTER COOKIES

The cookie collection continues.............

Peanut Butter Cookies!

These cookies are from Dorothy at Crazy for Crust.  You can find the recipe  here.  Dorothy photo's are beautiful makes you want to jump in the screen and grab and run with a cookie.  Dorothy made her's larger using 1/4 cup full.  Why, oh why, didn't I.  I am a cookie lover.  I used the standard cookie scoop plus a bit more dough.   Dorothy suggest you chill the dough, makes for a better cookie.  I did chill the dough. Ok, not long enough but about 3 hours.  She's killing me when I saw that.  I can't wait that long. I really like this cookie with the bits of Peanut Butter Chips in them.   Go visit Dorothy, she'll love having the visit.   

Maybe I should of rolled the dough after scooping them, It would of made the edges a little prettier. 
But I didn't. Next time I will, you have to press these cookies before baking, they don't spread much. Peanut Butter lovers take notice.  These were taken to work with Mr. Dick and he came home with a empty container, so I quess someone enjoyed them.  

Enjoy baking my friend,   Andi 

thecountrycook    shakentogetherlife

CHOCOLATE CHIP COOKIES

I do love my cookies,  here is another chocolate chip cookie recipe.  These cookies are soft & silky to the touch and kinda melt in your mouth. They remind me of a shortbread. Changed out the recipe a bit I used mini Chocolate chips.  I used the cookie scoop then you have to flatten them out.  They don't spread much in the oven so the flatten cookie is about the finished size you get.    

I used the bottom of the measuring cup to flatten them after I scooped them onto the cookie sheet. Found on Pinterest. I love pinning!  Find the recipe at life in grace blog.  It uses an unusual ingredient, cream of tartar.  I have another recipe for chocolate chip cookies.   They can be found here for chocolate chip cookies made with corn starch.  

Chocolate Chip Cookies, my love!!!!  Enjoy and happy baking, Andi 

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MAINE LOVES LOBSTERS

Anyone up for going lobstering?  You bet, most of us enjoy a feast of lobsters and clams. One of the good things of a summer day living in Maine. Our fisherman and women work hard doing that work each day.     So I am cheating and making my own lobsters...........The sugar cookie way.   Enjoy  

Here's to you brother Dicka.  Sure you would rather have a real lobster but I think these sugar cookies will put a smile on your face.   Maybe Suzie will make you some lobster cookies.............

Found my recipe for sugar cookies at karens cookies. I used the recipe for the Karen's Cream Cheese

 Cookie cut-outs.  

1 cup butter

8 ounce of cream cheese

1 1/2 cup sugar

1 egg

1 tsp vanilla

1/2 tsp almond extract

1 tsp baking powder

3 1/2 cup flour

Beat the butter and the cream cheese together, add the sugar and mix.  Add the egg, vanilla and the almond extract and mix.  In another bowl add the flour and the baking powder and whisk together.  Add this flour mixture to the butter mixture and mix.   Divide the dough in half and wrap in plastic wrap and  refrigerator for several hours or even overnight. 

Roll dough on lightly floured board, roll about 1/4 inch thick and bake at 375 degrees.  Baking time will depend on the size of the cutouts and thickness of the dough.    

Allow cookies to cool completely, I made a thin icing of confectionery sugar, vanilla and a bit of milk.  Using the back of the spoon I spread a thin layer of icing on the cookie.  Used almost 2 bottles of sprinkles and holding the cookie in one hand over a pie tin, I poured the sprinkles from one pie tin over the cookie icing and it fell into the other pie tin under my hand.  Shake the extra sprinkles off into the pie tin.  I used mini chocolate chips for the eyes.  Using a toothpick I dipped into the icing and put a drop onto the cookie and then placed the chips for the eyes.          

have a great day and happy baking, Andi 

greenwillowpond

mizhelenscountrycottage

PRALINE OATMEAL COOKIES

Oh, the boys will be happy today.  They are getting cookies!  It's been awhile since I have sent in any cookies with Mr. Dick. Crispy on the edge and chewy goodness on the inside.  Pecans, brown sugar and toffee bits.   This recipe is from the McCormick, the spice company. They got 6 dozen cookies, I got 4.  My cookies are bigger!   Thank you for a great cookie.   

Print recipe

2 cups flour

1 teaspoon  baking soda

1 teaspoon McCormick Cinnamon

1/2 teaspoon salt

1 cup butter or 2 sticks, softened

1 cup firmly packed light brown sugar

2 eggs

1 cup sugar

1 teaspoon McCormick Pure Vanilla Extract

2 cups quick cooking oatmeal

1 package (8 ounce) toffee bits

1 cup chopped pecans

Preheat oven to 350 degrees.   In a good size bowl add the flour, baking soda, cinnamon, salt and whisk this all together.   In your large mixing bowl add the softened butter with the light brown sugar and the white sugar.  Mix.  Add the eggs one at a time and mix after each egg.  Add the vanilla and mix.  Add the flour mixture carefully and a low speed and mix.  Then add the oatmeal, toffee bits and the chopped pecans.  This mixture is very thick.    Bake at 350 degrees.   I used my cookie scoop and place the scoops on the parchment lined baking sheet and baked the cookies for 10-12 minutes.  Just watch them because the time will depend on the size of the scoop of dough.   Cool on rack for a bit then carefully move to the cooling rack.     McCormick say you get 6 dozen cookies I got 4 dozen large cookies.    

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memoriesbythemile

Brooklin, Maine 

hometown of my father