Charlotte’s Kitchen

Archive for the ‘Cookies’ Category

Here’s a cookie recipe that you’ll love for special occasions. Read the rest of this entry »

Here’s a cookie that’s a perfect treat on cold days with a cup of tea.  Besides tasting great they are a nice low calorie snack. Read the rest of this entry »

Just found out that Allrecipes every day until Christmas they are presenting a new cookie recipe.  Check out the Christmas Cookie Countdown Calendar and pick up a couple new ones to add to your collection.

Who doesn’t like blueberries? Here’s an easy recipe that will have them begging for more. Read the rest of this entry »

Ingredients:

1/2      cup chunky peanut butter

1/2      cup shortening

1          cup packed brown sugar

1          egg

1          t Watkins Vanilla

1          t baking soda

1/8      t salt

1 1/4   cup all purpose flour

granulated sugar

1          recipe Peanut Cream Filling below

Directions:

Preheat oven to 350 degrees.  In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds.  Add brown sugar, egg and vanilla.  Beat until combined, scraping sides of bowl.  Beat in baking soda, salt and as much flour as you  can.  Stir in any remaining flour.

Form dough into balls, using a level teaspoon each.  Place 1 1/2 inches apart on ungreased or parchment lined baking sheets.  Flatten by making crisscross marks with tines of fork dipped in sugar.

Bake 7 to 8 minutes or until edges are lightly borned.  cool on baking sheet 1 minute.  Transfer to wire rack; cool.

Spread one teaspoon Peanut Cream Filling on flat side of half of cookies.  Top with remaining cookies.  Store in airtight container at room temperature up to 3 days.  Freeze unfilled cookies up to 1 month.

Makes 4 dozen sandwich cookies.

Peanut Cream Filling.

Ingredients:

3/4   cup chunky peanut butter

3/4   cup marshmallow creme

3       T milk

3/4   t Watkins Cinnamon

1/4   t Watkins Cumin

3       T confectioner’s sugar

Directions:

In medium bowl whisk together chunky peanut butter, marshmallow creme, milk, cinnamon and cumin.  Gradually whisk in confectioner’s sugar.

Ingredients:

1 cup sesame seeds

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 t Watkins Vanilla

1 1/4 cups flour

1/2 t Watkins Baking Powder

1/4 t Watkins Cinnamon

1/4 t Watkins Nutmeg

1/4 t salt

Directions:

Heat the oven to 350 degrees. Toast the sesame seeds on a baking sheet for about 10 minutes. stirring occasionally to keep them from burning. Set the seeds aside to cool thoroughly.

In a mixing bowl, cream together the butter and sugars. Beat in the egg and vanilla. Add the flour, baking powder, cinnamon, nutmeg and salt, mixing until thoroughly combined. fold in 1/3 cup of the sesame seeds.

Shape the dough into 3/4 inch balls and roll them in the remaining sesame seeds to coat the surface of each one. Place the balls on two greased cookie sheets, leaving at least 1 inch between them and bake until golden bown, about 10 to 12 minutes. Allow the cookies to cool on the sheets for 2 minutes, then use a spatula to transfer them to a wire rack.

Makes about 5 dozen.