two year

 I would hate to lose this so I have to put something up to save this or I will lose it 

Peanut Butter Blossoms

Peanut Butter Blossoms

48 Hershey kisses candies. (an 11 ounce bag has about 79, this will make one double batch of this recipe)

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugarl

1 large egg

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon almond extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional sugar for rolling

Preheat oven to 375

Beat shortening, peanut butter in a large bowl until blended. Add the sugars, beat until fluffy. 

Add egg, milk and extracts.

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

Add to peanut butter mixture. Mix well

Use the medium scoop (1 inch across) and scoop out balls of dough. Roll in the additional granulated sugar. 

I put the dough balls on parchment for ease of clean up. 

Bake 8 to 10 minutes until lightly brown.  (remove pan from oven)

Immediately press a kiss into each  cookie. Let cool on pan for a few minutes. 

Remove to wire rack to cool completely. 

Makes about 48 cookies

The Very Best Sugar Cookie!

This recipe is from the 1952 Farm Journal. I have always loved them. The addition of the nutmeg is genius!

                          The Best Sugar Cookies

  1 1/4           cups  soft butter
  2               cups  sugar
  2              large  eggs
  5               cups  flour
  1           teaspoon  salt
  4          teaspoons  baking powder
  1           teaspoon  ground nutmeg
     1/2           cup  milk

Cream butter and sugar. Add eggs and beat until fluffy.
Stir together dry ingredients and add alternately with milk to creamed
mixture. If dough is sticky, add flour to handle.
Roll 1/4 inch thick on well-floured pastry cloth; cut. Place bake on
decorations on cookies. Bake in ungreased baking sheet in moderate oven
(375) 8 minutes. Cool on racks. Makes about 100 cookies, depending on
size.



Sorry about no photos, moving house takes way more work then I remember!

A Little Spotty

I know that the cookie of the week has been a bit spotty  lately. We are about to move, so it will continue to be a bit more or less till we get where we are going. I will try my best to keep up.
Thank you

Ricotta Cookies

Ricotta Cookies

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated lemon peel

1/2 cup butter

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla

1 teaspoon almond extract

15 ounces ricotta cheese

GLAZE

2 cups confectioner's sugar, sifted

3 tablespoons lemon juice

SPRINKLES

Whisk flour, baking powder, baking soda, lemon peel and salt in a medium size bowl. 

Beat butter and sugar on medium speed until fluffy about 3 minutes. 

Beat in eggs, vanilla, almond and ricotta.

Stir in flour mixture until well blended. 

COVER AND REFRIGERATE OVERNIGHT

Preheat oven to 350

Line baking sheets with parchment paper

Using the medium scoop, drop dough balls onto prepared sheet. They do not spread out too much! 

Bake for 12-14 minutes or until golden brown on the bottom.

Let cool.

Make the glaze by blending the powdered sugar and lemon juice. Dip the cookie tops into the glaze. Then sprinkle the sprinkles on top! 

Let dry. 

Makes about 4 dozen

I made my own ricotta. I used Ina Garten's recipe. Could not have been easier. It took these cookies from so so ho hum to really wonderful. 

These cookies freeze well. 

Rocky Road Cookies

Eggless

This is a photo of the cherry variation, as the rocky road cookies disappeared too quickly for me to get a photo of them

ROCKY ROAD COOKIES

7 tablespoon unsweetened cocoa powder

3/4 cup sugar

2 tablespoons espresso powder

4 tablespoons butter

1/3 cup +  1 tablespoon plain low fat yogurt (or full fat, either works)

1 teaspoon vanilla

1/2 teaspoon almond extract

1 cup flour

1/4 teaspoon baking soda

1/8 teaspoon salt

almost the full jar of mini marshmallow bits

1 cup sliced almonds

Preheat oven to 350, Line baking sheets with parchment paper

In a large bowl, mix cocoa powder and sugar. 

Melt butter in the microwave or on the stove. Pour over the cocoa and sugar mixture.

Mix well. 

Add yogurt and vanilla. Blend

In another bowl, mix flour, baking soda and salt

Add to cocoa mixture

Add nuts and marshmallow bits. 

Drop by tablespoons onto lined baking sheets. 

Bake for 8 to 10 minutes. 

Let cool on pan for a few minutes, then cool completely on wire rack. 

Makes about 2 dozen. 

For cherry variation:

Omit almond extract, and marshmallow and almonds. 

Add 1 teaspoon cherry extract and 1 cup chopped dried cherries. 

follow the same directions as above. 

Lemon Yogurt Cookies

Lemon Yogurt Cookies

• 1/2 cup granulated sugar
• 7 tablespoons butter, softened 
• 2 teaspoons grated lemon rind 
• 1/3 cup honey
• 1/2 teaspoon lemon extract
• 1 large egg 
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 1/4 cup plain fat-free yogurt 
• 
  
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice 
• Sprinkles

Preheat oven to 350, line baking sheets with parchment paper

1. Beat sugar, butter and lemon zest, with a mixer at medium speed until light and fluffy. 
2. Add honey, extract, and egg; beat until well-blended. 
3. Combine flour, baking powder, and salt, in another bowl. 
4. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Using the smaller medium scoop drop 2 inches apart onto  prepared baking sheets .

1. 
   
2. Bake at 350° for 12 minutes or until lightly browned.
3. Combine powdered sugar and juice in a small bowl; stir with a whisk.
4. Dip cooled cookies into glaze and then sprinkle with yellow sprinkles if desired
5. Makes 2 dozen
6.