Recipe: Easy Peanut Butter Cookies

I don’t have a sweet tooth but I do love to bake and try out new recipes and variations of old time favorites. I’m not sure which magazine I found the recipe in as I had ripped out the recipe page and it’s been on my fridge for a while now and finally decided to make them. They were really good and very easy to make. Buggy had so much fun helping Mami make them. We didn’t put hershey kisses on all of them because as a typical 3 year old, she usually leaves half of what she’s eating laying around and the dogs will grab any opportunity to grab her left overs and we can’t have that with a diabetic dog in the house.

Ingredients

• 1 cup peanut butter-whatever your preference is
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a large baking sheet.
3. Combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and mix well
4. Roll the dough into balls and place on greased baking sheet 
5. Use a fork for a crisscross design on each cookie – optional.
6. Bake for 8-10 minutes, remove from the oven and sprinkle with sugar –optional
7. Cool for about 5 minutes before removing from pan.

Enjoy!

Leprechaun Hat Cookies

Just in time for St. Patrick’s Day. I have been looking for some St. Patrick’s Day recipes when I came across these cute little hat’s on the Betty Crocker site.

PREP/TOTAL TIME: 1 hr 15 min

INGREDIENTS

1 pouch Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

1/4 teaspoon Betty Crocker® green gel food color

24 large marshmallows

24 small (1-inch) chewy chocolate candies

12 small green gumdrops

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
• Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container

TIP:

You can use chocolate chip cookie mix for the sugar cookie mix.

Credit: Betty Crocker