as i looked through my Christmas photographs today, i couldn’t help but notice the delicious cookie plate that i shared with my family this year.  in the blog, i have already posted recipes for the candied citrus peels, the peppermint bark, and the iced snowflake cookies.  so, thought i would share two more cookie recipes as they were both delicious as well.

the first is for flourless peanut butterscotch cookies.  this is a Martha recipe, though i took out the chocolate chips and substituted the butterscotch chips.  these were excellent tasting and wonderful texture.

preheat the oven to 350 degrees.  in a large bowl, mix 1 cup creamy peanut butter, 3/4 sugar, 1 large egg, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. stir in 3/4 cup butterscotch chips. (or chocolate chips as Martha suggests)  then, mix in 1/2 cup roasted salted peanuts.

using a cookie scoop, place on baking sheet and bake for 12 to 14 minutes.  cool for 5 minutes and enjoy !

the second recipe is for slice and bake chocolate sugar cookies.  another one of Martha’s excellent recipes that can be made with a variety of flavors.  i chose the chocolate variation for my cookie plate this year. 

with an electric mixer, beat 12 tablespoons of unsalted butter at room temperature with 3/4 cup granulated sugar.  next, add 1 egg yolk, and 1 teaspoon of vanilla.  mix 1 and 2/3 cups of flour with 1/3 cup of unsweetened cocoa.  incorporate into the batter. 

transfer the dough to waxed paper and roll into a log.  wrap well and place in the refrigerator for at least 1 hour.  when ready to bake, preheat the oven to 350 degrees.  roll the log in sugar crystals and slice into cookie rounds.  place on a baking sheet and bake for about 15 minutes.

if you chill the dough overnight, the sugar will not stick unless the dough is warmed up.  this year, i used red sugar crystals.  the cookies tasted delicious.


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