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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