Oh my goodness, the cookie jar has been empty for two days. Mom are you sick? It's my own doing; I have spoiled them and pay for it when I have other projects.
Are you like me? I get elbow deep in a project, look up, and it's 5:00 pm, and I haven't even thought about dinner let alone the cookie jar. Well, mercy does happen to show up. I opened up the cupboards trying to stir up a bit of creativity, and it must be quick. I had all those odds and ends ingredients left over from Christmas time. Not really enough to make a batch on its own. So being a clever farm girl, I started throwing everything in the bowl. That is why they're called "Remnant" all the leftovers. Don't we just surprise ourselves? And they were mix up, pressed in the pan, in and out of the oven in less than 45 min. Quick work. Another fast favorite you might like is Suzanne s Shortbread. Wow, Peanut Butter & chocolate Remnant cookies are out of the oven. I just tasted them; They do the sweet tooth quite nicely. Very buttery, not too sweet. Did anyone notice the vintage plate I photographed the cookies on? I only have two pieces of this pattern. A shallow coffee cup and a soup bowl. This pattern fills my memories of my Great Grandma Coffman's kitchen table on Boone's Ferry Road. It was such a delight to take them off my "nic nac" shelf and share with you. Check out my store I just listed the cutest "pitcher" great for summer bouquets.
Bar cookies are an excellent choice to please all the different preferences in the house. These cookies are brown and crispy on the edges for some, soft in the middle for those like my Justin. This recipe is a keeper. Enjoy
1 cup peanut butter
1/2 cup butter softened
1 1/2 cups dark brown sugar
1/2 cup powdered sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/4 teaspoon vanilla
2 cups firmly packed mini marshmallows
1 1/4 cup crushed graham crackers
2 1/4 cups all-purpose flour
2 cups mixed chocolate morsels
Pre-heat oven to 375 degrees. Prepare 9x13 baking dish, I used glass, lightly greased
Cream together, Peanut Butter, butter, sugars, till fluffy. Add eggs, vanilla, cinnamon, baking soda. Blend, flour, graham crackers till thick dough forms. Add marshmallows and chocolates. Blend.
Press dough into a prepared pan, bake at 375 for 22-25 minutes. Cut and remove while slightly warm.
My family has several lemon lovers.
Pre-heat over to 375 degrees, prepare ungreased or parchment paper lined cookie sheets.
Cream butter, sugar until light and fluffy, add lemon zest. Combine flour, cornstarch, blend well. Cover and refrigerate for 1 hour for easy handling.
Roll & shape dough into 1 3/4 round log roll. In large shallow pan add sprinkles. Roll dough log in sprinkles until completely covered. Don't forget the ends. Wrap in plastic wrap and refrigerate for 2-3 hours. I have left it overnight before.
Slice 1/4 inch thick and place 1 inch apart on ungreased cookie sheet. Bake in hot 375 degree oven for 9-11 minutes. Cool 1 minute before lifting over to wire racks for complete cooling.
Drizzle a dollop of lemon icing on to cookie.
1 cup powdered sugar
2 Tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Combine icing ingredients in glass measuring cup, Drizzle over cooled cookies. Allow to set up before storing.
My Husband Don said they tasted like fresh Lorna Doones.
Justin my youngest, by His confession, says he is the most spoiled. His preference in baked goods is, soft, old fashioned and not too sweet. Any Shortbread is a winner. When he helped himself to a freshly stamped cookie right off the hot pan, He said,
"Mom I'm in heaven!"
Pre-heat oven to 350 degrees. Prepare one 3-inch round cookie stamp and one 3 inch round cookie cutter (biscuit cutter) Un-greased baking pan or parchment paper lined.
In a large bowl cream butter and powdered sugar until light and fluffy. Add flour, mix till dough melds together. Wrap in plastic and chill for at least 15 minutes.
Knead dough for 2 minutes, roll out dough onto lightly floured surface. 1/4 inch thick. Dust cookie stamp lightly with flour and press onto dough, press as many cookie stamps as rolled area provides. Cut with (biscuit cutter) over stamped impressions, lift with a spatula onto baking pan. Repeat until dough is used up
Bake in hot oven (350 degrees) for 18-20 minutes o until edges are lightly brown. Cool 2 minutes and transfer to wire rack for cooling.
If you desire: Apply sprinkles before baking.
If you do not have a cookie stamp, be creative, the bottom of a patterned glass, criss-cross fork design.
Perfect last minute Valentine party treat.
1 cup Butter, shortening, margarine
1 cup Brown Sugar
1/2 cup Sugar
1 tsp. pure vanilla
1/2 cup peanut butter
1 cup rolled oats
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
11.40oz bag milk chocolate M & M's (Valentine color)
Can't help but toot the horn for another Valentine favorite
Red Velvet Cake, if you have never tried it or baked it, set aside a lazy Saturday and indulge.
Pre-heat oven to 375 degrees: Cream butter sugars until light and fluffy, mix in eggs, pure vanilla & peanut butter. Add to creamed mixture rolled oats, flour soda & salt. Mix thoroughly. Fold in M & Ms.
With small cookie scoop drop on un-greased cookies sheet. Bake 10-12 minutes, Cool 2 min. And then transfer to wire cooling rack.
PS. if you want them to be extra beautiful save some candies out to place strategically on the top of cookie dough.
Happy "Valentine" Baking