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2024 Peanut Butter Cookies

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½ cup (4oz/115g) butter, at room temperature.
¾ cup (4 ½oz/128g) brown sugar.
½ cup (4oz/115g) sugar.
1 cup (8oz/225g) smooth peanut butter.
1 egg large at room temperature.
1 tsp vanilla extract.
1 ½ cups (7 ½oz/213g) all-purpose flour.
½ teaspoon baking powder.
½ teaspoon baking soda.
½ teaspoon salt.
METHOD:
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Line two large cookie trays with parchment paper.
3. In a large bowl using a hand mixer, cream together the butter, sugars and peanut butter until they’re light and fluffy.
4. Add the egg and vanilla extract beating until fully incorporated.
5. Add the flour and whisk until the mixture is combined and a thick dough is formed.
6. Cover and chill the dough for 30 minutes.
7. Scoop the dough into tablespoon-sized balls.
8. Using your hands roll until the dough forms a ball.
9. Now roll each ball in white sugar then place it on the baking tray.
10. Make sure you have 2 inches/4cm between each cookie.
11. Using two forks press down on each cookie to create an x shape on the top of each cookie.
12. Bake the cookies for 12 minutes until golden brown.
13. Allow the cookies to cool on a cooling rack.
14. Cookies can be stored in an airtight container at room temperature for 3-4 days.
Snipped from search for a different recipe than what I have always used. 2024

Oatmeal Lemon Crumble Bars

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two lemon crumblebar cookies on a green plate with slice of lemon on the side
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
1 cup oatmeal old-fashioned oats
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees.

In a bowl mix the flour, baking powder and salt.

In a second bowl, beat the butter and brown sugar until creamy. Add the oats and flour mixture, mixing until crumbly.

Press two thirds of the oat mixture into a greased 8 inch square ban.
LINE THE PAN with parchment paper for easier removal.  8×8 size is better than 9×9.

Bake bottom layer base for 15 minutes.

While the base is baking, combine sweetened condensed milk, lemon juice, and lemon zest.
Pour over the baked crust.

Bake for another 20-25 minutes or until set and edges are golden brown.

Let cool before cutting into bars.

Prep time 10 minutes
Cooking time 40 minutes
Total time 50 minutes

Credit to a Facebook post with picture of the Oatmeal lemon crumble bar.

Found the same recipe at https://sallysbakingaddiction.com/oatmeal-lemon-creme-bars/
Picture Credit to Sallysbakingaddiction.com

May 8, 2024

Tips

  1. Don’t pack the crust in too tight: When pressing the mixture into your lined pan, avoid packing it in too tight. Press the mixture down very lightly with your hands or the bottom of a measuring cup.
  2. Use a citrus zester: Lemon zest carries a lot of flavor in the lemon filling.
  3. Avoid over-baking: It can be difficult to determine when the bars are done, but err on the side of under-baking. And keep in mind that the bars will continue to set as they cool. If over-baked, the crust and edges will be quite firm. Once the fully assembled bars go in the oven, they take about 23–25 minutes.
  4. Stretching the recipe into a 9-inch pan yields very thin bars, so I don’t recommend that size.

 

 

Butter Balls

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Butter Balls 

Also known as Snowballs, Mexican Wedding Teacakes

1 cup butter
1 tsp vanilla
1/4 cup powered sugar
2 cups sifted flour
1 cup chopped nuts (walnuts)
Confectioners sugar to roll in after baking

Cream butter and sugar until light and fluffy. Add flavoring. Stir in flour and nuts and blend well.
Form into tiny balls and place on ungreased cookie sheet.

Bake at 350 degree oven about 20 minutes.

Roll cookies in confectioners sugar while warm.

Makes about six dozen cookies (if balls are small)

This is the original recipes I used when learning to bake in the 1970’s. Handwritten recipe card in box.

 

 

 

6-in-1 Sheet Pan Cookie Bars

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Prior to the family picnic this year 2023 I tested several recipes for what to bring as a dish to pass. I found a picture of a sheet pan bar cookie that features six different variations. Made one batch of cookie dough baked into six different flavors in the same sheet pan so that there would be a variety of options.

We’re talking chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip.

Source of Recipe: The BakerMama
https://thebakermama.com/recipes/6-in-1-sheet-pan-cookie-bars/

Reactions: they were good but not exceptional. The steps to make separate batches with separate add-ins and the patting out to fill in the pan seemed like a lot of steps.
In the future I think that I would just use my regular favorite cookie dough (since I make cookies so often) and keep out 3/4 cup of dough and put that small amount in the freezer labeled with variation.  Then I would let the frozen balls thaw and then pat into the large ban.

The concept of having six in one pan was the attraction and highlight that drew me to this recipe.  The base dough made all of the cookies tasted similar and I much prefer my own recipes for the chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip.  The idea was great!!!

Date and Walnut Bars

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3/4 cup unsifted all purpose flour
1 tsp baking powder
1/2 teaspoon salt
2 eggs
1 cup light brown sugar, packed
1 cup slice dates
1 cup coarsely chopped walnuts
1 tsp vanilla extract
confectioners sugar to dust with

Preheat oven to 350 degrees. Lightly grease and line the bottom of a 9x9x2 baking pan with waxed paper or parchment.

Sift the flour with the baking powder and salt. Stir and set aside.

In a medium bowl, with electric mixer beat the eggs and sugar until light. Add the brown sugar. beating until smooth and fluffy.

Add the chopped dates, chopped nuts and vanilla and mix well. Stir in the dry ingredients and mix well.

Spread into the prepared pan.

Bake 25 to 30 minutes, or until surface springs back when lightly pressed with fingertips.

Cool slightly. Remove from pan to wire rack, peel off the wax paper while still warm.

With a sharp knife, cut into 24 bars while still warm, cutting at an angle to make diamond shaped cookies.

Dust lightly with confectioners sugar.

Makes 24 cookies.

Recipe from Mary Roth from the Windmill 

Been a family tradition since the recipe was shared in the 1980’s. Great way to use fresh dates at other times for a nice treat. Recipe given by Mary Roth at the Windmill Farm Market when we both were vending there.

Master List of Recipes

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Master List of Recipes

Will be making a master list of all recipes soon. Check back later. Working on revisions and organization of recipes

Regular Posts Recipes format

Date and Walnuts Bars

 

 

Recipes in the WP Recipe format

Coconut Cookies – God Jul