Peanut Butter Cookies

This recipe is for someone who needs “a hug”.  Fabulous.

• 1 cup unsalted butter, softened
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Preheat oven to 375 degrees.

Cream butter, peanut butter, and sugars.  Mix in eggs.  Sift together dry ingredients and mix into batter.  Cover bowl and refrigerate for 1 hour.

Roll into 1-inch balls and place on ungreased baking sheet.  Flatten balls with a fork, making a crisscross pattern.  Bake on middle level of oven about 10 minutes or until cookies begin to brown.  Do not overbake.  Remove immediately to cooling racks.

“A sermon isn’t complete until it’s put into practice.”

Irish Cream White Chocolate Chunk Cookies

This recipe is wonderful.  Friends were trying to sneak them out of my house.

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons Irish Cream liquor
• 3 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped macadamia nuts
• 1 1/2 cups white chocolate chunks

Preheat oven to 375 degrees.

Cream butter and sugars together until light and fluffy.  Add eggs, vanilla, and Irish Cream liquor.  Sift together flour, baking soda and salt and add to butter mixture.

Fold in walnuts and white chocolate chunks.  Drop by heaping tablespoons onto parchment-paper-covered cookie sheet 2-inches apart and bake for 11 to 13 minutes.  Cool on wire rack.

Makes 4 dozen large cookies.

“No one stands as tall as a Christian on his knees.”

Can’t Stop Cookies

These cookies are fantastic.  Bet you can’t just eat one!

• 2 cups sugar
• 2 cups butter, softened
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 4 cups Special K or Cornflakes
• 1 cup chopped pecans

Cream sugar and butter.  Add dry ingredients.  Then fold in Special K or Cornflakes and nuts.  Roll into balls and bake at 350 degrees for 12-15 minutes.

(I used a cookie scoop so my cookies came out bigger, which is what I wanted.)  It made exactly 40 cookies.

“The storms of our life prove the strength of our Anchor.”

Rhubarb Dream Bars

This recipe came from my Mom who was a fabulous cook.  She always grew a lot of rhubarb and loved to bake with it.  This is really not to sweet or too sour, it is really delicious.  I like to serve this a little warm with whipped cream or ice cream on top.

• 2 cups all-purpose flour
• 3/4 cup powdered sugar
• 1 cup butter
• 4 eggs
• 2 cups sugar
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 4 cups rhubarb, finely chopped

Combine 2 cups flour, powdered sugar and butter.  Mix well and press into a greased 9″ x 13″ pan.  Bake at 350 degrees until golden brown, 10 to 15 minutes.

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb;  mix.  Spoon mixture onto baked crust.  Bake at 350 degrees for 45 minutes more.  Cool and cut into bars.

“To stand up to any challenge, spend time on your knees.”

Disappearing Snickerdoodles

I made these cookies for my grandkids to sell at our garage sale this summer, among many other kinds.  They were gone before anything else and I wished I had made more.   I made them quite large, which besides being delicious, appealed to many and disappeared pretty fast.

• 3 1/2 cups flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 2 cups sugar
• 3 eggs
• 1 tablespoon light corn syrup
• 1 tablespoon vanilla
• 1 cup sugar
• 1 tablespoon cinnamon

Preheat oven to 375 degrees.  In large bowl, sift together the first 5 ingredients.

Cream butter and sugar together until light and fluffy in mixer.  Add eggs, one at a time, until each is incorporated.  Add corn syrup and vanilla and mix well.

Set mixer on medium speed and add dry ingredients in three batches.  Mix just until they come together.

Mix sugar and cinnamon together in bowl.  Portion dough out in 2-inch balls and roll each in the cinnamon-sugar mixture.  Gently flatten out and place 3 inches apart on a  baking sheet lined with parchment paper or silpat.

Bake for 8-10 minutes, until light golden brown around the edges.  Cool on the pan for 2 minutes, and then transfer to wire rack and cool completely.

DO NOT OVERBAKE

Note:  If you do not want to make gigantic cookies like these, make them normal size and do not bake them as long.

“Witness for Christ with your life as well as your lips.”