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  Spritz Cookies - a holiday favorite Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature 3/4 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 2 1/3 cups all-purpose flour 1/2 Tsp salt optional: food coloring, sprinkles, chocolate chips, and melted chocolate for decorating Preheat oven to 350°F. Line baking sheets with silicone baking mats. Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it. Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes.  Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute.  Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and ...

Pecan Snow Ball Cookies (aka Mexican Wedding Cookies) I've seen variations that use walnuts, so use what you prefer and have on hand. Here in Texas, pecans are in abundance. Ingredients: 2 Cups finely chopped pecans 1 Cup unsalted butter (room temperature) 1/3 Cup sugar 1 Tsp vanilla extract 1/4 Tsp salt 2 Cups flour Powder Sugar (1C for coating) Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool. Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed. Line 2 baking sheets with parchment paper. Scoop and shape dough into 1 inch balls, pressing the dough in your hands. (Note: the dough will be very crumbly, so you will be pressing t...

Almost ten years ago, I stopped posting -- mostly because work & life intervened, but also because it was getting to be a hassle. BUT -- now that everyone is in social isolation, I plan on starting up -- at least for a little while -- with new recipes to help stretch those ingredients or just provide a little comfort along the way. We will get through this.  Together.  - Mike

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla...

1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Mix sugar, molasses, peanut butter, shortening, butter & egg in a large bowl.  Stir in flour, baking soda, baking powder & salt. Cover & refrigerate until firm. Preheat oven to 375F. Roll dough into 1 1/4" balls.  Place on parchment-lined cookie sheet -- about 3 inches apart.  Flatten in criss-cross pattern with a fork. Bake 9-10 minutes or until light golden brown.  Allow to cool before removing from the cookie sheet.

This is an easy to prep and serve recipe using crescent roll dough and a few fresh and pre-prepared ingredients. 2-3 cups chopped pears 1 cup chopped pecans 1 cup gorganzola cheese 1/2 pound dates 3 tablespoons apricot jalepeno jam 2 tablespoons water 1 can large crescent rolls Large-grain sea salt Preheat oven to 350F.  Line a baking sheet with parchment paper. In a food processor, combine pecans, dates and gorganzola.  Pulse for a rough chop and mix. In another bowl, combine pears and 2 tablespoons apricot jalepeno jam.  Fold in cheese mixture. On a flat surface, roll out 1/2 of the crescent roll pastry.  Drop fruit & cheese mixture in 1 tablespoon portions evenly across the dough.  Place the remaining dough across the top and cut into ravioli-like squares.  Pinch edges of each square to seal.  Arrange on baking sheet and score tops of each square to vent. In a small bowl, mix remaining jam and water to make a wash.  Brush ...

3 cups all-purpose flour (+ 2 tablespoons for the board) 1/4 cup sugar 1 teaspoon soda 1 teaspoon salt 6 tablespoons butter (chilled & diced) 3 tablespoons rolled oats (not instant) 1 1/2 cups whole milk 1 cup raisins Preheat the oven to 375°F. Line a baking sheet with parchment. In a large bowl, sift together the flour, sugar, soda & salt.  Cut in the butter and mix well.  Continue to mix, adding the raisins, oats and milk until you have a soft moist dough. Transfer to a well-floured surface.  Knead dough into about a 7-8" round that is about 1" thick. Place the round on the baking sheet and slice a cross into the top -- about 1/4" deep. Bake for 45-50 minutes until nicely browned and a toothpick inserted into the center comes out clean.