Peach Cookies

Posted by Luane Kohnke on Jul 15, 2010 in Recipes, Wheat-Flour Cookies | Comments Off

These cookies look like little peaches!

Peach Cookies
1 cup white sugar
3/4 cup vegetable oil
1/2 cup milk
2 eggs
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
3 2/3 cups all-purpose flour
1 cup apricot preserves
1/2 cup chopped almonds
3 ounces cream cheese, softened
2 tablespoons instant tea powder
2 1/2 tablespoons brandy
3/4 teaspoon ground cinnamon
1/4 cup red sanding sugar
1/2 cup orange sanding sugar

Preheat oven to 325F.

Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.

Roll into walnut size balls. Place on ungreased cookie sheets Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.

Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend. Fill cookies with crumb mixture. Press 2 cookies together to form peach. Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf.

Olive Oil and Rosemary Savories

Posted by Luane Kohnke on Jul 2, 2010 in Recipes, Wheat-Flour Cookies | Comments Off

For July 4th consider olive oil and rosemary savories. Olive oil remains unusual in sweet baked goods, but the flavor of extra virgin olive oil is a powerful and welcome addition to sweet and savory cookies, the type that are best nibbled with a glass of sweet wine. This recipe is from Mark Bittman, of The New York Times.

Olive Oil and Rosemary Savories
4 dozen cookies
2 1/2 cups flour
1/2 teaspoon baking powder
Pinch salt
1/8 teaspoon black pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3/4 cup sugar
2 eggs
1/2 cup extra virgin olive oil, plus a little for cookie sheet
3/4 cup, or a little more, dry red wine

Preheat the oven to 375F. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.

Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool 2 minutes, then remove the cookies to a rack to cool further.

Chocolate-Filled Peanut Butter Cookies

Posted by Luane Kohnke on Jul 1, 2010 in Recipes, Wheat-Flour Cookies | Comments Off

I am in love with peanut butter cookies. These peanut butter cookies are sandwiched together with a delicious chocolate peanut butter filling.

Chocolate-Filled Peanut Butter Cookies
Makes 20 cookies
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup unsalted, creamy peanut butter

Filling and Topping
1/4 cup finely chopped unsalted, dry roasted peanuts
1/4 cup sugar
1/2 cup unsalted, creamy peanut butter
2 tbsp cocoa powder
3 tbsp confectioners’/powdered sugar
3 tbsp granulated sugar
2 tbsp finely chopped chocolate (semisweet/bittersweet)

Sift together flour, baking soda and salt in a small bowl.

In a large bowl, cream together butter and sugars until light. Beat in egg, followed by the vanilla and peanut butter. Gradually add in dry ingredients and beat on low speed until just combined.

Spoon dough onto a sheet of wax or parchment paper, shape into a roll about 3-inches in diameter and refrigerate until firm, about 2 hours.

Preheat oven to 375°F.

Prepare topping and filling. In small bowl, mix chopped peanuts, and granulated sugar; set aside.

In another small bowl, stir peanut butter, cocoa powder, sugars and chopped chocolate until smooth. Shape mixture 20 small (1/2 inch) balls and place each on a sheet of parchment paper. Set aside.

Remove cookie dough from fridge. Cut the log lengthwise in half, then make 10 horizontal cuts to slice the dough into a total of 20 even pieces. Each piece should be a semi-circle in shape. Flatten each piece of dough and place a peanut butter ball into it. Shape each cookie dough piece around the filling, making sure to cover the ball completely. Repeat with remaining dough and balls. Roll each ball in peanut-sugar mixture and place onto a parchment-lined baking sheet, leaving about 2-inches between balls. Use a flat-bottomed drinking glass to flatten the cookies down to 1/4-inch thickness. Bake for 9 – 11 minutes or until edges are golden brown. Cool for 1-2 minutes on the baking sheet, then remove cookies to a wire rack to cool completely.