Archive for the ‘Cookies’ category

Oatmeal Cookies with Peanut Butter Cream Filling

October 14, 2012


1 ½ cups of all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

1 cup quick oats

1 cup packed light brown sugar

1 stick (1/2 cup) salted butter, softened

1 large egg (room temperature)

1 teaspoon vanilla extract

Preheat oven to 325.

In a medium bowl combine, flour, soda, cinnamon and oats. Mix well with wire whisk, set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add egg and vanilla and beat at medium speed until light and creamy. Add the flour-oat mixture and blend at low speed until just combined. Do not over mix or cookies will be tough. Refrigerate dough for one hour.

On a floured board, using a floured rolling pin, roll out dough to ¼” thickness. Cut cookies with a 2” round cutter dipped in flour. Rework the scraps until all dough is used. Bake cookies on ungreased cookie sheet 1/2” apart for approximately 12 minutes (just the barest hint of gold on the edges). Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, turn them over and top half the cookies with a generous amount of peanut butter filling (a piping bag works well for this). Place the other cookies, baked side down on top to form sandwiches.


1 cup creamy peanut butter

6 tablespoons salted butter, softened

3 tablespoons of cream

1 ½ teaspoons vanilla extract

¼ teaspoon of fine salt

1 ½ cups of powdered sugar

Combine all ingredients in the bowl of a mixer and beat well.

Makes about 30 cookies


Witch Finger Cookies

October 11, 2012

Makes 30

30 blanched almonds (no skin) painted with red
food coloring.
2 large eggs
¼ teaspoon vanilla
1 stick butter room temperature
½ cup powdered sugar
5 tablespoons sugar
pinch of salt
1 2/3 cup flour
Heat oven to 350 grease 2 cookie sheets
Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg and vanilla, set aside.
In the bowl of an electric mixer combine butter, both sugars, flour and salt. Beat on medium speed until well combined. Add egg mixture and beat until smooth. Wrap in plastic and chill for 2 hours.
Divide dough in half, working with one half at a time (keep the other chilled). Divide each half into 15 pieces. On a lightly floured surface roll each piece back and forth, shaping into fingers 3-4” long, make knuckles. Score each knuckle lightly with a knife to make finger lines. Transfer fingers to cookie sheet. Brush lightly with egg white and place almonds in the tips to form fingernails. Bake until lightly browned about 10 minutes.