RECIPES: Cookies, cookies everywhere

Posted: December 16, 2016 at 6 a.m.
Updated: December 15, 2016 at 12:49 p.m.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla extract

2 tbs milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

-- Paula Crum

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour

2 tsp ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tbs water

1/4 cup molasses

2 tbs white sugar

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

-- Amy Hoover

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

2 cups confectioners' sugar

3 tbs milk

1 tbs melted butter

1 tsp vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

-- Gina Whitaker

Avocado Cookies

1 1/2 cups white sugar

1 cup butter, softened

3/4 cup mashed avocado

2 eggs

3 1/4 cups unbleached all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

Preheat oven to 375 degrees.

Beat sugar, butter, and avocado together in a bowl using an electric mixer until smooth. Add eggs and beat until incorporated.

Whisk flour, baking soda, baking powder, and salt together in a separate bowl; stir into avocado mixture until dough is well mixed. Roll dough into walnut-sized balls. Arrange balls, 2-inches apart, on a non-stick baking sheet. Flatten dough slightly.

Bake in the preheated oven until bottoms of cookies are lightly browned, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

-- Jenny May

Butterfinger Cookies

1 3/4 cups all-purpose flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/2 cup butter or margarine, softened

1 large egg

36 pieces Nestle® Butterfinger Bites Candy, coarsely chopped

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

-- Butterfinger®

NAN Dining Guide Spotlight on 12/16/2016

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