I was looking for a fairly easy dessert item for easter and I thought right away of peanut butter cookies. We make them at Christmas and used sprinkles to spice them up, so I thought why not the same for Easter with the pastel colored M&M’s.
Ingredients for Peanut Butter M&M Easter Cookies
1 cup butter softened
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
1 bag pastel colored M&M’s
Directions for Peanut Butter M&M easter Cookies
Preheat oven to 350°
In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. You should end with a stiff dough like for drop cookies.
Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in two steps to form a slight oval shaped cookie. Once flattened decorate by pushing the M&M’s into the cookie.
Bake for 12- 15 minutes and remove from oven allowing them to cool and firm up for a minute or two on the pan, before placing them on a wire rack to cool completely.
The Official Taste Tester
M&M’s are not on a S.A.P.P’s diet but Dad does make a few “sans” the chocolate for me, and I do adore peanut butter in any form!
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Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies. This is a slight adaption of my World’s Best Shortbread Cookies that is although time consuming certainly worth the effort.
I don’t often try to endorse a product and really any raspberry jam or preserve that you like will probably work just fine, it’s just that I have always had success with Smucker’s.
Special tools needed if you have them would be small aspic cutters to create the centers , but if you don’t have them just make the cookies without the cutouts.
Ingredients for Shortbread Linzer Tart Cookies
2 cup Butter softened
1 cup granulated sugar
3 cups all purpose flour
1 cup ground almonds or Hazelnuts
1 egg yolk
1 tsp vanilla
1 or 2 jars Smucker’s raspberry preserve
powdered sugar to top the cookies
2-3 Tbs Bransy or Cognac (optional)
Directions for Shortbread Linzer Tart Cookies
Pre heat oven to 300°.
In the bowl of a mixer cream the butter and sugar until light and fluffy.
Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don’t want the cookies too thin as they are slightly crumbly.
Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.
Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 – 30 minutes until the cookies are just beginning to brown.
Remove to a wire rack and allow to cool completely.
Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
Optionally take the preserve and put in a small sauce pan and add 3 Tbs of Brandy for every full jar of preserve bring up almost to a boil and stir to combine, then allow to cool and thicken before placing on the cookies.
In the bowl of a mixer cream the butter and sugar until light and fluffy.
Add the egg and vanilla and continue to mix until all combined. Now slowly add the flour and mix until all is combined and the dough cleans the bottom of the bowl.
Divided the dough in half and refrigerate half covered in plastic wrap. Roll the dough out to about a ¼ inch thickness, you don't want the cookies too thin as they are slightly crumbly.
Cut to the shape you desire and if you have the aspic cutter cut ½ the cookies centers out.
Bake on a parchment or silpat line baking sheet in the center of the oven for about 28 - 30 minutes until the cookies are just beginning to brown.
Remove to a wire rack and allow to cool completely.
Lightly spread the jam on one side of the bottom cookies. Take the tops and dust them with powdered sugar and then place on top of the raspberry spread cookie press lightly to bind.
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The other day I was craving a few cookies and so I thought I would make chocolate chip, but it is a little hard to do when you don’t have the chips. I did have raisins so I thought why not!
Two ways to make them using a dry raisin firms the cookie up a bit more or you can reconstitute you raisins in hot water or brandy or dark rum, which leaves you with a moist very soft cookie.
The recipe is basically Toll House cookies using raisins instead of chips.
Ingredients for Tollhouse Raisin Cookies.
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 Cup of sugar
3/4Cup packed brown sugar
1 tsp vanilla
2 eggs
2 Cups Raisins either dry or reconstituted
1 Cups chopped nuts (optional)
Directions for Toll House Raisin Cookies
Preheat oven to 375°
In a bowl combine the flour, baking soda,and salt.
In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.
Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 – 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.
In a bowl combine the flour, baking soda,and salt.
In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.
Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 - 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.
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