Peanut Butter Cookies

In our family traditional Christmas cookies are nontraditional. We have for years made our Scottish Shortbread Cookies: http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe, and Peanut Butter Cookies. Both are fairly easy to make and both are absolutely delicious.

Ingredients for Peanut Butter 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

Directions for Peanut Butter 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 a criss cross pattern.

**flatten with fork tines in a criss cross pattern**

Since this is Christmas, I add a few red, white and green Christmas sprinkles to make them a little more festive.

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.

Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.

Here are a few items to help make this recipe:
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Nordic Ware Naturals Bakers Half Sheet
Wilton Snowflake Sprinkle Mix

A peanut butter flavored cookie! They ought to give a Nobel prize for this recipe. It’s a 5 paw effort for sure!

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Peanut Butter Cookies

2013-12-20 18:18:31

Yields 48

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Ingredients

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

Instructions

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 a criss cross pattern.
Since this is Christmas, I add a few red, white and green Christmas sprinkles to make them a little more festive.
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.

Notes

Store in an air tight container for up to 2 weeks, but don't store with other cookies or the peanut flavor will be absorbed by the others.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

December 7, 2013December 20, 2015

World’s Best Scottish Shortbread

Best Scottish Shortbread Cookies

It’s the Christmas season (of course if you’re a retailer the season seemed to start July 5th) and all thoughts turn to cooking and more importantly cookies. We gave up years ago with the cookie press and cutouts just way too much work. We’ve managed to narrow the selection down to our Best Scottish Shortbread and peanut butter cookies. Our shortbread has been a favorite for many many years, we are already getting people asking when they can expect them !

It’s not a totally traditional recipe, but has been handed down to us by my late step grandmother, we just call them Sarah’s Shortbread cookies, and in our estimation they are absolutely the best. They are also fairly fool proof and very easy to make.

Ingredients for Best Scottish Shortbread

4 sticks of butter (1 lb. )softened
1 cup of granulated sugar
1 egg yolk
2 tsp vanilla
4 cups all purpose flour

Directions for Best Scottish Shortbread

Pre heat oven to 305°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

You can take teaspoonfuls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.

*with the back tines of a floured fork flatten the balls*

Place into the preheated oven and bake for 28- 30 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don’t worry they won’t last that long. This recipe yields about 75+ cookies.

If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.

Here are a few items to help make this recipe:
Nordic Ware Naturals Bakers Half Sheet
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Stainless Steel 3/8 Oz. Disher/Portioner (Size 100)

It’s yule time, and I’m very busy taking ornaments off the tree and sniffing out all the gifts, a couple smell like they have my name on them! , but I certainly take a break when the Shortbread comes out of the oven. It is the king of biscuits!!!! so 5 paws

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Scottish Shortbread

2013-12-08 00:46:07

Yields 75

A great cookie

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Prep Time

15 min

Cook Time

28 min

Total Time

45 min

Prep Time

15 min

Cook Time

28 min

Total Time

45 min

Ingredients

4 sticks of butter (1 lb. )softened
1 cup of granulated sugar
1 egg yolk
2 tsp vanilla
4 cups all purpose flour

Instructions

Pre heat oven to 305°
In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
Add the yolk and vanilla and continue to mix until completley incorporated.
Slowly add the flour and mix until all combined.
You can take teaspoon fulls roll into ball and place on an ungreased baking pan or use a #100 scoop. Using the back of the tines of a lightly floured fork flattened the balls.
Place into the preheated oven and bake for 28 minutes until they begin to lightly brown. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don't worry they won't last that long. This recipe yields about 75+ cookies.

Notes

If you want to be a traditionalist skip the vanilla. Or you can substitute any flavor you think might go lemon, almond etc.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

September 16, 2013May 29, 2016

Nestle Toll House Chocolate Chip Cookies

Nestle's Toll House Chocolate Chip Cookies — Nestle’s Toll House Chocolate Chip Cookies

Nestle Toll House Chocolate Chip Cookies

The old adage “you don’t mess with success” is certainly true when it comes to Chocolate Chip Cookies. The original recipe was invented by Ruth Wakefield, who was the proprietor of the Toll House Inn in the mid 1930’s, and was so popular after being printed in a local newspaper that Nestle semi sweet chocolate bars kept selling out. Mrs. Wakefield contacted Nestle and struck a deal to have her recipe printed on the wrapper, in return for a life time supply of the chocolate. Not long after Nestle began marketing the now famous “chips” to be used in the recipe. To this day I believe it’s the best recipe and can’t be improved upon.

Ingredients for Nestle Toll House 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 (12 oz) Nestle semi-sweet chocolate morsels
1 Cups chopped nuts

Directions for Nestle Toll House 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 chips 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.

You can double the recipe but make sure you have a sturdy spoon to mix in the chips and nuts.

Here are a few items to help make this recipe:
Crestware 60 Size Stainless Steel Squeeze Disher
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver
Artisan Silicone Baking Mat Set (2pk.) Non-Stick; 16 5/8 by 11 inches.

Another of those silly recipes that aren’t supposed to be for pups, in this case because of the chocolate. Lucky for me, dad does bake off a few, sans the chips, so that I can evaluate them. I give them 5 paws

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Nestle Toll House Chocolate Chip Cookies

2013-09-14 15:50:35

Yields 60

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Ingredients

2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened
3/4 Cup of sugar
3/4 Cup packed brown sugar
1 tsp vanilla
2 eggs
2 Cups (12 oz) Nestle semi-sweet chocolate morsels
1 Cups chopped nuts

Instructions

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 chips and nuts and stir them into the batter.
Drop tablespoon size drops of batter (#60 scoop) onto a 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.

Notes

Recipe can be doubled, just make sure you have a sturdy spoon to mix in the chips and nuts

Rants Raves and Recipes https://www.rantsravesandrecipes.com/