Today I made Lemon Peanut Cookies!
3/4C butter, 3 oz fat-free cream cheese, 1C powdered sugar, 1t vanilla, 1T lemon zest, 2t lemon juice, scant 2C flour, 1C chopped peanuts, powdered sugar
Preheat oven to 300F.
Cream butter and cream cheese until light and fluffy. Add sugar and beat well. Add vanilla, lemon juice and zest. Beat well. Add flour. Mix well. Stir in peanuts. Roll into 1″ balls and place on baking sheet 1″ apart.
Bake 20-25 minutes or until lightly browned on bottom. While hot, roll in powdered sugar.
Today I made Mocha Cookie Bars!
2/3C butter, 2C brown sugar, 2 eggs, 1C strong brewed coffee, cooled, 1t baking soda, 1t baking powder, 1t salt, 3 1/3C flour, 2C chocolate chips, melted
Preheat oven to 375F.
Cream butter and sugar. Add eggs. Mix well. Stir in coffee. In separate bowl, sift dry ingredients. Add to coffee mixture. Blend well. Fold in melted chips.
Pour into greased 9″X13″ baking dish. Bake 40 minutes or until toothpick comes out clean. Cool in pan on rack. Cut into bars.
Today we made Cornmeal Cookies!
All sugar, instead of Splenda was used, and butter was used in place of margarine. A little orange zest was also thrown in.
The dough was easy to roll into balls and flatten with a glass on the cookie sheets.
Today we made Dark Chocolate Souffle!
[in one large souffle dish]
Today I made Butterscotch Peanut Candy!
2T butter, 2C mini marshmallows, 1C butterscotch chips, 1t vanilla, 1/2C peanuts, divided
Sprinkle peanuts in a greased baking dish. Melt chips with butter.
Add marshmallows. Add vanilla. Stir until all melted and smooth. Pour mixture over peanuts.
Sprinkle more peanuts on top. Cool. Cut.