Tag Archives: Cookies



I figure, it’s been a month (gulp!) so maybe I should stop neglecting my blog, huh? The past four weeks have gone like this: my birthday; work stress; rushing the cat to the vet after he puked blood, upon which we discovered three coins in his stomach (!!!!) – they’re gone now and no, that was not cheap; a week in Chicago for a good friend’s wedding; recovering from said trip to Chicago seeing as I haven’t had a week that debaucherous and sleep-deprived since college – so worth it but oh it hurt; catching up on work; election stresses; more work; and here we are!


A few weeks ago I promised to memorialize Marcela Valladolid’s recipe for Polvorones on this site, and today I shall deliver. For anyone not familiar, polvorones are amazing, shortbread-y little nutty cookies, a staple in Spanish and Latin American cooking, made by grinding and/or chopping lots of walnuts into a thick shortbread-type cookie dough and baked off.

But that’s not the best part – that happens after they come out of the oven and get rolled in powdered sugar. What happens when you roll warm cookies in powdered sugar is that the sugar sort of “sets” on the cookie and makes this almost-shell of sweetness around the entire cookie, but also becomes part of the cookie itself. Obviously, it makes them completely irresistible. So, get them out of the house before you eat the entire platter!


You can almost watch this process happening – as the sugar sets it’s like it becomes a part of the cookie – very cool :). Totally delicious and classic. Try them if you’ve never done so. Enjoy!

Source: Fresh Mexico by Marcela Valladolid

1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
2 cups all-purpose flour
½ cup ground walnuts
1 cup chopped walnuts
½ cup powdered sugar

Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each in to a ball. Wrap them separately in plastic wrap. Refrigerate until cold, about 30 minutes.
Preheat your oven to 325 F. Put the powdered sugar in a separate bowl and set aside. Grease a baking sheet or line with a silpat.
Working with half the chilled dough at a time and keeping the rest in the fridge, roll 2-teaspoon-size chunks of the dough between your palms to form balls. Arrange the balls on the baking sheet, spacing them ½-inch apart.
Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Let cookies cool on the baking sheet for 5 minutes. Then toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a cooling rack and let cool completely.

Bourbon Chocolate Chip Cookies with Tarragon

Bourbon Chocolate Chip Cookies with Tarragon

I’ve long since been of the firm opinion that the internet doesn’t need yet another chocolate chip cookie recipe. We all love chocolate chip cookies, everyone has a go-to recipe in their arsenal (I’m quite convinced that this includes everyone, even people who claim they can’t cook and/or bake), so really, what good is it to post such a ubiquitous recipe?

Bourbon Chocolate Chip Cookies with Tarragon

Until today, when I break my own rule. Maybe I’m sheltered, but I’ve never before seen chocolate chip cookies that incorporated fresh tarragon in the dough. And bourbon too! Bourbon never hurts my feelings.

Bourbon Chocolate Chip Cookies with Tarragon

These particular chocolate chip cookies won my heart, and I actually did find them unique and special – enough so to share here with my head held high anyways. They have all the elements we require of perfect, chewy-style chocolate chip cookies, but there’s a hint of booze in the background, and a pop of … something … from the tarragon. It certainly doesn’t taste as though you’re chewing on tarragon, but it definitely adds an earthy dimension to such a familiar favorite.

Bourbon Chocolate Chip Cookies with Tarragon

I highly recommend that everyone take a short break from their go-to chocolate chip cookies recipe and give these a go. They are superlative, and while I’m sure they’ll sway no one from their long-time fave, your usual recipe will certainly forgive you for stepping out on it this one time. It’s very worth it. Enjoy!

Bourbon Chocolate Chip Cookies with Tarragon

Source: Ovenly by Agatha Kaluga and Erin Patinkin

1 cup unsalted butter
2 ½ cups all-purpose flour
¾ tsp baking soda
¾ tsp salt
1 cup granulated sugar
¾ cup (packed) brown sugar
1 large egg
1 large egg yolk
¼ cup bourbon (nothing fancy necessary)
1 tsp vanilla extract
1 cup bittersweet chocolate chips
1 tbs finely chopped fresh tarragon

First, brown the butter. In a small, preferably stainless steel, saucepan, melt the butter over medium-low heat and continue to heat until it crackles and foams. Once the butter is nutty in color and smell, and you can see little browned bits on the bottom of the pan, shut off the heat and stir to scrape the browned bits off the pan. Set aside and let cool.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cooled melted butter and both sugars on medium speed until fully incorporated, about 1 minute.
Add the whole egg and then the egg yolk, one at a time, and beat on low until fully incorporated. Raise the mixer speed to medium-high, and beat 1 minute until smooth.
Turn the mixer to low, add the bourbon and vanilla and beat until combined, about 30 seconds.
With the mixer on low speed, add the flour mixture and beat until barely combined, about 30 seconds. Add the chocolate chips and tarragon, and mix until incorporated, about 30 seconds more.
Cover the dough with plastic wrap and let it chill in the refrigerator for 30 minutes.
Meanwhile, preheat your oven to 350 F and line two baking sheets with parchment or silpats. Remove the dough from the refrigerator and use a cookie scoop to form the dough into 1-inch balls and arrange them on the baking sheets.
Bake 10 minutes, or until light golden brown. It’s good if the cookies look slightly underbaked in the center when you take them out – they will set as they cool. Cool fully before serving.
The recipe says this will get you 24 cookies, but I got 30 cookies, plus a leftover handful of dough, which yes, I ate.

Almond Short Bread Wedges with Lemon Icing

Almond Short Bread Wedges with Lemon Icing

It would appear that the holiday baking season is wholly upon us, and I personally couldn’t be happier seeing as I love to bake and this is a terrific excuse. That being said, I know the holiday season can be stressful and harried, and sometimes we’re supposed to bake a treat to bring somewhere or serve to guests and we just don’t have time to do anything elaborate.

Almond Short Bread Wedges with Lemon Icing

That’s where this recipe comes into your life and saves it. First of all, you start with cold butter. Yes, really – cold butter!! What cookie recipe lets you do that? Secondly, you don’t have to take the time to scoop each individual cookie onto a baking sheet; you just press the entire ball of dough into a greased tart pan and bake it off.

almond short bread wedges with lemon icing

Almond Short Bread Wedges with Lemon Icing

And now you might be thinking that cookies this easy surely must taste awful, but occasionally too good can be true. These are completely amazing. Perfectly buttery, soft texture, and a light crunch of almond to contrast, and then the tart bite of the lemon glaze all come together in a perfect bite. These are wonderful little cookies to throw together when you’re backed up against the wall this holiday season. Enjoy!

Almond Short Bread Wedges with Lemon Icing

Source: Down South by Donald Link


16 tbs (2 sticks) unsalted butter, cold, cut into cubes
¼ tsp kosher salt
¼ cup confectioners’ sugar
¼ cup granulated sugar, plus more for garnish
1 cup cake flour
1 cup all-purpose flour
½ cup sliced or slivered almonds

1 ¼ cup confectioners’ sugar
2 tbs fresh lemon juice
½ tsp vanilla extract

To make the COOKIES: preheat the oven to 350 F. Grease a 9” round tart pan with a removable bottom and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and salt on low speed until softened, 2 to 3 minutes. Add the confectioners’ sugar and granulated sugar, increase the speed to medium, and beat, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Add the flours in 3 batches, turning the mixer off before each addition and mixing on low until just combined.
Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a disc. Using your hands, press the dough into the prepared tart pan. Sprinkle the top of the dough with extra sugar and the sliced almonds.
Bake 15 minutes, then decrease the oven temperature to 300 F and bake until light golden, an additional 25 minutes.
Remove the pan from the oven. Press up on the bottom of the tart pan to release the sides of the pan. Using a long knife, slice the shortbread into 12 wedges while still warm. Allow the wedges to cool completely.
While it’s cooling, make the LEMON ICING: in a medium bowl, whisk together the confectioners’ sugar, lemon juice, and vanilla extract until very smooth.
Once the cookie wedges are completely cool, use a fork to drizzle the lemon icing over them. Either serve right away or let set before transferring to an airtight container for storage.

Cranberry Noels

Cranberry Noels 6845

Today is a good, fun day – yep, it’s Secret Recipe Club reveal day! However… this reveal day is extra special, because we did a virtual holiday cookie exchange! When we got our assigned blogs, we all picked a cookie recipe to make and “swap.”

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I was assigned My Hobbie Lobbie, a wonderful blog written by Trisha who lives in Sydney, Australia with her husband. She used to have a corporate career but left that a couple years ago to pursue her passion of baking and crafting.

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Since this is a holiday cookie exchange, I went with these cranberry noels; it seemed like the right thing to do. But I was very tempted to bake up Trisha’s chocolate pistachio biscotti, or possibly her chocolate chocolate chip cookies. These cranberry and pecan (or walnuts!) slice and bake cookies were quite delicious. I did not go wrong here!

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These would be welcome at your non-virtual, three-dimensional cookie swap, for sure. I highly recommend. Not too sweet, just sweet enough, with a crisp exterior and a very soft and crumbly, shortbread-y interior. Matt told me to get them out of the house, for fear he would eat them all.

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So I did. I took them to the animal shelter where I volunteer once a week, where they were immensely enjoyed by the people and more than one dog begged for a cookie!

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This was such a fun SRC event, I hope we make this an annual thing! And I hope all of you enjoy these delicious cookies!

Cranberry Noels 6867

Source: ever so slightly adapted from My Hobbie Lobbie

1 cup butter, room temperature
3/4 cup sugar
2 tbs milk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup pecans, chopped

In a large mixing bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and milk and beat until just combined. Gradually add the flour, beating after each addition, then turn off the beaters and stir the cranberries and pecans in by hand until fully combined.
Divide the dough into 2 portions and roll each portion into a log. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 375 F. Line 2 baking sheets with silpats or parchment paper.
Using a sharp knife, cut the logs into about 3/4-inch-thick slices and transfer to the prepared baking sheets.
Bake until edges are golden, about 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

Pumpkin Gingersnaps

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Today is Secret Recipe Club reveal day!!! Always so fun. This month I was assigned Our Eating Habits, written by Jamie. Her motto is “Why waste time and calories on bad food?” I couldn’t agree more. I had such a blast searching through Jamie’s blog looking for something to make.

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Somewhat unfortunately, though I really can’t complain, this week’s SRC day coincides with the day before I leave for a vacation, so I wasn’t able to choose anything that would yield leftovers, as they would go bad before I returned. So, I didn’t really have the option to choose recipes like Chickpea Fritters with Yogurt Mint Sauce, or Taco Burgers, or Chicken Fajita Penne. I had to pick something that was either only two servings, or a treat that could be pawned off on others.

Pumpkin Gingersnaps 6317

The minute I saw Pumpkin Gingersnaps, I had my answer. These cookies…. I may not have adequate words to tell you how amazing they are, but I’ll try. Well, first I’ll just tell you how easy they are to make! They came together so quickly and it was just such a cooperative dough.

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And they are some of the most perfect holiday cookies you will ever taste. They are chewy and soft in the center, warmly spiced, and not too sweet. Very addictive, too!

Matt and I went nuts over them, as did his coworkers the next day. Thank you for this wonderful recipe, Jamie! Be sure you check out all the deliciousness at Our Eating Habits!

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Source: Our Eating Habits

{One Year Ago: Butternut Squash Pie with Cinnamon-Brandy Whipped Cream}

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Preheat your oven to 350 F. Line 2 baking sheets with silpat liners. Set aside. Sprinkle a little extra granulated sugar onto a plate. Set aside.
In a large bowl, use your hand mixer to beat together butter and sugar until creamy. Add the egg, pumpkin, vanilla, and molasses. Beat until combined.
Beat in dry ingredients until just combined. Do not overmix. Refrigerate dough for at least one hour.
Roll dough into balls (about a tablespoon per cookie), or use a cookie scoop, and roll the dough balls in the extra sugar. Place on cookie sheet, evenly spaced apart.
Bake for 10-12 minutes. Let cool on a wire rack. IF you have any left over, store in an airtight container.

Duck Fat Cookies

Duck Fat Cookies 095

This recipe is the first I have made from David Lebovitz’s new cookbook, My Paris Kitchen, which is a wonderful book that I can’t recommend highly enough. These Duck Fat Cookies of course jumped way out at me, and when I read the recipe blurb I learned that in Paris, things like duck fat, charcuterie and sausage are just part of everyone’s normal, daily life, and that it’s typical to include them in baked desserts and sweets. Apparently no one squeals or makes a big fuss over such things.

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Well…. I squealed. I guess that means I’m un Americain stupide? Certainly it means I’m less sophisticated and posh than the Parisians, but I think we all knew that anyway.

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Upon tasting these cookies, I’ll have to stand by my low-brow squealing. They are divine. They’re pretty much a short bread texture, very crumbly, but with an incredibly soft and richly fatty mouthfeel. If you know there’s duck fat in there, you definitely taste it, but it doesn’t beat you over the head. I’m sure you could hand one of these to the pickiest of American child diners and just say, “it’s a cookie” and they would gobble it happily.

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Duck fat is easy to track down these days, Whole Foods always stocks it, and other grocery stores have started carrying it lately too. So, there’s really no excuse to not make these cookies. Except maybe for vegetarianism. That’s a legit excuse. But for the rest of you…. get after it! Enjoy!

Duck Fat cookies 101

{One Year Ago: Toffee Coffee Cake, Italian Dressing Grilled Shrimp}

Source: ever so slightly adapted from My Paris Kitchen by David Lebovitz

¼ cup dried cherries
1 tbs brandy
6 tbs chilled duck fat
4 tbs unsalted butter, at room temperature
¾ cup granulated sugar
½ tsp pure vanilla extract
1 ¼ cups all-purpose flour
¾ tsp kosher salt

In a small saucepan, heat the cherries and brandy over low heat until the liquid is completely absorbed and the cherries are a little plumped. Remove from the heat and set aside to cool to room temperature. Once cool, rough chop the cherries.
In the bowl of a stand mixer fitted with the paddle attachment, cream the duck fat, butter, and sugar on low speed just until combined. Add the vanilla and incorporate.
In a small bowl, whisk together the flour and salt. With the mixer on low, slowly add the flour to the fat mixture, until it just comes together. Use a rubber spatula to mix in the cherries.
On a lightly floured surface, and with lightly floured hands, knead the dough briefly until smooth. Shape it into a rectangle, then cut the dough in half lengthwise. Roll each piece of dough into a log about 6 inches long. Wrap each log in plastic wrap and refrigerate until firm, at least 30 minutes. I would recommend longer (maybe 1 hour?), as it will make the dough easier to slice and work with later.
Preheat the oven to 350 F and line 2 baking sheets with parchment paper or silpats.
To bake the cookies, slice the dough into ½-inch rounds and set them on the baking sheets, evenly spaced. Bake the cookies for 12-15 minutes, rotating the baking sheets once midway through. The cookies should be slightly golden brown on top.
Remove from the oven and cool on the baking sheets until crisp. They should be stored in an airtight container, once completely cooled, for up to 3 days. But you really won’t have to worry about that. No way will they last that long.

Banana Chocolate Whoopie Pies

Banana Chocolate Whoopie Pies

I have a dream…. A dream that one day…. I will live in a household…. where the people in that household actually *eat* the bananas in the few days after they’ve been purchased. When those bananas are still yellow. When those bananas are actually ripe and perfect for peeling and eating.

banana chocolate whoopie pies

I have a dream…. A dream that someday…. me and my household will not consist of people who always let bananas sit on the counter, neglected, until they go black. That someday, me and my household will not forget that the bananas were even purchased in the first place. That someday, me and my household will no longer be people who only notice the bananas’ very existence when they are overripe and only acceptable for baked goodies.

banana chocolate whoopie pies

But, today, my dream is still only a dream. A couple of weeks ago, I bought a bunch of five beautiful, still-slightly-green bananas; I ate one; the other unnamed person in my household ate none. And that explains why, a couple days ago, I noticed four black bananas on the counter. And what could I do but make these whoopie pies?

banana chocolate whoopie pies

So here I am, sharing with you yet another baked creation that exists only because me and my household cannot seem to manage to eat our bananas. Maybe we subconsciously feel we do not need potassium. Or maybe we subconsciously (and consciously!) like the banana baked treats. Because we do keep buying bananas, despite our abysmal track record. In the meantime, please enjoy these delicious and positively addictive cookie sandwiches.

Banana Chocolate Whoopie Pies

To prove my point, here is a list of other banana baked treats made because I let bananas go black:

Banana Split Brownies
Banana Dark Chocolate Mini Muffins
Iced Banana Cookies
Banana Buttermilk Waffles
Banana Pecan Cake with Cream Cheese Frosting
Banana Split Cheesecake Bars
Bourbon Banana Bread
Strawberry Banana Bread

Banana Chocolate whoopie pies

{One Year Ago: Meatless Muffulettas}

Source: adapted from The Good Stuff Cookbook by Spike Mendelsohn

4 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
4-5 overripe bananas

6 oz. cream cheese
3 tbs half-and-half
2 scant cups granulated sugar
2 oz. unsweetened baking chocolate

First make the COOKIES. Preheat your oven to 350 F. Line 2 baking sheets with parchment or silpats. Set aside.
In a medium to large bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy. With the stand mixer on medium-low, add the eggs one at a time, beating well after each addition. Peel the bananas, then, with the mixer still running, break them up into chunks and add the chunks, one at a time, to the mixer. Let them become completely incorporated into the batter.
Now, with the mixer still on medium-low, add the flour mixture a little at a time, until it is just incorporated into the batter. Shut off the mixer.
Grease a cookie scoop or a couple of larger cereal spoons and drop the batter onto the prepared baking sheets by tablespoonfuls. Bake in the preheated oven for 12 to 15 minutes, until the tops of the cookies spring back when gently touched and the edges are golden brown.
Transfer the cookies to cooling racks and cool completely before assembling the whoopie pies.
In the meantime, make the FILLING. In a medium saucepan over medium-low heat, combine all the filling ingredients. Stirring occasionally, let them all melt together until smooth. Remove from the heat and cool completely. You can refrigerate the filling for a bit if desired.
When everything has cooled, assemble the whoopie pies. Take one cookies, and spread some of the chocolate filling on it. Top with another cookie and place on a plate or cooling rack. Continue, until all have been assembled.
Eat one, and try to stop at that. An hour later, call someone to come take the needle out of your arm.

Iced Banana Cookies

iced banana cookies

This week, and probably the next one or two after, there will be no theme on the blog. There will be blogs though, and the recipes will be delicious, promise!

banana soft batch cookies, before baking

Matt and I are redoing our apartment, so things have been a bit scattered and messy. I can’t always get to the kitchen, and I don’t always have time to cook anything, much less organize a themed week. So basically I’ve been cooking and baking willy-nilly, just using up what’s in the fridge and pantry.

soft batch banana cookies

And today we are having some insanely delicious soft-batch cookies that are perfect for using up bananas that are past their peeling and eating prime. So, did I mention these are soft-batch cookies? Oh yeah. They’re like little cakes dripping with sweet glazey icing (is glazey a word? It is now). Amazing and awesome and perfectly sweet. I hope y’all enjoy these, because I think you should make them as soon as you find a blackening banana on your counter.

Iced Banana Cookies

In the meantime – “The Blacklist” is back!!! Woohoo! It was a long, dry Winter Olympics month….

Iced banana cookies

{One year ago: Spaghetti Squash and Black Bean Tacos, Spinach Artichoke Paninis, Guinness Beef Stew, BLT Turkey Club Burgers, White Chocolate Mousse}

Source: slightly adapted from Soda Pop Avenue

½ cup butter, softened
2 ½ cups flour, divided
1 cup granulated sugar
2 large eggs
¼ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ teaspoon nutmeg
1/8 tsp cloves
1 tsp vanilla extract
4 ripe bananas, mashed

3 tbsp butter, softened
2 ¼ cups powdered sugar, divided
3 tbsp milk, divided
1 tsp vanilla

Preheat oven to 375 degrees. Line a baking sheet with a silpat or parchment paper.
Beat the butter with an electric mixer for 30 seconds. Add 1 cup flour, sugar, eggs, baking soda, baking powder, cinnamon, nutmeg, cloves and vanilla to the butter. Mix well. Mix in the remaining 1 ½ cups flour. Add mashed bananas to the mixture. Mix well.
Place spoonfuls of the mixture on prepared baking sheet. Bake for 9 minutes.
Meanwhile, make the glaze. Beat the butter until it is fluffy. Add 1 ¼ cups powdered sugar and mix well. Add 2 tbs milk and 1 tsp vanilla and mix well. Now add 1 cup powdered sugar and mix well. Add the remaining 1 tbsp milk and mix well.
When the cookies are done, remove from the oven. Let cool about 3 minutes on the baking sheet, then transfer them to a cooling rack. Drizzle the glaze liberally onto each cookie. Store in an airtight container, if you have any left!

Mexican Wedding Cookies

Mexican wedding cookies

Merry Christmas Eve, everyone! Here’s to a fantastic holiday, safe travels, yummy food, no drama, the whole bit. Matt and I are being a tad bit boring today, just errand running and readying our house for company, but I quite look forward to switching on TBS’s 24 Hours of A Christmas Story (“I can’t put my arms down!”); then tomorrow family is coming to stay with us for a few days. So I’ve given myself permission to only blog the rest of the week if and when I have a spare moment.

Mexican wedding cookie dough

I realized I didn’t do much for Christmas cookies this year, so here is my contribution to the foodie blogosphere! These are incredibly good. They have a chewy short bread texture, and despite being rolled around in sugar, they are not all that sweet. Apparently these Mexican goodies are traditionally served at weddings, but are quite appropriate for Feliz Navidad as well.

Mexican Wedding Cookies

And they’re perfect for you if you need a ton of cookies – the original recipe said it makes 300 cookies! I didn’t count, but I have no trouble believing that. I used my smallest biscuit cutter, which is about 1 inch, but you can use cookie cutters if you have any. Enjoy!

Mexican Wedding Cookies

Oh, and I can’t resist letting two of my adorable nephews and nieces (my sister’s kids) send you glad tidings, peace, and joy for your holiday season!

Jack Claire Christmas 2013
{Hahaha!!! I couldn’t resist – this will likely haunt them for years to come, right?}

{One year ago: Arugula Pesto, Smoked Mozzarella and Tomato Pizza}

Source: Muy Bueno by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith and Evangelina Soza


6 cups all-purpose flour
2 tbs baking powder
1 tsp salt
2 tbs ground cinnamon (freshly ground Mexican cinnamon, or canela, if possible)
¼ tsp ground ginger
1 lb. lard or vegetable shortening (preferably the non-hydrogenated kind)
1 large egg
1 ½ cups granulated sugar
1 tbs vanilla extract
½ cup orange juice
2 tbs whole anise seeds

1 cup granulated sugar
½ tsp ground cinnamon

Preheat the oven to 350 F. Line 2 baking sheets with parchment or silpats. Set aside.
In a medium bowl, mix flour, baking powder, salt, cinnamon and ginger.
In a separate large bowl, cream the lard or shortening with an electric mixer until smooth, about 2 minutes on high. Add the egg, sugar, vanilla, and orange juice. Beat until combined.
Add the dry ingredients into the wet, plus the anise seeds. Fold and stir together with a rubber spatula until it has mostly come together. Knead the last little crumbly bits together with your hands. If mixture feels too sticky, add a tad more flour, or just let it sit a few minutes.
Working in batches if necessary, dump the dough onto a floured work surface and roll it out to ¼ inch thick with a floured rolling pin. Stamp out individual cookies with your cutter of choice and transfer the cookies to the prepared baking sheets. Reroll the scraps as you go.
Bake the cookies 8 to 10 minutes (or possibly longer if you made larger cookies), until the bottoms of the cookies have browned slightly.
While the cookies are baking, combine the sugar and cinnamon for the cinnamon-sugar mixture. You can use a large mixing bowl, or I used a deep-dish pie plate.
Remove the cookies from the oven, let them cool just for a minute or two, then place them warm into the cinnamon-sugar mixture. Toss gently to coat, then transfer them to a plate. Repeat in batches if necessary.
Tip: either refrigerate the extra dough between batches, or keep it away from the hot stove.

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

I’m waiting on pins and needles – my new and improved camera is scheduled to be delivered today! Wheeee!!! I’m soooo excited, puh-lease hurry up Amazon Santa UPS guy. And in that vein, I’m making sure those recipes with the old camera pics, the camera that’s about to become just so last season and possibly even looked upon with disdain, get posted very soon.

no bake chocolate peanut butter cookies, not set yet

I made these cookies last summer, for our last beach outing for crying out loud, and somehow never got around to posting them. Please don’t hold that against the cookies. And please don’t lower your opinion or expectations of these cookies due to my scattered tardiness. Because they’re so awesome.

no bake chocolate peanut butter oatmeal cookies

This is a homemade version of a chewy, chocolate and peanut butter cookie that was sold in individual packages in my elementary school cafeteria. Now, I should add, we mostly brought our lunch to school, lunches my mom would plan and pack in a brown paper sack, and they were usually dessert-free lunches. A few exceptions here and there, but the most we dared hope for in the way of sweets was an apple or some banana chips. Oh, and please don’t think we were given money to purchase dessert from the cafeteria line. We most certainly were not.

No-bake chocolate, peanut butter, and oatmeal cookies

But, hopefully unbeknownst to my parents, I would occasionally save my allowance and collect change by the quarter and dime to purchase one of these cookies on the sly. What can I say, I just loved them. Sorry, Mom!

No-Bake Chocolate Peanut Butter Oatmeal Cookies

I probably wouldn’t love them now; I’d likely find them too chewy and not flavorful enough, and just processed tasting. But I certainly loved recreating them at home. Oh yeah. And they were quite well-received by our friends at the shore. Delicious. And easy. Try them soon.

no bake chocolate peanut butter cookies

{One year ago: Pumpkin Pecan Souffled Pancake}

Source: slightly adapted from Brown Eyed Baker

½ cup (1 stick) unsalted butter
2 cups granulated sugar
½ cup milk
Pinch of kosher salt
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Line 2 baking sheets with either parchment paper or silpats. Set aside.
Add the butter, sugar, milk, salt, and cocoa powder to a 4-quart saucepan. Bring to a rolling boil and let boil for 1 minute. Remove from heat.
Add the peanut butter and vanilla, and stir until smooth, then stir in the oats.
Drop by heaping tablespoons onto the prepared baking sheets. Let cool until set. For best results, keep them chilled – in my opinion, anyway.