tonight was a baking kind of night.
(the girls who work at the lab with the hubs will be excited tomorrow!)
the pb&j cookies are a big hit with our family.
i made a ton for christmas...
and they seemed to have disappeared almost instantaneously.
the mascarpone cookies is a new recipe.
they are good...
not too sweet...
but they need something.
i'm thinking, next time i make them, i will add some orange zest.
i think that will add the flavor i was missing.
tomorrow is my day for my online courses.
wish me luck.
peanut butter & jelly cookies
1 c sugar, plus extra for rolling dough
1 c firmly packed brown sugar
1 c vegetable shortening
1 c creamy peanut butter
2 lg eggs
1/4 c milk
2 tsp vanilla extract
3 1/2 c all purpose flour
2 tsp baking soda
1 tsp salt
3/4 c jelly
1. preheat oven to 375 f.
2. beat together sugar, brown sugar, shortening, and peanut butter until blended. add eggs, milk, and vanilla. beat well. stir together flour, baking soda, and salt. add to peanut butter mixture. beat well. shape into 1" balls. roll in sugar. place on ungreased cookie sheet.
3. bake 10-12 minutes. remove from oven. cool 2 minutes. make a depression in the center of each warm cookie with your finger or the back of a teaspoon. fill each depression with about 1/2 teaspoon of jelly. cool completely.
mascarpone oreo snowflake cookies
via amanda @ kevinandamanda.com
1 c butter
3 oz mascarpone
*i had ricotta on hand from the other night... so i just beat that until it was smooth and used it in place of the mascarpone. :)
1 c sugar
1 egg yolk
2 1/2 c all purpose flour
1 tsp vanilla extract
5-7 crushed oreos
1. preheat oven to 325 f.
2. cream the butter and mascarpone cheese for about 3 minutes. slowly beat in the sugar until light and fluffy. beat in the egg yolk and vanilla, then slowly beat in the flour until mixed. stir in crushed oreo cookies.
3. scoop or spoon cookie dough onto a cookie sheet and bake for 12-15 minutes.
we'll see you tomorrow!
i'm linking this post up to it's a keeper