No flour in these cookies

Flourless Peanut Butter Cookies

Made: September 6, 2013

Ingredients
- 1 cup natural peanut butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Coarse sea salt, for sprinkling

Directions
- Preheat the oven to 350 F and place the racks in the upper and lower third of the oven
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined
- Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets
- Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies
- Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking
- Transfer to racks to cool
- Repeat with the remaining dough

I used my bottom rack and only my bottom rack since I had a 2-layer cake in the oven and they were taking up the other two racks in the oven. But cooking these for 10 minutes, no rotating and being on the bottom, these turned out really yummy! I like making my cookies smaller in size (I roll them into a small ball in the palm of my hands) and let them bake down into cookies. I also didn't use any seasalt for sprinkling and I was rushed for time for the decorating of the crosshatch pattern, but these tasted just like other peanut butter cookies with flour, just with a more prominent pb flavor you yearn for!

(recipe used: foodnetwork.com)

Surprise Cookies

Peanut Butter Sugar Cookies

Made: October 15, 2012

Ingredients
Peanut Butter Cookies
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup flour
- 1 egg

Sugar Cookies
- 2 3/4 c. flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 c (2 sticks) butter
- 1 1/2 c. sugar
- 1 egg
- 1 tsp vanilla

Directions


Peanut Butter Cookies
- Combine all ingredients until batter is thick and a little crumbly.
- Roll into approx. 48 balls
- Put them on a plate or a cookie sheet and chill in the refrigerator while you do the next steps.

Sugar Cookies
- Combine all ingredients.
- Batter will be thick and hard to stir (you might have to use your hands).
 
- Get your PB balls from the fridge.
- Starting with one ball of sugar cookie dough, tear off a small amount and press it flat in your palm, forming about a 2 inch circle (should cover the flat part of your palm).
- Place a PB ball in the middle and cover it with the sugar cookie. Roll into a ball.
- Roll in sugar.
- Place each ball onto a greased cookie sheet, about 2 inches apart.
- The balls are definitely going to expand, so make sure you leave enough room.
- Bake at 375°F for 7 minutes.
- Pull the cookie sheet out of the oven and gently tap each one with the bottom of a glass to flatten.
- Let cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.

I had a couple issues with the cooking time. I actually cooked mine for about 11-12 minutes. I don't know if I made mine too big or too thick, but either way, they turned out quite delish!

(Recipe used: bakebakebake@lj.com)

Cookies without their sugar

Sugar-free Sugar cookies

Made: September 14, 2012

Ingredients
- 1/4 cup butter, softened
- Sugar substitute equivalent to 1/2 sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups sifted flour

Directions
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds
- Add sugar, baking powder and salt; beat until combined
- Add oil, egg and vanilla; beat until combined
- Beat in as much of the flour as you can with the mixer; using a wooden spoon, mix in rest of the flour
- Divide dough in half
- Cover and chill for 1-2 hours or until easy to handle
- Preheat oven to 375 F
- Bake for 6-8 minutes or until edges are firm and just starting to brown
- Transfer to a wire rack to cool

** You can use the dough to make cut outs with cookie cutters or roll into small 1-in balls like I did **

For this recipe, I used Splenda that was equal to sugar measurements; so I only needed 1/2 cup of Splenda overall. I also used enough flour to make the dough stable without making the cookies taste like only flour. So I used about 2 sifted cups. I also didn't use a spoon, but my hands to mix it to a consistency I liked. I think they came out great :)

Lemon Cookies

Zesty Lemon Cookies

Made: August 14, 2011

Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cup granulated sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- Powdered sugar for dusting

Directions
- Preheat oven to 350 F
- Line 2 baking sheets with parchment paper
- In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended
- Scrape down the sides of the bowl
- With the mixer on low speed, add eggs, one at a time, until blended
- Add lemon juice and zest, mixing until blended
- Add salt, baking powder and flour and mix until blended
- Drop by rounded scoopfuls onto prepared baking sheets
- Bake until edges are firm with no color, 12 to 15 minutes
- Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely
- Dust with powdered sugar

For me, these came out a little too thick battered, so I might reduce the flour next time. Trial and error! But they taste very lemony and overall are quite delish :)

(Recipe used: realmomkitchen.com)

Chocolate Cheese

Chocolate Chip Cheese Bars

Made: June 6, 2012

Ingredients
- 1 tube (18oz) refrigerated chocolate chip cookie dough (or favorite cookie dough recipe)
- 1 package (8oz) cream cheese; softened
- 1/2 cup sugar
- 1 egg

Directions
- Cute cookie dough in half
- For crust, press half of the dough into the bottom of a greased 8-in square baking pan
- In a large bowl, beat the cream cheese, sugar and egg until smooth
- Spread over crust
- Crumble remaining dough over top
- Bake at 350 F for 35-40 minutes, or until a toothpick comes out clean
- Cook on a wire rack
- Refrigerate leftovers

For Ms Marge's birthday, I tried something new. It came out smelling delish, I can't wait to try it later!

Buttered Snowmen

Classic Spritz Cookies

Made: December 15, 2011

Ingredients:

- 1 1/2 cups butter (3 sticks); softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/2 cups flour
- Colored sugar/sprinkles (optional)

Directions:

- Preheat oven to 375F.
- In a large mixing bowl, beat butter and sugar on medium speed until creamy (3 minutes)
- Add egg and vanilla; beat well
- Add flour, mix on low speed just until blended (dough will be soft; do not refrigerate)
- Fill cookie press with dough (you should already have the disk you want in place)
- Press onto cookie sheet 1 inch apart
- Bake for 10-12 minutes or until edges are light golden brown
- Cool cookies for 2 minutes on cookie sheet before moving to a cooling rack.

My butter was so soft, I had to scrape it off the wrapper. :x But it mixed very easily. The dough tasted odd before I baked it, but once it came out of the oven ... they melted in your mouth! :D I'm very pleased with how they came out. And as you can tell from my picture, they didn't last very long :) They remind me of when my Mom-Mom used to make them for us <3

(Recipe from: Pampered Chef)