WHITE CHOCOLATE CHERRY BARS
This also comes from the Mr. Food newsletter, and starts off, “Scrumptious! That's the best word our Test Kitchen team could come up with to sum up these easy-to-make yummy White Chocolate Cherry Bars. This flavorful marriage of textures and tastes is a winning combination!” Makes 36 bars; Cook Time: 25 minutes.
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Ingredients
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda Coupons
2 cups white chocolate chips, divided
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries
Directions
Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Mix in flour and baking soda and beat until well blended. Stir in 1 cup white chocolate chips, the coconut, and chopped cherries. Spread dough evenly in prepared baking pan. Sprinkle remaining white chocolate chips over dough.
Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool and cut into bars.
RASPBERRY-HAZELNUT THUMBPRINT COOKIES
From the December 2014 Vegetarian Times, p.65. This one starts off, “Oat flour, rice flour, and toasted nuts make a tender gluten-free cookie with a little crunch.” Makes 24 cookies
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1 1/2 cups oat flour
1/2 cup finely chopped roasted hazelnuts
1/2 cup coarsely chopped roasted hazelnuts
1/2 cup white rice flour
1/2 tsp. baking powder
8 oz. (2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 cup raspberry jam
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Line baking sheets with parchment paper.
Stir together oat flour, hazelnuts, rice flour, and baking powder in medium bowl. Set aside.
Cream butter and sugar in large bowl with electric mixer until smooth. Add egg, and beat until soft and creamy. Reduce mixer speed to low, and add oat flour mixture. Beat until just combined.
Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into walnut-size balls, and place on baking sheet 3 inches apart. Gently press each ball in center with thumb to make small wells. Spoon 1/2 tsp. raspberry jam into each thumbprint well.
Bake cookies 15 to 20 minutes, or until golden brown. Cool on baking sheet. Dust with confectioners’ sugar, then transfer to storage container.
nutritional information Per Cookie: Calories: 163; Protein: 2 g; Total Fat: 11 g; Saturated Fat: 5 g; Carbohydrates: 15 g; Cholesterol: 28 mg; Sodium: 16 mg; Fiber: 1 g; Sugar: 7 g; Gluten-Free
PEANUT BUTTER COOKIES
One of Grandma Hallock’s cookie recipes. You can find this recipe and the next one (Oatmeal Cookies) in my e-cookbook, Off the Wall Cooking.
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
1 egg, well beaten
1 1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter & peanut butter together. Add sugar & brown sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
OATMEAL COOKIES
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1 1/2 tsp. baking soda
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
This is from Dana Angelo White, MS, RD, ATC, a registered dietician and certified athletic trainer who writes for Very Well. Dana wrote, “Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.
“Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.”
Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Yield: 24 cookies (111 calories each)
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Ingredients
1 cup smooth natural peanut butter
3/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
pinch of coarse sea salt
Preparation
Preheat oven to 350F.
Line a sheet pan with parchment paper or a silicone baking mat.
In a medium bowl, mix peanut butter and sugar until well combined.
Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
Fold in chocolate chips.
Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
Gently press to flatten each cookie slightly.
Bake for 6 to 8 minutes until puffed and spread out.
Remove from oven, then sprinkle lightly with sea salt.
Using a spatula, transfer to a wire rack to cool.
Once completely cooled, store in an airtight container for up to 2 days.
Ingredient Variations and Substitutions
You can inject different flavors into these cookies by replacing the vanilla extract with 1/4 teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.
Cooking and Serving Tips
Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.
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