Kay’s Shortbread

from allrecipes.com, contributed by Laura Thompson

2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup confectioners’ sugar

1 cup butter, softened

1 teaspoon vanilla extract

2 tablespoons white sugar (I actually didn’t use this at all and I am not missing it)

Directions

Preheat oven to 350 (I actually did 325 because my oven runs hot)

In a medium bowl, stir together the flour, baking powder, salt and confectioners’ sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well  with a fork. Sprinkle remaining sugar over dough.  (I didn’t sprinkle anymore sugar over the dough, and I didn’t miss it, but you sure can do this step if you like it a little sweeter)

Bake for 30 to 35 minutes in the preheated oven, or until golden. (even though I lowered the temp of my oven, I still baked mine for 30 minutes, and it was great. I started checking it at 20 minutes, however, because I was paranoid)

Cut into wedges while warm.  Cool on wire rack; separate cookies.

*****Another tip–I tore off some parchment paper and cut it into a large circle so that when I put the dough in the pan, it would stick up a bit. Then, when the cookies came out of the oven, I picked up the cookies using the parchment paper and deposited them on my cooling rack, and then cut them on my cooling rack while they were still hot. In my opinion, this made for very easy clean up and really helped me get the cookies out of the round pan without destroying them. 🙂

Peanut Butter Chocolate Chip Oatmeal Bars

contributed by Laura Thompson

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter (I actually used about 3/4 of a cup)

1 egg, beaten

1 teaspoon vanilla extract

1 cup all-purpose flour (I added 1/4 cup flour to compensate for altitude)

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 tbs ground cinnamon (this wasn’t in the recipe, I just added it because I thought it sounded good)

ICING:

1/2 cup confectioners’ sugar

2 tablespoons creamy peanut butter (I used about 2 and 1/2 tbs)

2 tablespoons milk (I used a little more)

 Directions

In a mixing bowl, cream butter, sugars and peanut butter.

Add egg and vanilla; mix well.

Combine flour, oats, baking soda and salt; stir into the creamed mixture.

Press into a greased 13-in. x 9-in. x 2-in. baking pan.

Sprinkle with chocolate chips. (I pressed the chocolate chips into the bars slightly before putting in the oven)

Bake at 350 degrees F for 20-25 minutes or until lightly browned. (I baked at 325 for 25 minutes and they were PERFECT)

Cool 10 minutes.

Combine icing ingredients; drizzle over bars.  (I combined icing ingredients and then put in a ziploc bag, snipped the corner, and piped the frosting on. It is SO GOOD)

Faux Samoa Cookies

contributed by Michelle Weickum-Anderson

For the Cookie:

1 cup butter, room temperature

1/2 cup sugar equivalent

2 cups coconut flour

1/4 tsp baking powder

1/2 tsp salt

2 Tbsp coconut milk or heavy white cream
Toppings:

2 cups shredded, toasted, unsweetened coconut
Caramel Topping:

1/2 cup butter

1/2 cup Ideal brown sugar substitute***

1/4 cup heavy cream

1 Tbsp plus 1 tsp xanthan or guar gum

1/2 tsp vanilla extract

pinch of salt
 Chocolate Glaze:  

6 Tbsp cocoa

1/2 cup butter

8 tsp Truvia
 For the cookies:
1. Preheat oven to 350 degrees Fahrenheit.

2. In large mixing bowl, cream butter with sweetener.

3. On low, add in salt, baking powder and flour.

4. Add in coconut milk as needed to make dough adhere to itself.

5. Place dough, 1/2 batch at a time, between two sheets of wax paper.

6. Roll to 1/4 inch thickness and cut into 1-1/2 inch circles.

7. Optional: Poke holes in the center of each cookie with a large straw).

8. With a spatula, carefully move cookies to a parchment lined cookie sheet.

9. Bake for 8 minutes or until bottom is a golden color.

Allow to cool on racks completely.

For the Toppings:

Coconut:

1. Preheat oven to 300 degree Fahrenheit.

2. On a parchment lined pan, spread coconut.

3. Check every 5-10 minutes, stirring occasionally, as coconut browns very quickly.
For the caramel:

1. Place all ingredients except vanilla in small saucepan.

2. Bring to boil over medium heat.

3. Boil 4 minutes, stirring constantly.

4. Remove from heat.

5. Let cool 5 minutes; stir in vanilla extract.

6. You can add more thickener as needed. If mixture separates, keep stirring to reincorporate all ingredients.
For the chocolate coating:

1. Combine cocoa, butter, and Truvia in a microwave safe dish.

2. Heat for 45 seconds on high and then stir to incorporate ingredients.

3. Heat for another 45 seconds, stirring every 20 seconds.
To assemble:  

1. Start by gently coating top and sides of each cookie with a minimal amount of caramel.

2. Coat with coconut.

3. Allow to rest for 30 minutes to allow toppings to adhere and dry slightly.

4. Make the chocolate coating per instructions.

5. Carefully coat bottom of cookie with chocolate.

6. Place on wax paper to dry.

7. Refrigerate remaining.

Flourless Peanut Butter Chocolate Chippers

contributed by Christina Baranowski

1 cup creamy peanut butter

 1 cup packed light brown sugar

 1 egg

3/4 milk chocoalte chips

Granulated sugar for dipping

Preheat oven to 350 degrees.

 Combine peanut butter, sugar, and egg in medium bowl; mix. (I mixed with beater, because it was too difficult to mix by hand.)

Add chips; mix well.

Roll heaping tablespoonsful of dough into 1 1/2 inch balls.

 Place balls 2 inches apart on ungreased cookie sheets.

Dip fork into granulated sugar; press criss-coss fashion onto each ball, flattening to 1/2 inch thickness.

Bake 12 minutes or until set.

Let cookies stand on cookie sheets 2 minutes.

 Remove cookies with spatula to wire racks; cool completely.

Makes about 2 dozen cookies.

Flourless Fudge Chocolate Chip Cookies

contributed by Carrie-Nell Jessop from chocolateandcarrots.com

3 cups powdered sugar

2/3 cup unsweetened Hershey’s dark chocolate cocoa powder

1/8 tsp. salt

2 to 4 large egg whites, at room temperature

1 Tbsp. pure vanilla extract

1 1/2 cups 60% cacao chocolate chips

Directions:

• Preheat the oven to 350°F.
• Prepare two baking sheets with sipat mats or parchment paper.
• In a large bowl, combine the powdered sugar with cocoa powder and salt, and whisk together.
• Whisk in the vanilla and egg whites starting with just two…you may need to add a third and fourth based on the batter consistency.
• Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it is too thick, add the third egg white, if still too thick, add the fourth.
• Stir in the chocolate chips.
• Scoop the batter by  tablespoonfulls onto the prepared baking sheets. Leave enough space between each cookie to allow them to spread.
• Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
• Allow the  cookies to cool completely on the baking sheet,. You may store in an airtight container for up to 3 days.Yield: 30 cookies

Cookie Monster Cookies

contributed by Michelle Weickum-Anderson

 1 lb butter 1 dozen eggs

 4 C white sugar

2lb brown sugar

 3lb peanut butter

 1T corn syrup

 18C oatmeal

8tsp baking soda

1lb M&Ms

 1lb chocolate chips

Cream butter, peanut butter, corn syrup and sugars.  Add eggs a few at a time and mix well.  Stir in the baking soda so it is mixed well.

 Add the oatmeal, M&Ms, and chocolate chips.  You may have to use your hand.

Drop by heaping tablespoon fulls onto cookie sheets, about 4-6 cookies per cookie sheet. Bake at 350 for 15-20 minutes.

Makes about 144 cookies

(recipe can be halved)

Cranberry Coconut Granola Bars

contributed by Kelley Hutchinson

2 cups old fashioned rolled oats

1.5 cups sliced almonds (or other nut)

1/4 cup honey

1/4 cup light corn syrup (or use another 1/4 cup honey if you want)

1/4 cup dark brown sugar, packed

2 Tblspns unsalted butter

2 tsps vanilla extract

1/2 tsp salt (I used salted butter, so I omitted this)

1/2 cup sunflower seeds

1/2 cup toasted wheat germ

6oz dried cranberries (or other dried fruit)

1 cup sweetened coconut flakes

preheat to 350 degrees.

grease a 9×13 glass baking dish & set aside

spread oats & almonds on baking sheet, toast the oats/nuts for apprx 15 min, stirring once or twice. remove from oven & reduce temp to 300 degrees

combine honey, corn syrup, brown sugar, butter, vanilla extract and salt in a small sauce pan. heat over medium-low heat until butter/sugar are melted.

in a large bowl, combine sunflower seeds, wheat germ, cranberries and coconut. add the oats & almonds. Pour the honey mixture into bowl & stir all until well coated/mixed. transfer to the baking dish & spread evenly, pressing down with your fingers.

bake for 25 min.

Remove from oven & cool COMPLETELY (if you don’t wait for it to cool all the way, you have just made granola instead of granola bars)

cut into bars or squares. store in airtight container for up to 1 week.

No Bake Energy Bites

contributed by Kelley Hutchinson

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed (I didn’t grind the seeds & it worked just fine)

1/2 cup mini chocolate chips (I substituted dried cranberries)

1 tsp vanilla

mix everything in a medium sized mixing bowl until thoroughly incorporated. Chill in fridge for 1 hour. roll into balls & eat.  can store in fridge in airtight container for up to 1 week (but they won’t last that long)

Chewy Peanut Butter Cookies

contributed by Shawna Hawkins

2 3/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup of butter

1/2 cup of crisco

1 cup creamy peanut butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 TBSP dark corn syrup

2 tsp vanilla

2 large eggs

Preheat oven to 375 F.

In a medium bowl combine flour, baking powder, baking soda and salt. In a large bowl beat butter, crisco, peanut butter and sugars until light and fluffy. Scrap bowl and add eggs one at a time beating well after each addition. Beat in corn syrup and vanilla. Blend in flour mixture on low just until combine. Chill 30 minutes before baking. (I don’t always do this) Shape into balls and sprinkle with sugar for a soft cookie and bake 12 minutes or until pale golden.

For a chewier cookie, shape into balls and press down with a sugared fork and bake for 12 minutes. These work great as plain pb cookies or can be used as kiss cookies also

World War II Peanut Butter Cookies

contributed by Laurel Turner, handed down from her grandmother

2 ½ C flour

1/2 tsp salt

1 tsp baking soda

1 C white sugar

1 C brown sugar

1 C peanut butter

1 C butter (room temperature)

2 eggs

Sift together- flour, salt and baking soda. Set aside. Mix peanut butter and butter.  Add both kinds of sugar- combine and add eggs- beat well. Stir dry ingredients into peanut butter mixture. Drop dough from a teaspoon on to cookie sheet.  Flatten with a fork dipped in sugar. Bake at 375*F for 10 to 15 minutes until lightly browned. Makes approximately 4 to 5 dozen cookies.