Chocolate-Coated Peanut Butter Cookies

INGREDIENTS

1 c. unsalted butter

0.50 c. granulated sugar

0.50 tsp. vanilla extract

2 c. all-purpose flour

0.25 tsp. baking powder

0.25 tsp. salt

0.75 c. peanut butter

0.75 c. confectioners' sugar

2 c. milk chocolate chips

3 tsp. vegetable, canola, or other flavorless oil

DIRECTIONS
1.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on
medium-high speed until light and fluffy, 3 to 4 minutes. Add vanilla extract and mix to incorporate.

2.

In a medium mixing bowl, whisk together flour, baking powder, and salt. With the mixer speed on low,
gradually add the dry ingredients and mix until just combined. Turn the dough out onto a work surface
and form into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour.

3.

Preheat oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

4.

Roll cookie dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 2-inch circles using
a cookie cutter. Transfer the cookies to the prepared baking sheets. Repeat with the remaining dough,
re-rolling and cutting the scraps until all the dough is used.

5.

Bake cookies for 20 to 25 minutes, until lightly browned at the edges. Cool on the pans for 10 minutes,
then transfer cookies to a wire rack to cool completely.

6.

In a small mixing bowl, stir together peanut butter and confectioners' sugar to make a thick paste.
Scoop heaping teaspoons of the peanut butter mixture and roll into balls. Place one peanut butter ball
onto the center of each cooled cookie and flatten with your fingers so the peanut butter is just slightly
mounded in the center.

7.

Line a baking sheet with parchment or wax paper. Heat chocolate chips in the microwave, stirring every
15 seconds, until melted and smooth. Stir oil into the melted chocolate. Use a fork to dip each cookie
into the chocolate, shaking off any excess back into the bowl, and then transfer cookies to the lined
baking sheet. If the chocolate cools down and gets too thick to dip, pop it back in the microwave for a
few seconds and stir it again.

8.

Allow the chocolate on the cookies to cool and set up before serving. (You can put the baking sheet in
the refrigerator to speed up the process.)

Peanut Butter Surprise Cookies

INGREDIENTS

0.50 c. creamy peanut butter

4.00 tbsp. unsalted butter

1.00 c. packed light-brown sugar

2.00 large eggs

1.00 tsp. pure vanilla extract

1.50 c. all-purpose flour (spooned and leveled)

1.00 tsp. baking powder

0.25 tsp. salt

0.33 c. granulated sugar

36.00 mini peanut butter cups

DIRECTIONS
1.

Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl
until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and
vanilla, and beat until incorporated.

2.

In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat
in flour mixture in two batches.

3.

Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar,
coating completely. Place 2 inches apart on a nonstick insulated baking sheet.

4.

Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut
butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and
chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before
transferring cookies to rack to cool completely.

Peanut Butter Surprise Cookies

INGREDIENTS

1 batch basic sugar cookie dough

80 mini peanut butter cup

0.67 c. Sanding sugar

DIRECTIONS
1.

Start with the basic sugar cookie dough. Shape the dough into 2 disks; roll each disk between 2 sheets
of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.
Heat oven to 350 degrees F. Line 4 rimmed baking sheets with parchment paper.

2.

Using a 2-inch round cookie cutter, cut out 80 cookies and place them on the prepared baking sheets.
Reroll, chill and cut the scraps as needed. Return 3 pans of dough to the refrigerator. Place a mini
peanut butter cup (you'll need 80) in the middle of each cookie and roll dough between your palms to
cover the candy.

3.

Coat the cookies in sanding sugar (you'll need about 2/3 cup total) and return to the prepared pan,
spacing 2 inches apart. Repeat with the remaining dough and candy. Bake, rotating the positions of the
pans halfway through, until the cookies are lightly golden brown around the edges, 14 to 16 minutes.
Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Peanut Butter Chocolate Chip Cookies with Flax

INGREDIENTS

1 c. chunky, natural peanut butter

1 stick unsalted butter

0.50 c. granulated white sugar

0.50 c. dark-brown sugar

1 large egg

0.50 tsp. vanilla extract

1 c. all-purpose flour

0.25 c. flax seed meal (see Note)

0.75 tsp. baking soda

0.50 c. walnut pieces

0.50 c. milk chocolate chips

0.50 c. whole flax seeds

DIRECTIONS
1.

Preheat oven to 350 degrees F. Using a stand mixer or hand mixer, cream together the peanut butter,
butter, and sugar, until the peanut butter starts to become fluffy, about 3 minutes. Add the egg and
vanilla, and mix on medium speed until all of the ingredients are combined, about 2 minutes.

2.

In a separate bowl, sift together the flour, baking soda, and flax seed meal. Slowly add it to the butter
mixture, and beat it only enough to combine all of the ingredients. Add the walnuts, chocolate chips, and
flax seeds, and mix by hand to incorporate.

3.

Prepare a baking sheet with a non-stick baking mat or parchment paper. Scoop out heaping
tablespoons of cookie dough, and gently form each one into a ball, and place them 2 inches apart on
the baking sheet. Lightly press down on the center of each with the back of a fork, and repeat creating a
grid on top of the dough.

4.

Bake, uncovered, until golden brown, about 18 to 20 minutes, rotating the sheet halfway through to
ensure evenly baked cookies. Let the cookies cool on the baking sheet for 3 to 5 minutes before
transferring to a wire rack or towel to cool. If using only one baking sheet, repeat step 4 until you've
gone through all of the dough.

Peanut Butter Chip Chocolate Cookies

INGREDIENTS

2 c. all-purpose flour

1 c. unsweetened cocoa

2 tsp. baking powder

0.50 tsp. kosher salt

2 stick unsalted butter

1.50 c. granulated sugar

2 large eggs

2 package peanut butter chips (3 13 cups)

DIRECTIONS
1.

Heat oven to 350F. Line 2 baking sheets with parchment paper.

2.

In a bowl, whisk together the flour, cocoa, baking powder and salt.

3.

Using an electric mixer, beat the butter and sugar in a large bowl on medium speed until fluffy. Beat in
the eggs, one at a time. Reduce the mixer speed to low and add the flour mixture, mixing just until
combined (the batter will be very stiff). Stir in the peanut butter chips.

4.

Drop rounded Tbsp-size mounds of the batter 2 in. apart on the prepared baking sheets. Bake until firm
around the edges but still soft in the middle, 10 to 12 minutes. Let the cookies cool for 5 minutes on the
baking sheets before transferring to wire racks to cool completely.

5.

Fill canning or other glass jars with the cookies or line a shirt-sized box with tissue or parchment paper
and place them inside.

Sugar-Dusted Lemon Cookies

INGREDIENTS

1 c. unsalted butter

1 c. confectioners' sugar

2 tbsp. lemon juice

1 tbsp. lemon zest

0.25 tsp. salt

3 c. all-purpose flour
DIRECTIONS
1.

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Gradually add
1/2 cup (60 grams) of confectioners' sugar. Beat on medium-high speed until light and fluffy. Mix in the
lemon juice, zest, and salt. With the mixer speed on low, add the flour in three additions, mixing until
incorporated and scraping down the bowl after each addition.

3.

Scoop the dough by the tablespoon and roll each dough portion into a ball. Gently flatten the dough
balls with your fingers and shape into a half-moon. Place each cookie on the prepared baking sheets, at
least one inch apart.

4.

Bake for 15 to 20 minutes, until cookies are lightly browned at the edges. Cool on the baking sheet for
10 minutes, then transfer cookies to a wire rack to cool completely. Dip the cooled cookies into the
remaining 1/2 cup (60 grams) of confectioners' sugar.

Shortbread Cookies

INGREDIENTS

1 c. unsalted butter

0.33 c. granulated sugar

3 tbsp. packed light brown sugar

2 c. all-purpose flour

0.25 tsp. salt

0.25 tsp. baking soda

2 tbsp. buttermilk

1 tsp. vanilla extract

DIRECTIONS
1.

In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy, 4 to 5 minutes,
scraping down the bowl as needed.

2.

Whisk together flour, salt, and baking soda in a medium mixing bowl. With the mixer speed on low, add
the flour mixture and beat until just combined. Add the buttermilk and vanilla extract and beat until
incorporated.

3.

Turn the dough out onto a work surface, shape into two discs, and wrap each in plastic wrap. Chill the
dough in the refrigerator for at least 1 hour.

4.

When dough has chilled, preheat oven to 325 degrees F. Line baking sheets with parchment paper or a
silicone baking mat. Let dough sit at room temperature for 10 minutes so it is soft enough to roll.

5.

Roll one dough disc to 1/4-inch thickness on a lightly floured surface. Use a cookie cutter to cut dough
into 2-inch circles. Repeat with remaining dough. Place circles on the prepared baking sheets, leaving
about an inch between cookies. Repeat until all the dough has been used. Chill the cookies on the
baking sheets for at least 15 minutes.

6.

Bake cookies for 20 to 25 minutes, rotating the pans halfway through baking, until the edges of the
cookies are very lightly browned. Cool on the baking sheets for 10 minutes, then transfer to a wire rack
to cool completely.

Salted Shortbread Cookies

INGREDIENTS

1.25 c. all-purpose flour

1 tsp. salt

0.25 c. sugar

1 stick unsalted butter

DIRECTIONS
1.

Preheat the oven to 325. Line a large rimmed baking sheet with parchment paper. In a large bowl,
combine the flour with the salt and the 1/4 cup of sugar. Using your fingers, rub in the butter until the
mixture is the texture of sand. Gently knead the dough just until it comes together.

2.

Transfer the dough to the baking sheet and press it into a 7-inch round, 1/3 inch thick. Prick the round
all over with a fork and lightly sprinkle the top with sugar. Using the blunt side of a large knife, score the
round into 8 wedges. Bake for 30 minutes, until golden brown and just cooked through. While the
shortbread is still warm, cut through the score marks with a serrated knife to separate it into wedges.
Serve warm or at room temperature.

Granny Wallace's Shortbread Cookies

INGREDIENTS

2.50 c. all-purpose flour

0.25 tbsp. cornstarch

2 tbsp. cornstarch

2 stick unsalted butter

0.50 c. confectioners' sugar

2 tbsp. confectioners' sugar

0.50 tsp. salt

granulated sugar
DIRECTIONS
1.

In a medium bowl, whisk the flour with the cornstarch. In a stand mixer fitted with the paddle, cream the
butter with the confectioners' sugar and salt at medium speed for 2 minutes. Add the flour mixture all at
once and mix at low speed just until incorporated. Pat the dough into an 8-inch disk, wrap in plastic, and
refrigerate until just firm, about 15 minutes.

2.

Roll out the dough between 2 sheets of parchment paper to a 1/4-inch-thick round. Slide the dough
onto the parchment, onto a baking sheet, and refrigerate until firm, about 15 minutes.

3.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slide the dough onto a
work surface. Peel the top sheet of parchment off the dough. Prick the dough all over with a fork. Using
a 2-inch fluted round cookie cutter, stamp out cookies as close together as possible. Arrange the
cookies 1 inch apart on the prepared baking sheets. Refrigerate the cookies. Reroll the scraps between
sheets of parchment paper and refrigerate until firm. Stamp out more cookies and arrange them on the
baking sheets.

4.

Bake the cookies on the upper and middle racks of the oven for 30 minutes. Reduce the oven
temperature to 250 degrees F. Shift the sheets from top to bottom and back to front and bake for 15
minutes longer, until golden brown. Let the cookies cool on the sheets for 2 minutes, then transfer them
to a rack.

5.

Put the granulated sugar in a shallow bowl. Carefully toss the warm cookies in the sugar to coat, then
let cool completely on the rack before serving.

Rosemary-Walnut Shortbread Cookies

INGREDIENTS

1.25 c. all-purpose flour

0.50 c. finely ground walnuts

1.50 tsp. finely chopped fresh rosemary

0.50 tsp. salt

0.50 c. unsalted butter

0.25 c. packed dark brown sugar

0.25 c. granulated sugar

1.00 tsp. pure vanilla extract

raw sugar
DIRECTIONS
1.

Preheat oven to 300 degrees F. Whisk flour, nuts, rosemary, and salt in a large bowl.

2.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture;
mix until dough comes together and is smooth, about 3 minutes.

3.

Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a
12-inch round, 1/4 inch thick. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.

4.

Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchmentlined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw
sugar onto the edges of the cookies.

5.

Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an
airtight container at room temperature up to 5 days.

Shortbread Cookies

INGREDIENTS
SHORTBREAD

4 stick unsalted butter

2 c. confectioners' sugar

4 tsp. vanilla

5 c. all-purpose flour

1 tsp. salt

Lemon Glaze, Almond Glaze, Blackberry Glaze, or White ChocolatePistachio Glaze

LEMON GLAZE

1.50 c. confectioners sugar

3 tbsp. lemon juice

1.50 tbsp. corn syrup

1 tbsp. lemon zest

ALMOND GLAZE

1.50 c. confectioners' sugar

3 tbsp. milk

1.50 tbsp. corn syrup

0.13 tsp. almond extract

1 tbsp. finely chopped toasted almonds

BLACKBERRY GLAZE

1 c. frozen blackberries

1.50 c. confectioners' sugar

1.50 tbsp. corn syrup

W HITE CHOCOLATE-PISTACHIO GLAZE

8 oz. white chocolate

4 tsp. vegetable shortening

4 tsp. pistachio paste

0.13 tsp. fine sea salt

1 tbsp. finely chopped pistachios

DIRECTIONS
1.

In a large bowl, using an electric mixer on medium-high, beat butter until smooth, about 8 minutes. Add
sugar and beat until light and fluffy. Beat in vanilla. Reduce mixer to low, add flour and salt, and beat
until combined.

2.

Divide dough into 4 equal pieces and pat each into a square. Roll out each square between 2 sheets of
lightly floured parchment to 1/4-inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap,
and refrigerate, about 2 hours.

3.

Preheat oven to 325 degrees F. Remove and unwrap 1 dough square. Using a 1-inch square cutter, cut
out 24 cookies. Transfer to 2 parchment-lined baking pans, spacing cookies about 1 inch apart. Bake
until light golden and firm around the edges, 12 to 15 minutes, rotating pans halfway through. Transfer
cookies to a wire rack to cool completely. Repeat with remaining dough squares.

4.

Lemon Glaze: In a small bowl, combine confectioners' sugar, lemon juice, and corn syrup. Dip cookies
as directed, and sprinkle with lemon zest.

5.

Almond Glaze: In a small bowl, combine confectioners' sugar, milk, corn syrup, and almond extract.
Dip cookies as directed, and sprinkle with finely chopped toasted almonds.

6.

Blackberry Glaze: Press thawed blackberries through a fine-mesh sieve to extract juices. In a small
bowl, combine 3 tablespoons blackberry juice, confectioners' sugar, and corn syrup. Dip cookies as
directed.

7.

White Chocolate-Pistachio Glaze: In a medium heatproof bowl set over a pot of simmering water,
melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and
fine sea salt. Allow mixture to rest for 1 minute. Dip cookies as directed, and sprinkle with finely chopped
pistachios.

8.

Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess. If specified,
sprinkle with toppings. Set cookies on wire rack placed atop a sheet of waxed paper. Allow glaze to
completely harden overnight.

9.

To package, remove dividers from four boxes and line the bottom of each box with parchment. Replace
dividers. Arrange 24 cookies (6 of each glaze) in each box, as shown.

Chocolate Mint Triangles

INGREDIENTS

4 oz. bittersweet baking chocolate

1 stick unsalted butter

2 tbsp. solid vegetable shortening

0.33 c. firmly packed light-brown sugar

0.33 c. granulated sugar

Yolks from 2 large eggs

1 tsp. vanilla extract

0.13 tsp. salt

1.67 c. all-purpose flour

MINT BUTTERCREAM FILLING

0.75 c. marshmallow cream

1 stick unsalted butter

0.25 c. water

0.50 tsp. mint extract

3 drops green liquid food color

DIRECTIONS
1.

Heat oven to 350F. Have baking sheet(s) ready.

2.

Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on
medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually
add flour; beat until just blended.

3.

Beat chocolate into dough until blended. Divide dough in half; pat each half into a rectangle.

4.

Place 1 rectangle between 2 long sheets of plastic wrap. Roll dough with a rolling pin into 13 x 9-in.
rectangle. Place on baking sheet and refrigerate 20 minutes or until firm.

5.

Peel wrap off top. Flip dough over onto the baking sheet; peel off wrap. Trim dough to a 12 x 8-in.
rectangle. Cut in 2-in. squares, then cut each square diagonally into 2 triangles, leaving dough on pan.
Refrigerate 10 minutes or until firm.

6.

Bake 13 minutes or until top of dough looks dry. Cut through previously cut lines. Cool on sheet on a
wire rack 2 minutes before removing to rack to cool completely. Repeat with remaining dough.

7.

Beat ingredients with mixer on medium speed until blended. Scrape into a qt-size ziptop bag; cut tip off
1 corner.

8.

Pipe filling on half the triangles; top with another triangle.