Tuesday, May 5, 2009
When the girls were in school, I did a lot of baking. I was home fulltime, so I baked bread every week; and we always had cookies in the house for lunches and snacks. After Julie started kindergarten and I got a job, I usually baked on Saturdays although there were some evenings I was baking cookies after supper so that those lunch bags would have a treat in them.
On Sunday while Audrey and I were stitching and gabbing a mile a minute, she suggested printing a cookie recipe every week. Hey, who doesn't love a cookie! I mean we all talk about cutting back on sweets, dieting, and exercise; and I'm a work in progress on all of those. But put me in front of a plate a cookies, and it's hard to hold back.
Mom had cookie recipes that she used only at Christmastime and then there were everyday cookie recipes. There were days when I'd come home from school, and she would have warm cookies from the oven on the kitchen shelf. Mom was the type to do her housework in the morning and spend the afternoon on fun stuff, so it was a treat that she would mess up the kitchen so that we could have warm cookies after school. Anyway, this is a recipe that I tried last Christmas; but I think it's one that I would use as an everyday cookie. It's too good to wait for once a year.
1/2 cup butter-flavor Crisco
1/2 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 egg yolk
1 square (1 ounce) unsweetened baking chocolate melted and cooled
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup mini chocolate chips
Peanut Butter Cream Filling
2 tablespoons butter-flavor Crisco
1/3 cup creamy peanut butter
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon vanilla
For cookies, combine shortening, sugar, milk vanilla, egg yolk; beat until well blended. Add melted chocolate and mix well. Combine flour and salt and mix in; add chips. Shape dough into 1" balls and place 2" apart on greased baking sheet. Press thumb gently in center of each cookie. Bake at 350° for about 8 minutes. Press center again with small measuring spoon. Remove to cooling rack.
For filling, combine Crisco and peanut butter; add confectioner's sugar and stir well. Add milk and vanilla and stir until smooth. Fill cooled cookies. Makes about 2 1/2 dozen.
And here's food for thought from Audrey: When things go from bad to worse, keep a cookie in your purse.