Gluten Free Peanutbutter Cookies

An easy to make gluten free cookie that is chocked full of peanutbutter and chcolate. It is has a nice crunch with the addition of the oats.It tstes good crumbled on top of vanilla ice cream.


1/2 C brown sugar

1/2 C white sugar

1/3 stick buteer softened

2 eggs

1 t vanilla

1 C chunky peanut butter

2 t baking soda

3 C old-fashioned oatmeal

10.53 ounce bag Milk Cocolate M&M’s or chocolate chips


Preheat oven 325º F  Parchment covered baking sheeys

In medium add butter and sugar and beat until fluffy.

Add eggs and vanilla and whisk.

Add peanutbutter and mix until incorporated

Add oatmeal and baking soda and mix.

Add M&M’s and combine.

Drop by teaspoonfuls on baking sheet evenly spaced and bake 10-12 minutes. Do not overtake.

Let cookies rest a couple minutes and then gently lift with spatula to baking rack.


Chocolate Chocolate Chip Cookies

What’s better than a chocolate chocolate chip cookie!  So good with a glass of milk and greater made into an ice cream sandwich.


1/2 C butter softened

1/2 C white sugar

1/3 C brown sugar

1 C plus 2 T flour

1 T Ghirardelli® cocoa mix

2 t espresso

1/2 t salt

1/4 t baking powder

1 t baking powder

1 egg

2 T milk

1 t vanilla

1 ounce semi sweet chocolate grated¹

2 C Guittard® milk or premium chocolate chips


Preheat oven 375º F   Parchment line baking sheets

In small bowl combine dry ingredients, mix then set aside.

In medium bowl mix butter and sugar until fluffy.

Add egg, milk, and vanilla and combine.

Stir in dry ingredients, chocolate chips, and grated chocolate.

Refrigerate for an hour. Drop by teaspoonful about 2 inches apart. Bake 10 – 12 minutes. Remove and cool on baking rack.


¹We use a microplane for grating the chocolate.







Hint of Almond Butter Cookies

A delicate butter drop cookie that is crisp with a hint of almond.  Vanilla or other flavorings can be substituted. 


2 1/4 C flour

1 t salt

1 C butter, softened

3/4 C sugar

1 egg

1 t vanilla extract

1/2 t almond extract

* Food coloring


Pre-heat oven to 375º F.  Line two baking sheets with parchment paper.


Combine flour and salt in small bowl and set aside.

Place softened butter in stand mixer bowl using the flat beater attachment. Beat until fluffy., and then add sugar and repeat process. Hard butter bands around in the mixed and does not whip properly.  Softened butter is room temperature and creamy.  If using the microwave to soften butter, make sure not to melt the butter into a liquid.

Add egg and flavorings. Beat  until ingredients are combined and fluffy. Add flour and mix until incorporated.

Remove beater attachment and bowl from stand mixer. Using spatula remove dough from beater. Scrape remaining flour from sides of bowl and stir vigorously until all incorporated.


Ready to bake or color.

We had an Italian meal planned and wanted a fun dessert.  We divided dough into 3 bowls for plain, red, and green dough. The colors of the Italian flag. We added food coloring until we achieved desired depth of color.


We hand formed the flags and balloons; the remaining dough was made into drop cookies. Bake the cookies 6-8 minutes and remove to baking rack.

IMG_2610 (1)


The dough is delicate. When making a spritz cookie, I use more flour for a firmer dough.

The baked cookies are crisp with a hint of almond. We serve them with ice cream and sorbets. They are a year around favorite but more importantly an easy drop cookie to make.


Candied Ginger Cookies


An easy to make delicate cake cookie bursting with ginger flavor with a lemon cream cheese icing.


1/4 C butter soft

1/2 C sugar

1 egg

1/2 C unsulphered  molasses

1/2 t baking soda

1/2 C warm water

2 C all purpose flour

1 t ginger

1/2 t nutmeg

1/2 t cinnamon

1/2 t cloves

1/4 t allspice

1/2 C diced candied ginger with extra 1/8 C for topping


1/4 C  whipped  cream cheese

1/4 C confectioners sugar

1/2 small lemon juiced


Oven temperature 375º F  Baking sheet with parchment paper

In small bowl add flour, salt, and spices mix and set aside.

Dissolve baking soda in warm water and set aside

In medium bowl cream butter and sugar. Add egg and beat. Blend in molasses. Add soda water and mix. Stir in dry ingredients and candied ginger. Chill for 1 hour.

Drop by teaspoonfuls onto prepared baking sheet. Bake for 8-10 minutes. Remove to cooling rack.


In medium bowl beat cream cheese, confectioners sugar, and lemon juice until smooth.


When cookies cool frost and add candied ginger topping.


Do not over bake.

I cheated using the whipped cream cheese but it worked.

They are good rolled in sifted confectioners sugar or plain also.

These are so good with a cup of tea.




Filled Cookies

This was an old family recipe reserved for special occasions.  I remember eating these cookies at Christmas as a child.  You can use dates or apricots for filling.  My favorite was the apricot.



1/2 C butter

1 C sugar

1 egg beaten

1 t vanilla

3 C flour

3 t baking powder

3/4 t salt

1/4 C milk



1 C pitted dates chopped

1/2 C sugar

1/4 C water

Sugar for topping


1 1/4 C dried apricots chopped

1/2 C sugar

1 C water


Oven temperature 350º  Parchment paper lines baking sheet Makes 2 dozen cookies


Combine dry ingredients in medium bowl. 

Cream shortening then add sugar and mix until fluffy. Stir in beaten egg and vanilla until well mixed. 

Mix dry ingredients alternately with milk into creamed mixture. Chill dough for an hour. 

Date Filling*

Combine dates, water, and sugar in sauce pan. Cook until softened. Mix well. 

Apricot Filling*

Combine apricots, sugar, and water in small sauce pan and cook until soft. Mash them or use an immersion blender to mix them.


On a lightly floured surface roll cookie dough to about 1/8 ” thick. Cut with 2″ cookie cutter. Place 1 t of filling of choice in center of cookie and fold over then press the edges with a fork to seal. Sprinkle with sugar and bake for 15-20 minutes.

Remove from oven and transfer to rack.


*Watch closely as the fillings can scorch.




Oatmeal Chocolate Chip Cookies


1/2 C butter

2 T Crisco®*

1/2 C white sugar

3/4 C brown sugar packed

1 egg and 1 egg yolk

1 t vanilla

1C flour

1 C rolled oats

1/2 t salt

1/2 t baking powder

1/2 t baking soda

2 ounces semi-sweet chocolate grated

1 1/2 C semi-sweet chocolate chips


Cover baking sheet with parchment paper. Oven temperature 350º

Combine sugars, butter, and Crisco® In medium bowl and beat until fluffy. Add eggs and blend.

In separate bowl mix flour,  salt, baking powder, and baking soda

Add flour mixture, oats, and grated chocolate to butter mixture and stir. Add chocolate chips and mix.

Place  cookies on prepared baking sheet. Bake 10-14 minutes. Remove and place on rack to cool. 


*Crisco has a higher melting point angives cookies to set up in the oven resulting in taller cookies. 

Delicious with ice cream.




Old Fashioned Sally Ann Cookies



4 cups all-purpose flour

1/2 t cloves

1/2 t allspice

1/2 t nutmeg

2 t ginger

2 t cinnamon

1 t baking soda

1 cup Crisco®/butter*

1/2 buttermilk

3/4 sorghum or molasses

2 eggs

1 cup sugar

Original Recipe Frosting

1 envelope plain gelatin

3/4 cup water

3/4 sugar

3/4 powdered sugar

3/4 t baking powder

1 t vanilla


Oven 325º  Parchment covered cookie sheets. Rectangular cookie cutter. My Mom used a Spam® can that she kept with supply of cookie cutters.

Mix dry ingredients together and set aside. Combine wet ingredients and mix well. Add dry ingredients and combine. Refrigerate for about an hour. Divide dough in thirds and refrigerate dough not being rolled. Roll on lightly floured board to 1/4 inch thick. Cut with Spam type cookie cutter. Bake for 10-12 minutes. Don’t over bake. Cool  and frost.


Soak gelatin in saucepan for one minute.Add sugar and bring to a boil. Reduce heat and simmer for 10 minutes. Pour gelatin mixture into medium bowl. Add in powdered sugar and whisk until foamy. Add in baking powder and vanilla and beat until thick about 7 minutes.Needs to be thin enough to be spread across the cookies using spatula. Let frosting dry before storing. These cookie freeze very well.

*Crisco has higher melting point and lets the eggs and flour set so the cookies will be higher and not spread out. These cookies look nicer when using Crisco. Butter has lower melting point and flour and eggs don’t set and the cookies spread out during baking. My Grandmother always used lard for baking cookies. They kept their shape and were delicious.










Brown Sugar Bars with Meringue Salted Peanut Topping



2 cups flour

1 t baking soda

1/2 t salt

1 cup butter softened

1/2 cup white sugar

1/2 cup dark brown sugar

3 egg yolks

1 T milk

1 t vanilla


3 egg whites room temperature

1/2 cup baking sugar(super fine)

1/2 cup brown sugar

1/2 cup dry roasted salted peanuts


Oven 325º  13″ by 9″ pan buttered Stand mixer or hand mixer with whisk attachment.

Combine flour, baking soda, and salt in bowl and set aside.Cream butter and sugars and blend in the egg yolks, milk, and vanilla. Add in dry ingredients and combine. Spread evenly in  buttered baking pan.

Pour egg whites into stainless steel or glass bowl and beat slowly for a minute. Then increase speed to high until soft peaks form. Add superfine sugar while beating in fourths. Then sprinkle the brown sugar like snow over the meringue mixture until stiff and glossy peaks form. Gently fold in peanuts and spread over the bar mixture with a spatula. Bake 25-30 minutes. Cool before cutting.

Note: We serve these all the time at parties. If peanuts are a known problem the meringue can be made without the peanuts. I am considering toffee chips as a peanut replacement. Have not done it yet.


Old Fashioned Snickerdoodle Cookies


1 cup Crisco® or butter unsalted softened

1 1/2 cup sugar

2 eggs

2 3/4 cup all-purpose flour

2 t cream of tartar

1 t baking soda

1/2 t salt

1 1/2 t cinnamon

1/4 cup sugar

2 T cinnamon


Oven 400º  Parchment covered cookie sheets

Mix flour, cream of tartar,baking soda, and salt in small bowl and set aside.

Mix sugar and cinnamon  and set aside

Cream butter and sugar until fluffy, add eggs beating until blended. Add flour mixture in thirds and mix until blended. Chill dough 30-45 minutes. Use small cookie scoop to get uniform shaped cookies. Hand roll them onto balls and roll into sugar cinnamon mixture. Place 2 inches apart on baking sheet. Bake 8-10 minutes. You want them to puff up and then flatten out with crinkles and then remove from oven. Do not  over bake. Cool and place on wire rack.

Note: Butter will yield a flatter cookie and Crisco® will be rounder. Crisco ® has a higher melting point so the flour and eggs have time to set up.The original cookie recipe did not contain cinnamon in the batter. The original recipe used shortening instead of butter.


Chocolate Chip Macademia Nut Cookies


2 cups flour plus 2 T

3/4 t baking soda

1/2 t salt

1 cup butter softened

1 cup white sugar

2/3 cup brown sugar

2 eggs

1 1/2 t vanilla

1 package of chocolate or white chocolate chips

1 cup macadamia nuts coarse chop


Oven 375º Parchment paper covered cookie sheets

Mix dry ingredients together and set aside. Beat butter and sugar until creamy. Add eggs one at a time and incorporate. Stir in vanilla. Add dry ingredients, chocolate chips, and macadamia nuts and mix. Use 1 1/2 T cookie scoop or rounded tablespoon onto cookie sheet. Yields about 2 1/2 -3inch cookies. Bake 9-12 minutes. Cool couple minutes on cookie sheet then remove and place on wire rack to cool.