Introduction

I had been contemplating whether or not it was better to separate my shared recipes from Facebook notes to Blogger. I'm not liking the new format they implemented. Giving credits (where it's due) to the original author is a must for me. I finally decided to do so. Even though this blog has the same name to my Wordpress webpage, it's at least put to good use.

I didn't want to mix my health blog while sharing recipes. It sounds a bit like I'm trying to change people's diet if I did that. So, without further ado, I leave you to enjoy the recipes I share on this blog post.

Tagalong cookies

I found this recipe at www.instructables.com. The person who shared this recipe has too much emotion going on. (Chat, Chat, Chitty, Chat; Just tell me what the next step is!) The website has too much advertisements going on in the background. (Just hideous!) So, here’s to the point.

copyright of littlebrowniebakers.com

 

Ingredients:

• 1 cup (2 sticks) butter, room temperature
• 115g (1/2 cup) sugar
• 250g (2 cups) all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

For the topping:

• 1 1/2 cups creamy peanut butter (peanut allergies? try almond butter!)
• 1/2 cup confectioners’ sugar
• 1/2 tsp vanilla extract
• 8-oz milk chocolate

 

Directions:

 

Preheat oven to 350° F (180° C) and line two baking sheets with parchment. Mix butter and sugar with a mixer until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. At low speed, add in the milk and vanilla. 

 

Separate the dough into halves and wrap in plastic. Chill dough in refrigerator until the dough is firm. Roll dough on lightly floured surface to about 1/8" - 1/4" thickness. Use a round cutter to cut the dough into cookie shapes. Repeat process until dough is all used up.

 

Place cookies onto prepared baking sheets. Bake the batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking. This ensures that all the cookies turn the same color instead of browning unevenly.

 

Using a spoon or your thumb, make an indentation in the center of each cookie before they cool. This is where the peanut butter filling is set.

 

In a microwavable bowl, sift the powdered sugar into the peanut butter and mix well. Microwave in 30 second intervals, stirring between each, until it has melted. Stir in vanilla. 

 

With a spoon or piping bag, put the filling into the indentation of the cookies. 

 

Melt your chocolate with tiny zaps in the microwave in 30 second intervals, stir frequently. Best method: In a medium saucepan, set water at medium heat. In a Pyrex® baking bowl, melt chocolate; stirring occasionally.

 

Dip cookies in the chocolate with a fork, or candy spoon and place cookies on waxed paper to cool.