Monday, December 17, 2007

White Chocolate and Raspberry Cookies

I also made these at Mami's this past weekend and they were even better than the PB ones! They are very white beware!

8 oz. white baking bar (I used White choco chips)
1/2 c. butter, softened
1 c. sugar
1 t. baking soda
1/4 t. salt
2 eggs
2 3/4 c. flour
1/2 c. seedless raspberry jam
3 oz. white baking bar
1/2 t. shortening ( I didn't use this)

1. Preheat the ove to 375 F. Grease a cookie sheet; set aside. Chop 4 oz. of the baking bar;set aside. In a saucepan, melt remaining 4 oz. of the baking bar (I microwaved it and it worked fine...just don't overheat it or it gets chunky).
2. Beat butter about 30 sec. Add sugar, baking soda and salt. Beat until combined. Beat in eggs and melted baking bar untili combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in the 4 oz. of chopped white baking bar.
3. Dro dough from rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.
4. Just before serving, in a saucepan melt jam over low heeat. Spoon about 1/2 t. jam atop each cookie. In a heavy saucepan melt 3 oz. white baking bar and shortening over low heat; stir constantly. Drizzle cookies with melted mixture.

I just melted the white choc. which was kinda strong. I think next time I'll drizzle a cream cheese type frosting on top so it won't be so rich. I also used a LOT more was better that way...more fruity. Other than that, these cookies are SO good.

Peanut Butter Munchies

I made this at my mom's house this past weekend and they were a huge hit! Alysia ate 5 in just on sitting...the little porker! ;)

1 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/2 t. baking soda
1/2 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. peanut butter
1 egg
1 T. milk
1 t. vanilla
3/4 c. sifted powdered sugar
1/2 c. peanut butter
2 T. sugar

1. Preheat oven to 350 F. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large bowl beat together butter, 1/2 c. sugar, brown sugar and the 1/4 c. PB until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the flour as you can, stir in remaining flour with a wooden spoon. Form the chocolate dough into 32 balls about 1 1/4 in. in diameter. Set aside.
3. For filling, combine powdered sugar and 1/2 c. PB until smooth. Shape mixture into 32 balls about 3/4 in. in diameter.
4. On a work surface, slightly flatten a choc. dough ball; top owith a PB ball and then shape the choc. part over the PB ball. Roll dough into a ball again.
5. Place balls 2 in. apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 T. of sugar.
6. Bake cookies in preheated oven for 8 minutes or until just set and surface slightly cracks. et stand 1 minute. Transfer to wire racks.

These are SUPER yummy!