shortbread cookies

Peanut Butter Coconut Shortbread – Vegan

Peanut Butter Coconut Shortbread

Since so many of us are confined home, ingredients for baking might be in short supply. These shortbread cookies don’t require eggs or butter.

The original recipe called for a pound of butter. I swapped out the butter with a cup each of peanut butter and coconut oil. It worked out great.

The cookies had that same wonderful crumbly texture and rich flavor you expect in a good shortbread cookie. I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies.

You could also use other nut butters, like almond or cashew, if that is what you have.

Peanut Butter-Coconut Shortbread

1 c. sugar, plus 1/4 cup extra for sprinkling

1 c. peanut butter

1 c. coconut oil

4 c. flour

2 t. vanilla

Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen. They can be frozen.

Cookie Candies

Cookie Candies

There are so many cookies I bake this time of year, I could never pick a favorite. There are some cookies that are a MUST bake, however.

These cookie-candies are one of them. They get their name because, once decorated, they look like little pieces of candy.

Under the sprinkles are rich and tasty oatmeal shortbread cookies. Shortbread cookies are always a favorite of mine. I think I make half a dozen varieties of shortbread.

The dough is easy to handle. You just shape small amounts into shapes like circles, squares and ovals. They hold their shape. Like most shortbread, they bake at a lower temperature than other cookies. They also bake a bit longer. They should be a little golden on the bottom when done.

After they are baked and cooled, the cookies are dipped in melted chocolate and then in assorted toppings. You can dip them in sprinkles, finely chopped nuts and coconut. Pretty and tasty.

Cookie-Candies

1 c. butter

¾ c. powdered sugar

1 T. vanilla

2 c. flour

½ c. rolled oats

½ c. chocolate chips

¼ c. milk

finely chopped nuts

assorted sprinkles

shredded coconut

Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.

Tech Support Cookies- Pecan Cinnamon Shortbread

Tech Support Cookies

Tech Support Cookies

There is a good reason for the odd name for these cookies. I have a great friend who is also a tech guy. Really knows his stuff. He has always been there when I have some tech trouble or a new tech toy. The only problem is he won’t let me pay him for his trouble. Well, he won’t take money. Our arrangement is that I cook stuff for him in exchange. I think I am getting a pretty good deal. He says that he is. He came over today to look at a problem I was having with my computer and I decided to bake some cookies for him. I even ended up creating a new cookie just for him. I started with my shortbread cookie recipe and added ground pecans and cinnamon. I also sprinkled them with cinnamon sugar. They came out great. Here is the recipe.

 

 

 

 

 

Tech Support Cookies – Pecan Cinnamon Shortbread

1 c. sugar
2 c. butter
4 c. flour
¾ c. finely ground pecans
2 t. cinnamon
½ c. cinnamon sugar
Cream together sugar and butter. Stir in flour, nuts and cinnamon and press into 9×13-inch baking dish. Sprinkle with cinnamon sugar and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.

Fresh from the oven

Fresh from the oven