Pomegranate Linzer Cookies

Traditional jam-filled Linzer cookies for Christmas.  I make them with homemade pomegranate jelly but usually they are made with raspberry jam and almond flour.  Wilton makes a Linzer cutter and you can find the traditional recipe on the back of the packaging.  One more thing to note: Cookies are usually baked and then jelly added between the sandwich.  I like to add the jelly first and then bake.

Pomegranate Linzer Cookies

1 cup shorteningimg_4491
1/2 cup granulated sugar
1/2 cup brown sugar
2 egg yolks
3 Tbsp. whole milk
2 tsp. vanilla
2 2/3 cup flour, sifted
2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
3/4 cup of pomegranate jelly
Powdered sugar

In your mixer combine shortening and sugars until creamy.  On slow speed mix in egg yolks, milk, and vanilla and set aside.  In another bowl sift together all dry ingredients and then combine with your shortening and sugar mixture.  Chill 1 hour.

Preheat oven to 350 degrees.

Thinly roll out dough on a well-floured surface to about 1/8 of an inch.  Cut out cookies using your fluted cookie cutter.  In half of your cookie squares, cut out a small hole in the center.  Spoon 1/2 teaspoon of jelly onto each whole cookie.  Top with the cut-out cookie and gently press edges together.

Bake on parchment paper or an ungreased cookie sheet for 10-12 minutes until golden brown.  Dust with powdered sugar.  Makes approx. 3 dozen cookies.


Peanut Butter Cookies

You can’t go wrong with this standard peanut butter cookie recipe. Note that I like to roll the peanut butter ball on a plate with a little bit of sugar.

1 1/4 cups flourFullSizeRender
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp. vanilla

Heat oven to 375°.

  1. Dry whisk together flour, soda and salt in a small bowl.
  2. In a mixer, beat butter and peanut butter together. Beat in both sugars and then beat in egg and vanilla. Slowly add dry ingredients.
  3. Prepare a small plate with 2 tablespoons of sugar. Also have a small cup with water and a fork handy.
  4. Roll in palms about 1-inch of dough and then roll dough ball in plate of sugar. Place on ungreased jelly roll pan. Dip fork into water and then make hash marks on each dough ball with the tines.
  5. Bake at 375° for 10 minutes. Remove from oven and let sit on baking sheet for a minute, then remove cookies to wire rack.

Store and eat them right out of the freezer.

Oatmeal Raisin Cookies

MY favorite cookies are oatmeal raisin cookies. Yes, I like them even more than chocolate chip. Even more than peanut butter (and I really like peanut butter).

photoBy far, the best recipe for oatmeal raisin cookies is from Martha Stewart. Maybe it’s the addition of wheat germ. Maybe it’s the sweet raisins. Maybe it’s that this cookie spreads out into a big cookie. Maybe all of the above. What I do know is that I l.o.v.e. them and I wouldn’t even dream of changing the recipe one bit. Okay, maybe one small change: I use golden raisins and I like to store the cookies and eat them right out of the freezer.

Make these oatmeal raisin cookies and I’ll be right over.