-
Butterhorn Cookies
I love the taste of Butterhorn cookies and have recently learned that they’re quite hard to find. I checked our local coffee shops, even Starbucks and Nordstrom cafe with no luck, so on a rainy Monday afternoon I decided to make my own, and I really liked the result (By liked the result I mean I ate 5 in the first 20 minutes of cooling!!)
Preheat oven to 350
- 2 cups flour
- 1 tsp. Salt
- 8 Tbsp Cold Butter (1 stick)
- 5 Tbsp. Cream Cheese (2.5 oz)
- 3/4 Cup Plain Greek Yogurt
- One Egg yolk
Filling:
- 3/4 Cups Brown Sugar
- 1 Tsp. Cinnamon
Mix flo
ur ,salt , Butter and Cream cheese until crumbly. Stir in Greek Yogurt and Egg yolk. Just until combined (You’re basically making pie crust!). Wrap the dough in plastic wrap and place in the refrigerator for 3 hours or overnight. Remove dough from Fridge, Cut dough into 3 equal pieces and roll out into a thin 12” diameter circle.Mix Brown sugar and cinnamon together and spread about 1/4 cup onto dough being sure to reach almost all the way to the corners. Cut into 12 triangles with a pizza cutter, roll them up and pinch together. Place on a cookie sheet seam side down.
Repeat with all remaining dough and filling.
Bake for 18-20 minutes. Let cool completely before serving.
Enjoy with a cup of tea or coffee!
xx,
T (Peanut Butter & Jelly Chronicles)
-
Superfood Breakfast Cookies
This is the perfect ‘grab and go’ cookie. They are not only nutritious and loaded with superfoods like pumpkin, flax seeds, cinnamon and of course some chocolate but they’re also really durable, I like to pop one into a baggy and toss it into my purse to curb my afternoon “hangriness”!
Preheat oven to 325
- 1 cup oats
- 1 cup flour
- 1/2 cup chocolate chips
- 1/2 cup walnuts
- 1/2 cup pepitas
- 1/2 cup rasins
- 1/2 teaspoon cinnamon
- 2 tablespoon flax seeds
- 1/2 teaspoon baking powder
- Pinch salt (about 1/4 teaspoon)
- 1 cup canned pumpkin
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 tablespoons agave nectar
- 1 tablespoon milk
Combine dry ingredients in a large bowl and set aside.
Mix pumpkin, butter, and agave together until fully incorporated. Add dry mixture and fold together until partially combined, add milk to moisten the mixture and continue to mix until fully incorporated.
Drop equal sized cookies on a cookie sheet and flatten each cookie.
Bake 18-20 minutes or until golden brown.
Makes 18-20 cookies depending upon your scoop size!
Enjoy these tasty morsels, they’re exceptionally good with coffee or tea.
xx,
T
-
Monster Cookies
Monster cookies are truly the perfect cookie. Once you make the ‘base’ dough, you can really add anything you’d like. Have fun and make these cookies your own! They’re the perfect companion for your afternoon cup of coffee or tea!
Makes 30 scrumptious cookies
- 1 1/2 cups creamy or chunky organic peanut butter
- 3/4 cup agave nectar or maple syrup
- 1 stick of butter at room temperature
- 3 eggs
- 1 tbsp vanilla extract
- 3 1/2 cups rolled oats
- 2 tsp baking soda
- 1/2 cup walnut baking pieces
- 1/2 cup golden raisins
- 1/4 cup chia or flax seeds
- 1/2 cup peanut butter M&M’s
- 1/2 cup peanut M&M’s
Preheat oven to 350°F. Line two baking sheets with silicone baking mats
In the bowl of an electric mixer combine the peanut butter, agave nectar, and butter until smooth. Beat in the eggs and vanilla
unti combined.Add the oats through flax seeds stirring with a spatula until all ingredients have been fully incorporated. With a medium ice cream scoop, drop batter onto the prepared cookie sheets. Place 3 M&M’s
each cookie and flatten slightly before baking. I chose peanut butter and peanut M&M’s but you can choose your favorites. They taste amazing with caramel as well!Bake 10 to 14 minutes or until golden brown. Let cookies cool for about 5 minutes before placing them on metal racks to cool completely.
Bet you can’t just eat one!
Happy tea time!
xx,
T
You May Also Like
New Year Healthy Snack Ideas!
Rustic Cheesecake Bites
The Best Baked Salmon Recipe
