Cookies
Cookies are a wonderful desert or snack for any time. You can whip up a batch, have enough to share with others, bring with you for a break at work, or just eat any ol' time. To that end, here are six yummy cookie recipes to start your week off just right, including Pumpkin Swirl Cookies, 3-Ingredient Peanut Butter Cookies, and several of my grandmother's cookie recipes. Enjoy!
TECHNICOLOR COOKIES
This is from Samantha Seneviratne in The New York Times cooking enewsletter. For this yummy recipe, Samantha wrote, "Cookies artfully decorated with royal icing are a holiday classic, but their fine details and beautiful colors can take hours to achieve. Not with these gorgeous cookies. Once the icing is made and stained, it takes only a few minutes to decorate. The icing is simply poured over the cookies, a technique inspired by the one used to pour swirly colors of mirror glaze over smooth cakes. (For a quicker alternative to royal icing, simply dip or drizzle the cookies with melted chocolate.) No two cookies will be the same, and that’s a big part of the charm. Underneath the exterior is a crisp, satisfying shortbread flavored with heaps of bright orange zest and quintessential winter spices."
Total Time: 1 hour 30 minutes, plus 7 hours chilling and setting; Prep Time: 10 minutes; Cooking Time: 1 hour 20 minutes, plus 7 hours chilling and setting; Yield: About 48 cookies
To view this online, go to https://cooking.nytimes.com/recipes/1024779-technicolor-cookies.
Ingredients
For the Cookies
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
3/4 cupams unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons freshly grated orange zest (from about 2 large navel oranges)
2 teaspoons vanilla extract
1 large egg, at room temperature
For the Royal Icing
6 cups powdered sugar (1-1/2 pounds)
6 tablespoons meringue powder
4 different colors of gel food coloring
Preparation
Make the cookies: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder and salt.
In a large bowl using an electric mixer on medium speed, beat together butter, granulated sugar, orange zest, vanilla extract and egg. Add flour mixture to butter mixture, and beat until combined.
Set a 12-by-16-inch sheet of parchment paper on a work surface. Set the dough on top and cover with another piece of parchment. Roll dough into an even ¼-inch-thick rectangle, squaring off the edges. Set the dough, still sandwiched in parchment, on a rimmed baking sheet and refrigerate until very cold and firm, about 30 minutes.
Prepare the royal icing: Combine powdered sugar and meringue powder in a large bowl. Add 2/3 cup water and beat with an electric mixer on medium until thick and glossy, about 7 minutes. Check the consistency of the icing: When you drizzle the icing over itself, it should take 10 seconds to reincorporate. Add more water, 1 teaspoon at a time as necessary, to reach that consistency.
Separate icing into 5 bowls and tint 4 as desired, leaving one white. Cover and let stand at room temperature for 30 minutes.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Pull the dough from the fridge, and, working quickly, cut dough into 1-by-2-1/2-inch rectangles. If dough is still cold, separate rectangles and place on prepared baking sheets 1/4 inch apart. If the dough has gotten warm, chill (or freeze) it until cold before baking.
Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Transfer cookies to a rack to cool completely, about 30 minutes. Set the rack over a parchment-lined sheet and line up the cookies, sides touching, in rows of 8.
Set another rack over a parchment- lined sheet. Into a small (4-inch- diameter) bowl, spoon some of each color so you have several parallel bands of colored icing. (Cover any unused icing.) Pour icing in thin ribbons over the cookies moving left to right, then right to left and back again, filling in holes, until you run out. Repeat with more icing. Immediately and carefully separate cookies, one by one, with an offset spatula and transfer to the clean rack.
Let the cookies stand at room temperature, uncovered, until set, at least 6 hours.
Tip
Make the dough and refrigerate it, well wrapped in plastic wrap, for up to 3 days or freeze it for up to 1 month. Alternatively, you can freeze the baked cookies, without icing, well wrapped for up to 3 months.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
This was one of my grandmother's recipes. You can find it in my e-cookbook, Off The Wall Cooking.
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking.
Ingredients
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1-1/2 tsp. baking soda
Directions
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
PUMPKIN SWIRL COOKIES
This is from the Food Network, and begins, “Break open these oversized cookies, fragrant with pumpkin and spice, to reveal a soft interior with a beautiful swirl.”
Level: Easy; Total: 4 hr 20 min (includes chilling and cooling times); Active: 55 min; Yield: 12 large cookies
To view this online, click here.
Ingredients
Sugar Cookie Dough:
2-1/2 cups all-purpose flour (see Cook's Note)
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1-1/2 cups granulated sugar
2 sticks unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Pumpkin Cookie Dough:
2-1/2 cups all-purpose flour, plus additional for dusting (see Cook's Note)
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1-1/4 cups packed dark brown sugar
1-1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
Glaze:
2 cups confectioners' sugar
1 teaspoon pumpkin pie spice
1/4 cup milk
Directions
For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10-1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10-1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The pumpkin dough will be much softer than the sugar cookie dough so you will have to use more flour when rolling out to prevent sticking. Work quickly; if the dough gets too soft or warm, place the whole piece of parchment on a sheet pan and place in the freezer for a few minutes.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
TECHNICOLOR COOKIES
This is from Samantha Seneviratne in The New York Times cooking enewsletter. For this yummy recipe, Samantha wrote, "Cookies artfully decorated with royal icing are a holiday classic, but their fine details and beautiful colors can take hours to achieve. Not with these gorgeous cookies. Once the icing is made and stained, it takes only a few minutes to decorate. The icing is simply poured over the cookies, a technique inspired by the one used to pour swirly colors of mirror glaze over smooth cakes. (For a quicker alternative to royal icing, simply dip or drizzle the cookies with melted chocolate.) No two cookies will be the same, and that’s a big part of the charm. Underneath the exterior is a crisp, satisfying shortbread flavored with heaps of bright orange zest and quintessential winter spices."
Total Time: 1 hour 30 minutes, plus 7 hours chilling and setting; Prep Time: 10 minutes; Cooking Time: 1 hour 20 minutes, plus 7 hours chilling and setting; Yield: About 48 cookies
To view this online, go to https://cooking.nytimes.com/recipes/1024779-technicolor-cookies.
Ingredients
For the Cookies
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (such as Diamond Crystal)
3/4 cupams unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons freshly grated orange zest (from about 2 large navel oranges)
2 teaspoons vanilla extract
1 large egg, at room temperature
For the Royal Icing
6 cups powdered sugar (1-1/2 pounds)
6 tablespoons meringue powder
4 different colors of gel food coloring
Preparation
Make the cookies: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder and salt.
In a large bowl using an electric mixer on medium speed, beat together butter, granulated sugar, orange zest, vanilla extract and egg. Add flour mixture to butter mixture, and beat until combined.
Set a 12-by-16-inch sheet of parchment paper on a work surface. Set the dough on top and cover with another piece of parchment. Roll dough into an even ¼-inch-thick rectangle, squaring off the edges. Set the dough, still sandwiched in parchment, on a rimmed baking sheet and refrigerate until very cold and firm, about 30 minutes.
Prepare the royal icing: Combine powdered sugar and meringue powder in a large bowl. Add 2/3 cup water and beat with an electric mixer on medium until thick and glossy, about 7 minutes. Check the consistency of the icing: When you drizzle the icing over itself, it should take 10 seconds to reincorporate. Add more water, 1 teaspoon at a time as necessary, to reach that consistency.
Separate icing into 5 bowls and tint 4 as desired, leaving one white. Cover and let stand at room temperature for 30 minutes.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Pull the dough from the fridge, and, working quickly, cut dough into 1-by-2-1/2-inch rectangles. If dough is still cold, separate rectangles and place on prepared baking sheets 1/4 inch apart. If the dough has gotten warm, chill (or freeze) it until cold before baking.
Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Transfer cookies to a rack to cool completely, about 30 minutes. Set the rack over a parchment-lined sheet and line up the cookies, sides touching, in rows of 8.
Set another rack over a parchment- lined sheet. Into a small (4-inch- diameter) bowl, spoon some of each color so you have several parallel bands of colored icing. (Cover any unused icing.) Pour icing in thin ribbons over the cookies moving left to right, then right to left and back again, filling in holes, until you run out. Repeat with more icing. Immediately and carefully separate cookies, one by one, with an offset spatula and transfer to the clean rack.
Let the cookies stand at room temperature, uncovered, until set, at least 6 hours.
Tip
Make the dough and refrigerate it, well wrapped in plastic wrap, for up to 3 days or freeze it for up to 1 month. Alternatively, you can freeze the baked cookies, without icing, well wrapped for up to 3 months.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
GRANDMA'S OATMEAL COOKIES
This was one of my grandmother's recipes. You can find it in my e-cookbook, Off The Wall Cooking.
Another one of my grandmother's recipes. When it came to baking, cookies were her specialty. You can also find these in my e-cookbook, Off the Wall Cooking.
Ingredients
1 C flour
1 C brown sugar
3 C quick cooking oatmeal (NOT the instant oats!)
1 C butter or margarine
1/4 C boiling water
1-1/2 tsp. baking soda
Directions
Mix flour & brown sugar. Add oatmeal; stir. Melt butter; add to dry ingredients. Mix baking soda into boiling water; add to other ingredients, stirring well. Place batter into loaf pan, lined with aluminum foil & place in freeze for several hours. Slice & bake at 375 degrees for 10 minutes.
Oatmeal Cookie dough, taken from the freezer; showing first cuts before baking
Then cut down the center, like so:
Placed on parchment paper-covered baking sheet, for easier handling
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
PUMPKIN SWIRL COOKIES
This is from the Food Network, and begins, “Break open these oversized cookies, fragrant with pumpkin and spice, to reveal a soft interior with a beautiful swirl.”
Level: Easy; Total: 4 hr 20 min (includes chilling and cooling times); Active: 55 min; Yield: 12 large cookies
To view this online, click here.
Ingredients
Sugar Cookie Dough:
2-1/2 cups all-purpose flour (see Cook's Note)
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1-1/2 cups granulated sugar
2 sticks unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Pumpkin Cookie Dough:
2-1/2 cups all-purpose flour, plus additional for dusting (see Cook's Note)
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1-1/4 cups packed dark brown sugar
1-1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract
Glaze:
2 cups confectioners' sugar
1 teaspoon pumpkin pie spice
1/4 cup milk
Directions
For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10-1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10-1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The pumpkin dough will be much softer than the sugar cookie dough so you will have to use more flour when rolling out to prevent sticking. Work quickly; if the dough gets too soft or warm, place the whole piece of parchment on a sheet pan and place in the freezer for a few minutes.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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