PEANUT BUTTER SHORTBREAD COOKIES

Okay. I have to admit. I am NOT a peanut butter person. I am really not a chocolate person either. But I am a shortbread cookie person and my family loves pb & chocolate. So why not combine the two but in a healthier manner. I searched around and so many had ingredients I just don't keep in my home. So it was time to play. I have seen on numerous occassions sour cream being used on baking. Primarely cakes but no reason it can't go in a cookie. One major issue, I am lactose intolerant and sour cream is just too much for me. Greek yogurt however is not and I always sub fage for sour cream (you should totally try it in potatoes!). Now for the sugar and butter. Well if we are adding yogurt we don't need to add as much butter because your creaminess is coming from yogurt as well. Great. Sugar is always easy. Maple syrup, agave, splenda are all easy subs. For flavor I kept a little brown sugar and added maple. Easier than I thought. 

As I said earlier I am not a pb fan. I have never liked pb cookies. These converted me. They are so good. A tip if you want them to be round like regular cookies let them sit in the fridge then use a cookie scoop. Onto the recipe!

Ingredients:

2 3/4 cup Flour

1 stick (8 tbsp) butter (room temp,  must be soft)

1/2 cup brown sugar

1/4 cup maple syrup

3 teaspoons vanilla

1/2 cup peanut butter

100 g of plain Greek yogurt (I use Fage)

Optional: Chocolate chips (amount and kind in up to you)

Bake 20 - 30 mins at 250ºF

Instructions:

*Preheat your oven to 250ºF*

1. Mix butter, sugar and yogurt. Once thoroughly mixed, add in your vanilla. 

2. Add your peanut butter. Mix thoroughly.

3. Add your flour 1/2 cups at a time. This way everything gets mixed right. 

4. If you are letting them rest in the fridge do so for 30 - 60 mins. Otherwise line a baking pan with parchment paper and pour your mix into the pan and spread out. I suggest a 7 x 12 pan.

5. Bake for 20 - 30 mins depending on your desired crunchiness at 250ºF. As soon as they are done, slice into squares or rectangles. 

6. Whole those are cooling, start melting your chocolate chips.

• Use a double boiling method. Fill a pot half way with water, place glass or metal bowl on top making sure it sits just above the water and seals all around the pot. You don't want the steam escaping. Stir every couple minutes to make sure all the chips melt. Once melted it's time to dip your cookies in them.

7. EAT!

CRANBERRY CITRUS SHORTBREAD COOKIES

One of my favorite cookies are shortbread cookies. I love how buttery they are and how well they go with coffee or tea. However what I like the most is how simple it is to make. I hope you enjoy these cookies as much as I do.

*Note: I used mandarin oranges because that's what I had on hand. Mandarins have a very soft flavor so I would suggest use stronger oranges if you are wanting an orange flavor.

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CRANBERRY CITRUS SHORTBREAD COOKIES

Ingredients:

Cookies:

1 cup softened butter (non-salted)

¾ cup powdered sugar

½ cup dried cranberries (chopped)

1-2 tablespoon citrus zest

2 teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon baking powder

1/8 teaspoon salt

Glaze (optional)

1 cup powdered sugar

½ teaspoon zest

3 tablespoon citrus juice

1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually powdered sugar, beating until smooth. Stir in chopped cranberries, orange zest, and vanilla extract until blended.
2. Add1/4 tsp baking powder, and 1/8 tsp. Salt. Begin to add 2 cups of flour ½ cup at a time, at a slow speed. Making sure to scrape down the sides.
3. Once the dough is well-blended drop it out onto wax paper. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours. (You can also freeze logs in zip-top plastic freezer bags)
4. Preheat oven to 325°. (Be sure to check your oven for correct temp. Not all oven heat the same)
   **If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
5. Bake shortbread slices at 325° for 10 to 12 minutes or until edges of slices are a light golden color.
6. Remove shortbread from baking sheets, and place on wire racks; let cool completely.
7. Once they have cooled mix your glaze, and drizzle on top with a spoon or fork. You can also place in a Ziploc bag and snip off the tip of one end.

Quick & Easy Shortbread Cookies

Top: Chocolate Chip, Bottom: Salted Pistachio

I am not very big on super sweet treats all the time. Well when you want a treat what in the world do you eat? Why shortbread cookies of course! 

Now, how do I make it a little healthier? Change the flour? The butter too? Yes and Yes! I wasn't too sure it would work but I gave it a shot and I love it.

I went looking in the way too many cook books I have for a simple straight to it recipe and then I started adjusting. The result was yummy cookies that tasted just like traditional ones. The fam ate them up quickly.

Success!


Ingredients:

1 cup Splenda (or sugar)
3/4 lb Smart Balance Butter (or regular unsalted butter)
3 1/2 cups flour*
1/4 teaspoon salt
1 teaspoon vanilla extract

Optional:
Chocolate chips
Pistachio Nuts

*I use a 75/25 whole wheat/bread flour mix.


Directions:

1. Preheat oven to 325 °F. If using nuts go ahead and chop then up now.

2. Mix butter, sugar in an electric mixer (or by hand) until they are combined. Add vanilla and combine. Slowly add in your flour and salt. (You can sift the flour and salt together in a separate bowl if you'd like.) If using an electric mixer, mix on slow speed until it all comes together. At this point you can add your chocolate chips or nuts. Place your mixture on a flat surface that's been dusted with flour and shape into a disk or rectangle. Place in a Ziploc bag or wrap in plastic wrap. Let it sit in the refrigerator 20-30 mins. You want the dough to chill.

3. Remove dough from fridge and roll out on lightly floured surface. Roll dough till it's about 1/2 inch thick. Use a cookie cutter or slice with a knife. Line a baking sheet with parchment paper and place your cookies evenly spaced on the baking sheet. If you like you can sprinkle some sugar or spices on top before baking. Bake for 20 - 25 mins. Once the edges begin to brown slightly remove and let them cool. Don't transfer them until they have cooled a bit. They can break easily. 

4. Eat! That's it. You can dip into melted chocolate if you'd like. The amount of cookies you get depends on how you decide to cut.