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!

DIY SPICE MIXES

Making your own spice mixes is a lot easier than you think. By making your own you can really lessen your trash pile since you would be able to buy in bulk. Which allows you to control the chemicals you are consuming if you are buying from bulk stores. Bulk stores tend to support non-GMO and organic farmers. Now if you are growing your own spices and herbs, invest in a dehydrator (I am eyeing a solar one). This way you can truly control what you are putting into your body. Win win.

I've compiled a short list of commonly used spice & salt mixes.

POULTRY RUB 1

2 tsp Rosemary

1 tsp Sage

3 tsp Garlic Salt (**look at the salt list to learn how to make it yourself)

1 tsp Black Pepper

1 tsp Thyme

POULTRY RUB 2

(1 TB Each)

Garlic

Onion

Thyme

Salt

Paprika

Chili

Black Pepper

CURRY

2 tbsp Cumin

2 tbsp Coriander

2 tbsp Turmeric

1 ½ tsp Cardamom

½ tsp Cinnamon

¼ tsp Salt

LEMON PEPPER

Zest from 2 Lemons

2-3 tbsp Black Pepper

2 tbsp Salt

CHILI

2 tbsp Chili

1 tsp Cumin

1 tsp Coriander

1 tsp Cocoa (unsweet)

½ tsp Garlic

¼ tsp Cayenne

½ tsp Salt

1 tsp Paprika

1 tsp Smoked Paprika

TACO

2 tbsp Chili

2 tbsp Cumin

1 ½ tsp Onion

1 ½ tsp Garlic

½ tsp Cayenne

½ tsp Salt

½ tsp Black Pepper

½ tsp Oregano

1 tsp Paprika

ALLSPICE

1 tsp Nutmeg

2 tsp Cinnamon

1 tsp Clove

PUMPKIN PIE & SWEET POTATO PIE

2 tbsp Cinnamon

1 tsp Ginger

½ tsp Nutmeg

½ tsp All Spice

½ tsp Cloves

APPLE PIE

1 tbsp Cinnamon

dash Cardamom

1 tsp Nutmeg

½ tsp Cloves

SALTS

When making seasoned salts, you need to bake them a little to make sure the salt absorbs the flavors well. Line a baking sheet with parchment paper and spread your salt mixture. Bake at 200º for 20-30 mins. You can use whatever salt you want, I choose to use a certain Kosher salt because it is the lowest in sodium

.

SEASONED SALT

1 cup Salt + (1 tsp of each) Garlic + Paprika + Black Pepper

GARLIC SALT

1 cup Salt + 2-3 Garlic Cloves

CHILI LIME SALT

1 cup Salt + 3 tsp red pepper flakes + 2 tsp lime zest

SRIRACHA SALT

1 cup Salt + 3 tbsp Sriracha

ROSEMARY LEMON SALT

1 cup Salt + 3-4 tbsp Rosemary + 1 Lemon zest

SAFFRON-FENNEL SALT

1 cup Salt + 1 tsp Saffron threads + 2 tsp Fennel seeds

LAVENDER SALT (excellent on cantaloupe)

1 cup Salt + 3 tsp Lavender buds

TRUFFLE SALT (so good over eggs) (Do not bake this mix. Let sit over time)

1 cup Salt + 1 small Truffle finely chopped + 3 tsp Truffle Oil

There are plenty of other combos. Feel free to make your own mix. The point is, there is no point is paying so much for chemical filled ones.