It Inspired Me

 A Christmas favorite. This is not Jeans recipe but a. Alternate recipe. This recipe does not have Rice Krispies so does not have the crunch. This cookie is a smooth peanut buttery cookie. Much like a Reese’s pb cup. Very good.  1½   cups   creamy peanut butter 1   cup   unsalted butter   at room temperature ½   teaspoon   vanilla extract Pinch   salt 4   cups   powdered sugar 4   cups   semisweet chocolate chips ¼   cup   vegetable shortening Directions Line cookie sheet with wax or parchment paper; set aside. In a large bowl, stir together the peanut butter, softened butter, vanilla extract, and salt with a wooden spoon. Add the powdered sugar a little bit at a time, stirring it into the peanut butter mixture until it is completely incorporated. Roll the peanut butter mixture into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into the top of each ball. Chill in freezer until hard, approximately 30 minutes. In a heatproof medium bowl, combine the chocolate

I made two different batches of sugar cut out cookies. This one is good but the other one was better. This recipe is still worth keeping. 4 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs 2 teaspoons vanilla extract  Sift flour, baking powder, and salt into a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies

3 cups  ( 375g )  all-purpose flour 2 teaspoons   cream of tartar * 1 teaspoon   baking soda 1  and 1/2 teaspoons ground  cinnamon 1/2 teaspoon   salt 1 cup  (2 sticks or  230g )  butter , room temperature  1  and 1/3 cup ( 267g )  granulated sugar 1  large  egg +  1 large  egg yolk , at room temperature 2 teaspoons   pure vanilla extract TOPPING 1/3 cup  ( 70g )  granulated sugar 1 teaspoon   ground cinnamon Preheat oven to 375°F.    Make the topping:  Combine the granulated sugar and cinnamon together in a small bowl. Make the cookies:  Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as neede