Equal Parts Effort & Love

This weekend, I spent a significant amount of time in the kitchen with the boys underfoot baking. This is truly one of my favorite pastimes, especially around the holidays. I love sharing my baked goods with my coworkers and spreading some Christmas cheer.

Baking a perfect cookie is equal parts effort and love. I also believe that allowing the butter to sit out on the counter for several hours before baking helps create the perfect formula for soft, fluffy cookies.

Below I’ve included the recipe for the three types of cookies I baked this weekend. The method for all three is the same. In a large mixing bowl start by creaming the butter and sugar together. Then add the remaining wet ingredients and stir until blended. Then add the dry ingredients and mix carefully. Use a tablespoon to place on the cookie sheet, spacing them evenly apart. Bake in the oven adjusting the timing plus or minus a few minutes depending on your oven. Cool on a baking rack and enjoy!

Peanut Butter Cookies

Ingredients:

2 sticks of butter
1 c granulated sugar
1 c brown sugar, packed
1 tsp vanilla extract
2 eggs, beaten
1 c peanut butter
3 c flour
2 tsp baking soda
pinch of salt

Bake at 375 degrees for 10 minutes.

Iced Pumpkin Cookies

Ingredients:

1/2 c butter
1 1/2 granulated sugar
1 cup canned pumpkin puree
1 egg, beaten
1 tsp vanilla extract
2 1/2 c flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt

Icing glaze:

2 cups confectioners’ sugar
1 tablespoon melted butter
1 tsp vanilla extract
3 tablespoons milk

Bake at 350 degree for 15 to 20 minutes.

To make the glaze, melt the butter in the microwave. Add the confectioners’ sugar and vanilla and stir carefully. Then slowly add up to 3 tablespoons of milk to reach the desired consistency for icing. Drizzle across the top of each cookie with a spoon after the cookies have cooled.