The World in a Train

Cookies Recipe

Peanut Butter Cup Cookies

Ingredients

• 1 3/4 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup butter, softened

• 1/2 cup white sugar

• 1/2 cup peanut butter

• 1/2 cup packed brown sugar

• 1 egg, beaten

• 1 teaspoon vanilla extract

• 2 tablespoons milk

• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cranberry Pistachio Biscotti

Ingredients

• 1/4 cup light olive oil

• 3/4 cup white sugar

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 2 eggs

• 1 3/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1/2 cup dried cranberries

• 1 1/2 cups pistachio nuts

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).

2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

5. Cut logs on diagonal into 3/4 inch thick...