Feb
Valentine Cookies
Posted in Recipes | 3 Comments »You might remember that my grandma’s here visiting for the week. She has taught me a few things in her stay so far, one of which is these pinwheel cookies.
I used my own simple but really yummy sugar cookie recipe. I may or may not have shared that with you in the past. It’s just 1 cup of butter, 1 cup (I think) of sugar, 2 eggs, 2 teaspoons of vanilla, 1 teaspoon of salt, 3/4 of a teaspoon of baking powder and 3 1/2 cups of flour. Bake at 400° for 7 minutes. That’s just off the top of my head but I’m pretty sure that’s it. Anyway, it’s yummy because they’re soft and delicious. I’m not normally a huge fan of sugar cookies, but these are really good.
Okay, back to the pinwheel cookies. After mixing the dough, we divide it in half. Since we were making valentine cookies, we made one half red (using red food coloring), and left the other half white. We then rolled out the two separate colors on wax paper and chilled them for a bit. Later we took them out of the refrigerator and set one on top of the other and rolled them up lengthwise. We then chilled them a little longer (which isn’t totally necessary) and cut them into 1/4 inch slices and placed them on the cookie sheets.
Then I shaped them a bit to look like hearts. I think they turned out really cute and it was definitely easier than dealing with cookie cutters. We’ll for sure be doing this again!



Melissa gave me a recipe for these really yummy peanut butter cookies. I think I’m a pretty good cookie maker but I haven’t been able to master peanut butter cookies. They always turn out too crunchy for my taste. I love a soft cookie. This recipe was just the ticket. I’ve made this recipe a couple of times but yesterday I tried a new twist to it. Since going off dairy, I’ve tried to not even use dairy in my baking. I didn’t have a suitable substitute for butter. I guess I could have used shortening or margarine but shortening didn’t sound good and I don’t have any margarine. In lieu of butter this time, I used a mashed banana. I also substituted white flour for freshly ground wheat flour. I had to use a little more flour than the recipe calls for. I was a little worried that they would turn out bad but I was pleasantly surprised at how good they are. Sure, they’re not the best cookie I’ve ever eaten, but they’re pretty darn good. You can definitely taste the banana. It gives them kind of a unique flavor. So without further ado, here’s the original recipe: