recipes courtesy of Samantha Schemper
Cream Cheese Filled Snickerdoodles:
INGREDIENTS:
Cookies
1½ cups sugar
1 cup room temp butter
2 eggs
1 tsp vanilla
2¾ cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼ cup sugar
2 tsp cinnamon
Filling
8 oz cream cheese, softened
¼ cup sugar
2 tsp vanilla
DIRECTIONS:
Make the cream cheese filling by mixing the cream cheese, ¼ cup sugar and 2 tsp vanilla. I used my hand mixer for this. Cover the cream cheese mixture and refrigerate for at least 30 minutes. Preheat oven to 400°.
Cream butter and 1½ cup sugar until fluffy. Add eggs and 1 tsp vanilla. Mix until combined. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side. In a small bowl combine remaining ¼ cup sugar and 2 tsp cinnamon, set that aside as well. Remove the cream cheese mixture from the refrigerator. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2” in diameter) Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes. When the dough is chilled bake on a parchment lined baking sheet 2” apart for 8 minutes. Transfer to wire rack to cool. NOTE: Store in an airtight container, refrigerate if keeping for more than 1 day
Peanut Butter No-bake Cookies
INGREDIENTS:
1 cup peanut butter
1 cup sugar
1 cup corn syrup
6 cups corn flakes
DIRECTIONS:
Heat the corn syrup and sugar until melted, add the peanut butter until it’s melted into the sugar. Add corn flakes and scoop onto parchment paper.
