Sat, Aug 8, 2020

The terpenes from the Grape Dosi #4 and the Peanut Butter Pie by Noble Farms begged to be turned into a cookie. And a fine wheat-less cookie it is. The dried fruit in the cookie pie makes the inside chewy, quite satisfying and even feels a bit healthy – though it really isn’t. The macaroons are just so easy, and there’s nothing like a dipped cookie. For these rainy and snowy days of January, you deserve these treats!

#Indulgeresponsibly #Dontfeartheedible

Nothing Like a Dipped Cookie

1 lb ¼ cup (4 tablespoons) canna-butter
¼ cup (4 tablespoons) butter
2 cups packed brown sugar
½ cup dark syrup / 2 cups heavy cream
¼ teaspoon salt / 2 teaspoons vanilla extract
2 tablespoons smoked sea salt

1.  Heat oven to 325˚.

Spray two baking pans with spray. In a small bowl combine the coconut,
sugar, flour, and salt. Mix well.

2. Drop by two rounded teaspoons onto baking sheets. Bake for 20 minutes
until golden brown. Cool on a wire rack.

3. In a small microwave safe bowl, melt the chocolate at 30 second intervals.  Check each time, stirring, as sometimes it’s melted but you can’t tell by sight.  Place in a narrow bowl.

4. Dip half the cookie into the melted chocolate and lay on parchment to set.

Peanut Butter & Jelly Cream Cheese Cookies

1 large egg, room temperature
1 cup Jif smooth peanut butter
2 tablespoons canna-butter, softened
¾ cup light brown sugar
¼ cup granulated sugar
2 teaspoons vanilla
½ teaspoon baking soda
¼ teaspoon salt
2 ounces cream cheese, softened
2-3 tablespoons grape jelly

1. Heat oven to 340˚. Place parchment on two baking sheets.

2. In a large mixing bowl cream together the egg,
peanut butter, canna-butter, sugars and vanilla.

3. Add the baking soda and salt and blend to combine.

Chill for 30 minutes.

4. Place in heaping tablespoons onto the prepared baking sheet. They should be at least two inches apart.
Bake for 10-12 minutes. Allow to cool completely.

5. Combine the cream cheese and jelly until smooth and
divide between the cooled cookies. Spread the cookies with the cream cheese frosting. Dot with jelly if so inclined.

Makes 12 Cookies

Fruity Cookie Pie

Baking spray
5 tablespoons unsalted butter, softened
3 tablespoons canna-butter, softened
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ cup granulated sugar
3 tablespoons light brown sugar
1 large egg, room temperature
1 ½ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
½ cup dried cherries
½ cup dried blueberries
½ cup raisins

1. Preheat oven to 340˚. Spray a 10-inch round baking pan.

2. In a large bowl, blend the butter with the extracts
until light and fluffy.

3. Add the sugars and mix until well incorporated.

4. Add the egg and stir until well incorporated.

5. Sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.

6. Spread the cookie dough, as evenly as possible in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden.

7. Let cool for 20-30 minutes and cut into 12 slices.