Peanut Butter Finger Day!

I’ve promised my boys that Saturday (5/3/08) is going to be Peanut Butter Finger Day. 

Jared & Jacob are somewhat ambivalent about this proclamation because they don’t know exactly what Peanut Butter Fingers are. They’ve never had the pleasure. Ohhhhh….but just you wait! 

Peanut Butter Fingers were one of my favorite “bar” cookies growing up.  Grams’ recipe was the absolute BEST and she almost always had a batch for the family 4th of July picnic or family reunions or camp outs.  I have lots of great memories of Grams, summer and her wonderful Peanut Butter Fingers.

I think it’s been a good 8 – 10 years since I last made them.  Jared & Jacob have never tasted them.

In case you want to try some and need a recipe, here’s mine…it’s adapted from watching Grams (she never wrote hers down).

Ingredients for the cookie base:

1/2 cup butter
1/2 cup brown sugar (firmly packed)
1/4 cup white sugar
1 unbeaten egg
1/3 cup peanut butter
1/2 tsp vanilla

1/2 tsp. baking soda
1/4 tsp salt
1 cup flour
1 cup old fashioned oats

1/2 – 3/4 cup chocolate chips (set aside to sprinkle on hot cookie)

Preheat oven to 350.  Cream butter and brown sugar (hint: add brown sugar gradually and cream until smooth); add white sugar, beat well.  Add/beat in egg, peanut butter and vanilla, mix well.

In a separate bowl combine all dry ingredients and mix well until all ingredients are evenly distributed. 

Gradually add dry ingredients, mixing well in to creamed mixture. 

Press dough mixture firmly and evenly into a prepared (greased and lightly flowered) 9 x 13 pan.  Bake in preheated 350 oven for approx. 20 – 25 minutes.  Remove from oven, place pan on cooling rack .

Topping:

1/2 cup sifted powdered sugar
1/4 cup peanut butter
2 – 4 Tablespoons Milk

In a small mixing bowl cream powdered sugar and peanut butter.  Add milk 1 Tablespoon at a time until desired consistency is reached.

After sprinkling hot cookie with chocolate chips (allow chips to sit for 5 – 7 minutes on hot cookie base), drizzle the creamy peanut butter topping over top.  Gently use a frosting knife to swirl the peanut butter topping and melted chocolate chips across the cookie.  Do NOT over mix it…you want to see swirls of chocolate and swirls of peanut butter.  Allow to cool completely…they taste (and cut) better when cool.

Cut into 1″ x  2″ bar sections and enjoy.  Betcha can’t eat just one!

Store any leftovers in a tightly sealed container.


Yummy…Snowball Cookies…buttery pecan delicious!

These cookies have been a family favorite EVERY Christmas since before I was born!  I started making them before I turned 10 and have been making them about every year since, tweaking and perfecting the recipe along the way. Try ’em and they’re sure to be among your family’s favorites too.

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Tracy‘s old-fashioned, family favorite:


Snowball Cookies

Simply delicious buttery pecan cookies!

Ingredients:

  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon (real) vanilla
  • 2 cups flour
  • 1 cup pecans, finely chopped
  • 2 cups powdered sugar set aside – to be used
    for rolling cookies after they come out of the oven

Directions:

  • Preheat oven to 350 degrees
  • Cream butter and powdered sugar.
  • Add vanilla, nuts & flour. Mix well.
  • Shape dough into 1″ – 1 1/2″ balls and place on cookie sheet.
  • Chill in refrigerator for approximately 1 hour.
  • Remove from refrigerator and bake 20 minutes at 350 degrees.
  • While balls are still hot, gently roll in powdered sugar. Place on a plate to cool.
  • Store in a tightly sealed container.
Click here for the printable PDF file — — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.


These cookies taste
best at least one day AFTER baking.

Click here for the printable PDF file — — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.

Sharing my FAVORITE Christmas Cookie recipe with you

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Gingersnap Cookies


Ingredients:

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 cup granulated white sugar (for rolling dough balls)

Directions:

  • Preheat oven to 325 degrees
  • Cream together butter, brown sugar, molasses and egg in a large mixing bowl.
  • In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon. Make certain to mix dough completely.
  • Form dough into 1″ – 1 1/2″ balls.
  • Roll dough balls in granulated sugar until evenly coated.
  • Place sugar-coated dough balls on un-greased cookie sheet. Make certain to space 2″ – 3″ between balls of dough.
  • Bake approximately 10 minutes. Centers should still be soft looking.
  • Cool slightly before removing from cookie sheet.
  • YUMMMY…enjoy at least 1 warm cookie sample.

Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age. I like them crunchy to dunk in coffee. But if you prefer to keep gingersnaps
somewhat soft, it is helpful to store them in a sealed plastic container with a slice of bread. The slice of bread will become hard/stiff…but it will help the cookies remain soft.

Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.