Nutty Peanut Butter Cookies

IMG_7580I was sitting waiting for my car to be serviced, and noticed on the coffee bar that there was a container of homemade cookies. As I sat, I watched how many people took one as they walked by. Pretty much everyone took one, including a gentleman who took one simply to feed to another customer’s dog. It was such an easy thing for the dealership to do, and yet it instantly made the area homey. For employees and customers alike, it made it less of just a work place, and more friendly.

Having been away for a while, in a non-baking climate, and busy before hand, I haven’t made cookies in a long while. With just the two of us home now, I certainly don’t need a jar full.  But when the urge to bake some arose, I used my usual catering trick, I made the cookies but didn’t bake them. I formed them and put them in the freezer until frozen solid, then tipped them all into a freezer bag. All that needs to be done, when we want some fresh cookies, is to cook 8 or so at a time. They cook just as easily from frozen as they do fresh, with maybe a minute or so longer in the oven.

I decided to clean out my nut supply (which I keep in the freezer), as most containers were getting low. There were about 2 cups of mixed raw, unsalted nuts, including some salted Virginian red-skinned peanuts. Somehow that inspired me to make peanut butter cookies, filled with a good selection of other nuts as well. The extra bit of salt from the red-skinned peanuts are great addition.

Without the nuts, this is my very oldest peanut butter cookie recipe from the 1970’s. Hand-written on an well-worn index card. Although I’ve tried other versions, this is the one I use most often, especially when someone is expecting a traditional slightly chewy peanut butter cookie. The recipe works well with Cup-4-Cup all-purpose gluten free flour. Continue reading

Basic Freezer Cookies (Blueberry & Pumpkin Seed Version)

IMG_5367These are excellent cookies to have on hand in your freezer.  They are easy to make, and quick to bake.  We used to make them every Christmas with nuts and cherries, and there is something so wonderful about their simplicity.  So often during the holidays we work to create little masterpieces, so it is lovely to be able to whip up something so good, so easily!  Actually, you could make them today, and bake them Christmas Eve! No muss, no fuss.

For this version, I’ve used dried blueberries, raw pumpkin seeds, and ground flax.  Five other versions follow the recipe.  But this is the type of cookie that does well with experitmentation, so let your creative juices flow! Continue reading