Flourless Peanut Butter Oat Kiss Cookies

Peanut Butter Oat Kiss Cookies

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*1/2 cup Peanut Butter, plus 2 tablespoons

*2 tablespoons Butter, room temperature

*1/2 cup Brown Sugar

*1 Egg, room temperature

*1 Egg Yolk

*1 teaspoon Vanilla Extract

*1/4 teaspoon Sea Salt

*1/4 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*2 ounces Cream Cheese, room temperature

*3/4 cup Old Fashion Oatmeal, chopped in a food processor

*3/4 cup Instant Oatmeal, chopped in food processor

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Cream together in a stand mixer on medium speed the peanut butter, butter, cream cheese and brown sugar. Then add the egg and yolk one at a time, mix just until combined.

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Add the vanilla and salt, stir in.

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Whisk together the oats, baking soda and baking powder in a bowl and stir into the creamed mixture until combined.

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Refrigerate the dough for 20 to 30 minutes. Use a 1 tablespoon cookie scoop and scoop 12 cookies onto a Silpat covered 1/2 baking sheet.

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Add upside down Hershey Kiss to the center each scooped cookie ball or dip a slightly wet fork in sugar and press into cookie ball making plus sign with the fork in each cookie dough ball.

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Bake cookies at 350*F. for 9 to 10 minutes.

Enjoy!

Lindy

 

Peaches and Cream Bars

Peaches and Cream Bars

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Crust and Topping

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*1 cup Butter

*1 cup Sugar

*4 Eggs

*1 teaspoon Clear Vanilla Extract

*1/4 teaspoon Almond Extract

*1/4 teaspoon Lemon Zest

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Cream together in a medium bowl the butter and sugar. Then vanilla, almond extract, lemon zest and add 1 egg at a time, stirring in each egg until incorporated. Save 1 to 1 and 1/2 cups of dough for topping.

Greek Cream Cheese Filling

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*1 (8 ounce) Greek Cream Cheese, room temperature

*1/4 cup Sugar

*1 Egg

*1 teaspoon Clear Vanilla Extract

*1/8 teaspoon Almond Extract

*Pinch Sea Salt

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In a medium bowl using a hand mixer best together on medium speed the cream cheese and sugar until combined. Then add the egg, sea salt, vanilla and almond extract. Beat until smooth.

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Peach Layer

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*5 Peaches, peeled And diced

*1/4 cup Sugar

*1 tablespoon Corn Starch

*1 tablespoon Fresh Lemon Juice

*1/4 teaspoon Lemon Zest

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Stir together in a medium bowl the peaches, sugar, corn starch, lemon juice and lemon zest. Set aside for about 15 minutes.

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Piping Icing

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*1 cup Powdered Sugar

*1-2 tablespoons Whipping Cream

*1/4 teaspoon Lemon Zest, finely grated

*1/4 teaspoon Lemon Extract

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In a small bowl combine powdered sugar, whipping cream, lemon zest and lemon extract. Add water for thinning and more powdered sugar until desired piping consistency. Pour or spoon icing in pastry bag with tip and pipe diagonally on top of the baked and cooled bars.

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Layering:

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In a parchment lined baking pan scoop the about 3/4 of the dough onto parchment paper and press dough flat. Then spread on the cream cheese layer, peach layer and then scoop or spoon on rounded teaspoon sized dough pieces onto the peach layer.

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Optional: Add 2 tablespoon of cold butter cut into small pieces. Add on as the last layer on the peaches and cream bars before baking and you could also sprinkle bars with crystal sugar.

Supplies:

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*9 x 13 Baking Pan, lined with parchment paper for easy removal

*Parchment Paper

*Cooking Spray

*Pastry Bag with tip or plastic bag with a small corner of the bag cut just enough to pipe icing.

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Bake in a pre-heated 375* F. oven for 30 to 40 minutes or until the top turns lightly brown.

Enjoy!

Lindy