Treat Yourself

Treat Yourself To A Treat

Want Some?

Visit LizzieLuLuxuryTreats.com

Yummy Tasting Cookies

Chocolate Chip Strawberry Cookies

2 1/2 cups All-Purpose Flour 1 teaspoon Baking Soda 2 heaping tablespoons Cheesecake Instant Pudding

Mix:

2 sticks Salted Butter, Slightly softened 1/2 cup Granulated Sugar 1 cup Brown Sugar 1 tablespoon Pure Vanilla Extract 2 large Eggs 3/4 cup White Chocolate Chips 4 ounces Freeze Dried Strawberries

For Topping:

1/2 cup Graham Cracker Crumbs 1/8 teaspoon Cinnamon

Directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine flour, baking soda and pudding mix and set aside. In the mixer, cream butter, and sugar on medium speed until light and fluffy -- about two minutes. Add the eggs, one at a time, scraping the bowl after each. Add extract and beat until blended. With the mixer on medium low, slowly add the flour mixture until fully combined. With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed. Fold in the white chocolate chips and strawberries. In a small bowl, mix together graham cracker crumbs and cinnamon. Scoop dough using a large cookie scoop. Dip the top into the graham cracker crumb mixture. Place on prepared baking sheets, 2 inches apart. Bake cookies for about 11 minutes, until puffy and golden on edges. Remove from oven and cool on sheets for 5 minutes before removing to wire racks to cool completely.

Delicious Peanut Butter Cookies

Ingredients

½ cup granulated sugar ½ cup packed brown sugar ½ cup peanut butter ¼ cup shortening ¼ cup butter, softened 1 egg 1 ¼ cups Gold Medal™ all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder Prevent your screen from going dark while you cook. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375°F. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Expert Tips

Have a household full of kids? Mix up and chill the dough for up to 24 hours ahead, cover it and refrigerate so you are ready to bake effortlessly bake on demand. If too firm to scoop, let it stand at room temperature for about 30 minutes.

The fork crisscross is the classic way to make the distinctive look of peanut butter cookies, but you can use the bottom of a decorative juice glass like an old-fashioned cookie press.

You can use either chunky or creamy peanut butter but look for one that doesn’t need to be stirred before measuring.

For a special treat, sandwich two of these all-time favorites together with a scoop of chocolate ice cream. Roll the edge in chopped candy bar or nuts.

For extra sparkle, roll cookie balls in coarse sparkling sugar before baking.

PHOTO BY MARTA DZEDYSHKO