Rice Krispie Treats - easy to make in microwave

Everyone loves these. The proportions are pain though because you either end up with extra Rice Krispies or extra marshmallows. Only make 1 pan at a time. 16 oz bag usually has about 75-80 marshmallows. 12 c. of cereal is less than 12 oz box so will end up with extra cereal. 

Grease 13x9 pan with butter.

Measure out in giant bowl

• 6 c. rice krispies (Next time I plan to increase to try to use up all the cereal)

Melt in microwave in large flat bottom microwave safe bowl

• 3 T. Butter

Add to melted butter and mix to coat

• 40 regular marshmallows (I only used 37)

Melt marshmallow starting with 1 minute hits in microwave and mixing between hits until you get a smooth mixture.

Immediately while marshmallow and butter mixture is still hot, dump in Rice Krispies, quickly mix and put in 13x9 pan. Pat flat with greased hands. Then let set up before cutting into squares.

Cinnamon Snickerdoodles - chewytexture similar to Mexican Wedding Cookies

 12 minutes @ 325F on parchment lined cookie sheet. Let cool on cookie sheet to firm up.

Preblend dry ingredients

• 2 c. almond flour
• 1/4 t. salt
• 1/4 t. baking soda

Cream together

• 1/4 c. butter
• 1/3 c. powdered sugar

Then mix in

• 1 t. vanilla
• 2 T. water

Then mix in dry ingredients. 

Put overnight in fridge. Flatten into about one inch discs or 1/2 inch balls, dip into cinnamon sugar coating before baking.

Cinnamon sugar coating

• 1/4 c. sugar
• 1/2 T ground cinnamon

This is ok but I like the mexican wedding cookies better. 

ref: https://chocolatecoveredkatie.com/wprm_print/gluten-free-snickerdoodles

Coconut Macaroons - a favorite

 12-15 minutes @ 350F on parchment lined cookie sheet. Let sit until cool so they firm up before removing. Everyone loves these. This recipe is doubled so need a giant bowl to make

Preblend dry ingredients

• 1 and 1/3 c. GF flour or regular
• 1/2 t. salt

Then mix in

• 11 c. unsweetened flaked coconut (12 oz is about 5.75 c. I always end up with a partial bag.)

Then mix in 

• 2 (14 oz) cans of sweetened condensed milk*
• 4 t. vanilla

*This is a pain to mix because it's sticky. Making the sweetened condensed milk thinner by heating the milk in the microwave helps. I also mix the vanilla into the slightly heated sweetened condensed milk.

I use two eating teaspoons to press the sticky dough together before dropping onto cookie sheet.

ref: https://www.allrecipes.com/recipe/25787/coconut-macaroons-iii/

Chocolate Covered Peanut Butter Balls - a no cook recipe - traditional from Grandma Ellie

 Mix together

• 2 c. ground walnuts*
• 2 c. ground dates*
• 2 c. powdered sugar
• 2 c. peanut butter

* I usually grind individually in food processor but Ellie would chop them very fine.

Let sit in fridge overnight. Next day from into 1/2 - 3/4  inch balls. 

Dip balls into melted** chocolate from

• 2 bags chocolate chips (Ellie used semi-sweet but dark works fine too.)

**Put chocolate chips into microwave safe flat bottom bowl. I start with one minute, then go to 30 seconds, then 15 seconds if needed to rewarm. Mix after every hit in microwave to get smooth mixture.

I usually put on parchment paper lined cookies sheets (wax paper or aluminum foil works too) then put them in a cold room (about 60F) to set up. Our house's temperature varies from room to room so we have quite a few cold areas. I have never made these in summer.

Peel off cookies once they have set up.

Easy 4 ingredient Peanut Butter Cookies - super peanut buttery

 10-15 minutes @ 350F on parchment lined cookie sheet. Let sit on cookie sheet to cool and set up. Makes about 50 one-inch cookies

Mix together

• 3.5 c. peanut butter (two 16oz jars, normally would use 4 c. but wanted to use full jars)
• 1 c. GF flour (optional, just used to make up the difference in PB and makebatter less runny)
• 4 c. sugar
• 3 lightly beaten eggs

Drop spoonfuls onto cookie sheet and criss cross or poke with fork to decorate if you like.

Modified from Original Peanut Butter Cookie recipe as spoken to me when I was a kid from Mrs. Weisman.

• 1 c. Peanut butter
• 1 c. sugar
• 1 egg

Mexican Wedding Cookies - chewy and nutty

7-10 minutes at 350F on parchment lined cookie sheet. Let sit until cool to firm up. About 90 one-inch cookies

Preblend dry ingredients

• 3 c. almond flour
• 1/4 t. salt
• 1/4 t. baking soda

Mix in 

• 1 c. finely chopped pecans

Cream together

• 4 T. butter
• 4 T. honey (I've used maple syrup in the past but I think I like the flavor of honey better)

Mix in

• 2 t. vanilla extract

Then mix in dry ingredients. Put in fridge overnight. Then shape into flat discs next day and bake.

After cookies come out of the oven and while they are still warm, sift powdered sugar on top of cookies. (I just put the powdered sugar into a strainer and tap the side of the strainer while holding the strainer over the cookies. I don't use my regular flour sifter because it's contaminated with gluten.)

• 1/2 - 1 c. of powdered sugar

Lemon Meltaway Cookies - Very lemony and with texture like Polvorone dust cookies

 10-20 minutes @ 325F on parchment lined cookie sheet. Let sit until firm before removing. About 90 one-inch cookies

Preblend dry ingredients

• 1/2 c. almond flour
• 2 c. Bob's GF flour or white flour
• 3/4 c. finely ground pecans, almonds, or walnuts

Cream together

• 1.5 c. soft butter
• 3/4 c. powdered sugar

Then mix in

• 6 t. lemon juice
• 3 t. lemon zest

Put in fridge overnight. Next day shape into 1 inch discs. Then bake

ref: https://chocolatecoveredkatie.com/lemon-meltaway-cookies