2½ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
⅓ cup granulated sugar
½ cup milk
1 tablespoons pure vanilla extract (or vanilla bean paste)
¾ cup cold unsalted butter, cubed
1½ cups confectioners sugar
2 tablespoons water (may need more)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract (or vanilla bean paste)
Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.
In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, baking powder, and granulated sugar. Add cold cubed butter and mix on low-speed until course crumbs forms – careful not to over-mix.
In a small bowl, whisk together the egg, milk, and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.
Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.
While scones are cooling, add all the glaze ingredients into a bowl and whisk – glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.
2 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter softened
1 cup light brown sugar packed
3/4 cup granulated sugar
1 cup extra crunchy peanut butter
2 large eggs
1 and 1/2 teaspoons vanilla extract
Add the flour, baking soda, baking powder, and salt to a medium sized bowl. Stir with a whisk.
In a large bowl, using an electric mixer or by hand, beat the butter until creamy. Add the sugars and beat for 3 minutes, until fluffy.
Scrape down the sides of the bowl as needed. Beat in the peanut butter until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Fold the dry ingredients into the peanut butter mixture just until incorporated. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350ºF. Using a 1 tablespoon sized cookie scoop, drop dough 2-inches apart onto a parchment paper-lined baking sheet.
Bake for 8-10 minutes, until cookies are puffed and lightly browned around the bottom edge. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
The cookies will keep for up to 7 days stored in an airtight container in the refrigerator.
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup raisins
1⁄2 cup chopped walnuts
Heat oven to 400°.
Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
Bake until lightly browned and edges are set, 12-15 minutes.
Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.
Combine flour, baking powder and baking soda in a medium bowl. Set aside.
Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks and nuts (optional).
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets (tip: line the sheets with parchment, if you have some). Bake for 10 to 14 minutes or until light golden brown. (Do not overbake.) Let stand 1 to 2 minutes. Remove from cookie sheets.