Brownie Roll out Cookies

Smitten Kitchen

3 c all purpose flour

1/2 t salt

1/2 t baking powder

1 c lightly salted butter

1 1/2 c sugar

2 large eggs

1 t vanilla extract

2/3 c unsweetened cocoa 

Preheat oven at 350. Whisk dry flour, salt, and baking powder together and set aside. Cream butter, sugar, eggs, vanilla and cocoa in  a mixer. Gradually add dry ingredients mixing until smooth. Wrap in plastic and chill for at least 1 hour

Roll out cookie dough on floured counter. cut out shapes and brush off excess flour. Bake on a parchment lined sheet 8-11 minutes until the edges are firm and the centers are slightly soft and puffed. Cool on a wire rack. 

Peanut Butter Sheet Cake

Prep time: 15 minutes Cook time: 20 minutes Servings: 10 Difficulty: Easy

Ingredients

For the Sheet Cake:

• 2 cups sugar
• 2 cups all-purpose flour
• 2 whole Large eggs
• 1 teaspoon Baking Soda
• 1 cup Sour Cream
• 2/3 cup creamy peanut butter
• 1 cup butter
• 1 cup water

For the Peanut Butter Frosting

• 1/2 cup butter
• 2/3 cup creamy peanut butter
• 6 Tablespoons Milk
• 2 1/2 cups Powdered sugar
• 1 teaspoon of vanilla

Preparation Instructions

Preheat oven to 400 degrees.

For the cake. In a bowl combine the sugar and flour. In a separate bowl mix eggs, baking soda and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir in the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an un-greased 15x10 inch sheet/jellyroll type pan. Bake 20 minutes or until a toothpick inserted in the center comes out clean. 

For the frosting. Combine the butter, peanut butter, and milk in a sauce pan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.