Flourless Sunbutter Cookies + Sunbutter Cinnamon Filling

These. Cookies. Are. Amazing. Need I say more? The crispy chocolaty, sunbutter cookie filled with salty, sweet filling. Pure bliss. The cookie has a little bit of a resemblance of the famous Nutter Butter cookie. I added cinnamon for a little bit of a spice kick. Next time I'm going to make the balls a tad bit smaller because these are sandwich cookies were talking about, and they don't need to be ridiculously large. If you've been reading my blog for a while now, you've probably realized I have a thing for sandwich cookies.

These are super heavy, in weight, crispy, sweet, and pretty darn good. There also kinda delicate and may fall apart while you eat it, so if it does simply place on a plate and eat with a fork! :)

 

 

Flourless Sunbutter Cookies + Sunbutter Cinnamon Filling

Cookie
1 cup sunbutter
1 cup (packed) brown sugar
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
1 1/2 cups chocolate chips (I use Enjoy Life)

1. Preheat oven to 350. Line 2 pans with parchment. Mix all ingredients into the bowl except for the chocolate chips. Use a hand mixer to mix if necessary. Fold in the chocolate chips. Roll heaping tablespoons of dough into balls.
2. Arrange on the cookie sheet. You should have about 16 balls. Once arranged on the cookie sheet, use the bottom of a greased glass and flatten each of the cookies to make a disk shape.
3. Bake cookies about 10-12 minutes. Cool on the sheet for 5 minutes. Transfer to racks, cool completely.
4. Now make the filling.

Filling
1/2 cup shortening
1/2 cup peanut butter
1 tsp. ground cinnamon
1 2/3 cup powdered sugar

1. Beat all of the ingredients together in a bowl, starting with 1 1/3 cup of powdered sugar and adding more if needed. Then, scoop into a pastry bag or plastic bag and pipe onto the cookies.

Note: You can replace butter for the shortening. The original recipe calls for butter, but I always use shortening because it is dairy free. But both will work. You might have some filling left over, but this is never a bad thing, right? Just pitch it or store in the fridge for those midnight sweet cravings :D

Source:Parsley, Sage & Sweet

Brown Sugar Meringues

Have you ever made meringues from scratch? If not, this is your moment to shine. And these are not ordinary meringues, these, my friend are brown sugar meringues. Normal meringues already melt in your mouth, but brown sugar meringues disappear on your tongue so fast, that it almost seems impossible. (Sorry, that was very cheesy, I couldn't contain myself:)

Meringues are one of those foods I would consider a staple in the kitchen. Similarly to how I consider eggs, milk, and an endless stock of gluten free flours a staple. Well, I would also add meringues to that category too. They are just so light and always seem to hit the spot after any meal.

As I have learned, people eat meringues in many different ways. Some stack them, others fill them, me? I just eat them plain. Plain and simple. My second favorite way to eat a meringue was thought up by my grandma (or "grand"). She eats meringues with shaved coconut and strawberries. If you haven't tried this, I would seriously recommend it. Something about all of the flavors together makes the perfect treat and adds an interesting variation to the typical meringue.

Brown Sugar Meringues:

1 egg white

1/8 teaspoon cream of tartar

1/4 cup brown sugar

1/4 teaspoon vanilla extract

1/8 teaspoon salt

1. Beat egg whites and cream of tartar with mixer at high speed until soft peaks form. Gradually add sugar, vanilla, and salt.
2. Drop mixture onto parchment lined cookie sheet in 12 mounds. They should be about 2 inches apart.
3. Bake 40 minutes at 250, or until firm. Turn off oven and let meringues cool in oven for 1 hour. Do not open the oven during this time, or the meringues will flatten.
4. Enjoy

Notes: First time making meringues? Check out this link, it has some very helpful tips.

Source:All Recipes