Ritz Peanut Butter Cookies

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Ritz Peanut Butter Crackers dipped in chocolate is a really fast no-bake cookie that you can bring to any kind of Holiday party and people just love them. You can make them any time of year and just use different colored sprinkles for whatever Holiday it is. All you do is spread some peanut butter on a ritz cracker, add another cracker on top of the peanut butter so that it looks like a sandwich, and then dip the ritz peanut butter cracker into some chocolate. I used Almond bark for these. Super simple, and your children can help you too!

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P.S I bet you these would be even better with some nutella AND peanut butter in the middle of them!

Instructions from food.com

40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark


1. Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling2
2. Melt the almond bark according to package directions.
3. Dip each cookie in the melted chocolate, covering it entirely.
4. Place on wax paper.
5. Add sprinkles if desired and put in the refrigerator to cool and set.
6. Store in air-tight container for up to one week.

Raspberry Almond Thumbprint Cookies

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These are my new favorite Holiday cookies and they will be added to next year’s Christmas Cookie list. I ended up making two batches because the first time the cookies spread out and they aren’t supposed to. The reason that happened was because I didn’t let the cookies chill in the fridge for an hour. I didn’t read the instructions well and wanted to put the short bread cookie dough in the oven right away. Major mistake on my part, oops! You live and learn. That is probably the major key to getting this cookie right. Leave the dough in the fridge for an hour and keep the dough cool while making these. The dough is a little bit crumbly and hard to work with but you can work with it enough to get the cookie shaped into a 1 inch ball. They still taste the same even if they do spread out, but they aren’t as pretty. :)

Almond extract in shortbread cookie dough really enhances the flavor to short bread cookies.I am in love with it now and while making these cookies I got an idea for another type of savory cookie I want to try with this same method. Just not sure if almond extract would be the right type of extra for the kind of cookie I want to make. These pretty much melt in your mouth. Use different flavored jams or whatever is your favorite kind of jam.

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1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

For the rest of the recipe please visit ParentPretty.com

Chocolate Chip Cookie Dough Bars

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We had a bake sale this week and I was tempted to bring something. Come Wednesday night, I was going to make some pumpkin cookies. Checked the pantry, no pumpkin. Checked the fridge, no butter. What the?! I ended up not bringing any cookies to the bake sale but there were other yummy treats there. I did end up having all the ingredients to make these no bake cookie dough bars though. There was even enough butter left to make them.

This is probably my favorite no-bake dessert yet. I love no bake dessert. They take like literally less than 5 minutes to make. That’s it! I was thinking these bars would be fun to bring to a bake sale but usually you have to keep these type of desserts in the fridge or else they’ll end up kind of soft. These cookie dough bars have no eggs, so if you’re worried about eating raw cookie dough with eggs in then your problem is solved!
Hope you like them.


½ c. unsalted butter, softened
¾ c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. mini chocolate chips
½ cup creamy peanut butter
½ cup milk chocolate chips

For the rest of the recipe, please visit The Recipe Critic

Lavendar Cookies

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Lavendar is quite an odd spice, and I’ve never really worked with it before until making these cookies. It’s almost kind of difficult to explain the taste. I planted some lavendar in my garden this year, because it’s a perennial and it keeps on coming back every year. Hopefully they turn into beautiful big purple bushes. I’d love to dry my own lavendar and make oils with it, eventually if the lavendar ever takes off. Lavendar is purple which happens to be one of my favorite colors!

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I’d love to sit in this garden of lavendar flowers one day and just drink a cup of tea or eat some lavendar cookies.


A bushel of lavendars would look cute in this mason jar.

Recipe from Taste of Home


1/2 cup shortening
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
4 teaspoons dried lavender flowers
1 teaspoon baking powder
1/2 teaspoon salt


In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.
Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.
Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen.

Editor’s Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.