Satisfy your holiday sweet tooth
with favorites from fellow Bobcats
Nothing makes a holiday homecoming feel cozier than fresh-baked cookies. Whether you’re welcoming a recent graduate back from San Marcos or hosting multiple generations of Bobcats for a family feast, these recipes are sure to elicit one steadfast response: EAT ‘EM UP, CATS!
GLUTEN-FREE PEANUT BUTTER SPICE COOKIES
“Great cookies for celiacs and wheatables alike!”
Submitted by Billi London-Gray, Office of University Marketing
Yield: About 3 dozen
1/3 cup soymilk or almond milk
1 1/2 T. lemon juice
1 cup natural peanut butter, cold
1/2 cup flax seed meal
1 cup packed brown sugar
1 cup granulated sugar
1 cup white rice flour
1 cup soy flour or gluten-free all-purpose flour
1/2 cup gluten-free rolled oats
2 t. ground ginger
1/2 t. ground nutmeg
2 t. ground cinnamon
2 1/2 t. baking powder
1/2 t. salt
1. Preheat the oven to 375 F. Lightly spray two large baking sheets with non-stick cooking spray or line with parchment. In a small bowl, combine the milk with the lemon juice, mixing until well combined. Let sit for 5 minutes, until thickened and slightly foamy.
2. In a medium-sized bowl, sift together the flours, oats, spices, baking powder and salt. Set aside.
3. In large bowl using an electric hand mixer or stand mixer, beat the peanut butter with the sugars for 3 minutes on a medium-speed setting. Add the soymilk mixture, mixing until just combined. Gradually, stir in the dry ingredients with a wood spoon (or stand mixer) until just combined. Place the bowl in the freezer, uncovered, for 10 minutes.
4. Drop heaping teaspoons of batter onto prepared baking sheets, spacing about 2 inches apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on sheets for 2-4 minutes before transferring to cooling rack.
SANTA NUTTER BUTTER COOKIES
“They are very delicious and everyone always enjoys them.”
Submitted by Whitney Rachunek ’14
Nutter Butter cookies
red sugar sprinkles
white chocolate chips
mini chocolate chips
white chocolate bars
cinnamon red hots
1. In a medium saucepan, melt white chocolate bars completely. Dip one end of a Nutter Butter in the white chocolate. Shake off any extra chocolate and place on a wax-paper lined cookie sheet. Add a red hot for Santa’s nose. Continue until pan is full then place in refrigerator to harden.
2. Once hardened, dip other end of cookie into the white chocolate then cover wet end with sprinkles. Place on cookie sheet and add a white chocolate chip for the hat pompom. Once again, when pan is full place in refrigerator to harden.
3. To complete Santa’s face, add two mini chocolate chips for eyes, securing in place with a little bit of white chocolate on the bottom of each chip. (White icing may also be used to secure the eyes.) Harden white chocolate in refrigerator.