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Spaghetti Squash with Black Beans and Zucchini
If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.
Burger Bliss
Yield: Makes 2 dozen sandwich cookies
Ingredients:
1
package (18 ounces) refrigerated sugar cookie dough
1/2
cup creamy peanut butter
1/3
cup all-purpose flour
1/4
cup packed brown sugar
1/2
teaspoon vanilla
Beaten egg white and sesame seeds (optional)
1/2
(18-ounce) package refrigerated sugar cookie dough*
3
tablespoons unsweetened cocoa powder
2
tablespoons packed brown sugar
1/2
teaspoon vanilla
Red, yellow and green decorating icings
Preparation:
1.
Preheat oven to 350°F. Grease cookie sheets. For buns, remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
2.
Add peanut butter, flour, brown sugar and vanilla to dough in bowl; beat at medium speed of electric mixer until well blended. Shape into 48 (1-inch) balls; place 2 inches apart on prepared cookie sheets.
3.
Bake 14 minutes or until lightly browned. If desired, remove cookies from oven after 10 minutes; brush half of cookies with egg white and sprinkle with sesame seeds, if desired. Return to oven 4 minutes to finish baking and brown sesame seeds. Remove from oven. Cool on cookie sheets 2 to 3 minutes. Remove to wire racks; cool completely.
4.
For burgers, remove 1/2 package of dough from wrapper. Beat dough, cocoa, brown sugar and vanilla in large bowl at medium speed of electric mixer until well blended. Shape into 24 (1-inch) balls; place 2 inches apart on prepared cookie sheets. Flatten cookies with tines of fork to a 1/4-inch thickness with a diameter slightly larger than buns.
5.
Bake 12 minutes or until firm. Cool on cookie sheets 2 to 3 minutes. Remove to wire racks; cool completely.
6.
To assemble, use icing to attach burgers to flat sides of 24 buns; pipe red, yellow and green icings on burgers. Top with remaining buns.
This recipe appears in:
Cooking with Kids
