Peanut Butter Pie Filling
Ingredients
- 1 cup organic peanut butter
- 8 ounces organic cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping (see below)
Whipped Topping
- 1 pint organic heavy whipping cream, chilled
- 1 tsp vanilla extract
- 3-4 tsp sugar
Servings:
Units:
Instructions
- Chill a metal bowl and beaters at least 15 minutes before starting.
- Place cream in chilled bowl. Whip at medium speed until cream begins to thicken.
- Raise speed to high and beat until soft peaks form. Beat in vanilla. Gradually beat in sugar. Continue beating until whipped completely, but do not over-whip.
- In a second bowl, beat the peanut butter with the cream cheese until smooth.
- Add the powdered sugar and beat until smooth.
- Add in the whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
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Sprouted Lemon Cookies
Ingredients
- 2 cups organic sprouted flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 cup butter softened
- 1 cup organic sugar
- 1 egg
- Grated zest of 1 lemon
- Juice of 1 lemon
Lemon Glaze
- 2 cups powdered sugar
- Grated zest of 2 lemons
- Juice of 2 lemons
- 1 tablespoon hot water
Garnish
- 1/4 cup ground pistachios
Servings:
Units:
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter and sugar together, then add egg and beat in well.
- Add lemon juice and zest and mix until well blended.
- In a separate bowl, whisk salt, baking powder and flour until combined. Then add to wet ingredients, mixing until blended. Be careful not to overmix, or cookies will turn out less tender.
- Roll cookies out and cut into desired shapes. Place on parchment lined, ungreased cookie sheet.
- Bake at 350 degrees for 8-10 minutes or until edges appear lightly golden.
- Combine glaze ingredients and whisk until smooth. Allow cookies to cool slightly before glazing. Drizzle on glaze and sprinkle with pistachios. Let cool completely before eating.
Recipe Notes
You may want to place cookies on a wire rack to glaze. This will allow you to completely cover the top with glaze. Use a cookie sheet under the rack to catch drips. Allow glaze to set before removing cookies from rack.
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