LINK: prompts for october 2026 

I am behind but I am on a mission to catch up.

It’s national homemade cookies day. What’s your favorite homemade cookie? And do you have a recipe you’d like to share?

I would have to say that my favorite homemade cookies would be a toss-up between peanut butter cookies that my grandma on my mom’s side would make. The other one be snowball cookies my grandma on my dad’s side would make. While I don’t have their recipes, here are the recipes that I found online.

Classic Peanut Butter Cookies

Prep Time:20minutes mins

Cook Time:8minutes mins

Total Time:28minutes mins

Servings: 24 cookies

• 1/2 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 2/3 cup peanut butter
• 1 large egg
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 1/3 cup all-purpose flour

Instructions

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
• With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
• In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
• Form dough into 1″ balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
• Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.

Author: Valentina Ablaev

Recipe courtesy of Joann Maguire

Snowball Cookies

• Level: Easy

• Total: 55 min
• Active: 15 min

• Yield: 24 servings

Ingredients

1 cup pecans or walnuts

1 cup unbleached all-purpose flour 

1/4 teaspoon salt 

4 ounces (1 stick) unsalted butter 

1 1/4 ounces granulated sugar 

3/4 teaspoon vanilla extract 

3/4 cup confectioners’ sugar

Directions

1. Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper.
2. Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes.
3. Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners’ sugar just before serving.