2 recipes to make your weekends more enjoyable

Nik Manojlovich from Weekend at the Cottage joined us with two easy recipes you can cook up to make any weekend more enjoyable.

Nik started with some perfectly oven-baked chicken wings, then finished up with some ‘better-than-bake-sale’ peanut butter cookies!

Check out the cookie recipe below and then head to the Weekend at the Cottage website for more delicious ideas!

PEANUT BUTTER COOKIES RECIPE

INGREDIENTS

• 2-½ cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup butter, room temperature
• ½ cup vegetable shortening or lard, room temperature
• 1-½ cups creamy peanut butter
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• Modern style: 
• 1 cup salted peanuts, chopped
• sea salt flakes, optional

DIRECTIONS

1. Stir flour, baking powder, baking soda and salt together in a medium-sized bowl. Pass through a sieve into a separate bowl, then set aside.
2. Place butter, shortening and peanut butter in the large bowl of a stand mixer and run on medium speed to combine. Beat in granulated and brown sugars, then add eggs and vanilla.
3. Add the flour mix and blend until just combined.
4. Preheat oven to 350°F.
5. Classic version: Roll dough into 1-inch balls and place 2-inches apart on a parchment paper-lined baking or cookie sheet. Push fork down onto balls to create criss-cross pattern.
6. Modern version: Roll dough into 1-inch balls. Place ball on plate containing chopped peanuts. Using a flat-bottomed glass with plastic wrap around the base, press cookie down. Gently coax cookie off of glass, invert and place 2-inches apart on a parchment-lined baking or cookie sheet.
7. Transfer to oven and bake 12 minutes for softer cookies, 14 minutes for crisp-edged cookies.
8. Remove from oven and leave cookies on baking sheet for 5 minutes to cool. Transfer to wire rack and cool completely.