Thursday, 29 August 2013

Peanut Butter
Well Autumn is around the corner and soon we will be turning the oven on again and filling our homes with the sweet scent of baked cookies.
Peanut Butter Blossoms are so easy to make and changing the top gives the cookie a special  look and taste.
These can easily be dressed up or down.
With striped flavoured "kisses"
they become festive enough for the Holidays!
This dough can be made ahead.
Shaped into rolls and sliced when needed.
These thumbprint cookies store and freeze well covered in freezer containers and defrosted when needed.
1 1/4 cup flour
3/4 tsp baking powder
pinch salt
1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
Hershey's Kisses
(chocolate, peppermint or striped Chocolate)
Caramel Topping
Preheat the oven to 350F
Stir together the dry ingredients.
In a large mixer bowl, whip the peanut butter and sugars together.
Add the egg, margarine and vanilla.
Continue beating.
Add dry mixture to the wet ingredients and mix on low speed.
Shape into 1" balls and place on a silpat/parchment lined baking sheet, 1" apart.
Press down centers with your thumb, making a deep imprint.
I used the bottom of a wrapped "kiss" dredged in flour to avoid sticking to make my imprint before baking.
Bake for 15-17 minutes.
Before the cookie cools, press an unwrapped chocolate into the center of the cookie.
For Jam or Caramel
Stir to loosen.
Press the cookie down with your thumb or chocolate imprint again, gently.
Fill the center with jam or caramel mixture.
Allow to cool completely.
Store in air tight containers with parchment/wax paper between layers.
Makes approx. 40-60 cookies depending on size.

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