Friday, December 28, 2012

14 dozen later ...

 I made 14 dozen cookies this year!! The only batch that didn't make it were the sugar cookies.  I made them, used the cute cookie cutters, baked them and then decided I was way too tired to frost them!  I wanted to try royal icing this year ... Oh well, maybe for Valentine's Day! 

The cookies that did make it ...
Peanut Butter Blossoms 
(my favorite!)

1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk (I used almond milk and they tasted the same)
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
1 (9 ounce) bags milk chocolate candy kisses, unwrapped (I bought 2 bags just incase, but only needed on one)

This makes about 5 dozen.  It's always nice to have a little helper to unwrap all the kisses for you ... Thanks babe! 

- Preheat oven to 375 degrees.  Line baking sheets with parchment paper or use a Silpat mat(my new favorite thing, I need to buy a second one!)

In a large mixing bowl(KitchenAid Mixer will be the easiest), cream together shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Add in the eggs one at a time, beating until fully combined. Mix in milk and vanilla.

-  In a separate bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.

- Shape dough into 1 1/2 inch balls, and roll in remaining white sugar. Place cookies 2 inches apart on prepared baking sheet.

-  Bake for 10 to12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss usually takes overnight to harden. 

Next up ...

Gingerbread with White Chocolate Morsels 

I made these a few weeks back and had the rest of the dough in the freezer so these were the easy ones.

Last, but not least ...

Chocolate Peppermint M&M Cookies


14 tablespoons of melted and cooled butter
3/4 cup of granulated sugar
3/4 cup of firmly packed dark brown sugar
1/2 a cup of Hershey's unsweetened cocoa
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
1 teaspoon of peppermint extract (I didn't use this, just substitued other teaspoon on vanilla extract)
1 large egg
1 large egg yolk
1 3/4 cup of all-purpose flour
1/2 teaspoon of baking soda
1 bag of White Chocolate Peppermint M&M's

-Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or Silpat Mat. 

- In the bowl of a stand mixer, combine butter, sugars, cocoa, salt, vanilla extract and peppermint extract. Stir on low just until combined. Continue stirring and add eggs one at a time. 

- Add flour and baking soda mix to bowl and stir just until dough forms. 

- Form 1 1/2 tablespoons of dough into balls and place on cookie sheet. Place 5-6 White Chocolate Peppermint M&M's on top of each cookie dough ball and bake for about ten minutes. Remove from oven and let cool. 

Recipe Notes: You may have to flatten dough balls slightly to fit all the M&M's on the top.

Found this recipe on pinterest via here.

What did you bake for the Holidays??

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