Peanut butter blossom cookies
December 9, 2012 § 1 Comment
Christmas cookies aren’t really a ‘thing’ in the UK, so I decided to bring a bit of the US tradition to London by making some. Nothing like listening to Christmas music and baking to get you in the yuletide mood! So, I didn’t make cutout sugar cookies because they’re a pain and require specialist tools like rolling pins and cookie cutters. Same for spritz. So, I decided to go super American and make something with peanut butter. Yummy!
It wasn’t until I got to the grocery store and had loaded up on all the ingredients that I remembered that the UK doesn’t do Hershey’s products. Right – no Hershey’s kisses. ‘You can’t make real peanut butter blossoms without Hershey’s’ I cried. Then I saw these things called ‘buttons’ and decided to give it a whirl because I was committed.
Chocolate buttons (very happy and athletic ones at that!):
I think these are traditionally made with shortening (eg, Crisco), but I didn’t have it. So I used butter and they were fine, though I wonder if they would have been less crumbly with shortening. The recipe is very slightly adapted from the Land O’Lakes website – here.
1/2 c. butter
1/2 c. smooth peanut butter (if you use ‘natural’ you may want to up the sugar)
1/2 c. white sugar (plus more later for rolling the cookies in)
1/2 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
Add egg, vanilla and salt; continue beating until well mixed. Add the flour and baking soda. Beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. (Refrigerate dough if it’s too soft to work with.) Roll balls in additional sugar.
Place 2 inches apart onto ungreased cookie sheets and bake 8-10 minutes or until very lightly golden brown. Immediately press a chocolate button in to center of each cookie. If you wait too long it will do this:
Remove to cool.