Peanut butter blossom cookies

December 9, 2012 § 1 Comment

Peanut butter blossoms

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!):

IMG_1802

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.

Ingredients

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 egg

1 tsp. vanilla

1 tsp. baking soda

chocolate buttons

Directions

Heat oven to 375°F. Mix 1/2 cup sugar, brown sugar, softened butter and peanut butter in large bowl. Beat at medium speed until light and fluffy.  [I did this all by hand, no mixer, and it was fine.]Light and fluffy

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. IMG_1806
Shape dough into 1-inch balls. (Refrigerate dough if it’s too soft to work with.) Roll balls in additional sugar.Ready to bake!

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:

IMG_1810

Remove to cool.

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