PEANUT BUTTER BLOSSOM COOKIES
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
LOTUS FLOWER BLOSSOM COOKIE RECIPE - (4/5)
Provided by Dustin
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix everything together (except oil because that's used for frying). Make sure there are no lumps. 2. Heat a pot on high heat and add oil. I use peanut oil because it has a high smoke point. 3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold. 4. Dip the mold into the batter (dip it almost to the top, but be careful not to go to the top). Shake it lightly to remove excess batter. 5. Dip the mold into the hot oil and then lightly shake/wiggle the handle. The batter will loosen and fall into the oil. 6. Cook the cookie for only a few seconds and then remove onto a plate. 7. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. 8. The cookie is ready to eat when it has cooled.
PEANUT BUTTER BLOSSOMS
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 9 grams, TransFat 0 grams
FROSTED COOKIE BOUQUET
If you're looking for an easy yet impressive cookie bouquet recipe, you've found it! In the spring, I cut these almond paste cookies into flower shapes and insert the pops into a block of foam fitted into a basket or bowl. You can cover the foam with tissue paper or cellophane. Add a bow if you like. Not only do the frosted almond cookies look pretty, they taste good, too. In fact, I make them all year long. -Krissy Fossmeyer, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 121mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES
These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you're not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
- In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
- Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
- Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
- Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 49 milligrams, Sugar 9 grams
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