Saturday evening marked my first foray into baking Christmas cookies. First up were a few batches of D's personal favorite -- peanut butter blossoms. These cookies come together pretty quickly; if you're in a crunch for time, the dough can be made up to a day in advance and refrigerated.
Peanut Butter Blossoms (adapted from this Betty Crocker recipe)
makes 18 cookies
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup natural creamy peanut butter
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
about 2 tablespoons of granulated sugar, placed in a shallow dish
18 Hershey's Kiss candies, unwrapped
1. Preheat the oven to 375 degrees.
2. With the aid of a mixer, cream together the sugars, peanut butter, and unsalted butter. Add in the egg and vanilla and mix to combine.
3. In a separate bowl, stir together the flour, baking soda, and baking powder.
4. Add the dry ingredients to the wet ingredients in several small batches, mixing in between additions.
5. Use your hands to form the dough into small one-inch balls. Coat each ball evenly in granulated sugar before placing on a cookie sheet.
6. Bake each batch in the oven for 8-10 minutes, or until the cookies are lightly browned.
7. Once out of the oven, immediately place a chocolate kiss into the center of each cookie. Place the cookies on a wire rack to cool.
8. Cookies can be stored in an airtight container for up to a week, though they likely won't last that long. (Cookies don't stand much of a chance of survival in our household!)