Buckeye Cookies Food

BUCKEYE COOKIES III

Steps:

• You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
• Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
• In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

BUCKEYES

Steps:

• COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
• PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
• INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
• Variation:.
• SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1. Continue recipe as directed.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BLOODSHOT BUCKEYES

Steps:

• Line a baking sheet with parchment paper; set aside.
• In a stand mixer fitted with the paddle attachment, or in a large bowl, cream the peanut butter, butter and salt to combine. Gradually add the confectioners' sugar and combine until smooth.
• Use a small ice cream scoop or spoon to make thirty-five 1 1/2-inch portions, then use your hands to roll into balls and place on the prepared baking sheet. Refrigerate until firm, 10 to 15 minutes.
• In a heat-proof bowl set over but not touching simmering water, melt the white melting wafers over medium heat. Once the peanut butter balls are firm, dunk them in the melted wafers to coat completely. Use a fork to lift from the bottom, let the excess coating drip off and set back on the prepared baking sheet. Place an eyeball in the center of the ball and repeat the process with the remaining balls.
• Let sit until the white coating is set, about 15 minutes.

BUCKEYE COOKIES

Steps:

• 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
• 2. With an electric or stand mixer, cream together 3/4 cup butter, peanut butter and both sugars until well blended. Add eggs and mix again. Mix in salt and baking powder. Scrape the sides of the bowl if necessary. Add the flour and mix until well incorporated.
• 3. Knead the dough together gently by hand before rolling it out. On a lightly floured surface, roll out the dough to about 1/4-inch thick. Use a 3-inch round cookie cutter, or the rim of a glass, to make the "O" shape. Use a 1-inch round cookie cutter, or the rim of a bottle cap to cut out the inside of each "O". Place cookies on prepared pans. Continue to re-roll the dough to make additional cookies.
• 4. Bake cookies at 350°F for 13 minutes or until lightly browned. Place on a wire rack to cool completely.
• 5. While cookies are cooling, make the glaze. Place a bowl over a simmering pot of water. Make sure the bowl is not touching the water. Add the chocolate chips and 1/2 cup butter to the bowl. Stir frequently until the chips and butter are melted and smooth. Remove bowl from the heat and dip one side of each cookie into the glaze. Place cookies back on the parchment paper, add sprinkles (optional), and allow glaze to harden. Store cookies in an airtight container.

4-INGREDIENT BUCKEYES

Steps:

• Line 2-3 large cookie pans with wax paper.
• Beat the peanut butter and butter in a large bowl until creamy.
• Stir in powdered sugar and then beat until smooth.
• Shape into 1" balls and place on the wax paper-lined pans.
• Freeze for at least one hour.
• Melt dipping chocolate/chocolate bark, per package instructions.
• Use a toothpick to dip the peanut butter balls into chocolate.
• Return to wax paper-lined pans and smooth out the top to remove the toothpick hole.
• Refrigerate until set.