Cookie Butter Blossoms Food

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

GELT PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, about 1 minute. Add the vanilla and egg and beat until combined. With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly grease a baking sheet with nonstick spray. Put the blue and white nonpareils in a medium bowl.
• Scoop the dough using a 3/4-ounce scoop (about 1 1/2 tablespoons) and roll the dough into a ball. Continue scooping and rolling until you've used up about half the dough. Roll each ball in the sprinkles and place on the prepared baking sheet about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes. Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. When the baking sheet is cool, spray again with nonstick spray and repeat with the remaining dough, sprinkles and chocolate gelt.

COOKIE BUTTER BLOSSOMS

Steps:

• Sift together flour, soda and salt and set aside. Cream together butters. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients.
• Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets.
• Bake at 350° for 8 minutes. Place a chocolate kiss on top of each cookie until it cracks around the edges.
• Bake 2-5 minutes more until golden brown.

PEANUT BUTTER BLOSSOMS

Steps:

• Combine shortening, sugars, egg, vanilla and peanut butter.
• Add dry ingredients and milk.
• Shape dough into small balls, then roll in sugar.
• Place on an ungreased cookie sheet.
• Bake 10 minutes at 350.
• Place a kiss in middle of each cookie pressing until the edges crack.

PEANUT BETTER BLOSSOMS

Steps:

• Prepare the cookies:
• Position racks to the upper and lower thirds of the oven, and preheat it 350°F/180°C. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown and granulated sugar, and vanilla on medium-low speed just until smooth and creamy, about 2 minutes. Add the peanut butter and mix until smooth. Beat in the egg. Reduce the speed to low, and gradually stir in the flour mixture until the dough comes together.
• Place level tablespoons of dough about 11/2 inches/4 cm apart on the prepared baking sheets, 20 per sheet (they don't spread much). Using a small measuring spoon with a deep well, or a melon baller, make a 1-inch/2.5 cm-diameter divot in the center of each cookie. Bake the cookies just until they are firm and turning golden brown at the edges but still very soft in their centers, about 12 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time. As soon as the cookies come out of the oven, reinforce the indentations with whatever tool you used before. Let the cookies cool for 5 minutes on the pans, then transfer to a wire rack to cool completely.
• Prepare the ganache:
• Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well, until smooth. Let cool slightly. Transfer the ganache to a small resealable plastic bag and work it toward the corner of the bag. Snip off a tiny bit at the corner of the bag with scissors. Fill each divot with ganache. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate to set in about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

MELT IN YOUR MOUTH PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 350.
• In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
• Add the granulated sugar, brown sugar, baking powder and baking soda.
• Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
• Beat in egg, milk and vanilla until well combined.
• Beat in the flour.
• You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
• Shape cookie dough into one inch balls.
• Roll the balls (individually) in the 1/4 cup granulated sugar.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Bake for 10 to 12 minutes, until bottoms are lightly browned.
• Do not overbake.
• Immediately press a Hershey's Kiss into the center of each cookie.
• Transfer cookies to a wire rack to cool.
• After cooling, hide them from your children, or you won't get any.