Christmas Cookies
December 15th, 2008 | | AmbreHershey’s Kisses Cookies
Ingredients:
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 package Hershey’s Kisses
Method:
1. Mix together butter, egg and sugars until creamy. Add peanut butter and vanilla. In separate bowl, combine flour, soda and salt before stirring well into butter mixture.
2. Drop by teaspoonfuls and onto ungreased or parchment-covered cookie sheet. Bake at 350 for 10 minutes. While cookies are baking, unwrap Hershey’s Kisses. Resist urge to eat Hershey’s Kisses.
3. Place Hershey’s Kiss in center of each warm cookie. Allow to cool completely before freezing. Freeze in single layer in airtight container.
Biscotti
Ingredients:
10 Tbsp unsalted butter (2 1/2 sticks)
2 1/2 cups flour
2 3/4 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/4 cup sugar
2 tsp. vanilla
1/2 cup creamy peanut butter
1 1/2 cup peanuts
1 1/4 cup dark or semi-sweet chocolate
Method:
1. Melt butter slowly over medium heat, stir until it gets brown and smells nutty. Allow to cool for five minutes. In a separate bowl, whisk together your flour, baking powder and salt.
2. Beat your eggs in another bowl, about two minutes. Gradually add sugar to eggs and then butter to this mixture. Stir in vanilla, and then add peanut butter. Mix slowly and well. Continuing to mix slowly, add flour mixture and then fold in peanuts and chocolate.
3. Wet your hands and form three logs, approximately 2×15", as uniformly as you can manage. Place on parchment paper and bake until just brown on the edges, about 25-30 minutes.
4. You’ll do best if you rotate your baking sheets every 10 minutes. Remove from oven and lower temperature to 325. Transfer logs to cutting board and slice to 1/2 inch by two inch pieces. Place cut-side down on cookie sheets and bake until crisp, about 8 minutes.
5. Cool completely before placing in plastic freezer bags.