Tuesday, December 23, 2008

Cookies Galore ...

Suffice it to say that my kitchen counters over-floweth ... with cookies. Here are just a few this year's offerings ...

... along with these butter cookie cut-outs, my cookie baskets will contain the Meyer Lemon Sparkles, Chocolate Peppermint cookies, the (now famous) Hungarian Horns and Peanut Butter Blossoms ... known in our house as "nipple cookies" ... ahem.

I'll post the butter cookie cut-out recipe next year, its a three day process - what with the dough chilling, the rolling and frosting - and it seems a bit late for that now. Instead, I'll pass on the recipe for the blossoms. This one comes from my dear Aunt Linda and they've been a part of every Christmas celebration for as long as I can remember. They've become a huge favorite of the husband ... and also one of our doormen.

Peanut Butter Blossoms:
  • 1 cup of granulated sugar
  • 1 cup of light brown sugar
  • 1 cup of unsalted butter, softened
  • 1 cup of creamy peanut butter
  • 2 eggs
  • 1/4 cup of milk
  • 2 tsp. of pure vanilla extract
  • 3 1/2 cups of all purpose flour
  • 1 tsp. of salt
  • 2 tsp. of baking soda
  • one 20 oz. bag of Hershey's Chocolate Kisses
  • 1/2 cup or more of granulated sugar for rolling the cookies
Pre-heat the oven to 375 degrees.

In the bowl of your standing electric mixer, cream together the butter, 1 cup of granulated sugar and 1 cup of light brown sugar until light and fluffy. Add the peanut butter and mix until well combined. Add the eggs, one at a time, and beat until they are incorporated. Add the milk and vanilla and beat until combined.

In a large bowl, sift together the flour, baking soda and salt, then add by thirds to the butter/sugar/peanut butter mixture and mix until well combined.

Shape the dough into 1" round balls by rolling between your palms, spread the reserved 1/2 cup of sugar onto a plate and roll each ball in the sugar to coat. Place the balls of dough on an un-greased cookie sheet. Bake in the middle of a pre-heated 375 degree oven for 10 to 12 minutes. Immediately press an unwrapped chocolate kiss into the center of each cookie - pressing down a bit to secure. Remove the adorned cookies to a wire baking rack and cool completely, until the kisses have firmed up. Then serve and enjoy!

As written this recipe will make approximately 80 to 85 cookies.

So, what's your favorite holiday cookie? Hungry Diva wants to know.

Bon appetite!


Anonymous said...

Wow, lots of cookies, I like the idea of the lemon ones in the previous post.

Diva, Have a Merry Christmas


HektikLyfe said...

Very nice cookies, though on a personal level, I would stay away from Santa's Beard. X|

That swirly Christmas Tree looks great!

Anonymous said...

My favorite is frosted sugar cookies. But I would love any of the cookies you've baked. :-)


Jessie said...

Oh these look amazing! What is it about icing that's so wonderful. Man, now I'm hungry. :D Hope you have a fabulous holiday!

a.k.a. The Hungry Mouse

The Diva on a Diet said...

Argentum, Merry Christmas to you as well!

Hektik - they taste as good as they look. ;) Merry Christmas!

Cin - the frosted ones are my favorite too. If I had baked them sooner I would have sent some to you. Some year I'll do that! Wubba!

Thanks, Jessie! Meanwhile I'm still thinking about the biscuits you made the other day. Talk about making a person hungry!

Merry Christmas to all and to all a good night! :)

Deb said...

There is nothing like the traditional iced shaped cookie for the holidays.

Again - Merry Christmas and a Happy and porsperous New Year to you and all your devoted readers.


The Diva on a Diet said...

Right back atcha, Deb! Wishing you and your family a very Merry Christmas and all good things in the year ahead! May it all be delicious and may you enjoy every moment of it! Love and Merry Christmas!