Now that Christmas is almost here, I have officially started my holiday baking. So far I have made pecan tassies, almond vanilla bean sugar cookies, peanut butter cookies, and peanut butter blossoms.
As I type up the recipes to add to my computer, I’ll share
them. I also need to add them to my
family cookbook (a gift from my mother-in-law).
Until then, here are two to tide you over.
Almond Vanilla Bean
Sugar Cookies
I used this recipe from Betty Crocker as inspiration. Since I wasn’t sure how the changes would
turn out, I made a half batch. The hubby
was very pleased with the result!
Ingredients:
½ cup vanilla bean sugar
½ cup powdered sugar
½ cup unsalted butter
½ cup canola oil
1 teaspoon almond extract
1 egg
2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
Vanilla bean sugar
Directions:
- In large bowl, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy.
- Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms.
- Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375*F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in vanilla bean sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Almond Vanilla Bean
Sugar Cookies
|
Peanut Butter
cookies and Peanut Butter Blossoms
One of the many books I have in my collection is 1001 Cookie Recipes: The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles by Gregg R.
Gillespie. You can tell how much I love
one of the peanut butter cookie recipes by the notations - and the spilled ingredients - on
that page, both signs of an excellent recipe.
I use the same recipe for both peanut butter cookies and
peanut butter blossoms (or, as I like to call them, hugs and kisses
cookies).
Ingredients:
2 ½ cups flour
1 teaspoon baking powder
1 ½ teaspoons baking soda
2 cups packed light brown sugar
1 cup butter
1 cup peanut butter
2 large eggs
Directions:
- Preheat oven to 350*F
- Combine flour, baking powder and baking soda.
- In a large bowl, beat together brown sugar, butter, peanut butter and eggs.
- Gradually blend in the dry ingredients. The dough will be soft.
Peanut Butter Cookies |
For Peanut Butter
cookies
- Drop dough about 3 inches apart onto baking sheet.
- Using a fork dipped in sugar, crisscross tops of dough.
- Bake 10-12 minutes, until golden brown.
For Peanut Butter
Blossoms
- Roll balls of dough into sugar and place about 3 inches apart onto baking sheet.
- Bake 10-12 minutes, until golden brown.
- After baked add one Hershey kiss (or hug) to the middle of cookie.
NOTES:
- You can use chunky peanut butter for more crunch.
- Instead of all white flour, I used 1 part whole wheat to 2 parts white.
- For a double batch, use an 18 ounce jar of peanut butter.