Sunday Special: Picky Eater Approved Peanut Blossoms

Sunday_Special

Peanut butter is amazing – it goes well with so many foods that I could eat this creamy, peanut spread with every meal of the day. Peanut butter and toast for breakfast, peanut butter and jelly sandwich for lunch, ants on a log for a snack, and peanut butter cookies for dinner’s dessert. Okay, so I don’t know what I would eat peanut butter with for dinner, but my list is pretty good for a picky eater…

I love cookies; peanut butter are my favorite next to the classic chocolate chip. The delicious, creamy peanut butter baked good never fails, especially when it is from PDQ, a Wisconsin gas station convenience store. To all my family and friends back home: have you ever had a peanut butter cookie from PDQ? Do yourself a favor and grab one – you’ll be happy you did.

Another type of peanut butter cookie I never turn down are Peanut Blossoms. I look forward to baking these Christmas-time peanut butter cookies every winter. The holiday season isn’t complete without them on the tray of Christmas Cookies!

SS11 - Peanut Blossoms (Ingrid)

Picky Eater Approved Peanut Blossom Cookies:

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar + additional

1/2 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon salt

1 3/4 cups flour

1 bag of Hershey’s Kisses

Mix butter, peanut butter, sugar, and brown sugar together. Individually add and blend the remainder of the ingredients. Heat oven to 375F. Shape cookie dough into balls and roll through small bowl of sugar. Bake for approximately 8-10 minutes. Remove from oven and place Hersey’s Kiss in middle of each cookie. Return to oven for a few seconds, immediately remove cookies and place on cooling rack.

Pickin’ Your Brain:

  • What is your favorite Christmas Cookie recipe?

Sunday Special: Picky Eater Approved Sugar Cookies

Sunday_Special

One of my favorite holiday traditions is frosting cookies.

Every December my brother and I frosted Christmas cookies with my grandma. My best memories are the three of us around the kitchen table frosting cookies until our fingers stained while the Josh Groban Christmas album played throughout the house.

“Maggie took the last Christmas tree!” Sam shouted a familiar statement. Next to the reindeer, those were my favorite to decorate.

“Don’t worry, I have some cooling over here on the counter,” my mom assured him, knowing I would frost them before the other cut-outs and most likely not leave any for others to decorate.

My grandma frosted cookies unlike anyone I know. She used toothpicks like a paintbrush. It was the best tool for the intricate details that consumed her cookie canvases; the frosting toothpicks drew ribbon on the presents and those dipped directly in the colored dye added sequin to the wrapping. It was the same way with the Santa Claus cut-outs, the reindeer, holly leaves, ornaments and all the other cookie shapes. The bold colors contrasted the creamy frosting and (almost) brought the cookie to life – only she made cookies so beautiful that people would rather look at them than eat them.

Christmas_CookiesChristmas_Cookies

 

The four of us haven’t frosted cookies in a few years, mostly because we are all growing older. My grandma is 96 and can’t quite use a toothpick like she did before and both my brother and I have schedules that don’t always allow us to be home for the holidays. Nonetheless, we always have the memories and the tradition to pass on.

Christmas Sugar Cookies and Frosting Recipes:

Part One – Picky Eater Approved Sugar Cookies:

3 1/4 cups flour

1 1/2 cups sugar

2/3 cup butter

2 eggs

2 1/2 teaspoons baking powder

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon salt

1 egg white slightly beaten with 1 tablespoon water

Mix all ingredients except last in a large bowl. Shape dough into a ball with waxed paper and refrigerate for 2-3 hours. Preheat oven to 400F and lightly grease cookie sheets. Roll half of the dough on lightly floured surface about 1/8 inch to 1/4 inch thick. Repeat. Flour cookie cutters and cut dough into various shapes. Re-roll dough trimming and continue to cut into shapes. Place cookies on cookie sheet and brush tops with beaten egg white and water mixture. Bake 8 minutes and remove to drying racks. Cool completely before frosting.

 Part Two – Picky Eater Approved Frosting:

16oz powdered sugar

6 tablespoons butter

3 tablespoons milk

1 1/2 teaspoons vanilla

1/4 teaspoons salt

Beat all ingredients in a large bowl until smooth. Add more milk if necessary.

Pickin’ Your Brain:

  • What is your favorite cookie with a story?