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Christmas Cookies – Peanut Butter with Kiss

// January 9th, 2009 // View Comments // Cooking

Chocolate Peanut Butter with KissPeanut Butter with Kiss

½ cup granulated sugar
½ cup packed brown sugar
¼ cup margarine or butter, softened
¼ cup shortening (Criso)
½ cup peanut butter (Creamy)
1 egg
1¼ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 Bag Brach’s chocolate stars – Or Hersheys Kisses

  1. Heat oven to 375.
    Mix sugars , margarine, shortening, peanut butter and egg.
    Stir in remaining ingredients. Cover and refrigerate at least 3 hours.
  2. Shape into small balls (about the size of a nickel I’d guess)
  3. Rolls balls in granulated sugar.
  4. Place on ungreased cookie sheet.
    Use the bottom of a flat glass to press the ball down slightly.
  5. Bake until light brown, remove from pan and immediately place a
    Brach’s chocolate star in the center of each cookie, pressing it down slightly. Allow to cool.
  6. Freeze in single layer on cookie sheet for 15 minutes, then you can layer cookies without ruining the stars.
    This makes 3-4 dozen.
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Christmas Cookies – Chocolate Peanut Butter Balls

// January 9th, 2009 // View Comments // Cooking

Chocolate Peanut Butter BallsPeanut Butter Balls

16 ounces creamy peanut butter
1 (16-ounce) package powdered sugar
1 cup butter, softened
1 (12-ounce) package semisweet chocolate
  1. In a large bowl with an electric mixer on medium speed, combine peanut butter, powdered sugar and butter. Beat until smooth. Scoop out spoonfuls and roll into 1-inch balls. Arrange on baking sheet and refrigerate 30 minutes.
  2. Line another baking sheet with waxed paper. Place chocolate chips in top of double boiler. Melt over simmering water, stirring until smooth. Using wooden picks, dip balls into chocolate to coat completely, letting excess drip back into pan. Set balls on prepared sheet. Store in refrigerator.

-DPollitt

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