![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Cookies and memories, peanut butter
Peanut Butter Blossoms
1 3/4 cup (7 1/2 oz) flour
1 tesp soda
1/2 tesp salt
1/2 cup shortening (buy the pre-measured sticks instead of the big can. Yes, it’s a little more expensive, but really worth it.)
1/2 cup (4 1/4 oz) peanut butter (I think this recipe is better with smooth peanut butter. However, as I normally only buy one jar of peanut butter per year, and use it all on cookies; I usually end up making these with crunchy peanut butter.)
1/2 cup (4 oz) brown sugar
1/2 cup (3 1/2 oz) white sugar (more for rolling)
1 egg
1 tesp vanilla
1 medium bag of Hershey’s plain chocolate kisses
Preheat oven to 375F. Line baking sheets with parchment. Prepare cooling racks. If you have two kitchen timers, set one for 10 minutes, and one for 2 minutes.
In the bowl of an electric mixer, combine shortening, peanut butter and sugars until well creamed. Add eggs and vanilla and mix thoroughly. In a separate bowl, stir together flour, soda and baking powder. Add flour mixture to peanut butter mixture and mix thoroughly, scraping down the sides of the bowl as necessary.
Roll 1 Tbl of dough at a time into a balls. Cover the bottom of a small plate with granulated sugar and roll each ball in the sugar to cover completely. Place the balls 2 inches apart on prepared cooky sheets. Flatten the cookies slightly by hand or with the bottom of a glass.
Turn the timer on and put cookies in the oven. Bake in middle rack of oven about 10 minutes. If your oven has hotspots, rotate at the 5 minute mark. If using two baking sheets in one oven, trade places from top to bottom at the 5 minute mark.
Open the bag of Kisses and remove the foil wrappers and little paper tags. Be careful not to break the tops off the Kisses, as that’s less pretty. Place as many Kisses as there are cookies on your baking sheet and leave it in on the counter near the oven (but not ON the oven!). Make sure you have a large wooden spoon handy, in case you need to defend the Kisses from kitchen invaders.
When the ten minute timer goes off, remove the cookies from the oven and quickly place a Hershey’s Kiss in the center of each cooky, pressing down slightly. This will create some decorative cracks in the cookie surface. Turn on the 2 minute timer and return the pan to the oven. If you do not have a second timer, two minutes is Silly Wizard’s “The Fisherman’s Song” if you sing the chorus at the end only, or 4 repetitions of the Jeopardy! theme song, or 6 repetitions of the Lord’s Prayer. With a little practice, it’s not hard to find a song it takes two minutes to sing.
When done, remove gently from baking sheets, or place entire sheet of parchment on cooling racks.
Depending on the size of the cookies, you may run out of dough before you run out of Kisses. If this happens, bonus chocolate for the cook! If you run out of Kisses before running out of dough, just make extra plain peanut butter cookies, flattening them gently with a fork to make a cross-hatched pattern.
I have no memory of where this recipe came from, but I don’t think it came from a Hershey’s Kisses wrapper, as the recipe on their website is very different. This recipe is very close to the recipe on the Jif website, which is interesting because my mom never bought Jif peanut butter, we were always a Skippy peanut butter household.
1 3/4 cup (7 1/2 oz) flour
1 tesp soda
1/2 tesp salt
1/2 cup shortening (buy the pre-measured sticks instead of the big can. Yes, it’s a little more expensive, but really worth it.)
1/2 cup (4 1/4 oz) peanut butter (I think this recipe is better with smooth peanut butter. However, as I normally only buy one jar of peanut butter per year, and use it all on cookies; I usually end up making these with crunchy peanut butter.)
1/2 cup (4 oz) brown sugar
1/2 cup (3 1/2 oz) white sugar (more for rolling)
1 egg
1 tesp vanilla
1 medium bag of Hershey’s plain chocolate kisses
Preheat oven to 375F. Line baking sheets with parchment. Prepare cooling racks. If you have two kitchen timers, set one for 10 minutes, and one for 2 minutes.
In the bowl of an electric mixer, combine shortening, peanut butter and sugars until well creamed. Add eggs and vanilla and mix thoroughly. In a separate bowl, stir together flour, soda and baking powder. Add flour mixture to peanut butter mixture and mix thoroughly, scraping down the sides of the bowl as necessary.
Roll 1 Tbl of dough at a time into a balls. Cover the bottom of a small plate with granulated sugar and roll each ball in the sugar to cover completely. Place the balls 2 inches apart on prepared cooky sheets. Flatten the cookies slightly by hand or with the bottom of a glass.
Turn the timer on and put cookies in the oven. Bake in middle rack of oven about 10 minutes. If your oven has hotspots, rotate at the 5 minute mark. If using two baking sheets in one oven, trade places from top to bottom at the 5 minute mark.
Open the bag of Kisses and remove the foil wrappers and little paper tags. Be careful not to break the tops off the Kisses, as that’s less pretty. Place as many Kisses as there are cookies on your baking sheet and leave it in on the counter near the oven (but not ON the oven!). Make sure you have a large wooden spoon handy, in case you need to defend the Kisses from kitchen invaders.
When the ten minute timer goes off, remove the cookies from the oven and quickly place a Hershey’s Kiss in the center of each cooky, pressing down slightly. This will create some decorative cracks in the cookie surface. Turn on the 2 minute timer and return the pan to the oven. If you do not have a second timer, two minutes is Silly Wizard’s “The Fisherman’s Song” if you sing the chorus at the end only, or 4 repetitions of the Jeopardy! theme song, or 6 repetitions of the Lord’s Prayer. With a little practice, it’s not hard to find a song it takes two minutes to sing.
When done, remove gently from baking sheets, or place entire sheet of parchment on cooling racks.
Depending on the size of the cookies, you may run out of dough before you run out of Kisses. If this happens, bonus chocolate for the cook! If you run out of Kisses before running out of dough, just make extra plain peanut butter cookies, flattening them gently with a fork to make a cross-hatched pattern.
I have no memory of where this recipe came from, but I don’t think it came from a Hershey’s Kisses wrapper, as the recipe on their website is very different. This recipe is very close to the recipe on the Jif website, which is interesting because my mom never bought Jif peanut butter, we were always a Skippy peanut butter household.
Peanut butter crisps
1 cup (8 oz) brown sugar
1/2 cup (3 1/2 oz) white sugar
1 cup (2 sticks, 8 oz) butter
1 cup (9 1/2 oz) peanut butter (I think this recipe is better with crunchy peanut butter.)
2 eggs
1 tesp vanilla
1 cup (4 1/4 oz) flour
2 tesp soda
1/4 tesp salt
2 1/2 cups (8 3/4 ounces) Quick-Cooking oatmeal
Preheat oven to 350F. Line baking sheets with parchment. Prepare cooling racks.
In the bowl of an electric mixer, combine butter and sugars until well creamed. Add eggs and vanilla, mixing thoroughly. Add peanut butter and mix thoroughly, scraping down the sides of the mixing bowl as needed. In a separate bowl, stir together flour, soda and salt. Add flour mixture to butter mixture and mix thoroughly. Add oatmeal one cup at a time, scraping down the sides of the mixing bowl after each addition.
Drop by rounded spoonfuls about 2 inches apart. If you prefer a more traditional appearance for peanut butter cookies, roll 1 Tbl of dough at a time into a ball. Place balls on cookie sheets about 2 inches apart. Flatten gently with a fork, using the tines to make a cross-hatched pattern.
Bake in middle rack of oven about 12 minutes. If your oven has hotspots, rotate at the 6 minute mark. If using two baking sheets in one oven, trade places from top to bottom at the 6 minute mark.
When done, remove gently from baking sheets, or place entire sheet of parchment on cooling racks.
I’m not sure where this recipe came from; I have a faint memory it came from the Quaker oatmeal box. I can't find a close version online, but the Quaker oats page appears to be undergoing reconstrucion.
1 cup (8 oz) brown sugar
1/2 cup (3 1/2 oz) white sugar
1 cup (2 sticks, 8 oz) butter
1 cup (9 1/2 oz) peanut butter (I think this recipe is better with crunchy peanut butter.)
2 eggs
1 tesp vanilla
1 cup (4 1/4 oz) flour
2 tesp soda
1/4 tesp salt
2 1/2 cups (8 3/4 ounces) Quick-Cooking oatmeal
Preheat oven to 350F. Line baking sheets with parchment. Prepare cooling racks.
In the bowl of an electric mixer, combine butter and sugars until well creamed. Add eggs and vanilla, mixing thoroughly. Add peanut butter and mix thoroughly, scraping down the sides of the mixing bowl as needed. In a separate bowl, stir together flour, soda and salt. Add flour mixture to butter mixture and mix thoroughly. Add oatmeal one cup at a time, scraping down the sides of the mixing bowl after each addition.
Drop by rounded spoonfuls about 2 inches apart. If you prefer a more traditional appearance for peanut butter cookies, roll 1 Tbl of dough at a time into a ball. Place balls on cookie sheets about 2 inches apart. Flatten gently with a fork, using the tines to make a cross-hatched pattern.
Bake in middle rack of oven about 12 minutes. If your oven has hotspots, rotate at the 6 minute mark. If using two baking sheets in one oven, trade places from top to bottom at the 6 minute mark.
When done, remove gently from baking sheets, or place entire sheet of parchment on cooling racks.
I’m not sure where this recipe came from; I have a faint memory it came from the Quaker oatmeal box. I can't find a close version online, but the Quaker oats page appears to be undergoing reconstrucion.