Tuesday, November 27, 2007

Peanut Butter Delights

Thanksgiving has passed and Christmas is just around the corner. I wanted to post a recipe up on my blog about how to make Christmas cookies, and as usual I turned to my source of inspiration— my grandmother. She was nice enough to share her Peanut Butter Delights Christmas cookie recipe with me and you. My grandmother makes all sorts of cookies for Christmas but of all of her creations these are by far my favorite cookies. I must admit that I have a sweet tooth so for those who do not like sugary, rich concoctions I would not suggest this recipe for you, but if you love chocolate and peanut butter as much as I do, you will surely love these Peanut Butter Delights.

Peanut Butter Delights


1/2 cup shortening
1/2 cup butter softened
1/2 cup creamy peanut butter
1 1/2 cups sugar, divided
1 cup brown sugar
2 eggs
3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup creamy peanut butter
4 ounces cream cheese softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
2 1/2 cups milk chocolate chips

1 tablespoon butter
1 1/2 cups confectioners sugar
6 tablespoons baking cocoa
3 tablespoons water
1/4 teaspoon vanilla

Dough Directions:
In a large bowl, beat the shortening, butter, peanut butter, 1 cup sugar, and 1 cup brown sugar together until you have a creamy consistency. Add the two eggs to the mixture, one at a time. Beat the ingredients together. In a separate bowl, combine the flour, baking soda, and salt together. Then gradually add this to the creamed mixture. Using your hands roll the soft dough into 1 1/2 inch balls. Then place the remaining 1/2 cup of sugar on a plate and roll the balls in the sugar, evenly coating them with sugar. Place the sugar-coated dough balls two inches apart on un-greased baking sheets. Using the end of the wooden spoon handle, make an indentation in the center of each ball of dough.

Filling Directions:
In a small mixing bowl beat the peanut butter and cream cheese together until smooth. Next, beat in the sugar, egg yolk, and vanilla. Spoon about 3/4 of a teaspoon of filling into each indentation in the dough balls. Bake them at 350 degrees for 12 to 15 minutes or until firm to the touch. Remove them from the oven and then place them on wire racks to cool. Next, melt the chocolate chips, stirring them until they are smooth. Dip the bottoms of the cookies in the melted chocolate. Shake off the excess chocolate. Place the cookies chocolate side up on waxed paper. Refrigerate until set.

Topping Directions:
For topping, melt butter in a saucepan. Whisk in confectioners sugar and baking cocoa. Gradually add the water, whisking until smooth. Stir in the vanilla. Then drizzle this mixture over the tops of the cookies. This recipe will make five dozen cookies.

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