With Christmas only 2 days away, I decided to bake a little something for our family and my husband's co-workers (he unfortunately has to work on Christmas Eve so I figured some homemade baked goods for him and all the other Airmen would cheer them up). Decorating the sugar cookies have become a family affair, with my kids loving every minute of it...as you can tell from the pictures below :)
We love these recipes and we hope everyone who makes them will enjoy them also :)
Chocolate Peanut Butter Buckeyes
1 and 1/2 cups of creamy peanut butter
1/2 cup butter, softened
1 tsp. vanilla extract
4 cups confectioner's sugar
6 oz. semi-sweet chocolate chips
2 tbsp. shortening
Line a baking sheet with wax paper. In a bowl, mix peanut butter, butter, vanilla, and sugar with hands until it forms a smooth, stiff dough. Shape into balls using a cookie scooper. Place balls onto prepared pan and refrigerate for 3 hours or overnight.
In a small bowl, combine the chocolate chips with the shortening and microwave on medium for 1 minute. Take the bowl out and stir the chocolate until it starts to melt. Place it back in the microwave for another 20 seconds or until chocolate is completely melted.
Note: You don't want to microwave the chocolate to long or else it will harden up. Taking it out and stirring it is your best bet until it all melts...and it will all melt if it is hot enough :)
Take a wooden toothpick and insert it into one of the peanut butter balls. Dip the ball in the melted chocolate and return it to the wax paper. Remove the toothpick and repeat this process with the rest of the balls. Refrigerate for a good hour before eating :)
Store these in the fridge to keept from melting.
2 and 1/2 cups of all purpose flour
1/2 tsp. baking soda
1 tsp. cream of tartar (this is a MUST)
Whisk all of the above together and set aside.
1 cup butter, softened
1 and 1/2 cups of powdered sugar
Cream together the above until light and fluffy.
1 tsp. vanilla
1/2 tsp. almond extract (this is a MUST)
Add all of the above to the creamed butter and suagr and beat well.
Finally, add the flour mixture a little at a time, blending well.
Divide dough in half, wrap each half in plastic wrap and refrigerate for 2-3 hours.
Preheat oven to 375 degrees.
Roll out portions of the dough on a lightly floured surface and cut into desired shapes, making sure not to make them to thick. Bake cookies for 7-10 minutes on a cookie tray lined with parchment paper or tin foil. Cookies are done when they are just barely starting to color at the bottom.
Let them completely cool before frosting and decorating.
1 cup powdered sugar
2 tsp. milk
1/4 tsp. almond extract (This is a MUST)
2 tsp. Karo Syrup
Food Coloring if desired
Cookie Decorations (sugar crystals, dots, etc...)
Blend and stir the above ingredients (except food coloring and decorations) until it is the desired consistency. You can more or less milk depending on how thick or thin you want the frosting to look.
Add food coloring if desired. Frost cookies and decorate them. Let them completely dry before covering them up and eating them.