Well, I told you my failures the other day would not stop me! Today I made 2-1/2 dozen snickerdoodles and 2-1/2 dozen peanut butter blossoms! I had to adjust things here and there for both recipes, but it was a total success today!! I have more baking to do yet, but I figured I would share these 2 recipes with you now, just in case you want to make them for your holiday party! I also plan to make cut-out sugar cookies to ice, raspberry-filled sugar cookies, and monster cookies. I will get those recipes posted as soon as possible.
- 2 eggs
- 1 C sugar
- 1/4 c sugar
- 1/4 c butter
- 1/4 c shortening
- 2 C Gluten Free baking mix (I used GF Bisquick)
- 2 tsp ground cinnamon
- preheat oven to 375. In large bowl mix eggs, 1 C sugar, butter, and shortening. Stir in baking mix until dough forms.
- in a small bowl, mix remaining 1/4 c sugar and cinnamon. Shape dough into 1-1/4 inch balls. (if dough is to soft to make balls, put it in the freezer 10 to 15 min). do NOT flatten. Place 2 inches apart on ungreased baking sheet.
- Bake 10-12 minutes or until set (mine were perfect at 10 min). Immediately remove from sheets to cooling racks or parchment paper.
Peanut butter blossoms
- 3/4 C granulated sugar
- 1/2 C packed brown sugar
- 1/2 C peanut butter
- 1/4 C shortening
- 1/4 C butter, softened
- 1 egg
- 1-1/2 C baking mix (again, I used GF Bisquick)
- 30 Hershey’s Kisses, unwrapped
- In a large bowl, mix 1/2 c granulated sugar, brown sugar, peanut butter, shortening, butter, and egg and cream together. mix in baking mix. Cover and refrigerate 1 hours or until firm.
- Heat oven to 375. In small bowl, place remaining 1/4 c granulated sugar. Shape dough into 1-inch balls; roll in sugar. Place balls 2 inches apart on ungreased baking sheet.
- Bake 8 to 10 minutes or until light golden brown. Immediately remove from pan and top with Hershey’s kiss, pressing down firmly so cookie cracks around the edge. Let cool completely as chocolate will melt some when pressed into the hot cookie.