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One of the cookies always in Grammy’s Christmas tins were a peanut-butter-and-chocolate combination. They were sparkly cookies: Grammy rolled the unbaked cookies in granulated sugar.
You know, I never really liked those cookies.
It was not until I started to play around with them that I realized why. Even for a Christmas cookie — in the season where too much sugar is not enough — these cookies were too sweet. And the chocolate was not good. Grammy used Hershey’s Kisses, big sweet milk chocolate blobs. If a cookie was on the small side, you really just got a Kiss with a bit of dough. Not satisfying on the cookie front, and certainly — with apologies to those who just love Hershey’s Kisses — not satisfying on the chocolate front.
So I messed with the remembered cookie. I used natural peanut butter — chunky — instead of creamy Skippy peanut butter. That cut the sweetness considerably, and upped the peanutty goodness. Sugar on the outside? Gone. And the chocolate? Ghirardelli 60 percent chips, a surprisingly good bittersweet chip that has the bonus feature of being a bit bigger than semisweet chips. I happen to be able to get these at my Whole Foods; if you can’t find Ghirardelli, see what you can find in bittersweet. Because one chip was just NOT enough, I lined up three, making the cookies look like little shirt-fronts with buttons.
What we have now is a bit of a grown-up version of Gram’s standard — less sugary, a bit crunchier, better flavor and fun to look at. And I can hear Grammy saying, “now these are interesting.”
Peanut Butter Buttons
If you have a Kitchenaid mixer, use it for this recipe; if you don’t have a mixer, make sure the peanut butter and butter are very soft (or that you really like a mixing arm-workout).
Makes about 6 dozen
- 1 cup butter, at room temperature
- 1 cup good peanut butter (natural and unsweetened, if you have it)
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Bittersweet chocolate chips
Preheat oven to 350°F.
In a large bowl, beat together butter, peanut butter, the sugars, eggs and vanilla; work until fluffy and well blended. Add flour, baking powder, baking soda and salt; first combine gently to keep from spilling, then mix well.
Pinch off 1-inch blobs of dough, and using your palms, roll the dough into balls. Place 2 inches apart on ungreased cookie sheet.
Transfer cookie sheet to oven and bake for 12 to 14 minutes, until cookies are just beginning to brown. Remove sheets from the oven, and immediately press three chips into each cookie. Let cookies cool slightly on the pan, then transfer to wire racks to cool completely. Store cookies in an airtight container; they will keep for several days, and can be shipped.
November 19, 2010 in Bake sale winners, Company desserts, Family desserts, Holiday desserts, Pies and cakes of all sorts | Tags: "no corn syrup", brown sugar, holiday, make ahead, pecans, pie | 1 comment
In my family, pecan pie was not really our thing. Dad made something called Chess Pie, and we fondly referred to it as “pecan pie without the pecans” — which we did not miss at all.
On a troll through Grammy’s marked-up cookbooks, though, I found a recipe for pecan pie that caught my eye. Why? No corn syrup. Most pecan pies are held together with a minor bucket-full of light corn syrup. Not necessarily a bad thing, but I’m a fan of having my sweetness taste like sugar.
Nutty, rich, small — yup, that’s a “delectabite.” These walnut cookies are related to Mexican wedding cakes (often made with pecans) but these are smaller and, well, made with walnuts. They were part of the panoply of Grammy’s Christmas desserts, but fell behind Almond Crescents in the race for tin-space. I don’t actually remember eating them at the holidays.
I do, however, like these. They are smaller than other nut cookies. They really are bites. And the hit of vanilla transforms them.
Because these are nothing but nuts, butter and vanilla, here more than ever you have to use the good stuff. Fresh nuts and butter, and real vanilla. Don’t stint. It may also be worth your while to get out the Cuisinart to get the nuts fine enough — depends on how game you are for chopping therapy. If you use the Cuisinart, pulse to chop so you don’t end up with walnut paste.
I could see serving these cookies perched on the edge of a dessert plate laden with fresh fruit of some sort. Or sending a tin of cookies off to the spring bake sale, sure in the knowledge that these cookies will yield both cash for the school and happy customers.
Makes 50 cookies
- 1/2 cup butter, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sifted flour
- 1 cup finely chopped walnuts
- Confectioners’ sugar
In a medium bowl, cream butter and sugar together. Add vanilla. Gradually add flour and walnuts; mix well. Cover bowl and chill dough for at least 30 minutes and up to a day.
Preheat oven to 350°F.
Remove bowl from refrigerator about 15 minutes before you’re ready to work the dough. Pinch off pieces the size of large marbles and roll into balls. Bake cookies on an ungreased cookie sheet until firm but not too brown, about 15 to 17 minutes. Remove pan from oven, transfer cookies to a rack and cool briefly. Put confectioners’ sugar in a small,wide-mouth bowl. Roll each cookie gently in the sugar; when thoroughly cool, roll cookies in sugar again.
(Note: You can skip the first rolling in sugar, but I kind of like the sweet crust that forms. There is very little sugar actually in the dough.)
Photos and recipe copyright 2010 Garside Group LLC.