PEANUT BUTTER COOKIES WITH PEANUT BUTTER BELLS
"This is an awesome cookie. I used peanut butter bells instead of kisses."
Total Time 1 hours 30 minutes
Prep Time 1 hours 30 minutes
Yield 24
Number Of Ingredients 9
Steps:
- "Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1 inch balls and put on baking sheets. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. As soon as cookies come out place bell on top. Remove from pan and cool on rack in refrigerator."
Nutrition Facts : Calories 603 calories, FatContent 54.9699773958333 g, CarbohydrateContent 21.6351470138889 g, CholesterolContent 298.37 mg, FiberContent 1.02728437966233 g, ProteinContent 8.95412239583333 g, SaturatedFatContent 31.2381522291667 g, ServingSize 1 1 Serving (130g), SodiumContent 291.063854166667 mg, SugarContent 20.6078626342266 g, TransFatContent 4.18435816666668 g
BUTTER COOKIE RECIPE | LAND O’LAKES
Tender butter cookies that are perfect for decorating for any occasion.
Provided by Land O'Lakes
Categories Cut Out Sugar Butter Butter Sweet Baking Creating New Traditions Dairy Cookie Dessert Cookie Dessert Cookie Dessert
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
- Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough, 1/3 at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
- Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
- Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.
Nutrition Facts : Calories 150 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 21 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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- In a food processor, pulse the cookies to form fine crumbs. Spoon small pieces of the cream cheese into the processor and pulse to combine. Roll the mixture into 1" balls and place on a parchment-lined baking sheet; refrigerate until firm, about 1 hour. In a 2-cup microwave-safe measuring cup or bowl, melt the candy melts on medium, stirring every 20 seconds, until smooth (about 60 seconds total). Dip each lollipop stick into the melts, then into each cookie ball; return to the pan and refrigerate until set, about 5 minutes (this holds the stick in place). Remelt the candy melts if necessary. Working with 1 cookie pop at a time (keep the rest in the fridge), dip the cookie balls into the candy melts, swirling to coat and tapping off any excess; place in the floral foam so they can set upright. Repeat with the remaining cookie balls, remelting the candy melts as necessary. Refrigerate until set, about 10 minutes. In a small bowl, combine the silver luster dust and 1/2 teaspoon liquor until the consistency of watercolor paint. Use the paintbrush to paint half the balls, letting them dry and repainting as necessary until they are fully covered; let set. With a dry paper towel, gently smooth the surface. Repeat with the gold luster dust and remaining balls. In a small microwave-safe bowl, melt the dark chocolate on medium, stirring every 20 seconds until smooth (about 60 seconds total). Transfer the melted chocolate to a small resealable plastic bag; snip off the corner and pipe lines on top of the balls to make bells.
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