>> Tuesday, December 20, 2011
Like I said in yesterday's post, I'm not really into holiday baking. But that doesn't mean I don't have a favorite Christmas cookie. I most certainly do! And I love it so much, I make it year-round. I made it this weekend and will likely make more today.
Yeah. You caught that. It's Tuesday and the entire batch is history.
This year, I've tweaked the classic recipe to (never home)maker-perfection. If you haven't caught on yet, I'm really into using oat flour and maple syrup. The inclusion of these ingredients in this recipe yields a heartier, healthier holiday treat.
PEANUT BUTTER BLOSSOMS
What you'll need . . .
- 1/2 cup Earth Balance or butter
- 1/2 cup smooth peanut butter
- 1/4 cup maple syrup
- 1/2 cup sugar
- 1-1/2 teaspoons Ener-G egg replacer (plus 2 tablespoons water) or 1 egg
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 3/4 cup rolled oats processed into flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Extra sugar for rolling
- 1 bag candy kisses, unwrapped
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cream together the butter, peanut butter, maple syrup, sugar, egg replacer (and water), and vanilla extract. About 5 minutes, until super fluffy.
- In another bowl, whisk together the whole wheat flour, processed rolled oats, baking soda, and salt. Add to the wet ingredients and mix until well combined. If dough is really wet, add a bit more flour -- 1 tablespoon at a time.
- Scoop out tablespoon-sized rounds and roll them in the sugar (I put my extra sugar on a plate). Place on the cookie sheet, spacing about 2 inches apart.
- Bake for between 10 and 12 minutes, until golden. Then top each with a chocolate kiss.
- Repeat with the rest of the dough. Recipe makes about 2 sheet of cookies.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!