>> Friday, December 19, 2014
If you’ve been reading here for a long while, you know that my baking tradition at Christmas revolves around Peanut Butter Blossoms. This year, of course, is no different. I’m not picky when it comes to cookies (right?), but these guys are just my all-time favorite, and I only seem to make them this time of year.
I decided to try something different than my usual recipe this year because I am out of several key ingredients. Still, they turned out great! This recipe is for a large batch. If you stick to tablespoons of dough, you could get up to 48. I, however, go with the heaping approach, so I think I got 24. Halve the recipe if you’d like a smaller batch.
PEANUT BUTTER BLOSSOMS // 2014Based off Jif’s classic recipe. Use different chocolate to make vegan.
- 1/2 cup peanut butter (consider homemade!)
- 1/2 cup organic shortening
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons coconut milk
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons hot water)
- 1-1/2 cups all purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- Pinch sea salt
- Sugar In The Raw, for rolling
- Hershey Kisses
Method . . .
- Preheat your oven to 375 degrees F.
- Put the peanut butter and shortening in the bowl of an electric mixer and blend together using the paddle attachment. Then add the sugars and cream until fluffy. Add the vanilla, milk, and flax egg and beat well.
- Add the flours, baking soda, and salt, and mix into a stiff dough. Adjust with more coconut milk if it’s crumbly.
- Then scoop by teaspoon or heaping teaspoon, roll into balls, and roll into sugar to coat lightly. Place onto increased cookie sheets.
- Bake for 10-12 minutes until lightly golden.
- Right out of the oven push the kisses onto the tops of the cookies and transfer to a cooking rack.