I couldn't say no, so once again I found myself pulling out ye ol' stand mixer and whipping up another batch of cookies. (For someone who doesn't like to make cookies, I have been making an awful lot of cookies lately - maybe I protest too loudly?)
The cookie gods were smiling down at me when they assigned Mardi over at Eat, Live, Travel, Write as my "cookie faerie". When I saw that package on my back porch with a Canadian origin, I just knew it was going to be something good. I was right.
I don't know if Mardi knew how much of a lemon fiend I am or if it was pure happy coincidence, but she sent me a dozen (plus) wonderful lemon sandwich cookies. They were so good that I had to hide the cookies while I was at work to make sure they were still around when I came home. (Much to Culinary Kid's chagrin).
Here is the link to Mardi's Lemon Melting Moments. Go there. Look at them. Make them. You will be deliriously happy. De-lir-ious.
Peanut Butter Spritz Cookies
Adapted from The King Arthur Flour Cookie CompanionNote: I made the recipe using weight measurements, but included the volume measurements below. Recipe makes ~6-7 dozen cookies depending on how efficient your spritzing or dropping skills are…
8 Tbs (4 ounces) unsalted butter, room temperature
1 cup (9 ½ ounces) creamy peanut butter (you can use homemade or store bought)
1 cup (8 ounces) light brown sugar
¼ tsp salt
½ tsp baking soda
1 tsp vanilla extract
1 large egg, room temperature
1 ¾ cups (7 ¼ ounces) unbleached all-purpose flour
Chocolate kisses or drops for decorating, if desired
Preheat oven to 375F. While the oven is preheating, place two large baking sheets (parchment or Silpat line them) in the refrigerator (if you are going to spritz press the cookies).
In the bowl of a stand mixer – or in a large bowl if using beaters – cream together butter, peanut butter, sugar, salt, baking soda and vanilla until the mixture is smooth. Scrape down the sides of the bowl and then beat in the egg until smooth again. Scrape down the sides again and stir in the flour until well incorporated.
If you are going to make these spritz style, spoon the dough into the barrel of a press (I used a flower disk) and press onto the prepared baking sheets - ~1” apart. Alternatively, you can spoon the dough by the teaspoonful (press the tops flat after spooning).
Bake the cookies for ~8-9 minutes. They should look set and the edges will be slightly brown. Remove from oven – if you are adding chocolate kisses/ discs, do this immediately after removing from oven. Let cookies sit on baking sheet for a couple of minutes and then transfer to a cooling rack to finish cooling.
If you would like to see every one's sweet links - stop by the FFwD site. See you all tomorrow for our regularly scheduled FFwD episode!