Blossom Cookies Recipe 445

PEANUT BLOSSOM COOKIES

Steps:

• Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Cover with plastic food wrap; refrigerate 30 minutes.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.

HOLIDAY BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, make dough as directed on pouch for drop cookies.
• Shape dough into 36 (1-inch) balls; roll in colored sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

CHOCOLATE BLOSSOM COOKIES

Steps:

• Preheat oven to 350°.
• Cream together the butter, granulated sugar and brown sugar.
• Add the egg and vanilla. Mix until light in color and creamy.
• Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
• Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet.
• Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top.
• Immediately after removing from the oven, gently push a kiss into the center of each cookie.Allow the cookies to cool completely on the pan.

S'MORES BLOSSOM COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
• Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
• Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
• Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

NO-BAKE COOKIE BUTTER BLOSSOMS

Steps:

• In a large saucepan, combine cookie spread and corn syrup. Cook and stir over low heat until blended. Remove from heat; stir in Rice Krispies until coated. Shape level tablespoons of mixture into balls; place on waxed paper. Immediately press a kiss into center of each cookie. Let stand until set.

CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
• Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
• Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
• Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.

CHERRY BLOSSOM COOKIES

Steps:

• Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium-high speed until light and fluffy. Add vanilla, egg, and brandy and continue beating until well combined. Reduce speed to low and add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a 2 5/8-inch square cutter to cut out squares. Reroll scraps once (you should have about 16 cookies). Transfer to prepared sheets, spaced about 1 inch apart. Refrigerate at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites on medium speed until frothy. Reduce speed to low and add confectioners' sugar, 1/4 cup at a time, increasing speed to medium-high between each addition, until mixture has consistency of shampoo. Add lemon juice. Tint with pink food color until desired shade is reached. Transfer mixture to a shallow bowl. If not using immediately, icing can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator, well wrapped in plastic, up to 3 days. Bring to room temperature before using.
• Working with one cookie at a time, dip cookie top-side down in icing to completely coat surface, allowing excess glaze to drip back into bowl. Invert cookie and clean edges with your finger, if desired. Transfer to a wire rack or baking sheet and let stand at room temperature until completely dry, at least 12 hours and up to overnight. Reserve remaining icing for decorations, at room temperature, with plastic wrap pressed directly on surface, or in refrigerator, well wrapped in plastic. Bring to room temperature before using.
• Stir additional confectioners' sugar into icing until it has consistency of toothpaste. Divide mixture into 3 portions and tint with pink food color until 3 desired shades are reached. Transfer each color to a piping bag fitted with a small plain round or star tip (such as Ateco #2, #3, or #13).
• Place luster dust in a small bowl. Stir in vodka, a little at a time, until mixture has consistency of thick watercolor paint. Using a small food-safe paintbrush, paint a tree branch design on surface of each cookie. Using the 3 shades of pink icing, pipe small blossoms on branches. Let stand at room temperature until completely dry, about 4 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE BLOSSOMS

Steps:

• In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners' sugar. Place cookies 3 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.

PEANUT BLOSSOM COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter, peanut butter and sugars.
• Add egg and vanilla.
• Blend in flour, soda and salt.
• Roll dough into 1" balls and roll in granulated sugar.
• Place balls on cookie sheet and bake for 8 minutes.
• Remove half baked cookies from the oven, press one Hershey kiss into each.
• Return to oven and bake 2-3 more minutes.
• Remove from oven and cool completely.

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.