Mary Jane Peanut Butter Kisses Recipes

MARY JANE'S PEANUT BUTTER MOLASSES COOKIES

Steps:

• In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
• Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
• Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
• Grease several baking sheets or use nonstick spray.
• Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
• Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
• Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
• Store in an airtight container for up to 10 days or freeze up to 2 months.

PEANUT BUTTER KISSES

Steps:

• (Have kisses unwrapped before removing cookies from oven).
• Cream sugar, butter, egg and vanilla.
• Add peanut butter and milk, mix well.
• Add in dry ingredients.
• Spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet.
• Bake at 375°F for 10-12 minutes.
• Remove from oven and top each cookie with a kiss while still hot.
• Tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.

MARY JANE PEANUT BUTTER KISSES RECIPE

Steps:

• Take a saucepan and add to it Corn Syrup, Sugar, and Water. Place over medium heat and combine.
• Keep stirring the mixture until the sugar starts boiling. Keep the stirrer aside and now place your candy thermometer inside to keep a check on the temperature.
• As soon as the temperature on the thermometer reaches 240 degrees, you may also call this stage the softball stage; start beating your egg white in a bowl.
• Once the stiff peaks are formed, stop beating. Divide the beaten Egg Whites into two halves. We will only be using half of the beaten Egg Whites.
• Now, wait for the temperature to reach 265degrees. As soon as it reaches 265, stir in the Molasses and combines.
• Turn on your electric beater on low and pour the liquid sugar mixture into the egg whites. Beat continuously for 3-4 minutes. You may increase the speed gradually.
• Take a 9x9 inch greased pan and pour half of the mixture into it. Keep in the refrigerator to firm up. The process takes about 5-10 minutes. Keep the rest of the candy mixture aside.
• Till the candy firms up, mix in the Peanut Butter with Powdered Sugar.
• Once the candy firms up, take it out of the refrigerator and spread a thin layer of Peanut Butter mixture on top of it.
• Put the remaining candy mixture in the microwave for a minute or at least till the candy softens.
• Pour the softened candy on the Peanut Butter layer and let rest for about twenty minutes.
• When the candy gets a little cool but is moldable, pour it onto a dusted surface.
• Dust your rolling pin with Cornstarch as well and roll to a thickness of about ¼ inches.
• With the help of scissors, cut the candy into one and a half x half-inch rectangles.
• Voila! You have yourself some delicious and mouth-watering Mary Jane Peanut Butter Kisses.