Nut Butter Gems Recipes

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

BROWNIE-PEANUT BUTTER GEMS

Steps:

• Make filling: Beat together all ingredients in a large bowl on high speed until combined well; set aside.
• Make brownie batter: Preheat oven to 350 degrees and arrange rack in center.
• Line 1 (24-cup) mini muffin pan with baking cups.
• Heat together butter and chocolate in a medium saucepan over moderately low heat; stirring, until melted.
• Remove from heat; stir in sugars and extract until combined well.
• Add eggs, 1 at a time, stirring vigorously after each addition, until combined well.
• Add flour and salt; stir until just combined.
• Divide batter among baking cups.
• Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip.
• With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops.
• Sprinkle with nuts.
• Bake until brownies are puffed and set, 12-15 minutes.
• Transfer pan to rack and let cool 5 minutes.
• Remove brownies from pan and place on rack to cool completely.

NUT GEMS RECIPE - (4.4/5)

Steps:

• Blend together butter and sugar until smooth. Stir in flour until well combined. Stir in nuts and water. Form into one-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 20 minutes, or until golden. Cool slightly; roll in powdered sugar while still warm. Makes 3 dozen.

NUT BUTTER GEMS

Steps:

• Preheat oven to 375°F at least 15 minutes before baking time.
• •Food processor method:.
• Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
• Process the sugars for several minutes until very fine.
• Cut the butter into a few pieces and add it with the motor running.
• Add the peanut butter and process until smooth and creamy.
• Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
• Add the flour mixture and pulse in just until incorporated.
• •Electric mixer method or by hand:.
• Soften the butter to a cool room temperature.
• In a small bowl, sift together the flour, baking soda, and salt.
• Whisk to combine.
• In a mixing bowl, beat the sugars until well mixed.
• Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
• Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
• Gradually beat in the flour mixture just until incorporated.
• •Both methods:.
• Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
• Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
• Place the balls 1 1/2-inches apart on ungreased cookie sheets.
• As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
• Bake for 10 to 12 minutes or until lightly browned and set.
• For even baking, rotate the cookie sheet front to back halfway through baking.
• Cool the cookies on the sheets for a few minutes or until firm enough to lift.
• Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
• If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
• Fill the centers with milk chocolate toppings.
• While the cookies are baking, prepare the chocolate topping, melt the chocolates.
• Whisk in the softened butter.
• The mixture will thicken immediately.
• Do not over whisk.
• Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
• Allow the chocolate to set until firm before storing the cookies in airtight containers.