Blossom cookie recipes – a new turn on an aged favorite.

Here is a favorite Christmas cookie – a Peanut Butter Blossom – and with a few new looks. These cookies aren’t usually for Christmas anymore – suffer during any holiday!

Chocolate Cherry Blossoms

Rich fudgy chocolate lick cookies are filled with sharp dusty cherry pieces and surfaced with a cherry considerate kiss.

3 (1-oz.) squares unsweetened baking chocolate

3 T. Land O Lakes® Butter softened

1 1/2 c. sugar

1 1/2 c. all-purpose flour

2 large Land O Lakes® eggs

1 1/2 tsp. baking powder

1/3 c. dried cherries, chopped

1/3 c. sugar

1 (11-ounce) bag (60) cherry considerate crème chocolate kisses,  unwrapped

Heat oven to 300°F. Place unsweetened chocolate in bowl. Microwave, stirring any 30 seconds, 1-1 1/2 mins or until melted. Add butter; stir until butter is melted. Cool 10 minutes. Combine melted chocolate mixture, 1 1/2 c. sugar, 3/4 c. flour, eggs and baking powder in bowl. Beat during middle speed, scraping play often, until good mixed. Add remaining 3/4 c. flour and dusty cherries; kick during low speed usually until good mixed.

Place 1/3 c. sugar in another bowl. Shape brew into 1-inch balls. Roll in sugar. Place 2 inches detached onto ungreased cookie sheets. Bake 10-12 mins or until tip is burst and set. Press 1 cherry chocolate lick immediately into any cookie. Remove to cooling rack. Cool totally or about 1 hour until chocolate is set. Store between sheets of waxed paper in enclosure with tight-fitting lid for adult to 5 days. Makes 5 dozen.

Turtle Blossom Cookies

Caramel chocolate candy kisses tip a chocolate and pecan cookie.

1/4 c. Land O Lakes® Butter

4 oz. unsweetened baking chocolate

2 c. all-purpose flour

2 c. sugar

4 large Land O Lakes® Eggs

2 tsp. baking powder

1/2 tsp. salt

1/2 c. finely chopped pecans

Milk chocolate with caramel candy kisses, unwrapped

1/4 c. sugar

1/4 c. pecans

Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, until smooth. Cool completely. Combine melted chocolate mixture, 1 c. flour, sugar, eggs, baking powder, and salt in vast bowl. Beat during middle speed until good mixed. Stir in remaining flour and 1/2 c. chopped pecans. Cover; cool 2 hours or until firm.

Meanwhile, pulse 1/4 c. sugar and 1/4 c. pecans in tiny food processor play propitious with steel blade until really finely ground. Set aside. Heat oven to 325°F.  Line cookie sheets with vellum paper; set aside. Shape brew into 1 1/2-inch balls. Roll in sugarine pecan mixture. Place 2 inches detached onto prepared cookie sheets. Bake 9-11 mins or until usually set around edges. Remove from oven; immediately place 1 chocolate caramel candy lick in core of any cookie. Cool before serving. Makes 3 1/2 dozen.

Peppermint Twists

These peppermint twists ambience like your favorite peppermint candy though with a cookie’s buttery crunch.

1/2 c. Land O Lakes® Butter softened

1/3 c. sugar

1 large Land O Lakes® Egg (yolk only)

3/4 tsp. peppermint flavoring

1/2 tsp. vanilla

1 1/4 c. all-purpose flour

1/4 tsp. salt

8 to 10 drops red food color

Large pellet sugar, if desired

36 large chocolate chips or mini-kisses

Heat oven to 350°F. Place butter and sugarine in bowl. Beat during middle speed, scraping play often, until creamy. Add egg yolk, peppermint cooking and vanilla; kick until good mixed. Add flour and salt; kick during low speed until good mixed. Remove half of brew from bowl. Add tiny volume of red food tone to brew in bowl; brew well.

Divide any half of brew into quarters; hurl any entertain to 9-inch log. Place 1 red log subsequent to 1 white log; turn kindly to whirl dough. Roll kindly to smooth. Repeat with remaining dough. Cut any swirled wire of brew into 9 pieces; hurl any square kindly into a ball. Roll any round in counterfeit pellet sugar, if desired. Place onto ungreased cookie sheets. Bake 11-13 mins or until edges are easily browned. Immediately press 1 chocolate chip in core of any ball. Makes 3 dozen.

Ginger Molasses Blossom Cookies

Soft, chewy and a tad sharp – all we adore about a ginger cookie – surfaced with a white chocolate striped candy kiss. 

2 c. all-purpose flour

1 tsp. baking soda

1 tsp. belligerent ginger

1 tsp. belligerent cinnamon

1/2 tsp. salt

1/2 tsp. belligerent cloves

3/4 c. sugar

1/2 c. Land O Lakes® Butter softened

1/4 c. full season molasses

1 large Land O Lakes® Egg

1/2 tsp. creatively grated lemon zest

White and divert chocolate striped candy kisses, unwrapped

1/4 c. turbinado sugarine (coarse tender sugar)

1/4 c. crystallized ginger

Heat oven to 350°F. Line cookie sheets with vellum paper; set aside. Combine flour, baking soda, ginger, cinnamon, salt, and cloves in middle bowl; set aside. Combine sugarine and butter in another bowl; kick until good mixed. Add molasses, egg, and lemon zest; continue violence until good mixed. Add flour reduction to butter mixture; violence until good combined. 

Pulse 1 teaspoon turbinado sugarine and 1/4 cup crystallized ginger in tiny food processor play propitious with steel blade until really finely ground. Combine with remaining turbinado sugar. Set aside. Shape brew into 1-inch balls. Roll in ginger sugarine mixture. Place 2 inches detached on prepared cookie sheets. Bake 8-10 mins or until usually set around edges. Remove from oven; place 1 chocolate striped candy lick in core of any cookie. Cool before serving. Makes 2 1/2 dozen.

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