Merry Christmas To All…

First and foremost, I just learned the original version of Jingle Bells. Go google it. Christmas is a bit ruined for me.

Back to the real stuff…

At our house, Christmas isn’t Christmas without these cookies. I know what you are thinking. I think the same thing.

Those cookies, And?

A million people make these cookies and I know everyone has a recipe. This is our recipe and we have made it every year since the beginning of time. In fact, my mom’s 1973 edition of New McCall’s Cookbook automatically opens to this page. In fact, I am pretty sure that cookbook only gets opened once a year. In fact, I’m pretty sure you can’t call a 1973 edition of a cookbook ‘new’ anymore.

 In fact, It’s funny that I even use the cookbook anymore. I have long ago inadvertently memorized the recipe. Admittedly, I don’t like making these cookies and I don’t even like the taste of them that much. But, Christmas isn’t Christmas without them. So, Merry Christmas, wether you like peanut-butter kiss cookies or not.

Peanut Butter Blossoms
Source: The New McCall’s Cook Book (1973 edition) 
Printable Recipe 

1C butter
2/3C creamy peanut butter
3/4C light brown sugar
3/4C granulated sugar + more for rolling
2 eggs
2tsp vanilla
2 2/3C AP flour
1tsp salt
2tsp baking soda
5 dozen Hershey kisses, unwrapped

Preheat oven to 375. Cream butter and peanut butter in a large bowl. Add light brown sugar and granulated sugar. Beat until light and fluffy. Beat in vanilla and eggs. In a separate bowl, combine flour, salt, and baking soda. Beat dry ingredients into wet ingredients. Using a tablespoonful of mixture, roll into a ball. Roll each dough ball into sugar. Pace on ungreased cookie sheet 2 inches apart. Bake at 375 for 8 minutes. Place an unwrapped kiss into each cookie. Return to oven and bake for additional 2 minutes. Removes cookies from oven. Transfer to a wire rack to cool. Makes about 5 dozen cookies.

And since we have a vegan in the family as well, I made this version too. It was a good vegan version. We all agreed.

Peanut Butter Blossoms (Vegan) 
Source: Une Vie Saine
Printable Recipe 

1/2C vegan margarine (i.e. Earth Balance)
3/4C creamy peanut butter
2/3C granulated sugar
1/2T molasses
1T ground flaxseed + 3T water
2T non-dairy milk (i.e. soy or almond)
1tsp vanilla extract
1 1/2C AP flour
1tsp baking soda
1/2tsp salt
vegan chocolate chips- I used 2-3 small chocolate chips because Hershey’s doesn’t make vegan chips 😦

Preheat oven to 375. To prepare flax egg, mix flaxseed and water in a small bowl and set aside. In a large bowl, cream margarine and peanut butter. Add sugar and molasses. Add in almond milk, flax egg and vanilla extract and beat until all are incorporated. In a separate bowl, combine flour, baking soda, and salt. Gradually beat dry ingredients into wet ingredients until well incorporated. Roll dough into 1inch balls (about 1T of dough). Roll in granulated sugar. Place on cookie sheet lined in parchment paper leaving about 1 inch between cookies. Bake at 375 for 9-10 minutes. Before the cool, place a few chocolate chips into the center of each cookie. Move to wire rack to cool.

Have yourself a merry little Christmas!



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