The cake I was working on this week got moved to next weekend...(now leaving me two cakes to do next week...but whatever...) so I moved up my holiday baking! Yum!
Every Christmas I bake goodies for Matt's group of attorneys at work and a few of my co-workers as well. Yesterday's agenda included Peanut Blossoms, Chocolate Haystacks, Salty Chocolate Pecan Candy, Buckeyes, and Gingerbread Cookies.
The Buckeyes and Gingerbread Cookies required chilling the dough overnight....so I will finish those later. Now onto the good stuff!
Peanut Blossoms: (recipe from Kraft Foods)
PREHEAT oven to 375°F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.
SHAPE dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.
BAKE 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Chocolate Haystacks: (recipe from Kraft Foods)...my family may or may not call these poop stacks. Just a little tid bit for ya from my childhood...
MICROWAVE chocolate chunks and butterscotch chips in medium microwavable bowl on HIGH 2 to 3 minutes or until almost melted, stirring after 1-1/2 minutes. Stir until completely melted.
ADD remaining ingredients; stir until evenly coated.
DROP teaspoonfuls of the chocolate mixture onto large sheet of wax paper. Refrigerate at least 1 hour or until firm.
Salty Chocolate Pecan Candy: (recipe adapted from Southern Living Magazine)
3/4 cup pecans, coarsely chopped
1/4 tsp. salt
MELT chocolate bar on a parchment paper covered cookie sheet in oven at 255°F for 5 minutes or until melted. Spread melted chocolate with a toothpick to cover the entire cookie sheet. Sprinkle with pecans and salt.
CHILL for 1 hour or until firm. Break into pieces and store in an air tight container in the fridge.