Yield: 14-16
1 tsp butter
1/3 C smooth peanut butter
1 C icing sugar
6 maraschino cherries, chopped smaller than 1/4's
4 squares of semi-sweet baking chocolate
1 C chocolate sprinkles or ground nuts
Butter must be soft - not melted. Mix the butter, peanut butter, and icing sugar. Make into a paste and roll into small balls. Cherry pieces (optional) can be rolled into the centre of the ball, or incorporated into the paste.
Tip: If dry, add cherry juice.
Melt chocolate and dip or roll balls to coat, then immediately roll in sprinkles or nuts and allow to set on a plate. Tip: A skewer can be used to aid in dipping.
Store peanut butter balls in a sealed container in the fridge.
Cut Out Sugar Cookies
from Stolen Bonbons
yield 2 dozen
ingredients
1-½ cup Butter
2 cups Sugar
4 whole Eggs
1 teaspoon Vanilla
5 cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
FOR COOKIE ICING:
Confectioner's Sugar
Vanilla
Milk
Food Coloring
Cream together butter and sugar. Add eggs one at a time, then add vanilla.
In large bowl, mix flour, baking powder and salt.
Pour cream mixture into flour mixture and mix well.
Chill for at least 2 hours.
Roll out at least 1/4 inch thick and cut out shapes with cookie cutters.
Place on greased cookie sheet and bake at 400 until golden brown.
Ice, decorate and enjoy.
For sugar cookie icing:
(Sorry, I don’t measure the icing ingredients out. I just make it.)
1. Pour powdered sugar into a bowl.
2. Add milk, pouring small amounts in at a time, stirring after each addition.
Recipe can be halved.
Recipe can be halved.
