Salted-Peanut Blossoms

Salted-Peanut Blossoms Enlarge Image
523views
1 users rated this recipe an average rating of 3.0
Makes:
42 servings
Yields:
about 48 cookies
Prep:
25 mins
Bake:
10 mins 350°F per batch
Rate me!


Salted-Peanut Blossoms

Ingredients
1/2
cup shortening
1/2
cup peanut butter
1/2
cup packed brown sugar
1
teaspoon baking powder
1/8
teaspoon baking soda
1
egg
2
tablespoons milk
1
teaspoon vanilla
1 3/4
2
2.2 ounces salted peanut-coated caramel-topped nougat bars, such as salted nut rolls, each cut into 24 slices

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are light brown.
  3. Immediately press a slice of peanut-coated nougat bar into each cookies center. Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Salted-Peanut Blossoms)
    Per serving:
  • 87 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 4 mg chol.,
  • 36 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...