|Christopsomos, Greek Christmas Bread|
I made 10 loaves of the Panettone, the Italian Christmas Bread, for gifts. As it was taking the entire day long for the bread to rise (2 rises, at 4 hours each!), and then baking and cooling time to factor in, well, those were some long days. As we are now at less than a week from Christmas, I did not opt to make a Panettone for us here at home; at least not at this time. I will say, it smelled most heavenly while baking!
|Panettone, Italian Christmas Bread, right from the oven|
I say that because, while I do not like peanut butter, I like the raw dough of these cookies. It may be strange, I know. I ate my fair share of peanut butter and jelly as a kid, and even in early adulthood. But, I have never, ever, in my life, taken a spoonful of peanut butter to eat. I have never liked it enough to do that. I do like the cookie dough! Go figure.
|Miracle Peanut Butter Cookies, Christmas 2013|
When making the peanut butter cookies without the Kisses, I scoop out and roll the dough into balls, and then use a fork to press the cookie down, making a criss-cross pattern on top (shown above). To make them with the Hershey's Kiss in the center, they are left in a ball, rolled in sugar and baked as is in the ball-shape. They only flatten slightly, so pressing the Kiss into the center makes the cookie flatten to a normal cookie shape.
|Miracle Peanut Butter Kisses, 2014|
Miracle Peanut Butter Kissesmakes about 24 cookies
1 cup peanut butter, creamy or crunchy as desired
1 cup granulated sugar
1 teaspoon vanilla
a bowl with about 1/2 to 3/4 cup sugar, for rolling
24 - 28 Hershey's Kisses, unwrapped
Place all four ingredients into a mixer bowl, or just a mixing bowl. The ingredients can be creamed by hand, but a mixer will made super fast work of the dough. Preheat oven to 350 degrees.
Once the ingredients are well combined, begin rolling balls of the dough - or use a cookie scoop. Normally, I use the smaller of my two cookie scoops to make the plain cookies as I made last year. For these, I wanted enough of the cookie dough to offset the size of the Hershey's Kisses, so I used my larger scoop, measuring about 1 tablespoon. Scoop out a portion of the dough, roll it in a ball and roll in the sugar, to coat. Set the balls on an ungreased cookie sheet about 2 inches apart. Bake them for 10 to 12 minutes. Immediately on removing from the oven, set one of the unwrapped Kisses into the center of each cookie, making the still-soft cookie spread, as shown in the photo. Carefully slide them off the sheet to a counter or rack to cool completely. The chocolate stays soft a long time, so allow sufficient time for the cookies to cool before storing.
My next cookies are going to be "Forgotten Cookies". I will be making those this evening. Happy Baking!
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.