My secret Valentine ended up being:
The not so exciting adventure of a dabbler. The recipe is underneath the cover page and I will post that at the end. I love that she stuffed the box with pages from a cooking magazine. Of course that did not compare to the delicious Peanut Butter Spritz cookies that were hiding down in the wrapping. These sweet, tender little cookies were made even better by the Hershey chocolate drops that made up the center of the cookie.
I loved the cute little holders the cookies were wrapped in. Once the cookies were taken out of the wrapping they held their own as a go to cookie. Of course now I have my eye on a cookie press so I can make these! Thank you Cher for these delicious cookies and for being my secret valentine! I hope the cookies you got were just as delicious as these!
Don't forget to check the LYL to see who sent cookies to who! :)
Peanut Butter Spritz Cookies
Adapted from The King Arthur Flour Cookie Company
8 Tbs unsalted butter, room temp
1 Cup light brown sugar
1 Cup creamy peanut butter
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 large egg, room temp
1 3/4 Cups unbleached all purpose flour
Chocolate kisses or drops
Preheat over to 375 F. While the oven is preheating, place two large baking sheets, lined with parchment or silpat, in the fridge.
In the bowl of a stand mixer, or large bowl if using a hand mixer, cream together butter, peanut butter, sugar, salt, baking soda, and vanilla until mixture is smooth. Scrape down sides of the bowl and beet in the egg in until smooth again. Scrape down the sides and stir in flour until incorporated.
If you are going to make these into spritz style, spoon the dough in the barrel of a press and press onto the prepared baking sheets 1 inch apart. You can also spoon these by the teaspoonful (press tops flat after spooning.
Bake cookies for 8-9 minutes. They should look set and the edges will be slightly brown. Remover from oven- if you are adding chocolate kisses or discs do this immediately after removing from oven. Let cookies sit on baking sheet for a couple of minutes and then transfer to a cooling rack to finish cooling.