Well, this could go two ways. Either you are sad that Christmas is over and don’t mind hearing more about it, or you are completely sick of seeing cookies and presents. Either way, you are in for cookies and presents. I have a few recaps including Christmas day with my family, presents, and cookie recipes. Let’s start with the cookies I’ve been bragging about.
I remember a friend of the family making these cookies when I was a child. I replicated them a few years ago but have been wanting to make them again. This year, I decided to do it.
“Poinsettias are popular Christmas decorationsin homes, churches, offices, and elsewhere across North America.” according to Wikipedia.
What you’ll need is:
- a really awesome peanut butter cookie recipe of your choice. I used Jessica’s from her peanut butter blossoms.
- a bag of Reese’s peanut butter cup miniatures
- red, green, and yellow frosting (You can make your own buttercream frosting and use food coloring or buy the pre-made Betty Crocker kind in the squeeze bag. You have to buy the tips separately, too.)
This is more of a tutorial than a recipe, huh? Anyway, the first step is to unwrap all of the Reese’s cups and slice them in half.
I put them in the refrigerator (freezer works, too) because when you place them on the cookies, they start to melt so keeping them cool helps to alleviate this.
Next, bake the cookies. I highly recommend Jessica’s peanut butter cookie recipe. Take note that this recipe makes 48 cookies. That’s a lot of cookies to decorate, so cut the recipe in half if you’d like.
Peanut Butter Cookies
from How Sweet It Is
makes approximately 48 cookies
- 2 sticks butter, softened
- 1 1/2 cups creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup sugar, for rolling
Preheat oven to 375 degrees.
Cream butter and peanut butter together until smooth. Add sugars and cream for 2-3 minutes. Add eggs, one at a time, beating until combined. Stir in vanilla. Add flour, baking soda and salt, just mixing until combined, then add in milk. Cover and refrigerate dough for 30 minutes or up to 2 days.
Roll cookies into 1 inch balls and roll in sugar. Lay on baking sheet about 1 inch apart. Bake at 375 for 7 1/2 – 8 minutes. Remove and let cool slightly for about 2 minutes. Place half of a Reese’s cup into the cookies and put the cookie sheet in the refrigerator so that they don’t melt too much over the cookies.
I kept them in the fridge for a few minutes, but those babies will still melt for a while, so make sure you really let them cool off! I didn’t ice the cookies until the next day, but you can do it as soon as the cookies are completely cooled off.
Lastly, and most importantly, is adding the flower decoration on top of the “flower pot” Reese’s cups. If you are making your own icing and have icing bags and tips, I’d recommend a basic buttercream frosting.
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
I ended up using the squeeze bags because it was quicker. I bought Betty Crocker frosting in red and green along with the attachable tips. It came with four, including a leaf maker and a “star” which I used for the flowers. It is easier to do the leaves first and then the flowers since the flowers should be the top layer.
Finally, I used a yellow gel icing to make the dots in the center of the poinsettia’s. Feel free to use regular yellow icing for this. I couldn’t find a small one so I opted for gel.
Then, if you’re Joe, add more icing or just suck it right out of the bag.
I actually found the picture from years ago when I made them. Maybe I should have referred to it prior to making them because the flowers fit much better with two on top!
Oh, did I mention this is a healthy living blog? Yes, balance will return at the start of the new year. Christmas and New Years is for celebrating with family and friends….and food!