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Wednesday, March 23, 2016

Red Velvet Peanut Butter Blossoms

Pin It Red Velvet Peanut Butter Blossoms

Red Velvet Peanut Butter Blossoms
I am a huge fan of Amanda from I Am Baker, and have been dying to make these Red Velvet Peanut Butter Blossoms. My intent was to make them for Valentine's Day but I did not have enough time, since I baked Coconut Heart Cookies and Red Velvet Heart Cookies. I made time Sunday morning and baked these wondrous delights. Instead of using red food coloring, I use Lorann Professional Kitchen Red Velvet Bakery Emulsion to bring out the flavor and tint the dough. For the sugar, I used light brown and granulated. I also added distilled white vinegar just like when you make a red velvet cake. You really have to make these cookies. The flavor is red velvety goodness, and the cookies are rich and decadent. I share the recipe below.

Yield: 3 dozen cookies


Red Velvet Peanut Butter Blossoms
Ingredients
1 bag Hershey's Kisses

1/2 cup (1 stick) butter, room temperature and cut into 8 pieces

3/4 cup Creamy Peanut Butter

3/4 cup Granulated Sugar

1/3 cup Light Brown Sugar

1 XL Egg

2 tablespoons Milk

2 teaspoons Pure Vanilla Extract

2 tablespoons Lorann Professional Kitchen Red Velvet Bakery Emulsion

1/2 teaspoon Distilled White Vinegar

3 tablespoons Unsweetened Cocoa

1 1/2 cups King arthur All Purpose Flour

1 teaspoon Baking Soda

1/8 teaspoon Coarse Salt

1/4 cup Red Sanding Sugar

Red Velvet Peanut Butter Blossoms

Instructions
In a separate bowl sift cocoa, flour, baking soda, and salt, set aside.

Unwrap the Hershey's Kisses, set aside.

Pour red sanding sugar in a bowl, set aside.

Red Velvet Peanut Butter Blossoms

Heat oven to 375 degrees.

Beat butter, peanut butter, and sugars in stand mixer with paddle attachment on medium speed, about 2 minutes.

With mixer on low, add egg, milk, vanilla extract, and Lorann Professional Kitchen Red Velvet Baking Emulsion. Mix until incorporated, about 25 seconds.

Turn mixer on medium high speed, and blend until light and fluffy, about 2 minutes.

Just baked, cooling
With mixer on low speed, slowly add flour mixture and beat until incorporated.

Add vinegar just until incorporated.

Shape dough into one inch balls and roll one by one around the red sanding sugar. I reserved a dozen without rolling into the sanding sugar since I did not want the extra sugar.

Place on cookie sheet lined with parchment paper about 2 inches apart.

Bake for 8 to 10 minutes. My cookies baked in 10 minutes.

Some with red sanding sugar and some without
Once cookies are baked, press a chocolate Kiss into the center of each cookie. The cookie should crack around the edges.

Place cookies on wire rack to cool completely, about 1 hour.

For the Red Velvet Peanut Butter Blossoms recipe, please visit I Am Baker:
http://iambaker.net/red-velvet-peanut-butter-blossoms/

Enjoy!

-Sophia/Two Frys

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