Red Velvet Peanut Butter Blossoms |
Yield: 3 dozen cookies
Red Velvet Peanut Butter Blossoms |
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 |
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 |
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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