Hye Thyme Cafe: Peanut Blossoms

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Saturday, December 28, 2013

Peanut Blossoms

Peanut Blossoms : Hye Thyme Cafe

Peanut Blossoms were one of the items requested for Christmas this year, so this is my version of that classic cookie. I'll give you one word of advice. If you want to use caramel Kisses on some of your cookies, make sure the cookies are practically at room temp before you place them! My first batch completely melted, so when the next tray came out, I let the cookies cool for a few minutes first, and they still melted. It's really not a big deal if you like caramel - I went back and smooshed a second caramel kiss into the melted one. But if you only have enough caramel kisses to use one, or just want that small taste of caramel - let them cool longer! Now I know why people use Rolos for cookies and pretzels. The chocolate in the kisses is thinner and the caramel softer.

1/2 c sugar
1/3 c light brown sugar
1/4 c butter
1/4 c Crisco shortening
3/4 c Jif Peanut Butter
1 1/2 t vanilla
2 T honey
1 egg
1/2 t salt
1/2 t baking powder
1 1/4 t baking soda
1 3/4 c flour
sugar for dusting
Hershey Kisses (unwrap +/- 48)

  1. Preheat oven to 375
  2. Cream together the sugars, butter, shortening, peanut butter, honey, and vanilla
  3. Add the eggs, one at a time, until incorporated
  4. Whisk together the dry ingredients to distribute the bp, bs, and salt into the flour, then add to the peanut butter mixture in two or three additions until fully incorporated
  5. Roll the dough into 1" balls, roll in sugar to coat, and place on parchment-lined trays
  6. Bake 8-10" until golden and just starting to crackle
  7. Top each cookie with a kiss, pressing down lightly to form an indent so they won't pop off once cooled

Peanut Blossoms : Hye Thyme Cafe
Peanut Blossoms : Hye Thyme Cafe

Peanut Blossoms : Hye Thyme Cafe

Peanut Blossoms : Hye Thyme Cafe

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