Faux Peanut Butter and Chocolate Scented Hershey Thumbprint Cookies
Everyone loves the smell of fresh baked cookies! Mmmmm....these smell so good, just like the real thing! These are a true a cookie lover's dream! Perfect for the zero calorie diet!
Each cookie is made of muslin, then baked with a special scented recipe, hand stitched, sprinkled with our special faux sugar, and topped with a faux chocolate scented Hershey's Kiss!
These cookies would look so adorable displayed in a glass jar. Just make sure that wandering hands know they are not edible!
Interested in my other styles? Each one is scented and topped accordingly:
Chocolate Chip
Rainbow Chip
Peanut Butter Kiss
Peanut Butter
Oatmeal Raisin
Iced Sugar Cookie
Pecan Sandies
Gingerbread
Snicker doodle
Iced Cut Out Cookie (Let me know what style cut out you would like)
Estimated Times
Preparation Time: 15 mins
Cooking Time: 7 mins
Cooling Time: 20 mins cooling
Servings: 48 cookies (4 dozen)
Ingredients
1 package (13 oz.) NESTLÉ BUTTER FINGER Jingles, unwrapped
NESTLÉ CRUNCH Jingles
3/4 cup creamy or chunky peanut butter
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup granulated sugar (optional)
Directions
PREHEAT oven to 375° F.
BEAT peanut butter, brown sugar, butter and 1/2 cup granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour and baking soda.
SHAPE dough into 1-inch balls. Roll in 1 cup granulated sugar; place on ungreased baking sheets.
BAKE for 7 to 9 minutes or until lightly browned. Immediately press 1 Nestlé Jingle into center of each cookie (cookie will crack around edges). Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cooking Tips
NESTLÉ Jingles are available mid-November through December.
Double Chocolate Peanut Butter Thumbprint Cookies
Estimated Times
Preparation Time: 45 mins
Cooking Time: 10 mins
Cooling Time: 15 mins cooling
Servings: 36 cookies (3 dozen)
Ingredients
1 1/2 cups all-purpose flour
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1 cup granulated sugar
1 cup chunky or creamy peanut butter (not all-natural), divided
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Directions
PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.
SHAPE dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.
BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Strawberry Jam Thumbprint Cookies
Estimated Times
Preparation Time: 30 mins
Cooking Time: 15 mins
Cooling Time: 30 mins refrigerating
Servings: 5 dozen cookies
Ingredients
3/4 cup (1 1/2 sticks) butter, softened
1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
2 large egg yolks
3 cups all-purpose flour, sifted
1 cup finely chopped walnuts
3/4 cup strawberry marmalade
Directions
PREHEAT oven to 325° F.
BEAT butter and sweetened condensed milk in large mixer bowl until creamy. Add egg yolks; beat until smooth. Gradually beat in flour. Refrigerate dough for 30 minutes.
SHAPE dough into 1-inch balls; roll in chopped nuts. Place on ungreased baking sheets. Make indentation in center of each cookie with thumb. Fill each indentation with about 1/4 teaspoon marmalade.
BAKE for 15 to 16 minutes or until edges are lightly browned. Let stand for 1 minute; remove to wire racks to cool completely.
Happy Baking and Enjoy!!!
No comments:
Post a Comment