Bertie’s 12 Days of Christmas Baking: Day 1
With a fairly busy December schedule currently in the works, you have to forgive my one day tardiness on what I had planned to be the kick off of Bertie’s 12 Day’s of Christmas!
Now I know and am aware that the 12 Days of Christmas really start on Christmas Day and continue until January 5th/ 6th (depending on what Christian tradition your faith follows), BUT lucky for me this is a baking blog and not a forum for religious beliefs and discussion (phew!) and therefore I think it would only make sense to post Christmas Recipes before Christmas and then you can choose when and if to bake! Sound good? Good, because my kitchen is smelling good too!
I kicked started this baking extravaganza with an all time Bertie’s childhood favorite! I absolutely loved these cookies and looked forward to each December to sink my teeth into these peanutty-delights.
Once you have all of your ingredients creamed and well incorporated, go ahead and grab your ice cream scooper, this will save you a lot of time from having to roll cookie balls! Also, your guaranteed to get uniformed cookies each time!
Another quick tip to save time and frustration is to pre-dip your dinner fork into flour before pressing out your cookies. This really quick extra step will be sure to save you time and from frustration!
Decorate with your favorite chocolate treat!
Pop them in the oven for only 12 minutes and presto! **Side note, if you are a peanut butter fan, then you need to make these cookies if not for the simple eating pleasure, but for the warm and smooth peanut butter smell that will come wafting out of your oven when you open the door to take a peek! Heavenly!
Now this above picture might look pretty straight for you, but if you look closer you will notice that there is a cooling rack stuck half way under the parchment paper? This is actually a really important tip because I hate when the bottom of my cookies get too brown! But I also like my cookies a little softer in the middle, and it is this “soft middle” that causes problems when you go to scoop off your cookies from the tray. You want to get them off the tray so the bottoms don’t over brown, but you don’t want to mess with them until they set because they will crack on you! How do you solve this? Simple, while the cookies are still hot slide the cooling rack under the parchment paper (keeping it at a shallow angle) and off of the too hot baking sheet! Perfect bottoms every time!
Once the cookies have cooled, feel free to package them up however you want to disburse them! I put mine in a Santa tin under my Christmas tree for when visitors come I have a quick gift to send them home with!
Hope you enjoyed! Stay tuned for Day 2 of Bertie’s 12 Days of Christmas Baking!
Peanut Butter Holiday Cookies:
1/2 CUP BUTTER
1/2CUP PEANUT BUTTER
1/2 CUP BROWN SUGAR
1/2 WHITE SUGAR
1 CUP FLOUR
1/2 TSP SALT
1/2 TSP CINNAMON
1/2 TSP BAKNIG SODA
1/2 CUP CHOCOLATE FOR DECORATING (I USED M&M’S)
1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper
2. Cream butter and peanut butter until smooth; add egg, brown sugar, white sugar &, vanilla and combine until smooth.
3. Add remaining dry ingredients and beat until incorporated
4. Using a medium ice cream scooper measure out 24 peanut butter balls
5. Lightly press cookies down with dinner fork and decorate with something Chocolate!
6. Place in oven for 12-13minutes or remove when cookie edges are just turning a golden brown.