Monday, January 30, 2012

Peanut Butter Buttons

Howdy, folks! Nice to see you (or blog at you) again! I feel like I've been away from Sunday Treats for months.

Oh, wait. I have.

You see, there's a certain big day for me and the Music Man coming up kinda soon. 146 days, to be exact! I'm getting excited.

146 is also the approximate number of items remaining on my Wedding To-Do List. So much to do!

Would you like an example of how immersed I've been in wedding planning?

Watch as I illustrate with entirely too much ease how the steps for baking peanut butter buttons are the same as the steps for planning a wedding...

Baking Peanut Butter Buttons
Step 1: Roll hundreds of isty bitsy teeny tiny bits of dough into itsy bitsy teeny tiny little balls.
Step 2: Put them in the oven to bake. Think you're going to get 20 more balls of dough rolled in that 6 minutes? Wrong! Time flies when you're rolling teeny tiny bits of dough into teeny tiny little balls. Ding!
Step 3: Scramble to place a chocolate chip - the finishing touch - on each of the cookies before they cool. Hurry! Time is running out!
Step 4: Enjoy the fruits of your labor. Grab some cookies, chow down, and watch 'em disappear.

Planning a Wedding

Step 1: Coordinate hundreds of itsy bitsy teeny tiny details with a bunch of other itsy bitsy teeny tiny details.
Step 2: Put those done details aside and wait for the big day. Think you're going to get 20 more details organized in the next five months? Wrong! Times flies when you're coordinating a billion teeny tiny details with a billion other teeny tiny details. Ding dong!
Step 3: Scramble to get those last minute tasks - the finishing touches - done the night before. Hurry! Time is running out!
Step 4: Enjoy the fruits of your labor (and love). Say those vows, party down, and watch the day disappear!

I might be starting to lose it here, folks.

But you know what? I'm okay with that. Because these little cookies and this big day are both things that I've been wanting to make happen for a long time. Finally getting to enjoy both is worth all the tedious prep, the waiting, and the scrambling.

Difference is, one I get to enjoy until the tupperware is empty. The other I get to enjoy for the rest of my life. :-)

- Becky

Peanut Butter Buttons
Adapted from 17 and baking
Makes approximately 15 dozen cookies, depending on size

3/4 cup creamy peanut butter (do not use natural peanut butter)
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Chocolate chips (any type)

1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, mix peanut butter and shortening with an electric mixer until thoroughly combined. Add two sugars and mix until light. Add the egg, milk, and vanilla and beat until fluffy.

4. Add the flour mixture in three batches, beating well between each. Place dough in fridge to chill for at least 10 minutes.

5. Roll dough into 1/2 inch balls (approximately 1/4 teaspoon of dough). Roll balls in granulated sugar and place on baking sheets 2 inches apart. Bake 5-7 minutes or until edges are just starting to brown.

6. Remove from oven and immediately press a chocolate chip into the center of each cookie. (Be careful not to touch the edges of the hot cookie sheet!) Let cookies cool one minute, then transfer to a wire rack to cool completely. [Note: The chocolate chip will be warm and gooey for some time, so be careful before stacking them.]

To make regular peanut butter cookies, drop heaping tablespoons of dough onto parchment-lined cookie sheets and press down gently with the tines of a fork. Rolling dough into balls and then in sugar is optional. Bake 12-15 minutes or until golden.

Cookies will keep for several days at room temperature in an airtight container.

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