Tuesday, September 7, 2010

Frosted Peanut Butter Cookies

Earlier this summer, my mom and I were invited to a Pampered Chef party.  If you have never been to one, you are truly missing out, especially if you are the kind of person who likes to eat, or the kind of person who likes kitchen gadgets (very inclusive, you see).

After an hour of munching away on snacks, oohing and awing over the power of a special kitchen chopper, and socializing, it was time to buy something.  Mom insisted that I pick something out as a souvenir type thing.  I went with the miniature cookie cutters.  After waiting for five weeks for the little tin of cutters to arrive, I couldn't wait to use them.  Naturally, sugar cookies seemed logical, but I was in the mood for something a bit more decadent.

Recipe(s) adapted from Gold Medal No. 42: Cookies and Bars,
"Peanut Butter Spring Baby Cookies with Vanilla Frosting":

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 egg
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla and/or Chocolate Frosting

Preheat oven to 375 deg. F.  Beat sugars, butter, peanut butter, vanilla and egg in bowl on medium speed until creamy.  Stir in baking powder and salt. 
Divide dough in half.  Roll each half of dough about 1/4" thick on lightly floured surface with a flour dusted rolling pin.  Cut into desired shapes.  Place about 2 inches apart on an ungreased cookie sheet.
Bake 6-7 minutes or until light brown.  Cool 1-2 minutes on cookie sheet.  Remove from sheet and cool completely on wire rack before frosting (about 30 minutes).

Vanilla (Chocolate) Frosting
1 cup powdered sugar
1 tablespoon butter
2 tablespoons milk
1/4 teaspoon vanilla
(for chocolate, add 1 or 2 tablespoons of unsweetened cocoa powder)

Mix all ingredients until smooth.

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