In an effort to make all of my holiday gifts this year, my blogging friends and I are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we've been sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties.
It's hard to believe we're at week 11. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.
This week, we are bringing you inspiration for your holiday cookie trays. Have you started with you holiday baking yet?
Thanksgiving weekend, my Kitchen Elves and I baked four different kinds of cookies. So. Much. Fun.
Our #HandCraftedEdibles Cookie Tray...
- Amy's Cooking Adventures shared 40+ Cookie Cookie Recipes
- Fantastical Sharing of Recipes created Dark Chocolate Cherry Pudding Cookies
- Cookaholic Wife baked Iced Gingerbread Biscotti
- Making Miracles made Candy Cane Cookies
- Sew You Think You Can Cook posted about Honeyed Gingerbread Cookies
- A Day in the Life on the Farm whipped up some Fairy Drops
- Culinary Adventures with Camilla rolled Spicy Peanut Butter Cookies
Next week - week 12 and our final week - is all about wrapping. How to label those jarred mixes. How to mail cookies safely. How to....
Don't forget to check out our #handcraftededibles pinterest board.
Last year I was inspired by the Chocolate Chili Dipped Sriracha Peanut Butter Cookies that I received from Awesome with Sprinkles for the #FBCookieSwap. Click to read more about that event: here.
My Enthusiastic Kitchen Elf liked them so much that he asked if Heidi could send some for his birthday dinner party. Ummmm...no. But she did send the recipe. Ours is slightly adapted. I skipped the dipping and I used some homemade hot sauce from a friend.
Ingredients makes approximately 30 cookies
- 1 stick (1/2 C) butter, softened
- 3/4 C creamy peanut butter
- 1 C organic granulated sugar
- 2 T hot sauce (homemade or some kind of Sriracha)
- 1 egg
- 1/2 t pure vanilla extract
- 1-1/2 C flour
- 1/2 t baking powder
- 3/4 t baking soda
- more organic granulated sugar, for rolling
In a mixing bowl, cream together butter, peanut butter and sugar. Slowly add in hot sauce, egg, and vanillaextract. Beat until well-combined.
In larger mixing bowl, blend together flour, baking powder, and baking soda.
Gently fold flour mixture into peanut butter mixture until completely moistened. Press it into a ball, then let chill for at least an hour.
During the last 15 minutes of chilling, preheat oven to 375 degrees F.
Scoop a tablespoon-sized piece of dough and roll into a ball. Dip ball into granulated sugar and place onto cookie sheet. Flatten each ball with a fork, making a criss-cross pattern.
Bake for 9 to 11 minutes - or just until the cookies begin to brown. You don't want to over-bake them as they harden while they cool.