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Ingredient: shortening

Peanut Butter Pretzels

Peanut Butter Pretzels

September 2016 in Review, and Christmas Cookie #9

A favorite photo…

A few highlights…

  • Family getaway to Santa Fe, NM
  • 10th annual ride on Thomas the Tank Engine

And a cookie recipe to go with it!

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Peanut Butter Pretzels
These have been a Christmas standby for 10 years now! I make a double batch and keep them in the refrigerator all month for gift giving. (And of course, plenty of munching too!)
Course Candy
Servings
dozen
Ingredients
Course Candy
Servings
dozen
Ingredients
Instructions
  1. Grind graham crackers and club crackers into crumbs using the food processor, if you haven't already.
  2. In the bowl of an electric mixer, combine the peanut butter and butter until well mixed.
  3. Add both kinds of cracker crumbs and powdered sugar. Blend well. Mixture will be very thick.
  4. Using your hands, roll mixture into small balls about the diameter of a dime and press each on a pretzel. Put the pretzels on a waxed-paper lined baking sheet.
  5. Refrigerate the pretzels at least one hour to firm up the PB mixture.
  6. Melt chocolate and shortening in a mixing cup in the microwave.
  7. Dip the top (the PB part) of each pretzel into the melted chocolate and place back on the waxed paper.
  8. Refrigerate again to set the chocolate, and then stack in an airtight container and store in the refrigerator until serving.
Recipe Notes

Since I make this at Christmas time, I often stop plenty of times in the process.  You can refrigerate the peanut butter mixture before pressing it on the pretzels or leave the undipped pretzels in the fridge for a day or two before coating in chocolate.

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Sugar Cookie Bears

Sugar Cookie Bears

April 2016 in Review, and Christmas Cookie #4

A favorite photo…

 

A few highlights…

  • Buddy Bear turns 10
  • Spring piano recital

And a cookie recipe to go with it!

Print Recipe
Sugar Cookie Bears
This sugar cookie recipe is the one my mom used every year for Christmas cookies. It is easy to work with, stays soft, and tastes really good. This year, the fun part was turning the sugar cookie dough into cute little bears!! (As an added bonus, that meant I didn't have to frost them when they were done.) You can find the link to the original bear instructions at the bottom of this recipe.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Cream shortening, sugar, eggs, vanilla, and sour cream together. Mix well.
  2. Add flour, baking powder, salt, and baking soda until evenly combined.
  3. Divide dough into 4-5 pieces. Place each piece onto a sheet of waxed paper. Cover with an additional sheet of waxed paper and roll to 1/4-1/2 inch thick. (Thicker cookies use more dough, but stay soft longer and are sturdier). Chill for 1 hour or up to 2 days.
  4. Lightly grease cookie sheets. Use a bear shaped cutter to cut out the dough and transfer the shapes to the sheets. Gently press a whole nut into the center of each cookie. Fold the arms securely over the nut. (If the arms fall off, just press them back on!) Use a toothpick to poke in eyes and a nose.
  5. Bake bears at 350 degrees for 8-10 minutes, or until set but just barely beginning to brown. Let cool on sheets for a few minutes before moving.
  6. Store in airtight container at room temperature. Cookies should stay soft for a week or more.
Recipe Notes
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