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Peanut Butter Spritz Cookies




Source of Recipe


by Shanny, from King Arthur Flour


Recipe Introduction


If you're using a cookie press, place your sheet pans in the refrigerator or freezer while making the dough. Your cookies will deposit more easily onto a cold surface.


List of Ingredients




1/2 cup (1 stick) butter
1 cup peanut butter
1 cup brown sugar
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
1 large egg
1¾ cups all-purpose flour
chocolate chips, buttons, nonpareils and/or kisses for decorating

Recipe



Preheat your oven to 375°F.

Beat together the butter, peanut butter, brown sugar, salt, baking soda and vanilla, scraping the bottom and sides of the bowl. Beat in the egg, then the flour.

Place the dough in the barrel of a cookie press* fitted with a large or small flower disk. Deposit onto ungreased or parchment-lined baking sheets.

Bake the cookies for 8 to 10 minutes, until set. Remove from the oven and place a chocolate chip in the center of small cookies, or a chocolate button, nonpareil or kiss in the center of bigger cookies. Let cool for 5 minutes, then transfer to a rack to cool completely.

Yield: about 6 dozen cookies.

*If you aren't using a cookie press, drop the dough by rounded teaspoonfuls onto ungreased pans. Flatten slightly, and bake as directed above.

Nutrition per serving (2 small cookies, 25g): 110 cal, 6g fat, 3g protein, 13g total carbohydrate, 7g sugar, <1g dietary fiber, 15 mg cholesterol, 70mg sodium.