Tuesday, December 17, 2019

PEANUT BUTTER BLOSSOMS








PEANUT BUTTER BLOSSOMS

Here is a classic holiday cookie that will delight even in its low-carb form.  It’s great with a cup of tea or coffee.  I made it two ways. First time I made the chocolate filling firmer and was able to pipe it into the center of the cookies using a pastry bag and star tip.  Chilled the centers have the consistency of Hershey’s Kiss®.  The second time I made the chocolate center softer and one could simply spoon the chocolate into the centers. Even when chilled one can very easily bite into the chocolate center.  I liked them both ways, however, piping the centers is prettier.  If you prefer, you can simply fill with lower-carb strawberry or apricot jam.

1/2 cup creamy peanut butter (125 mL)
1/2 cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
  sugar
1 egg
1 tsp vanilla extract (5 mL)
12/3 cups Gluten-Free Bake Mix 2, OR (400 mL)
1/2 tsp baking powder (2 mL)
1/2 tsp baking soda (2 mL)
1/4 cup granulated sweetener (60 mL)
Chocolate Filling:
1 cup sugar-free chocolate chips, OR this one  (250 mL)
   OR Bake Believe sugar-free chocolate chips (erythritol and inulin)*
Liquid sweetener, to taste (optional)
2 tbsp whipping cream, OR (30 mL)
  1/4 cup whipping cream for softer centers (60 mL)

Preheat the oven to 375°F (190°C).

In bowl with mixer or in food processor, mix peanut butter, butter, liquid sweetener, egg and vanilla extract until well-combined.

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda.  Add to wet ingredients and beat until combined.  Form balls using exactly 1 packed tablespoon (15 mL) of cookie dough.  Roll balls in granulated sweetener.  Place on ungreased cookie sheets.  Press an indentation in each cookie using your thumb.  Bake 8 to 10 minutes, or until they are light brown underneath. Allow to cool 10 minutes before filling.  Refrigerate and enjoy once chilled.

Chocolate Filling Two Ways:  In sauce-pot or in double boiler, melt chocolate chips, liquid sweetener and cream (larger amount for softer centers) together.  Fill Thumbprint cookies after allowing to cool a couple of minutes.  If using the firmer chocolate filling, use a pastry bag and large star tip to pipe the chocolate into the cookie centers.

Helpful Hint:  I used Skippy® Creamy Natural peanut butter.  If using the firmer chocolate filling option, you can use a pastry bag and star tip to pipe the chocolate into the cookie centers.

Yield:  30 cookies
1 cookie
111.5 calories
2.4 g protein
9.0 g fat
0.0 g fiber
2.2 g net carbs

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