As Christmas rapidly steams full speed right at me, my thoughts naturally turn to the food. What’s for dinner? What snacks are we going to be munching on all day? Did I hide the bathroom scale for the rest of the year? Do we have enough eggnog? Do we have the basics so I don’t have to leave the house again until January? What are we going to bake for Santa?
These are the thoughts that run through my mind late at night when I’m just falling asleep. They slip through my subconcious and are forgotten again until the very last second. This year marks a milestone in our kids lives. They are both old enough to enjoy the whole spirit of the season and my son is very involved in the gifts and decorating. It was only par for the course that I get him involved in baking the cookies we shall be leaving out for Santa.
And what cookie is easier than a classic flourless peanut butter cookie? Nothing. These babies literally take 10 minutes to scrape together, then simply flatten them, pop them in the oven, bake, remove and let cool. Place them on your fanciest plate with a big mug of nog for Santa (maybe some carrots for the reindeer) and your all set to go.
Now our only struggle is whether to let an almost four year old stay up to wait for Santa….
Merry Christmas and Happy Holidays to you all!
One year ago: Wordless Wednesday (Holiday Card)
Two years ago: Family Friendly Chicken Strips
Classic Peanut Butter Cookies
Yield: 10-12 cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 cup natural, salted peanut butter
3/4 cup organic sugar (white sugar will work as well)
1/4 cup brown sugar
1 vanilla bean or 1 tsp vanilla extract
1/4 cup chopped roasted, salted peanuts
2 tsp baking powder
kosher salt for sprinkling
1. Preheat oven to 350°F. In a small bowl, mix the peanut butter and sugars together until blended. Add in the egg and mix well.
2. Blend in the vanilla, roasted nuts and baking powder.
3. Roll spoonfuls of dough into golf ball or walnut sized balls and place on a greased cookie sheet. A parchment or silicone baking sheet liner works very well too, just lay that on a baking sheet and lay the cookies on top, no greasing needed.
4. Flatten each cookie with a fork in a crisscross pattern or simply squish each ball with your hand until your desired thickness (about 1/2 an inch thick is good). Sprinkle each cookie with kosher salt and lightly press it in to make sure it adheres to the cookie.
5. Place baking tray in oven and bake for 12-15 minutes or until edges are just golden and slightly crisp but cookie is cooked almost all the way. Remove from oven and cool on baking sheets for 10-15 minutes. Remove to a wire cooling rack to finish cooling.
6. Serve to Santa with a cool glass of eggnog. If there are any leftovers, place in an airtight container for up to five days.
Similarly delicious recipes from other fabulous food blogs:
Chocolate Chip Cream Cheese Cookies for Santa from Family Fresh Cooking
Gluten Free Ginger Molasses Ice Cream Sandwich Cookies from Yum Universe
Mexican Hot Chocolate Cookies from Fake Ginger
Raisin Filled Cookies from Muy Bueno Cookbook
Bikini Killer Cookies from Bakers Royale