INGREDIENTS

INSTRUCTIONS

Makes about 5 dozen 1 3/4-inch cookies
Equipment: Ungreased cookie sheets, 1 1/4-inch cookie scoop, or a measuring
teaspoon.
Place two oven racks in the upper and lower thirds of the oven. Preheat
oven to 375 degrees F.
Soften the butter. In a small bowl, sift together he flour, baking soda,
and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the
sugars until well mixed. Add the butter and peanut butter and beat for
several minutes, until very smooth and creamy. Add the egg and vanilla
extract and beat until incorporated, scraping the sides of the bowl. At low
speed, gradually beat in the flour mixture just until incorporated.
Scrape the dough into a bowl and refrigerate for at least one hour or
overnight (This keeps the dough from cracking when shaped).
Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and
roll it between the palms of your hands to shape 1-inch balls. Place the
balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each
ball, use your index finger or the handle of a wooden spoon to make a
depression going down almost to the cookie sheet in the center of each
ball.
Bake for 10 to 12 minutes or until lightly browned and set. For even
baking, rotate the cookie sheets from top to bottom and front to back
halfway through the baking period.
Cool the cookies on the sheets for a few minutes or until firm enough to
lift. Use a small, angled metal spatula or pancake turner to transfer the
cookies to wire racks to cool completely. If necessary, while the cookies
are still hot, use the greased handle of a wooden spoon to deepen the
depressions. Fill the centers with cherry preserves or milk chocolate
topping.
Cherry Preserves Topping: ** 1 1/2 (12-ounce) jars cherry preserves
In a microwave oven or a saucepan, heat the preserves until boiling. Strain
the jelly into a small heavy saucepan. Place the cherries remaining in the
strainer in the centers of the cookies. If some are crushed, piece them
together.
On medium heat, boil the jelly for about 5 minutes, stirring constantly
until, when it is dropped from the stirring spoon, the last drops gather to
form one large sticky drop that hangs from the spoon. The jelly will be
reduced to about 3/4 cup. Allow the jelly to cool about 1 minutes or until
the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.
Milk Chocolate Topping: ** 2 (3-ounce) bars milk chocolate 2 (3-ounce) bars
bittersweet chocolate 6 tablespoons unsalted butter at room temperature
Break the chocolate into squares and place them in the top of a double
boiler. Set it over hot but not simmering water. The water must not touch
the bottom of the double-boiler insert. Stir until the chocolate begins to
melt. Return the pan to low heat if the water cools, but be careful that
the water does not get too hot.
Stir the chocolate until smooth, and cool it until it is no longer warm to
the touch.( The chocolate may be melted in a microwave oven if stirred
every 15 seconds. Remove it before it is fully melted and stir, using
residual heat to complete melting). Whisk in the softened butter. The
mixture will immediately thicken. Do not overwhisk. Use a recloseable
quart-size freezer bag with one corner cut off to pipe the chocolate into
the centers of the cookies or use a small metal spatula to spread on a
dollop. You can also use a copler with a # 22 star decorating tube to pipe
the chocolate decoratively into the centers. Allow the chocolate to set
until firm.
Store: In an airtight container Keeps: 1 month
Tip: Using superfine sugar will result in fewer cracks in the cookie's
surface. It can be prepared easily in a food processor by processing
granulated sugar for a few minutes or until it is as fine as sand.
From: Rose's Christmas Cookies Shared by: Kaitlin Young, September, '92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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