Christmas Tree Peanut Butter Blossoms #christmas



INGREDIENTS

• 48 Hershey’s Kisses chocolate candies
• 1/2 cup shortening (I used Crisco)
• 3/4 cup paste
• 1/3 cup sugar
• 1/3 cup brownness sugar, packed
• 1 egg
• 2 Tbsp milk
• 1 tsp flavourer
• 1 1/2 cups general flour
• 1 tsp sodium bicarbonate
• 1/2 tsp salt
• 1/2 sugar, for rolling
• green ice
• red, green, & white vacation sprinkles
• disposable piping bag fitted with a carpet #4 piping tip


INSTRUCTIONS
COOKIES
  1. Heat up kitchen appliance to 375°F and line cooking utensil with parchment paper. take away wrappers from chocolates.
  2. Beat shortening and paste in massive bowl till well homogenised.
  3. Add 1/3 cup refined sugar and brown sugar; beat till flossy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir along flour, sodium bicarbonate and salt; bit by bit beat into paste mixture.
  6. Form dough into 1-inch balls. appear sugar and place on ready cooking utensil.
  7. Bake 7-8 minutes or till gently bronzed.
  8. Directly press a chocolate into center of every cookie; cookie can crack around edges. take away from cooking utensil to wire rack. Cool fully.
ASSEMBLY
  1. NOTE: Cookies should be fully cooled & chocolate hardened before decorating.
  2. Fill the ready piping bag with inexperienced ice.
  3. Beginning at the bottom of the Hershey Kiss, pipe a line of ice that swirls up & around to the highest of the kiss.
  4. Directly sprinkle with vacation sprinkles.

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