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Peanut Butter Creams Recipe

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This recipe for Peanut Butter Creams, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Willie Iris (Mrs. Palmer) Long
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cream Centers:
1 3-oz pkg. crm cheese, softened
1/2 c. butter or margarine, softened
2/3 c. finely chopped pecans
4 c. confectioner sugar
1-1/2 t. vanilla

Coating:
2 c. peanut butter
2 T. solid veg. shortening
warm water

Directions:
Directions:
To make centers, combine cream cheese and butter in large mixer bowl. Beat until smooth. Blend in confectioners sugar and vanilla. Add nuts. Cover and chill until mixture is firm enough to handle (1-2 hours). Shape into 1-inch balls; place on waxed paper-lined tray. Cover loosely and chill overnight. To make coating: peanut butter and shortening in top of double boiler or hot (not boiling) water; cool mixture to 95. Using fork dip each cream into peanut butter mixture; gently tap fork on side of pan to remove excess coating. Slide coated cream from fork onto waxed paper, swirling "thread" of peanut butter from fork across top of cream for decorative effect. (Peanut butter mixture should remain at about 96 degrees for dipping. For best results, use a candy thermometer). Chill coated creams for 15 minutes. Store covered in a cool, dry place.

Number Of Servings:
Number Of Servings:
6 doz

 

 

 

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