"The belly rules the mind."--Spanish Proverb

Hot and Sassy Peanut Butter Buttons Recipe

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This recipe for Hot and Sassy Peanut Butter Buttons, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Heirigs

Category:
Category:

Ingredients:  
Ingredients:  

Wet:
1/2 cup crunchy peanut butter
1/3 cup unsalted butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
Dry:
1 cup flour - all purpose, unbleached white
1/3 cup almond meal (can be substituted with ¼ cup flour, white or whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg (fresh ground)
2 tablespoons sesame seeds

Chocolate Dip:
1 cup semi-sweet chocolate chips
3 oz. of chili infused dark chocolate (Chuao’s Spicy Maya or Lindt’s Dark Chili)
or
1 1/2 cups semi-sweet chocolate chips
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
Almond bark or white chocolate to decorate tops.

Directions:
Directions:
Cookie Directions: Cream butter, peanut butter and brown sugar together. Add vanilla and egg into the butter mixture. Mix well. In a separate bowl, mix dry ingredients together. On a slow speed, add the dry mixture to the wet in thirds until thoroughly mixed. Refrigerate the dough overnight or up to two days (it helps the spices permeate the dough). When ready to bake, preheat oven to 350 degrees. With your hands, form 1 inch balls of dough. Place the balls on a parchment paper lined cookie sheet, one to two inches a part. (I use a small spring loaded ice cream scoop to get a consistent amount for each ball.) Bake for 8 to 10 minutes on medium rack in oven-slightly browned bottoms. Let cool on cookie sheet for five minutes and then remove cookies to cooling rack.
Chocolate Dip Directions:
In a double boiler, melt chocolate. If not using the chili infused chocolate: Add cinnamon and cayenne to melted chocolate chips and stir thoroughly. When cookies are cool, dip the top of the cookie into the melted chocolate and let cool. To decorate: melt almond bark or white chocolate in the microwave and drizzle over the top of the cooled cookie.

Number Of Servings:
Number Of Servings:
3 Dozen
Personal Notes:
Personal Notes:
I entered this recipe in the StarTribune Holiday Christmas Cookie contest. Those of you who worked at Wilder ECSE during the 2009/2010 school year will possibly remember being subjected to taste tests of variations of this cookie recipe. This was the final version, which Mary voted against, as it was "too spicy".

 

 

 

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