With Christmas caroling its way into our daily agendas, I am constantly surrounded by all sorts of treats. Christmas cards, Christmas candy, Christmas cookies…and therefore Christmas LBs.
But hey, it’s an excuse to indulge right? As long as I can hide out in my Christmas sweaters I will be a jolly ol’ Indie.
Christmas parties have been in full swing, and potlucks have popped up all over my calendar. So the question arises, “What goodie will I bring to this fete that I can eat, and I won’t subject my friends to unfamiliar grounds?” I always made sure that I brought something equally as healthy as it was pleasing. Now I have to add in the factor of of being able to devour my own dish as well. Appetizers, main dishes, sides are no sweat.
It’s the dessert my friends. The perfect ending to a meal.
The easy, go-to dessert to be exact. And what USED to be my favorite things to make? Cakes, cookies, and cupcakes. Even if I bought a boxed start to my desserts, I jazzed it up with added ingredients or my own toppings. But my dear friends, the easy grab a box off the shelf days seem to be over. At least I have not really had success with the pre mixed concoctions that I have purchased. In the four I have tried (I will leave names out as I do appreciate the company's consideration)they don’t bake right, taste grainy, or have a mudslide consistency. Maybe I am just not used to the stuff, but I don’t have the time or money this season to try every gluten free box of potential potluck pound cake.
I could make a homemade dessert that I am sure will turn out lovely, but when you are on the clock you don’t have time to spend collecting 20 different little ingredients that you will pay five bucks a piece for, need one tsp, then not need to use the ingredients for another couple weeks. By then, you are worried that the baking agents won’t hold up as well. Or maybe I am just paranoid about it's shelf life and what little I honestly know about it right now. In my own defense I took a big hit on the dessert front when I was diagnosed and havoc ensued. But that is here nor there, and I still need a dessert with less than 20 ingredients.
Much research again brought me to another “Duh, why didn’t I think of that” moment.
I have made sugar cookies and peanut butter cookies PLENTY of times in the past, and some don’t require any flour at all! Duh, Duh, Duh Mrs. Indie. I am a natural blonde, if you couldn’t tell.
Anyhoo, with those two cookie bases, my options are once again endless. An egg, sugar, vanilla extract, and some peanut butter, and I am back in the game my dears! I can top my cookie concoctions with peppermints, chocolate, nuts, fruit,assorted candies, sprinkles, frosting… I digress. My sweet tooth began to buzz.
Below is a go to peanut butter cookie recipe with holiday topper ideas
that will bring you holiday cheer, and have you smiling from ear to ear. Oh dear, Christmas has this blogger rhyming too much now I fear.
Gluten Free Peanut Butter Cookies
•1 large free range organic egg
•1 cup sugar
•1 cup organic peanut butter
•1 tsp kosher salt
•1 tsp vanilla extract (optional but I like what it brings to my baking)
Preheat you oven to 350.
Mix all ingredients together in a bowl. Roll into balls and place them on a greased baking sheet. Press a fork dipped in sugar in criss-cross pattern (your cookies will be slightly flatter).
OR take advantage of cookie cutters! Instead of rolling your dough into balls, flatten out your mix on a sheet and press away with holiday designs!
Bake at 350 for 8-10 minutes.
If you plan on topping with candy:
Let cookies cool on a wire rack until they are just a little warm. You don’t want to melt your topping, but you also want it to press far enough into the cookie to stick.
Press your candy into the cookie and serve!
If you plan on icing or sprinkles:
Let cookie cool completely before adding your iced decorations. I like to buy vanilla icing and add green or red food coloring. To make your own icing piper:I mix my frosting and food coloring in a bowl, then spoon it into a ziploc bag with a spatula. Press the frosting into one tip, and then snip a little off the corner depending how thick you would like your piping. This allows you to have more fun with your icing details and look like a pro!
CHRISTMAS COOKIE TOPPERS (because I am ALWAYS in theme right?)
•Mini candy canes (whole or crushed)
•Peanut butter cups
•Apple slices with cinnamon
•Red and/or green icing
•Red and/or green sprinkles
•Red/Green holiday m&m’s (peanut or plain)
•Walnuts (go crazy and candy them!)
•Shredded coconut (snowy pb cookies)