Happy St. Patrick's Day!
Since the holiday turned up on a weekday, during a busy work week, I decided to go simple with the baked goods for the holiday. I made one of my favorite recipes, the first I wrote myself, and also my first win in a baking contest! I warn you in advance these are highly addictive to anyone that enjoys some good peanut butter cookies.
Peanut Butter Cookie Cups
1/2 cup shortening
3/4 cup smooth peanut butter
1/3 cup granulated sugar
1/3 cup light brown sugar
2 tbsp. milk
1 tsp. vanilla
1 + 1/2 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
36 miniature peanut butter cups
decorative icing and sprinkles
Preheat oven to 375 degrees. Remove wrappers from peanut butter cups and stick in fridge, I like to do this so they don't melt as quickly later. Beat shortening and peanut butter, add sugars and beat until fluffy. Add egg, milk, and vanilla till throughly mixed. Stir in flour, baking soda, and salt.
Form dough into 36 1-inch balls and place into mini-cupcake pans. Make a small thumbprint into center of dough and bake for 9-11 minutes. Immediately press in miniature peanut butter cups and cool for 10 minutes in pans. Remove, with assistance of a spatula, and cool completely on cooling rack or until chocolate hardens. Top with icing, sprinkles, or just leave them bare!
I used some leftover Wilton Buttercream, added some green coloring (Wilton's "Leaf Green"), and some greens sprinkles. I decided too late on what to make and unfortunately didn't get around to buying any cute clover sprinkles.
For dinner, I made some Irish Shepherd's Pie and will definitely post that soon!