I have been a complete and total failure of a holiday baker this year. I made three batchs of fudge. That’s it. No caramels. No thumbprint cookies (my absolute favorite). No sugar cookies, decorated with love. None of it.
There’s several reasons for that. 1) I spent one of my baking days last week painting the bathroom instead. It needed done, and I had the energy. You have to capture these moments. 2) I’m 7 months pregnant, for pete’s sake. People should be making ME cookies.
But I have hopes still that maybe I can spend next Wednesday baking and enjoy a post-Christmas sugar rush. And there’s plenty of sugar to be had: My hubby and I went to the store today and bought a 10-pound back of sugar (for like $5.37 at Safeway. It was a ridiculous deal). But then we got home and decided to open up this ultra heavy box his mom sent to us. Inside: a 10-pound sack of sugar and a 10-pound sack of flour.
His mom also sent us her annual container of treats: Homemade suckers, ginger cookies and peanut butter balls, which I have devoured. I can’t find my copy of her recipe, but I found this one online and it looks pretty close. I’d use chunky peanut butter, though. It just adds a nice element.
Peanut Butter Balls
1 cup sifted powdered sugar
1/2 cup creamy (or chunky) peanut butter
3 tablespoons butter or 3 tablespoons margarine, softened
1 lb dipping chocolate or 1 lb confectioner’s coating
Stir together powdered sugar, peanut butter and butter until well mixed.
Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
Let balls stand for 20 minutes until dry.
Melt the dipping chocolate or confectioners’ coating.
Drop balls one at a time in melted chocolate.
Using a fork, remove from the chocolate, letting excess chocolate drip off.
Place back on the waxed paper.
Let stand until dry.
Store tightly covered in a cool dry place.