Picture courtesy cooking.com
One of the main things during Christmas I looked forward to growing up was when my grandmother would make a huge platter of cookies, candy and dessert bread. We would snack on that platter for days she made so much. As I got older and everyone moved away the tradition faded but I still every year long for it. So this year with everyone coming to my house for Christmas I decided to start up the tradition once again.
My only dilemma when deciding what to bake was to remember food restrictions for all my family members. One of my family members is allergic to dairy...all dairy no matter the mammal it comes, from so when I saw this recipe while on Twitter today I was stoked!
The recipe comes from Cooking.com and the original recipe can be found HERE.
1/2 cup margarine, softened (I used Earth Balance found at Trader Joes)
1/2 cup chunky peanut butter (I used creamy)
3/4 cup packed brown sugar
1/4 teaspoon baking soda
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
One 12-ounce package semisweet chocolate pieces
2 teaspoons shortening
* In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Shape dough into 1-inch balls. Place balls 1 1/2 inches apart on ungreased cookie sheets.
* Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till cookies are set and lightly browned on the bottom. Remove cookies from pan and cool on a rack.
**Did I mention my fabulous sous chef C shaped the PB Balls all by herself. I am very proud :)
Note: This chocolate callets I got from Trader Joe's has no dairy but uses Cocoa Butter...perfect!
* In a medium, heavy saucepan heat chocolate and shortening over low heat till melted. Cool slightly. Using a fork, dip peanut butter balls, one at a time, into chocolate mixture to coat.
* Transfer to waxed paper lined cookie sheets. Chill till firm. Store in a cool place.
This recipe is so simple and delicious and I know for dairy eaters or not, it will be a huge hit!!