Grammie's Fondant with Peanut Butter
Peanut Butter Blossoms and fudge, but we added a new one this year- Grammie's Rolled Fondant Cookies with Peanut Butter. We used to have these often during the holidays, and just hadn't in years. Mom wanted to make sure we had the recipe and knew how to make them though, so we added them to our short list this time around!
These are naturally gluten-free, because they're just fondant (margarine mixed with powdered sugar) and peanut butter rolled together. They're very sweet, like eating a little bite of candy, so they're hard to overeat, but delicious in their simplicity.
I've included lots of photos of our cookie baking, but if you scroll to the end of the post, you can get the very simple recipe for these delicious cookies! While we baked, Dad decorated the tree with lights, and Eric hung out and occasionally got a picture of us three ladies in our matching aprons (thanks, Mom!).
1 lb margarine, softened
3 boxes of powdered sugar
Peanut butter (about 1/4-1/2 cup)
Add the softened margarine to the bowl of a stand mixer. Begin mixing the butter, and slowly add all of the powdered sugar while mixing. Try to prevent the powdered sugar from creating a white cloud all over your kitchen :-)
Continue mixing until the fondant comes together in a large ball, is pulling away from the sides of the bowl, and is pretty much staying on the mixing paddle. It will go from being creamed butter and sugar, to a uniform ball of dough, and you can stop the mixer!
In between two sheets of wax or parchment paper, place 1/2 of the dough, and roll out using a rolling pin into a rectangle about 1/4" thick- about 6"x18". I recommend getting the counter a little wet if you're having trouble with the paper staying in place (see Becky's attempt at holding them down as I rolled. This doesn't have to be perfect, and Becky and I enjoyed eating the "weird looking end pieces" as we formed the cookies, haha.
Once you have the rectangle shape, remove the top layer of paper and spread a thin layer of peanut butter on top, only enough to coat the fondant uniformly, but if you'd like more go for it!
Pick up the bottom layer of paper and carefully coax the fondant into a roll. You'll lift up the paper to help guide it, but also use your hands to make sure the roll is tight and sticking together. You can now refridgerate the roll for 15-20 minutes to make slicing easier, but we just went for it. Slice into 1/2" slices, and if placing in tupperware or storage, put parchment or wax paper between the layers of cookies. I was timid at first, and kept squashing the roll as I sliced, but when I started making smooth fast cuts, the cookies turned out much better. Use a sharp knife and clean it off regularly between cuts, since the peanut butter likes to stick and mess things up.
All done! These can be eaten immediately, or stored in the freezer for up to 6 months. Thanks for the wonderful recipe, Grammie :-) And thanks for making sure the next generation had it, Mom!
Christmas Cookie baking 2013
Christmas Cookie baking 2012