Saturday, December 20, 2008

Marshmallow Peanut Blossom Cookies

16.5 oz Pillsbury Refrigerated Peanut Butter or Gingerbread Cookie Dough
3 Tbl. Sugar
18 Large Marshmallows
1 Tbl. Christmas Candy Decors

Heat oven to 375. Shape dough into 36 one inch balls; roll in sugar. Place balls 2 inches apart on cookie sheet.

Bake 7-9 minutes or until edges are golden brown. Meanwhile, using serrated knife, cut marshmallows in half; dip uncut edge of each into water, then in candy decors. Immediately top each hot cookie with 1 marshmallow, candy decor-side up, pressing down firmly.

Remove from cookie sheet to cooling racks. Cool completely before storing.

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