Wednesday, April 16, 2008

Balls, Balls, Balls!

See how hyper I am? Three entries in one day already. I still feeling good, obviously.

I put the * in the word P*illsbury because I don't want to be able to be Googled and get in trouble from the P*llsbury people for ripping off their recipes from their website. I don't know if that's even a crime (like a copyrights violation or some crap like that), but I don't want to go to P*llsbury Jail. That Dough Boy guy is creepy. And gay. Not that there's anything wrong with that. I love gay people. Lordie, now I'm going to Gay Jail. There just aren't enough asterisks in the world to keep from being sued nowadays.

What was I saying? Oh, yeah, the winners...

2008 P*llsbury Bake-Off Winners

America’s Favorite: Banana Toffee Brownies
Breakfast: Mascarpone Cranberry Rolls
Pizza: Apple Jack Chicken Pizza
Appetizers: Salmon Pastries with Dill Pesto
Mexican Favorites (Old El Paso): Mexican Pork Pesto Tacos
Sweet Treats: Double Delight Peanut Butter Cookies

Here is the winning cookie recipe:

Double-Delight Peanut Butter Cookies

1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 oz) P*llsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

  1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls (Hee, they said balls).
  3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls (Hee, they said twice more).
  4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls (okay, balls -- we get it -- balls, balls, balls). On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball (!) to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. Now you have flat balls. (Okay, I added that one myself because I am 12 years old, apparently.)
  5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

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