Thanks to Pinterest, I discovered this cookie.
I immediately wanted to make several dozen and eat them up .... they were that cute!
If you haven't discovered Pinterest, consider yourself forewarned. It is a great place to store and organize all these wonderful ideas AND link those ideas to where they were originally found. As a visual person, I was hooked. Line, sinker, the whole works.
Back to this cookie. These are called Coraline Cookies and they are from Bakerella. You know, the gal who is famous for her cake pops? Of course, you know her.
Her post is more of a technique, rather than a recipe: take some peanut butter cookie mix and here's how you do it. This post uses my Peanut Butter Cookie recipe, and I had to tweak it just a little bit.
You'll see why.
I love my cookie scoop. This is a MUST have in any cookie baker's drawer.
Roll the balls of dough between your palms and roll in granulated sugar, if you like ...
Bakerella says to bake the cookies, and then make your "indentation" with a bottle cap.
This is what happened to my cookie when I tried to make an indentation ... It looks ... well ...
I decided to make the indentation BEFORE baking (with a cork) and look what happens to my edges ... they begin to crack ...
I added 1-2 Tablespoons of milk to the cookie dough, which softened up the cookie and made the edges smoother. *whew*
After the cookie is baked, immediately use a drinking straw to poke the holes.
Don't even bother trying to get the cookie out of the straw and eat it. It's impossible. Trust me.
I can see using this technique for a variety of cookies:
If you have a thin, crispy sugar cookie recipe, you could add a tint of food coloring, which would be so darling for a baby shower.
Cute as a button, don't you think?