Last weekend during Olympia’s Arts Walk I had the pleasure of participating in a local Food Bloggers Bake Sale. Eight food bloggers and one local cooking instructor baked a table full of amazing sweets and together we raised money for the Thurston County Food Bank. Local food loving folks stopped by and walked away with arm loads of baked goods to share with their friends and family. It was wonderful to connect with local foodies, meet some outstanding Olympians and raise money for our community. You should jump over to Plum Palette for a full list of participating bloggers and more pictures.
I made Sunflower Blossoms, a nut-free version of the peanut butter classics. Growing up my grandmother and now my mother bake dozens of these for Christmas. They are a classic in many homes and it made me really happy to see so many nut-free people get excited about being able to eat them again. Sunflower butter works well in these because it is so similar to peanut butter in texture and flavor. You could try it with cashew butter or even almond butter if you wanted to get creative. Personally, I’m just totally in love with their name. Sunflower Blossoms, makes them sound like happy cookies.
This is my grandmother’s Peanut Butter Blossom recipe. She typed it up on a recipe card for my mom. My mom has made her cookies from this recipe for years. I’m pretty sure it’s a variation on the Hershey recipe. I’ve made a few changes myself, like using butter instead of shortening since I’m kind of grossed out by shortening. I got my sunflower seed butter from Trader Joes, you can find it at the coop or a local grocery store with a natural food section but it is a lot more expensive.
1 cup butter, room temperature
1 cup sunflower Seed Butter
1 cup sugar
1 cup brown sugar, packed firmly
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Additional sugar to roll the cookie in
One unwrapped chocolate kiss for each cookie (about 72)
Preheat oven to 375°.
In the bowl of a stand mixer cream the butter, sunflower butter, and sugars together until light a smooth. Add the eggs and the vanilla and mix until combined.
Sift the flour, soda, and salt together an add to the butter mixture. Mix until fully combined.
Using a cookie scoop or two spoons, make half-dollar sized balls and roll them in a bowl of sugar. Place a few inches apart on a parchment lined cookie sheet. Bake for 10 minutes until beginning to crackle. Remove from the oven and press a chocolate kiss into each cookie. Return to the oven for an additional minuet or two, until the cookie is golden brown.
Remove from the oven and allow to cool. Makes about 6 dozen cookies.