Ingredients
200g of Butter, at room temperature
1 cup of American Garden Creamy Peanut Butter
1 cup of White Sugar
½ cup of Brown Sugar
2 Eggs
2 cups of All-Purpose Flour
1 tsp of Salt
1 tsp of Vanilla Extract
1 tsp of Baking Soda
1 can of American Garden Maraschino Red Cherries
Preparation
In the electric blender bowl, place the butter and mix it until it becomes creamy. Add the American Garden Creamy Peanut Butter, the white sugar, the brown sugar, and then mix them again until you obtain a smooth incorporated mixture.
Add the eggs one after the other, while mixing it well after each addition. Add the vanilla extract and mix once more.
In a bowl, mix the flour with the baking soda and the salt. Add the mixture to the butter mixture, and then mix them until the ingredients are incorporated.
Place the mixture in the pastry bag, and shape the cookies on an oven sheet wrapped in parchment paper. Using a small spoon, press the middle of each cookie a little, in order to have a space to place the Maraschino cherries.
Bake the cookies in a preheated oven at 180oC for about 7 minutes. Take the sheet out of the oven and add the American Garden Maraschino Cherries, then return the sheet to the oven for another 5 minutes.
Let the cookies cool at the room temperature. Serve immediately or keep them in an airtight box.
