JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Sweet Spider Cookies
SWEET SPIDER COOKIES
1 c. creamy peanut butter
½ c. Crisco
¼ c. butter, softened
½ c. sugar
½ c. packed light brown sugar
1 egg
1 t. vanilla
2 c. flour
1 t. baking soda
½ t. salt
20 miniature peanut butter cups
20 chocolate covered peanuts or raisins
Black or brown gel icing
- Preheat oven 350.
- Beat together peanut butter, Crisco, butter, both sugars in large bowl with electric mixer for 5 minutes, until fluffy and combined.
- Add the egg and vanilla and beat until combined.
- Whisk together flour, baking soda and salt in separate bowl.
- With mixer on low speed, add flour mixture to peanut butter mixture and beat until well mixed.
- Scoop dough into 20 even portions (about 2 T. each) and roll into balls.
- Flatten slightly and arrange the cookies 2” apart on parchment paper-lined baking sheets.
- Press center of each cookie with your thumb.
- Bake 8-10 minutes, rotating the cookie sheets halfway through.
- When you pull cookies out of oven, gently place 1 Peanut Butter cup just barely below center of each cooking, allowing the warm cookie to melt in place.
- Then gently press 1 chocolate covered peanut or raisin right above the PB cup on each cookie.
- Allow cookies to cool for 5 minutes. Transfer to wire rack to cool completely.
- Once cool, use gel writing icing to draw 8 legs from body of each spider. Allow to cool!