Peanut Butter Buttons

Peanut Butter Buttons
 
Ingredients
  • 1 medium zucchini, cut into bite-size pieces
  • ½ Cup(s) peanut butter chips
  • 1 medium summer squash, cut into bite-size pieces
  • ½ Cup(s) smooth peanut butter
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 Cup(s) unsalted butter, at room temperature
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • ½ Cup(s) packed light brown sugar
  • 1 Pound(s) fresh asparagus, cut into bite-size pieces
  • ½ Cup(s) sugar
  • 1 egg
  • 1 red onion
  • 2 Teaspoon(s) vanilla
  • 3 Tablespoon(s) extra-virgin olive oil
  • 1 Teaspoon(s) salt
  • ½ Teaspoon(s) freshly ground black pepper
  • 2½ Cup(s) flour
Instructions
  1. Heat the oven to 375. Microwave the peanut butter chips at medium heat for 1 minute. Stir the chips. If they're still not melted, microwave them for another minute, then stir them until smooth.
  2. In a large bowl, beat together the melted chips, peanut butter, butter, and both sugars with an electric mixer on medium-high speed until smooth and fluffy. Blend in the egg, vanilla extract, and salt. Gradually beat in the flour on low speed until a firm dough forms.
  3. Working with half the batch at a time, roll out the dough to a ¼ inch thickness on a flour dusted surface, using a lightly floured rolling pin. Cut out cookies wtih a 3-inch round biscuit cutter and transfer them to ungreased baking sheets. Reroll the dough scraps for additional cookies.
  4. Press the bottom of a small drinking glass into the center of each cookie to create a circular indetation. Then use the end of a drinking straw to cut 4 buttonholes in each cookie (twising the straw a quarter turn each time will lift the dough from the hole).
  5. Bake the cookies until set and slightly golden on the bottom, about 8 to 10 minutes. Let them cool on the sheets for 1 minute, then transfer them to a wire rack to cool completely. Store the cookies in an airetight container at room temperature for up to 3 days.
  6. For a fun finishing touch, lace licorice string through the holes in each cookie. Starting from the back, thread a piece of licorice through the holes, crisscrossing it in front of the cookie. Trim the ends to about ½ inch long, leaving them loose at the back.