September is Childhood Cancer Awareness Month, and once again, I’ve teamed up with OXO to Bake A Difference, helping to spread the word about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer was founded by two OXO employees whose son was diagnosed with cancer. In 2014, OXO will donate up to $100,000 to help support this cause. OXO kindly sent me some tools so that I could bake up some treats, because they will also donate $100 for each blog post in September dedicated to this campaign, as part of their overall $100,000.

And, if you’d like to help, purchase OXO tools with this sticker:

For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.

(* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.)

One of the tools OXO sent me was a cookie press. I’ve never made spritz cookies until now, but I wanted to try something different this year for my post. Not being familiar with spritz cookies (aside from eating them when someone else makes them), I asked around for some recipes. My coworker Diana gave me this recipe, along with a few others, so be prepared to see more spritz cookies from me in the near future!

Peanut Butter Spritz Cookies

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Ingredients

• 1/2 C (1 stick) unsalted butter, softened
• 1/2 C peanut butter
• 1/2 C brown sugar
• 1/2 C sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1 1/2 C flour
• 1/2 tsp. salt

Instructions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

In a small mixing bowl, whisk together the flour, baking soda, and salt.

Combine the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment. Cream together , then add the sugars. Beat on medium speed for about 3 minutes.

On low speed, add the egg and vanilla extract, mixing well. Slowly add the flour mixture, beating just until combined.

Fill a cookie press with the dough, using whatever disk you choose. "Spritz" onto the baking sheets, and bake for 8-10 minutes, or until the bottoms are lightly browned. Allow the cookies to cool for 1-2 minutes on the baking sheets before cooling completely on wire racks.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

I chose to make Fleur de Lis-shaped cookies as I am part French, and Jay has recently discovered he too has French ancestry (his dates back to William the Conquerer and the Norman Invasion).

These are cookies you’re going to want to dunk ’em in some ice-cold milk. They are SO good.

DISCLOSURE: OXO provided me a set of tools to facilitate this blog post. With my posting they will donate $100 to the Cookies for Kids’ Cancer Campaign. No other compensation has been given, but I am happy to support such a worthy cause.

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