These cookies got a big thumbs up from my husband which is why I decided to make them for my recent fundraising bake sale at Trinity Episcopal Cathedral. These are decadent but they are also very easy to make.
Here's the recipe:
(makes about 40 cookies)
1 1/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup old-fashioned crunchy peanut butter
1/2 cup vegetable shortening
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 egg
Preheat the oven to 350 degrees.
In a medium sized bowl, combine the flour, baking soda, baking powder and sea salt.
In a large bowl, whip together the peanut butter and shortening. Add the sugars and beat until light and creamy. Add the egg and mix well. Finally, stir in flour mixture.
Roll the dough into 1-inch balls and space them apart on a parchment lined baking sheet. Flatten the cookies with a fork, pressing down twice in a crosshatch pattern.
Bake the cookies for 10 to 15 minutes or until golden brown.
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| Cookies ready for the oven. |
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| The cookies after baking. |
10 oz. dark chocolate, divided (I like Callebaut brand Belgian chocolate best)
First off, have your cookies at hand, ready to dip and a counter or sheetpans lined with parchement paper before you prepare the chocolate. You have to have a place to set your cookies after dipping.
Place 8 oz. of the chocolate in a small microwave safe bowl. You need to use a bowl that adequately holds the chocolate but is small enough so that the chocolate isn't too spread out. You need depth for the dipping.
Microwave the chocolate in intervals of 30 seconds, stirring after each until the chocolate is thoroughly melted. Immediately add the remaining 2 oz. of chocolate and stir until it's also thoroughly melted. This is called the seeding method and is a simple way to temper the chocolate.
Dip a cookie about 1/3 into the melted chocolate and give it a gentle shake to remove any excess. Place the cookie on parchment and keep working quickly until all the cookies have been dipped. Leave the cookies on the parchment until the chocolate is completely set.
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| Be sure to have pans lined with parchment paper ready before you start dipping the cookies. You have to have a place to set them. |
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| Leave the cookies on the parchment lined trays until the chocolate sets. You can speed the process by putting them in the refrigerator. |
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| When the chocolate sets it will look like this. |
Heidi, I am so grateful to have the recipe for these peanut butter cookies. I will see if the result in my kitchen is as tasty and beautiful as the cookies coming out of yours. Somehow, I doubt it. Heidi, which of your shortbread and icing recipes did you use for the large Valentine's cookies? My family voted them the best they have ever had. The flavors and the texture was perfect. Thank you, Heidi, for sharing your great talent with the rest of us. Sandy
ReplyDeleteDear Sandy,
DeleteI'm so happy to hear that you liked the cookies. Thank you for supporting The Wednesday Community Meal.
Here's the link to the cookie recipe: http://heidimix.blogspot.com/2012/03/making-dough.html
And here's the link to the icing recipe: http://heidimix.blogspot.com/2013/12/gingerbread-people.html
The cookie recipe is from Emily Luchetti and appeared in a 2004 Sunset Magazine. I changed it a bit with the addition of almond extract. I like that it's not too sweet. It's my favorite recipe for decorated cookies and it's also easy to make.
The royal icing recipe has lemon juice in it which cuts the sweetness of the icing and I think goes nicely with the almond in the cookie.
Thank you so much Sandy,
Heidi
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