Saturday, January 21, 2012
1 Cup Chunky Peanut Butter
4 oz. melted Butter
1/2 Cup Brown Sugar (packed)
1/2 Cup White Sugar
1 Large Egg
1 2/3 Cups AP Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
Washed Raw Sugar for sprinkling on tops
Wait to preheat oven to 350 until you take the dough out of the refrigerator.
In the bowl of your stand mixer (or a medium-sized mixing bowl) combine the Melted Butter, both the Brown and White Sugars, Peanut Butter, Egg, and Vanilla. Mix on Medium speed until combined. Sift the dry ingredients onto a piece of waxed paper or parchment, then add them to the mixer (always add dry ingredients a little at a time, on low speed) increasing speed to medium and mixing until dough pulls away from the sides of the bowl, about 2 minutes. Dough will stick together in a solid mass. Pour the dough out onto the waxed paper and fold the paper to completely cover the ball and place it in the refrigerator for about two hours, until firm.
Remove the dough from the refrigerator, and place parchment on two half-sheet pans. Now is the time to pre heatthe oven to 350...
Flour your hands then pinch the dough off and roll into 1" balls between your hands. Place the balls about 2" apart on the cookie sheet. When ou have filled the sheet, press the tops of the cookies with the tines of a fork to make the traditional lines in the tops of the Peanut Butter Cookies. Sprinkle the tops of the cookies with raw sugar to add crunch, and bake for about 12 minutes, or until goldy-brown. Remove cookes to a rack to cool.
Enjoy with a cold glass of milk !
Saturday, January 14, 2012
Friday, January 6, 2012
The ingredient list is short and the prep time minimal, so get into the kitchen and whip these up! (You'll understand later why this is such a bad pun. Think eggs.)
Difficulty Rating = Easy
Tools Required = Med-small bowl, Whisk, Stand Mixer (OR Large Bowl and Wooden Spoon), Scale (or measuring cup if you want to convert measurement), Half-Sheet Pan, Parchment, Cooling Rack
Prep Time = 15 min.
Bake Time = 20 min. depending on “chewiness” desired. Bake longer for more crunch.
7 oz. Marzipan paste – one roll if you are using the pre-made kind.
8 oz. Sugar
6 oz. AP Flour
5 oz. Unsweetened Coconut
3 Egg Whites – beaten to ‘frothy’
1 Whole Egg
Pre-heat oven to 375, move rack to center. Cover a half Sheet pan with parchment. Crumble Marzipan into bowl of stand mixer and add the Sugar and Whole egg. Mix (on 2-3) to smooth batter consistency. In a smallish bowl, whisk Egg Whites to Frothy and set aside. Slowly add Flour to stand mixer bowl. Remove bowl from mixer and fold in the Coconut. Fold in the frothy Egg Whites last so you don't lose all the air.
Place large, rounded spoonfuls – use a scoop for consistent size – on cookie sheet. Bake until goldy-brown on the points and the bottom, and very light in the crevasses. About 20 min, depending on oven and your tastes.
Cool on a rack. Store in an airtight container, or freeze up to six months. (Mine never last that long, though!)