Posts Tagged ‘peanut butter’

Cookies for Lunch?

May 23, 2013

My most recent recipe book to read was given to me by my dad. At first I wasn’t very interested in it because I don’t like to bake because I don’t want to eat baked goods all the time. As with any cookbook, I read through it (I read them like novels) and take note of any recipes that grab my interest. After reading The Cookie Jar from my dad, I had 52 cookie recipes I wanted to make!

Given the fun number of 52, I am contemplating an approach similar to Cupcake Friday (I was inspired by a talk given at a Girl Geek Dinner), making a different cookie recipe each week for a year. Since I’ve only just started posting to this blog again, I’ll give myself some time before committing to such a project. For now I’ll just post recipe results as I go without a set schedule.

Peanut Butter and Jelly Cookies

shaped into ice cream cones and stars, these peanut butter cookies are sandwiched with a layer of raspberry frosting

Peanut Butter and Jelly Cookies

from The Cookie Jar

  • 1c butter
  • ½c peanut butter
  • ½c sugar
  • ½c brown sugar
  • 1 egg
  • 2 ¼c flour
  • 1t baking powder
  • ¼t salt
  • parchment paper
  • 1¾c confectioners sugar
  • 4t heavy cream
  • 4t raspberry jelly
  • red food dye

All ingredients should be at about 70F.

  1. Beat ¾c butter, peanut butter, sugars, and egg until fluffy.
  2. In a separate bowl, combine 1¼c flour, baking powder, and salt.
  3. Stir the dry ingredients with the creamed ingredients.
  4. Cover the dough and chill overnight.
  5. Use the remaining cup of flour to cover the parchment paper for rolling out the dough.
  6. Roll the dough to ⅛-¼" thick and cut cookies with a 3" cookie cutter.
  7. Place the cookies on an ungreased baking sheet and bake at 350F for 7-9 minutes, until the bottoms are lightly browned.
  8. Beat the confectioners sugar, remaining butter, heavy cream, and jelly.
  9. Add a few drops of red food dye.
  10. Make a sandwich with the jelly frosting between two cookies.

Notes and Variations

I had some problems with this recipe that required tweaking, which I thoroughly enjoy! The first problem was chilling the dough. The original recipe says to chill the dough for at least 2 hours. I flattened the dough a bit in the bowl before putting it in the fridge to maximize its surface area and improve chilling. When I took it out after 2 hours it was still creamy and stuck to everything. Fail #1.

In a time-saving effort, I tried again to use some of the 2-hour-chilled dough but with plenty of extra flour on the rolling pin, table, and on top of the dough. Still so sticky I couldn’t roll it out to ⅛". Fail #2. Next I tried using parchment paper so I could flip the cut cookies onto a baking tray. They stuck to the parchment paper. Fail #3. Finally, as my eyes were fighting to stay open from fatigue, I gave in and decided to wait until morning. Summoning all of my tricks (flour and parchment paper), I managed to roll cookies out to ¼&quot and decided that was good enough.

Cookie Cutting

my final work space: parchment paper, flour, dough, flour, rolling pin, flour… lots of flour!

The next problem I had was one of my own doing: no confectioners sugar. I stopped buying it a while ago and simply grinding regular sugar in a spice grinder. I also don’t keep regular sugar on hand and use raw sugar instead. The granules are larger than regular sugar, among other properties, and it seemed to turn to powder after 5 seconds in the spice grinder. I’m not certain which property of raw sugar made it not turn into powdered sugar, but it didn’t. I imagine the filling is supposed to be a frosting consistency. Instead, it had crunchy bits of unblended sugar, a dense, wet consistency, and was generally uninteresting. Still, it only had to go between two peanut butter cookies and it still tasted good. It worked but I wouldn’t do it that way again. I was also considering avoiding the use of food dye but it just looks so much lovelier with the dye.

The final substitution I made was of evaporated milk for heavy cream. Because it was only a couple of tablespoons and didn’t need to be whipped cream I figured this was just cutting out a bit of fat. Due to the powdered sugar failure it’s hard to tell if this made any noticeable difference.

Good to Go

October 29, 2009

Recently I have not spent much time at home or cooking so the food I make is quicky, easy, and basic with a mind to health and satisfaction. The number one snack I have is a slice of bread with peanut butter. Here’s how to make the most satisfying peanut butter in under five minutes.

Peanut Butter

Peanut Butter

made with guidance from the Joy of Cooking

Ingredients
1 lb roasted peanuts (unsalted is better according to my tastebuds)
1 Tb peanut oil (optional, needed if the peanuts don’t get good and creamy)

Special Equipment
food processor

  1. Place the peanuts in the food processor.
  2. Grind until creamy.
  3. Add peanut oil if not creamy enough.

That’s it! How easy is that? It’s so good I haven’t even come up with any variations, although Peanut Butter & Co. in New York has inspired me to try cinnamon and even a curry variation. Chocolate would be great too!