ALICE MEDRICH'S PEANUT BUTTER COOKIES
From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!
Provided by aloha808
Categories Dessert
Time 45m
Yield 36-60 cookies
Number Of Ingredients 9
Steps:
- Combine Flour and Baking Soda with wisk; set aside.
- In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
- Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
- Add the Flour Mixture and stir with wooden spoon, just until incorporated.
- Wrap and refrigerate the dough for at least 2 hours.
- Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
- Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
- Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
- Makes 3 - 5 dozen cookies, depending on size of scoop.
- NOTE: Prep time does not include 2 hours to chill dough.
Nutrition Facts : Calories 116.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 12.7, Sodium 96.9, Carbohydrate 11.2, Fiber 0.8, Sugar 6.5, Protein 2.8
FLUFFY PEANUT BUTTER COOKIES
These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck.
Provided by Sackville
Categories Dessert
Time 38m
Yield 4 dozen filled cookies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream together shortening, peanut butter and sugars.
- Add vanilla.
- Add eggs, one at a time, beating well after each one.
- Mix together flour, baking soda and salt.
- Add dry ingredients to creamed mixture.
- Shape into 1 inch balls and place on ungreased baking sheets.
- Flatten slightly with a fork.
- Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
- Remove from the sheet and cool on wire racks.
- Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
- Spread on one half of cool cookies and top each with another cookie.
Nutrition Facts : Calories 871.5, Fat 42, SaturatedFat 9.7, Cholesterol 63.8, Sodium 519.5, Carbohydrate 113.8, Fiber 3.3, Sugar 80.3, Protein 15.6
ALICE MEDRICH'S REAL CHOCOLATE WAFERS
These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.
Provided by Chef Kate
Categories Dessert
Time 1h20m
Yield 40-45 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
- Beat in the milk.
- On low speed, beat in the flour mixture, just until incorporated.
- Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
- Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
- Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
- Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
- Lightly grease two baking sheets or line them with parchment paper.
- Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
- Bake ten to twelve minutes, rotating the pans halfway through.
- The cookies will puff and crackle on top, then settle down slightly when done.
- Use a spatula to transfer the cookies to wire racks to cool completely.
- Store in an air-tight container for up to two weeks, or freeze up to two months.
Nutrition Facts : Calories 52.7, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.6, Sodium 24.5, Carbohydrate 8.9, Fiber 0.5, Sugar 5.9, Protein 0.6
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- In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts.
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