two new cookie recipes
I highly recommend that you view the video from America’s Test Kitchen which shows an easier method for cutting the cookies. The method ATK uses is to place the cohesive dough into an 8-inch x8-inch pan, chill for 10 minutes in the freezer and then remove the dough from the pan. Once right-side up on a cutting board, the dough is scored in half, then quarters, then eighths. Rotate the dough 180° and score again. Once satisfied that everything is equal, cut the dough into 64 squares.
These little gems were delightful! They were crisp, had a lovely hazelnut flavor and a hint of chocolate. The cookie had a texture similar to shortbread. Despite their delicious taste, I gave a good portion to my neighbor who was celebrating her birthday the following day. However, I will make these again.
I really need to search my own website before I pursue selecting recipes to blog about. I just discovered that my so-called new recipe for Classic Peanut Butter cookies was one that I made back in 2016. My husband was delighted to have this cookie all to himself as I am not a fan of peanut butter cookies.
While I was typing this up, I got out my recipe box and found my husband’s grandmother’s recipe for peanut butter cookies. Next week, I’ll make hers. Enjoy!
Peanut Butter Cookies
Recipe from Grandma Freid
Yield: approximately 50 cookies
Preheat oven to 350°
½ cup margarine (I would use butter at room temperature)
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar
1 tsp. baking soda
1-1/2 cups all-purpose flour
½ tsp. salt
I rewrote the directions as follows. I used a hand mixer for the Classic Peanut Butter recipe, but you can also use a stand mixer.
Classic Peanut Butter Cookies
From King Arthur Flour Baking Company
Recipe by P. J. Hamel
Prep: 15 minutes
Bake: 12 to 16 minutes
Total Time: 27 minutes
Yield: about 2 dozen cookies
1/3 cup (57g) vegetable shortening or 8 tablespoons (113g) unsalted butter, for softer cookies
1/2 cup (99g) granulated sugar
1/2 cup (106g) light brown sugar, packed
1 large egg
1 teaspoon King Arthur Pure Vanilla Extract
3/4 cup (198g) peanut butter*
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
*If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies won't turn out as described.
Baci di Dama
From America’s Test Kitchens
Makes 40 sandwich cookies
1 cup hazelnuts, toasted and skinned
½ cup (2½ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
2 tablespoons cornstarch
¼ teaspoon salt
5 tablespoons unsalted butter, cut into ½-inch pieces and chilled
½ teaspoon vanilla extract
½ cup (3 ounces) bittersweet chocolate chips
Directions from video: After processing the dough in the food processor, dump on a cutting board and knead until the dough is a cohesive mass. Line the bottom of an 8-inch square baking with a sheet of parchment. Press the dough evenly into the pan. Place the pan in the freezer for 10 minutes. Meanwhile, preheat the oven to 325° and line two sheet pans with parchment paper.
Remove pan from the freezer; using a knife or bench scraper gently go around the edge of the pan to release the dough. Turn the pan over onto a cutting board; turn right side up.
Using a sharp chef’s knife, score the dough in half. Score each half into quarters and each quarter into eighths. Rotate the dough and do the same thing again. Once you’re done scoring, cut into 64 squares. Take each square and gently roll into a ball and place 32 balls on each pan.
Bake one sheet at a time for 20 minutes; rotate midway through. Bridget says the goal is to have lightly brown domed shaped cookies.
Let the cookies cool on the pan. Turn every other row over so that you have one domed row of cookies and one row with the flat side up. Proceed to follow directions in #4.
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.