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Peanut Butter and Honey Cookies
Posted By GKC On August 18, 2013 @ 12:00 am In Blog,Weekly Recipes | No Comments
Makes 18 big cookies
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup creamy peanut butter
1/4 cup unsalted margarine, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon honey
1 large egg
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar
1/2 cup creamy peanut butter (mine was slightly chilled)
1 tablespoon honey
2/3 cup finely chopped honey roasted peanuts or roasted peanuts
2 tablespoons turbinado sugar or coarse sugar or regular sugar
3/4 teaspoon ground cinnamon
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together peanut butter, margarine, brown sugar, granulated sugar and honey, until creamy, about 1-2 minutes. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour until well combined. Place dough in freezer for 15 minutes, stir, and freeze for an additional 15 minutes.
Meanwhile, prepare the filling: Sift confectioners’ sugar into a medium sized mixing bowl. Using an electric mixer on medium speed, beat confectioners’ sugar, peanut butter and honey until well combined. Shape mixture into 18 small balls, and place on a plate. Place plate in refrigerator until ready for use.
Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray.
Make the coating by stirring together peanuts, turbinado sugar and cinnamon, in a small bowl, until well combined.
Remove bowl from freezer; shape dough into an 11 inch x 2 1/2 inch log. Wrap dough in plastic wrap to shape better. Slice dough into 18 equal pieces. Take each piece of dough, flatten with your hand, place a peanut butter ball in the center, and wrap dough around ball. Roll ball in your hands to shape better. Roll balls in peanut mixture, to coat completely; place on prepared sheet pan. Flatten cookies. Don’t flatten too much.
Bake at 375 degrees F for 13-15 minutes, or until edges of cookies are golden brown. Cool 4 minutes on sheet pan, then transfer to wire racks to cool completely.
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