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Peanut Butter Sandwich Cookies
Posted By GKC On September 1, 2013 @ 12:00 am In Weekly Recipes | No Comments
Makes about 3 dozen small sandwich cookies
Emuna sent me this recipe. She is always the first to try anything with peanut butter and chocolate. They are from Food and Wine magazine and we just did a little pareve revision. They are divine. Thanks!
For the cookies:
6 ounces (1-1/3 cups) all-purpose flour
2 ounces (2/3 cup) cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces (12 tablespoons) unsalted margarine or butter, completely softened at room temperature
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 large egg
For the filling:
1-1/2 cups confectioners’ sugar
3 ounces (6 tablespoons) unsalted margarine or butter, softened at room temperature
3/4 cup smooth peanut butter
3 tablespoons pareve whipping cream
1/4 cup coarsely chopped roasted unsalted peanuts
1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips
To make the cookies
Heat the oven to 350°F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the margarine, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it’s incorporated; don’t overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
Instead of cross-hatching with a fork, use your fingers to press and decorate.
While the cookies cool, make the filling
In a small bowl, cream the confectioners’ sugar, margarine, and peanut butter until smooth. Add the pareve cream or heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
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