Text 29106, 102 rader
Skriven 2015-07-17 06:40:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1579
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peanut Butter Sandwich Cookies, Aka "The Nora Ephron"
 Categories: Cookies, Desserts, Snacks, Nuts
      Yield: 24 servings

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Creamy peanut butter
      6 tb Unsalted butter; softened
      2 tb Powdered sugar
      2 tb Honey
      1 ts Salt

MMMMM--------------------------COOKIES-------------------------------
  1 1/2 c  All purpose flour
      1 ts Baking soda
    1/2 ts Baking powder
  1 2/3 c  Rolled oats
    1/2 ts Salt
      1 c  + 2 tb unsalted butter;
           - softened
    1/3 c  Crunchy natural peanut
           - butter; well mixed
    3/4 c  Granulated sugar
    2/3 c  Packed brown sugar
      2 lg Eggs; room temp
      1 ts Pure vanilla extract

  SPECIAL EQUIPMENT: electric Mixer, 1-ounce ice Cream scoop
  (optional but recommended for the most uniform cookie
  sandwiches)

  To make the peanut butter filling, combine all the filling
  ingredients in a bowl using a whisk. Cover and chill the
  mixture until you are ready to fill the cookies.

  To make the peanut butter cookies, in a bowl, sift
  together the flour, baking soda, and baking powder. Stir
  in the oats and salt. Set the dry ingredients aside.

  In the bowl of an electric mixer with the paddle
  attachment, combine the butter, chunky peanut butter, and
  sugars and cream on medium-high speed until very fluffy
  and pale, at least 3 minutes, scraping down the mixing
  bowl as needed.

  Turn the mixer to medium-low and add the eggs, one at a
  time, beating to incorporate each egg and scraping down
  the bowl as needed. Beat in the vanilla extract. Add the
  dry ingredients on low speed in 3 to 4 additions and mix
  until just combined. Do not overmix. Remove the bowl from
  the mixer and scrape down the bowl with a rubber spatula,
  going all the way to the bottom of the bowl to mix in the
  dry ingredients well.

  Use an ice cream scoop to portion all the cookies in
  1-ounce scoops (or use about 1 heaping tablespoon per
  cookie), placing the scoops on a parchment lined baking
  sheet. You should have about 48 cookies. (You can place
  all the cookies close together for the chilling step-you
  will space them for baking later.) Chill the scooped
  cookies for at least 2 hours or longer.

  When you are ready to bake the cookies, preheat the oven
  to 375+.F/190+.C. Arrange 8 cookies, spaced evenly apart and
  staggered, on each parchment-lined baking sheet. (Note: Do
  not flatten the cookies; they will flatten as they bake.)
  Set the baking sheet inside another baking sheet to double
  pan and place it in the oven. Bake until evenly golden,
  about 12 minutes, rotating the pan halfway through the
  cooking time. If you have 2 double-panned pans in the oven
  at the same time, also switch them between the racks.
  Remove the pan from the oven and cool on a wire rack for
  about 10 minutes before removing the cookies with a metal
  spatula. Allow the cookies to cool completely before
  filling them.

  To make a cookie sandwich, turn one cookie flat side up
  and spread with a little less than 2 teaspoons of filling.
  (If you have a 1-ounce scoop, you can slightly underfill
  it to portion the filling or underfill a tablespoon.) Top
  with another cookie, flat side down, pressing gently.
  Repeat until all the cookies are assembled into
  sandwiches.

  by Tom Douglas and Shelley Lance; The Dahlia Bakery
  Cookbook

  Epicurious | November 2012

  Makes about 24 sandwich cookies (3" in diameter)

  MM Format by Dave Drum - 29 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... Spam is loved in some parts of the world.  But then so is lutefisk.

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