Tuesday, February 17, 2015
NO DEFENSE FOR PEANUT BUTTER SHORT BREAD COOKIES
3 RECIPES FOR HAPPINESS—One of the side effects of being a stay at home dad raising a toddler is having to cope with life after Sesame Street and those daily brainwashings by the “Cookie Monster.”
Our son escaped without being afflicted with the eternal call for “C-O-O-K-I-E-S,” by Jim Hensen’s notorious blue muppet, however not me. I am now a member of cookie-a-holics anonymous. Forget cute, folks. I’m hooked. And, there is no known cure and my affliction is only acerbated on an annual basis when legions of Girl Scouts—like unleashed enabling butterflys--descend on the neighborhood.
Each year, I seek strength. Each year I fail by succumbing to knocks on the door (from them) and the thousands of cookie recipes beckoning the weak like so many latter day sirens of Greek mythology.
This year, after polishing off my order of Girl Scout mint cookies, I fell prey to my own fantasy. Would it be possible to add peanut butter to shortbread cookie recipes?
Who knew short bread cookies could be made with peanut butter? The following are only three of countless recipes I found within moments on the ‘net.
#1 CARPE DIEM COOKIES
Guest blog by Diana Rattray, who says: "these cookies are easy to prepare and they're egg-free. Drizzle melted chocolate over these shortbread cookies for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe.
1 cup unsalted butter, softened
2⁄3 cup creamy peanut butter
2⁄3 cup light brown sugar, packed
1 1⁄2 teaspoons vanilla
2 1⁄2 cups all-purpose flour
1⁄4 cup cornstarch
3⁄4 cup peanuts, very finely chopped (use roasted or honey-roasted peanuts for better flavor)
Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
#2 ADDITIONAL AWESOMENESS
Guest Blog by Julie Gunter, Southern Living Magazine, May 2002.
3/4 cup butter, softened $
1/2 cup creamy peanut butter $
1/2 cup firmly packed light brown sugar $
1/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt $
Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
Combine flour and salt; gradually add to butter mixture, beating at low speed until blended.
Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.
Bake at 275° for 45 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool.
Peanut Butter-Chocolate Chip Shortbread: Stir 1/2 cup semisweet chocolate mini-morsels into the dough before rolling, cutting, and baking.
#3 TOSS IN THE WHOLE JAR (almost)
Guest Recipe by Pat Lenaghan, who insists, “...enjoy the most peanutiest shortbread peanut butter cookies you’ll ever taste, cuz, it’s all peanut butter...”
2 cups natural peanut butter
2 cups packed brown sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F;
Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape.
Bake for 10 to 15 minutes until golden.
Note: chocolate chips are required in most States.