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Peanut Butter & Jam Cookies


Makes 24 cookies; 12 sandwich cookies

1 1/4 C flour
1/2 C powdered sugar
1/2 t salt
4 oz (8 T) cold butter
1/4 C peanut butter
1 egg yolk
1 t vanilla

2 oz semi-sweet or bittersweet chocolate
1 oz (2 T) butter
your favorite jam
Place the flour, powdered sugar and salt in the bowl of a food processor and process to combine.  Cut the cold butter into 1/2" pieces and add to the flour mixture along with the peanut butter.  Process until it looks like course meal.  Add the egg yolk and vanilla and process until the dough begins to clump around the center of the machine.

Gather the dough and place on a piece of plastic wrap.  Cover with another piece of plastic wrap and roll out to about a 10 1/2" square.  Slide onto a sheet pan and refrigerate until completely chilled.

When ready to bake, preheat oven to 350 degrees.  Line two baking sheets with parchment or silpats.

Remove the sheet of cookie dough from the refrigerator and lift off the plastic wrap from both sides.  Using a 2" square cookie cutter or other similar sized shape, cut out cookies and place on prepared cookie sheets.

Bake the cookies until the edges just start to take on some color, about 12 minutes, rotating the baking sheets halfway through.  Cool the pans on a wire rack.

Chop the chocolate into very small pieces and place in a small heatproof bowl.  Add the butter and melt together over a water bath, whisking to thoroughly combine.  Dip a portion of 12 of the cookies in the chocolate, scraping against the side of the bowl to eliminate any extra.  Set on a wire rack to dry.  Spread the other half of the cookies with your favorite jam and sandwich the cookies together.

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