Tuesday, December 08, 2009
On the eighth day of Christmas my true love gave to me ... Peanut Butter 'Sandwiches'!
On the seventh day of Christmas my true love gave to me ... Tiny Chocolate Chip Cookies!
On the sixth day of Christmas my true love gave to me ... Santa Buttons!
On the fifth day of Christmas my true love gave to me ... Cranberry Crumb Bars!
On the fourth day of Christmas my true love gave to me ... Chocolate Crinkles!
On the third day of Christmas my true love gave to me ... Cinnamon Roll Cookies!
On the second day of Christmas my true love gave to me ... Microwave Peanut Brittle!
On the first day of Christmas my true love gave to me ... Almond Lace Cookies!
I love Girl Scout cookies. I know they're over priced; there aren't enough in the package; and they're totally over-hyped, but I do. They hold a lot of nostalgia for me; I remember my mom taking me through the neighborhood to peddle those teeny parcels of goodness. My best friend had her favorite, Thin Mints. And I had my favorite: Peanut Butter Sandwiches (or Do-Si-Dos for some of you.) So when I saw this recipe I knew it was a keeper. I mean look at them; they're Girl Scout Cookies taken up like ten notches. They're also the most involved cookie you'll see during these 12 Days of goodness, but they aren't difficult, they're just a bit more time-consuming. But come on, you guys. It's Christmas! If you can't spend a bit of extra time in the kitchen this time of year when can you?
Peanut Butter 'Sandwiches'
Adapted from Better Homes and Gardens
1.5 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter, room temperature
1 cup sugar
1 large egg
Peanut butter filling
3/4 cup creamy peanut butter
1/4 cup powdered sugar
1 cup semisweet chocolate chips
4 teaspoons vegetable oil
1. Heat oven to 350 degrees.
2. In a medium bowl, whisk flour, baking soda and salt. Set aside.
3. In large bowl, beat butter, peanut butter, sugar and egg until smooth. On low speed, gradually add flour mixture.
4. For each cookie, roll about a teaspoon of dough into a ball. Place balls two inches apart on ungreased cookie sheets.
3. Bake 10 minutes. Let cool two minutes on sheet before moving cookies to a wire rack to cool completely.
4. Filling: Mix peanut butter and powdered sugar. Spread flat side of half the cookies with about a teaspoon of filling; top with remaining cookies. Chill 30 minutes.
5. In small bowl, microwave chips and oil for 1 minute. Remove and stir until chips are melted and chocolate is smooth. Pour chocolate into plastic bottle or plastic baggie. When you're ready to decorate your cookies, snip a tiny bit off a bottom corner of the bag. Drizzle cookies with chocolate then refrigerate to set.
* Recipe should make 3 dozen, but I ended up with extra filling so be sure to be generous as you fill your cookies. Gently squeeze halves together to spread filling to edges.
* I had to make extra chocolate to complete the drizzling.
* I used a plastic squeeze bottle, bought in the candy-making aisle, to drizzle the cookies. It worked like a charm, but it's not fun to clean. Just a warning. A sink of hot water, with the bottle submerged, is the best way to loosen and dissolve the chocolate.