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Peanut Butter Cookies (Martha Stewart # 33)

Small shortbread taste of peanuts absolutely greedy terribly melting in the mouth and absolutely do!

I had already made cookies made from peanut butter ( HERE), but unlike those, they do not contain flour, so I was curious to see if there would be a big difference in texture. And I must confess that no, the two versions give very crumbly texture in the mouth.

Both say it is useless to try to soak in a glass of milk (or another course), you do not come away ...

I had at my disposal as unsalted peanuts. So I roasted and salted myself. The thing is very simple, and can provide the right amount of salt.

Just put them in a large nonstick skillet and sprinkle with fleur de sel. Let them brown slowly over low heat, stirring frequently pan for a uniform color.

Unlike Martha, who uses a creamy peanut butter, I opted for a crunch. It reinforces the crispy side and increases the amount of chips peanut.

P. 164

≈ 22 quantities

(proportions divided by 2 compared to the original recipe)

90 g flour

1 pinch of baking soda

1 / 4 tsp of natural vanilla extract vanilla powder

115 g butter

125 g butter Creamy peanut crunchy

50 g sugar

50 g brown sugar

1 / 2 egg

35 g of roasted salted peanuts

***

Preheat oven to 180 °

the robot Cream on medium speed butter, sugar and brown sugar until the mixture whitens and frothy . Add egg, vanilla and peanut butter. Stir in flour and finally the baking.

finally

Add peanuts.

Place small mounds of dough on a baking sheet lined with parchment paper, spacing them sufficiently apart. Flatten with lightly floured hands and draw a grid with a fork.

Cook 25 10 min until edges are lightly browned .

Let stand 5 minutes before take off and let cool completely on rack.

Store in an airtight container and eat within 3 days .

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Cookies Rum, Coco & Raisins (Martha Stewart # 32)

Round, soft, tender and fragrant, melting in the mouth , these cookies are a marvel of delicacy. of raisins marinated in rum truffent the dough, providing them with its incomparable fragrance . The coconut gives exotic touch that blends perfectly with raisins soaked in rum generously.

You just think to do it a little in advance before they can do and especially enjoy these cookies, indeed must have raisins macerate for 24 hours in rum, and they will be properly inflated and generously flavored.

They consume at snack time with a coffee or a cup of tea.

P. 120

≈ 15 quantities

(proportions divided by 3 compared to the original recipe)

recipe from Martha, click HERE

4 cl Rum

50 g raisins dry

75 g butter at room t

30 g icing sugar

70 g flour

20 g grated coconut

some zest finely grated orange

1 / 3 tsp of natural vanilla extract vanilla powder

1 / 3 tsp salt sel

24 hours before , macerate raisins in the rum at RT.

Drain raisins and reserve rum maceration .

Cream the robot at medium speed the butter and sugar and orange zest until the mixture is smooth and creamy . Add vanilla and 1 teaspoon s rum maceration reserved. Mix well. Add flour, coconut and salt. Stir in raisins.

Shape into a roll 4 cm in diameter . Wrap in plastic wrap and reserve at freezer 30 minutes to firm dough.

Preheat oven to 160 °

Cut into slices 5 mm thick and place on a baking sheet lined with parchment paper.

Bake 20 minutes until lightly browned .

Let stand 5 minutes before take off and let cool completely on rack.

Store in an airtight container and eat within a week .

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peppery Chocolate Cookies (Martha Stewart # 31)

Rich chocolate, coffee flavored records and a touch of cinnamon and pepper . These cookies are a nice mix that does not leave indifferent taste buds. Obviously the chocolate

takes over, his strength and power is enhanced by the pepper it is totally undetectable but surprisingly brings a key fruity an extra pep and brings out the sweetness of the biscuit, then comes the coffee whose presence is like that of cinnamon very subtle.

Side soft and melting biscuit contrast well with the crispy brings the grains of granulated sugar that coats .

A nice discovery that will convince more retissants.

P. 219

≈ 22 quantities

(proportions divided by 3 compared to the original recipe)

For Martha's recipe, click HERE

70 g flour

25 of sweetened cocoa No

a pinch of salt sel

1 large pinch of finely ground pepper + QS enough to sprinkle

1 teaspoon instant coffee powder ( WARNING: not to replace it with ground coffee because the result would not be as good )

1 large pinch of ground cinnamon

1 / 2 tsp of natural vanilla extract vanilla powder

60 g butter at room t °

70 g sugar

1 / 3 egg

QS granulated sugar to coat

Combine flour, cocoa powder, sea salt, pepper, instant coffee, vanilla and cinnamon powder. Book.

the robot Cream on medium speed butter and sugar until the mixture is pale and frothy . Stir 1 / 3 of egg.

Add flour and work until smooth .

Shape dough into a sausage 5 cm in diameter and roll uniformly well in the granulated sugar pressing gently to well adhering sugar.

The film in plastic wrap and set aside 30 minutes freezer.

Preheat oven to 180 °

Cut into slices 6mm thick and place on a baking sheet lined with parchment paper, spacing them sufficiently apart. Sprinkle each cookie

a small amount of pepper .

Bake 10 minutes

Let stand 5 minutes before take off and let cool completely on rack.

Store in an airtight container and eat within 3 days .

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Mexican Cookies (Martha Stewart # 30) Gourmand

I learned that the Mexicans were preparing cookies on the occasion of wedding celebrations, where they are served to dessert. Needless to say you do not need to wait for a special occasion to succumb, or be Mexican (s) elsewhere ... :)

Their beautiful white-sugar ice fact echoes that of the bride ...

Their dough is pleasantly blasted in the mouth, soft and mellow .

They are a nice wedding cinnamon, vanilla & almond .

P. 104

≈ 15 quantities

(proportions divided by 4 compared to the original recipe)

recipe from Martha, click HERE

40 g whole almonds (blanched ) roasted a dozen minutes in oven at 200 °

15 blanched whole almonds to decorate
70 g flour

a pinch of fleur de sel

1 / 2 c ground cinnamon mocha

60 g of butter at room t °

30 g sugar ice + QS to sprinkle

1 / 2 tsp of natural vanilla extract vanilla powder

few drops of almond extract

a white ' egg

Preheat oven to 180 °

Grind together roasted almonds ( cooled ), flour, sea salt, vanilla and cinnamon.

the robot Cream on medium speed butter, sugar and almond extract until the mixture is pale and frothy .

Stir almond / flour / spices.

work until a dough ball homogeneous .

Train fifteen dough balls, 4 cm in diameter . Place on a baking sheet lined with parchment paper, spacing them sufficiently apart.

Flatten each ball.

Put as much as blanched whole almonds biscuits obtained ( is about fifteen ) in a bowl with 1 tbsp egg white, lightly beaten with a fork to liquefy it. Mix well so they are well coated with egg white and lightly press each ball of dough.

Bake 25 min until edges are lightly golden .

Cool cookies 5 minutes before straining a 1st time sugar. Let stand 15 minutes, then sprinkle again of sugar .

These cookies will keep for 1 week in an airtight .

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Cherry Thumbprint Cookies (Martha Stewart # 29)

Outside taste really good and their both sandy texture, crisp and tender , I really liked these cookies for their final aesthetic . A alternation of layer of biscuit and jam fine lines .

For the garnish , I contented myself with a simple cherry jam to simplify things.

course, they can prepare with another jam as the cherry, however, I think it's important to keep a jam in the color well marked for its fine lines may well be the final.

The cornmeal gives them texture and well sanded edge sel that tickles the taste buds on time is very pleasant in the mouth.

P. 203

≈ 20 quantities

(proportions divided by 2 compared to the original recipe)

recipe from Martha Click HERE

90 g flour

30 g corn flour

1 / 2 teaspoon baking powder

a pinch of salt sel

1 / 2 tsp of natural vanilla extract vanilla powder

60 g butter t ° amabiante

100 sugar

a small egg

Trim:

60 g of dried cherries

QS cherry jam ( I recommend a jam (Preferably home) quality that is to say, with more fruit than sugar ... )
1 teaspoon sugar

few drops of almond extract natural

Prepare Filling: Coarsely chop dried cherries with jam and sugar in a mixer. Pour into a saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat and add almond extract. Cool .

Combine flour, cornmeal, baking powder, sea salt and vanilla powder.

Cream butter and sugar in a food processor on medium speed until the mixture is pale and frothy .

Add egg and mix well to incorporate well.

Add the flour and work until a homogeneous mixture.

Divide dough into 4 equal . Arrange on a lightly floured surface and spread each piece into rectangles 5 / 15 of 5 mm . Place rectangles on a baking sheet lined with parchment paper and book plate freezer 30 minutes to firm dough.
Spread a layer of cherry jam on one of the rectangles of dough. Cover with second dough rectangle and spread a new layer of jam and so on. Finish by placing the last rectangle of dough without covering jam. Yarrow Place and mounted in the freezer for 1 hour .

Preheat oven to 180 °

Cut millefeuille 5 mm slices thick and place on a baking sheet lined with parchment paper, spacing them at least 6 cm because they will spread much while cooking.

Bake 12 minutes until lightly browned .

Let stand 5 minutes before take off and let cool completely on rack.

Store in an airtight container and eat within 2 weeks .

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Chocolate Thumbprint Cookies (Martha Stewart # 28)

Small biscuits very soft, finesse both "crisp & delicate . little sweet biscuits in themselves are well balanced by trim milk chocolate .

A sweet treat that will appeal to children but also inevitably to large ...

The dough should be spread as thinly as possible then be detailed with a punch. Round and fluted, and with this feed chocolate, they are reminiscent of the famous Choco.

P. 205

≈ 18 biscuits assembled

recipe from Martha, click HERE

140 g flour

50 g sugar

1 / 2 tsp salt sel

1 / 2 teaspoon of vanilla extract 1 pinch vanilla powder

60 g cold butter into pieces

6 cl cream full

_

1 egg yolk

1 tbsp liquid whipping cream

_

230 g 100 g of milk chocolate or type Nutella Chocolate spread ®

Pour flour, sugar, vanilla and sea salt in a food processor. Mix. Add butter and mix to sand dough . Add cream. Work until a homogeneous mixture . Pick up a ball.

Lightly flour a work surface and roll dough to as thinly as possible.

Expand the dough using a pastry cutter round and fluted 6 cm of Ø .

Place the cookies on a baking sheet lined with parchment paper. Book plate in freezer 15 minutes well for strengthening the dough and prevent it shrinks when cooked .

Preheat oven to 160 ° 180 °

Mix egg yolk and tablespoon cream and brush tops of biscuits with a pastry brush.

Bake 15 minutes until browned .

Cool.

Melt milk chocolate in a water bath. Once melted mix using a whisk to smooth it.

Spread a small amount of melted chocolate (or spreads ) on the inside half of the cookies. Place the other half of the chocolate biscuits. Book 15 minutes in the refrigerator for the cookies coalesce .

Store in a box sealed and use within 3 days .

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Thumbprint Cookies Cream Brown (Martha Stewart # 27)

Small cookies very fluxes partially dipped in melted chocolate to decorate them and give them look great, and filled with a savory chestnut and vanilla .

In the recipe from Martha, the lining is made from butter, sugar and cream of brown ... I chose to put only the cream of brown to lighten a bit.

marriage with dark chocolate is simply excellent.

P. 273

≈ 12 quantities

(proportions divided by 2 compared to the original recipe)

recipe of Martha, click HERE

85 g butter

40 g icing sugar

1 / 2 egg

105 g flour

1 pinch of salt sel

To Trim :

30 g of butter at room t °

30 g sugar

a pinch of fleur de sel

1 tbsp brown cream (vanilla and good quality - House recipe HERE )

For Frosting :

80 g dark chocolate ( coverage )

Cream butter in food processor until it whitens and becomes soft s tackiness.

Add the icing sugar and sea salt and continue to whisk for a smooth mixture .

Beat in egg.

Add flour and work until obtain a homogeneous mixture . Film and book in refrigerator 2 hours to firm dough. Preheat

oven to 180 °

Spread the dough on a lightly floured work plan on 3 mm thick. Cut round 4 cm in diameter and place on a baking sheet lined with parchment paper.

Bake 12 minutes until edges are golden .

Cool on a wire rack.

For Filling: Beat butter in a food, the flower of salt and sugar for a creamy blend well. Add the chestnut puree and mix until a smooth cream .

D depositing a dollop of cream brown on the bottom half of the cookies and then top with other half of cookie.

Melt chocolate coverage in a water bath. Once melted, whisk well to smooth it.

Dip the end of filled cookies into melted chocolate and warm. Place on a wire rack and allow to harden.

They keep 2 days in an airtight container (without overlapping) .

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Rum Fudge Cookies (Martha Stewart # 26)

These cookies have become a classic here in the blogosphere.

They are among the 1st all that I had once dreamed of making when I had the book in hand, and the 1st that my man called me.

A delicious blend of spices enhanced by a warm tip rum absolutely delicious and very subtle . They are melters and wishes simply irresistible!

P. 124

≈ 12 quantities

(proportions divided by 2 compared the original recipe)

recipe from Martha, click HERE

125 g flour

1 tbsp cornstarch (cornflour ® )

1 / 2 tsp cinnamon powder

1 / 2 tsp nutmeg freshly grated powder

1 tsp natural vanilla cd'extrait 1 / 2 teaspoon vanilla mocha powder

ground cloves 1

a pinch of salt sel

90 g of butter at room t °

20 g + 40 g icing sugar for dusting

3 cl rum brown white ( I had it on hand )

Mix dry ingredients together: flour, cornstarch, spices, salt.

the robot Cream on medium speed butter and 20 g of icing sugar together until light . Then add the rum and vanilla. Stir

gradually the dry mixture. Mix well.

Divide dough into 2 and roll into sausages 3 cm in diameter .

Book freezer 1 hour.

Preheat oven to 180 °

Cut in slices 1 / 2 inch thick and place them on a baking sheet lined with parchment paper, spacing them 2 cm.

Bake 15 min until they begin to brown .

Remove from oven and let cool on rack 10 minutes before sprinkle heavily with icing sugar on each side.

These cookies will keep for 2 weeks in an airtight .

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Fudge Cookies Lemon Green (Martha Stewart # 25) Complete

With their delicate taste of lime , these cookies are like a breath of fresh .

and terribly Light & melting in the mouth shortbread .

With their pretty sweet sailing they are truly irresistible.

For those who are not very adept lime, they may well be broken with lemon yellow, orange or even clementines. Their texture and taste will remain unchanged will be even trickier.

P. 109

≈ 8 quantities

(proportions divided by 4 compared to the original recipe)

recipe from Martha Click HERE and THE

40 g butter

10 g of icing sugar for dusting + QS

1 teaspoon of vanilla extract a pinch of powdered vanilla

zest of 1 lime, finely grated

1 tsp lime juice

a pinch of salt Fleur de sel

60 g flour

1 tbsp of corn starch potato

Cream the robot at medium speed the butter and icing sugar until the mixture is pale and frothy .

Add zest and lime juice, vanilla and salt.

Incoroporer flour and cornstarch and mix until dough is smooth .

Shape into a roll of dough 5 cm in diameter .

Wrap in greaseproof paper and wrap the book in the freezer for 30 minutes well strengthen the dough.

Preheat oven to 180 °

Cut into slices 5 mm thick and place on a baking sheet lined with parchment paper.

Bake 13 min until they begin to brown .

Cool on rack 5 minutes before sprinkling with plenty of icing sugar on each side.

These cookies will keep for 2 weeks in an airtight . Var gaJsHost