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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 .