[blindcooks] RECIPE: Peanut Butter and Butterfinger Cookies
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx>
- Date: Thu, 17 Apr 2014 09:03:42 -0700
Here is the recipe for the peanut butter butterfinger cookies I mentioned
yesterday.
INGREDIENTS:
2 1/4 c. all-purpose flour
1/2 tea. salt
1 tea. baking powder
1/2 lb. butter, softened to room temperature
1 c. sugar
1 c. smooth peanut butter
2 large eggs
1 tea. vanilla
6 butterfinger candy bars, broken into small chunks
DIRECTIONS:
1. Preheat oven to 350 degrees and line two rimmed cookie sheets with
parchment paper, set aside. In a medium bowl, combine the flour, salt, and
baking powder and set this aside as well.
2. In a large bowl, c ream the butter and sugar until light, two to three
minutes on medium speed of an electric mixer. Scrape down the sides of the
bowl, if necessary, then add the eggs, vanilla, and peanut butter; mix well.
Add the flour mixture in two or three installments, until the dough just comes
together. Mix in the butterfinger pieces well.
3. Working with a generous tablespoon of dough at a time, shape the dough into
balls and set on the prepared cookie sheets. Dip a fork into cold water, then
press the fork gently onto the surface of each cookie, then turn the fork 90
degrees and repeat to make a criss cross pattern. Dip the fork in the water as
necessary, letting the water drip off before continuing.
4. Bake the cookies for 10 to 12 minutes, or until just set at the edges.
Remove from the oven, let stand on the sheet pans for 5 to 10 minutes, then
move to wire racks to cool completely. Makes about 30 to 36 cookies.
NOTES: The criss cross pattern is completely optional, especially for us
low-vision and blind folks, but is very traditional for peanut butter cookies.
If you want to freeze the dough balls for later, follow the recipe through step
3, placing the dough balls closer together on the cookie sheet. Place the
sheet pan in the freezer for one to two hours, or until hardened, then remove
from the paper to zipper bags for baking later. If the dough is frozen hard
enough, the cookies will not stick together and should be easy to remove from
the bag. To bake; at 350 degrees as above, but allow one to two extra minutes
of baking. This works for almost any type of cookie. Jon
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