[blindcooks] Re: RECIPE: Peanut Butter and Butterfinger Cookies
- From: Carolyn Ranker <carolynranker@xxxxxxxxx>
- To: blindcooks@xxxxxxxxxxxxx
- Date: Thu, 17 Apr 2014 14:32:50 -0400
On 4/17/14, Jon Rawlings <twosocks76@xxxxxxxxxxxxxxx> wrote:
> 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
Thanks so much for this recipe. A keeper for sure. My mouth is
watering, so it will be a cookie I'll make very soon.
Carolyn
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