Name: Pressed Peanut Butter Cookies
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT2H43M0.000S
Yield: 2 Dozen Cookies
Ingredients: 1 1/3 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon fine salt; 1 stick (8 tablespoons) unsalted butter, at room temperature; 3/4 cup firmly-packed light brown sugar; 3/4 cup smooth peanut butter; 1 large egg, beaten; Nonstick cooking spray; Chocolate Ganache, recipe follows; Royal Icing, recipe follows; Assorted colored sanding sugars

Directions

Special equipment:

Pressed cookie baking sheet molds

1. Whisk the flour, baking powder and salt together into a medium bowl. Beat the butter and sugar together in the bowl of an electric mixer on medium-high speed until light and fluffy, about 8 minutes. Beat in the peanut butter and egg. Turn the mixer to low and slowly add the flour mixture to make a smooth dough. Scrape the dough onto a piece of plastic wrap, flatten into a disk, wrap and refrigerate until firm, about 2 hours.
2. Position an oven rack in the center of the oven and preheat to 325°F. Spray the pressed cookie sheet molds with nonstick spray. Press the dough evenly into the molds; the molds should be three-quarters full.
3. Bake until the edges are golden, about 9 minutes. Remove from the oven and let the cookies remain in the molds for 5 minutes before turning them out onto a cooling rack. Repeat with the remaining dough.
4. Decorate the cookies as desired with Chocolate Ganache, Royal Icing and sanding sugars.

Tuscan Chicken Cutlets with White Beans

Rainbow Fruit Skewers with Chocolate-Dipped Strawberries

Spring Green Spaghetti Carbonara

Crab and Bacon Quiche

Easy Fried Chicken

On Tonight

Restaurant: Impossible

Worst Cooks in America

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Girl Meets Farm

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Artichoke, Anchovy and Lemon Pasta

Chocolate Pound Cake with Strawberry Frosting

Encore: Velveted Chicken Stir-Fry with Shiitake Mushrooms and Bok Choy

Encore: Naanzanella Salad

Cowboy Caviar Quesadillas

Frozen Strawberry Lemonade Pie

Try Premium

Fire Up the Grill for Salad

A Frugal Meal Plan for Tax Day

Artichoke, Anchovy and Lemon Pasta

Chocolate Pound Cake with Strawberry Frosting

Encore: Velveted Chicken Stir-Fry with Shiitake Mushrooms and Bok Choy

Encore: Naanzanella Salad

Cowboy Caviar Quesadillas

Frozen Strawberry Lemonade Pie

Parathas 2 Ways

Baked Alaska Cupcakes

Pressed Peanut Butter Cookies

Special equipment:

Categories: