Pressed Peanut Butter Cookies
- Level: Intermediate
- Yield: 2 Dozen Cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 132
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 57
- Total: 2 hr 43 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 18 min
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.