The Best Peanut Butter Cookies

The Best Peanut Butter Cookies

Makes 24 Cookies

The inspiration for this recipe comes from my Grammy Carl—she was the queen of homemade cookies. They are so good! For a little something extra special, I put a dollop of jelly in the center after baking. While the cookies are still hot, I make an indentation the size of a thumbprint in the center of the cookie, which I fill with jam.

Ingredients:

1 cup creamy peanut butter

¾ cup (1½ sticks) unsalted butter, softened

¼ cup vegetable shortening

1¾ cups packed light brown sugar

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

2¾ cups all-purpose flour

1¼ teaspoons baking soda

¼ teaspoon kosher salt, plus more for sprinkling

1 cup peanut butter chips

Any flavor fruit jam – I used Strawberry Rhubarb

PREHEAT THE OVEN to 375°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and shortening and beat on medium speed until light and smooth, about 2 minutes. Add the brown sugar and cream until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed. Whisk the flour, baking soda, and salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips. Use a 2-ounce ice cream scoop and scoop balls of dough onto a baking sheet. Bake the cookies on the middle oven rack on a greased baking sheet for 13 minutes. Transfer cookies to a rack to cool. Don’t forget to make an indentation in your cookies for the jam. Repeat to bake the remaining cookies.

Miele Experience Center – Molten Chocolate Cakes

Molten Chocolate Cakes

Serve these individual steamed cakes while still warm so that the soft chocolate center oozes when cut into.

Ingredients

8 ounces (1 1/3cup) semisweet chocolate chips or bittersweet chocolate, chopped

8 tbsp. (1 stick) unsalted butter

1/4 cup brewed espresso

4 large eggs

4 large egg yolks

1/2 cup sugar

1/4 cup flour

1 large pinch salt

1 tsp vanilla

Vanilla or coffee ice cream, for serving

Directions

Combine chocolate, butter, and espresso or cream in a medium saucepan.  Heat over low heat just enough to melt chocolate.  Remove from cooktop and cool slightly.

Whisk whole eggs, yolks, and sugar together in a medium bowl.  Sift flour and salt over the eggs and whisk thoroughly.  Whisk in melted chocolate and vanilla.   Pour mixture through a strainer if lumpy.

Distribute chocolate cake mixture evenly among 8 espresso cups or small ramekins.  Time may vary based on size of dish.  Place in small perforated steam tray and slide in over.

Steaming Directions

Select Steam Cooking and set cooking time for 6 minutes.  When tone sounds, check that cakes are puffed and dry and toothpick inserted in center comes out with moist batter attached.  Steam for an additional minute or two, if necessary based on the quantity your are steaming.

Serve warm in the espresso cups or ramekins with ice cream.

Miele Experience Center – Pignoli Cookies

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Pignoli Cookies

Ingredients

16 ounces almond paste (two 8-ounce cans)

1 cup granulated sugar

1 cup confectioner’s sugar, plus more for dusting

4 egg whites

1 tsp vanilla

6 tbsp. flour

1/4 tsp salt

2 cups pine nuts

Directions

Preheat the oven to 325F, with racks in center and lower third.  Line two glass trays with parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and both sugars on medium (2-4) speed until mixture resembles coarse crumbs, about 2 minutes.  Add egg whites and vanilla, and beat on medium-high (4-6) speed until a smooth paste forms 3-4 minutes.  Add flour and salt; beat until combined, about 1 minute.  Dough will be very soft and tacky, almost like a batter.  This dough can be stored in the refrigerator for 1 day until ready to shape and roll in pine nuts.

Bake until edges of cookies and pine nuts have turned golden brown, about 13-15 minutes.  Transfer cookies to a wire rack to cool completely.  Using an offset spatula, carefully loosen from parchment paper.  Using a fine sieve, dust cookies with confectioners’ sugar.  Cookies can be kept, stacked between layers of waxed or parchment paper, in an airtight container for 4 days or frozen for 2 months.

Yields 30 cookies

Dough can be made 2 days in advance and refrigerated.  Almond paste is available in most supermarkets; do not substitute marzipan.

Miele Experience Center – Lebkuchen – German Gingerbread

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Lebkuchen – German Gingerbread

Ingredients

6 cups sifted all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup (2 sticks) unsalted butter

1 cup dark-brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 tsp ground cloves

1 tsp finely ground black pepper

1 1/2 tsp salt

2 large eggs

1 cup unsulfured molasses

Directions

In a large bowl, sift together flour, baking soda, and baking powder.  Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.  Mix in spices and salt, then eggs and molasses.  Add flour mixture; combine on low speed.  Divide dough in thirds; wrap in plastic.  Chill for at least 1 hour.

Heat oven to 350F.  On a floured work surface, roll dough 1/8 inch thick.  Cut into desired shapes.  Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.  Bake until crisp but not darkened, 8 to 10 minutes.  Let cookies cool on wire racks, then decorate as desired.

For Icing Cookies you may brush with a Lemon Glaze made from:

1 egg white

1 1/2 cups sifted confectioner’s (powdered or icing) sugar

1 tbsp. fresh lemon juice

In a small bowl with mixer or by hand, beat egg white, powdered sugar and lemon juice until smooth.  Brush onto still warm cookies, and decorate with a candied fruit.

Miele Experience Center – The Kiss Cookie

The Kiss Cookie

Ingredients

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter

1/3 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 egg

1 tsp pure vanilla extract

1 bag milk chocolate candy kisses

Directions

Preheat Convention oven to 350F.  Sift flour, baking soda and salt together; set aside.

Beat butter and peanut butter together in a large bowl, until well blended.  Add granulated sugar and brown sugar; beat until fluffy.  Add egg and vanilla; beat well.  Gradually add dry ingredients into the peanut butter mixture until well blended.

Shape dough into 1-inch balls.  Place on Miele Perfect Clean baking tray.  Bake 10 minutes or until lightly browned.  Immediately press a chocolate kiss candy into the center of each cookie; cookie will crack around edges.  Remove from baking tray to a wire rack.  Cool completely.

Yields approximately 36 cookies

Friday Night Soup!

Friday night soup!

Remember to clean out the refrigerator on Friday and make a soup or a stew or a casserole.

This Friday I had left over chicken stew, two onions, oregano, thyme, bay leaves, spinach and Romain. And 3/4 of a quart of chicken broth and about a 1/4 quart of heavy cream. I put ALL those ingredients in a pot…. Medium heat until it simmers, 3/4 box of orzo! Done.

I let it cool and now I’m putting the soup/stew in quart containers and in the freezer it goes. Either a quick supper during the week, weekend or a lovely lunch!

It’s just so easy!

And SO delicious!

I love my Le Creuset Dutch Oven in Hibiscus!! Click HERE to gift yourself one today 🙂