Alice Medrichs Peanut Butter Cookies Recipes
ALICE MEDRICH'S PEANUT BUTTER COOKIES
From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!
Provided by aloha808
Categories Dessert
Time 45m
Yield 36-60 cookies
Number Of Ingredients 9
Steps:
- Combine Flour and Baking Soda with wisk; set aside.
- In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
- Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
- Add the Flour Mixture and stir with wooden spoon, just until incorporated.
- Wrap and refrigerate the dough for at least 2 hours.
- Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
- Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
- Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
- Makes 3 - 5 dozen cookies, depending on size of scoop.
- NOTE: Prep time does not include 2 hours to chill dough.
Nutrition Facts : Calories 116.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 12.7, Sodium 96.9, Carbohydrate 11.2, Fiber 0.8, Sugar 6.5, Protein 2.8
ALICE MEDRICH'S CHOCOLATE CHIP COOKIES
Steps:
- In large bowl combine melted butter w/sugars, vanilla and salt. Mix in eggs. Stir in flour mix just til all ingreds moistened. Stir in choc and nuts. Let dough stand 1-2 hours or (best) overnight. Oven to 375. If in fridge, dough should soften. Scoop rounded tbsps of dough 3" apart on unlined sheets. Bake 9-11 mins, til golden at edges and no longer wet looking on top. Rotate pans. Remove from oven and let firm up on pan 1-2 mins. Cool completely. Keep several days. Alternative: Whole Wheat - substitute equal measure of whole wheat pastry flour for a-p and increase nuts to 1-1/2 cups (5.25 oz).
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