BUTTER GEMS
From "The Ultimate Cookie Book" by Catherine Atkinson. Servings and times are a guess. Let me know how much it makes if you try it!
Provided by the_cookie_lady
Categories Dessert
Time 50m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar.
- Add flour and mix to form a thick paste.
- Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350. Grease two baking sheets.
- Roll dough on a lightly floured surface to 1/4" thickness. Cut out rounds with a 1 1/4" cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely.
- Cookies can be decorated with piped swirls of buttercream and colored sugar.
Nutrition Facts : Calories 42.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 16.4, Carbohydrate 4.8, Fiber 0.1, Sugar 1.3, Protein 0.5
NUT BUTTER GEMS
Not your fathers peanut butter cookies! Pick your nut butter, our favorite is cashew butter, but almond and peanut butter work well too.
Provided by Steve_G
Categories Dessert
Time 45m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F at least 15 minutes before baking time.
- •Food processor method:.
- Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
- Process the sugars for several minutes until very fine.
- Cut the butter into a few pieces and add it with the motor running.
- Add the peanut butter and process until smooth and creamy.
- Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
- Add the flour mixture and pulse in just until incorporated.
- •Electric mixer method or by hand:.
- Soften the butter to a cool room temperature.
- In a small bowl, sift together the flour, baking soda, and salt.
- Whisk to combine.
- In a mixing bowl, beat the sugars until well mixed.
- Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
- Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
- Gradually beat in the flour mixture just until incorporated.
- •Both methods:.
- Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
- Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
- Place the balls 1 1/2-inches apart on ungreased cookie sheets.
- As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
- Bake for 10 to 12 minutes or until lightly browned and set.
- For even baking, rotate the cookie sheet front to back halfway through baking.
- Cool the cookies on the sheets for a few minutes or until firm enough to lift.
- Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
- If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
- Fill the centers with milk chocolate toppings.
- While the cookies are baking, prepare the chocolate topping, melt the chocolates.
- Whisk in the softened butter.
- The mixture will thicken immediately.
- Do not over whisk.
- Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
- Allow the chocolate to set until firm before storing the cookies in airtight containers.
Nutrition Facts : Calories 124.9, Fat 8.7, SaturatedFat 3.9, Cholesterol 16.9, Sodium 75.1, Carbohydrate 10.1, Fiber 0.6, Sugar 6.7, Protein 2.5
BROWNIE-PEANUT BUTTER GEMS
These can be made ahead. Store in an airtight container, chilled, up to 2 days. Bring to room temperature before serving. These make 24 peanut-butter filled mini-cupcakes.
Provided by potions
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Make filling: Beat together all ingredients in a large bowl on high speed until combined well; set aside.
- Make brownie batter: Preheat oven to 350 degrees and arrange rack in center.
- Line 1 (24-cup) mini muffin pan with baking cups.
- Heat together butter and chocolate in a medium saucepan over moderately low heat; stirring, until melted.
- Remove from heat; stir in sugars and extract until combined well.
- Add eggs, 1 at a time, stirring vigorously after each addition, until combined well.
- Add flour and salt; stir until just combined.
- Divide batter among baking cups.
- Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip.
- With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops.
- Sprinkle with nuts.
- Bake until brownies are puffed and set, 12-15 minutes.
- Transfer pan to rack and let cool 5 minutes.
- Remove brownies from pan and place on rack to cool completely.
Nutrition Facts : Calories 104.4, Fat 7.5, SaturatedFat 3.8, Cholesterol 33.1, Sodium 46.4, Carbohydrate 8.1, Fiber 0.3, Sugar 6.2, Protein 1.9
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