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viernes, 24 de octubre de 2014

Peanut Butter Fluff Cookies Some American recipes

Peanut Butter Fluff Cookies
  1. ¼ cup butter-flavored shortening
  2. ¾ cup granulated sugar, divided
  3. ¾ cup creamy peanut butter
  4. ½ cup firmly packed dark brown sugar
  5. 1 teaspoon vanilla extract
  6. 2 large eggs
  7. 1½ cups all-purpose flour
  8. 1 teaspoon baking soda
  9. ½ teaspoon salt
  10. 2 tablespoons heavy whipping cream
  11. Peanut Butter-Marshmallow Filling (recipe follows)
  12. Instructions
    1. Preheat oven to 350°. Line two baking sheets with parchment paper.
    2. In a large bowl, beat shortening, ½ cup granulated sugar, peanut butter, brown sugar, and vanilla with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition.
    3. In a medium bowl, whisk together flour, baking soda, and salt. Gradually add to shortening mixture, beating until combined. Add cream, beating until combined. Using a 1½-inch spring-loaded scoop, scoop dough, and roll into balls. Roll balls in remaining ¼ cup granulated sugar, and place at least 2 inches apart on prepared pans. Using a fork, flatten each cookie to about ½-inch thickness, making a cross-hatch design. Bake for 12 to 15 minutes or until edges are just beginning to brown. (Bake longer for a crunchy cookie, and bake less for a chewy cookie.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
    4. Spread 1 to 2 tablespoons Peanut Butter-Marshmallow Filling on flat side of half of cookies. Top with remaining cookies, flat side down. Store covered in refrigerator for up to 5 days.
    5. from:.allamericancooking

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