Sunday, December 23, 2018

Peanut Butter Cut Out Cookies

Cut out cookies show up for special occasions because they can be decorated to fit the theme. Gingerbread and sugar cookies are tasty and are a good canvas for decorating. They are classics, but in the cut out category there is an array of flavors that are overlooked.

This particular recipe is for a peanut butter cut out cookies. They make for a good stand alone for dunking in milk. Also, they are versatile enough to be "spruced up" for the holidays by sandwiching  together or decorated on top. These cookies are deceiving because they appear to be just a sugar cookie. It is quite a delicious surprise when you bite into them. The tasty flavor of peanut butter in an unusual format of a cut out cookie. This recipe makes about 3 1/2 dozen cookies.

Peanut Butter Cut Outs
adapted from ACH Food Companies

2/3 cup of light corn syrup
1 cup creamy peanut butter
1 cup or 2 sticks of butter
2 eggs
1 cup brown sugar
4 cups of flour (divided use)
1 tsp cinnamon
1 tbs baking powder
1/4 tsp salt

Fill a stand mixer bowl with the butter and peanut butter. Beat mixture until blended and smooth, stopping occasionally to scrape down the sides of the bowl. Then cream the brown sugar into the mix. Add the eggs and the corn syrup and blend together until mixture is smooth. Set aside.

Place a sieve over a medium size bowl and sift together only 2 cups of flour, cinnamon, baking powder and salt. Fold dry mixture into peanut butter/sugar blend. Once fully combined (with no dry streaks) add the remaining 2 cups of flour and mix until a cohesive dough is formed.

Separate dough into 2 equal mounds. Place each on a large piece of plastic wrap and flatten into a disk. Cover completely with wrap and refrigerate both disks of dough for a minimum of 4 hours and a  maximum of overnight.

Once the cookies are ready to be formed, preheat the oven to 325 degrees. Prepare a flat surface by placing a piece of parchment down (the size of your baking sheet) and dusting with flour.

Take out one of the dough disks and place on floured surface. Roll the disk out into a 1/8 inch thickness into a rectangle that will fit on the baking sheet. Once rolled out, place the parchment with the dough on the baking sheet. Cut dough into desired shapes and remove the dough from around the cut outs.

I use this method on some cut out cookies because it eliminates the risk damaging them if you cut out on a flat surface and transfer to a baking sheet. Also, you can quickly chill the dough in the fridge on the baking sheet if it gets too warm when you are forming the cookies.

Place cookies in oven and bake until light brown, this should take about 10 minutes. Remove from oven and transfer cookies to a baking rack to cool completely. Repeat forming the cookies (taking time to re-chill the dough when needed) and baking as stated.

Once cool you can decorate as desired. I piped melted chocolate over the top. Other suggestions are to ice with chocolate and sprinkle with peanuts or sandwich together with chocolate buttercream. 
                                   **TWO YEARS AGO: Chocolate Custard Tart**