Sunday, May 17, 2009
Stack and Snack
(photo by Dan)
Oh, what a night it was. It was a dreamy evening of enormous, double-thick peanut butter cookie sandwiches filled with a honeyed peanut butter creme. The flavor of these lovelies resembles the classic girl scout pb sandwich (or Do-Si-Do), but they are soft and bendy, even after sitting out (covered) at room temp overnight. They also look and taste more rustic, warm, and homemade (of course!).
This is another recipe from The King Arthur Flour Cookie Companion. I'm finding a lot of hits in there.
Scout's Honor PB Sandwiches
adapted from the King Arthur Flour Cookie Companion
Makes 24-32 sandwich cookies (I'll make them smaller next time)
Preheat oven to 350 F.
Mix for the dough:
1/3 cup unsalted butter at room temp
2/3 cup creamy peanut butter
1/3 cup granulated sugar
2/3 cup brown sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp salt
1 tsp. vanilla extract
After blending, add 1 large egg and mix again until thoroughly incorporated and fluffy.
3/4 cup flour
1 c. old-fashioned oats (not quick oats)
The recipe calls for you to drop teaspoon-full amounts onto a lightly greased baking sheet. Next time, I am going to roll my dough into marble-sized balls (to make a smaller, less irregularly-shaped cookie). Either way, then press down on the dough with the bottom of a greased glass so that the dough ends up around 1/4" thick.
Bake in the oven for 8-10 minutes until lightly browned. Let cool a minute or two on the cookie sheet. Remove carefully to a rack to cool.
While cookies are cooling, beat together the filling ingredients:
1 cup peanut butter (I used just less than 1 cup creamy and added 2-3 T. of crunchy peanut butter to round out the cup)
1 T. honey (I used raw honey)
1/4 cup powdered sugar (add a little more if you feel like it. I did.)
Once cookies are cooled, distribute filling onto half of the cookies. Press an unadorned cookie onto a filling-spread cookie. Repeat until all cookies have been paired. Eat up!