Peanut Butter Cookies

My newest excuse for not writing daily: I lay flat on my back digesting the most indulgent peanut butter cookies I have ever tasted!
The recipe is from a friend who is trying to sabotage my christmas party dress diet…
To make the dough mix 1/2 cup soft butter, 1/2 cup peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar, seeds of 1/2 vanilla pod and 1 egg yolk.


Then mix in 1 and 1/4 cups of flour, 1/4 teaspoon salt and 3/4 teaspoon bicarbonate of soda.
Knead the mix into a dough and form little balls. Dip the balls in sugar (optional but recommended) and flatten a little with a fork.

Bake in the preheated oven at 190C for about 10-12 minutes and initially leave to cool on the baking tray as they are very soft when coming out of the oven.

Don’t eat all at once!


Wedding Bliss

I have to keep today’s post short as that’s what I am with time at the moment.
I am invited to a wedding tomorrow and to accompany my money gift I made some cookies. They are straightforward shortcrust pastry cookies. For the dough I mixed 200g flour, 125g butter, 75g sugar and 1 egg yolk. I used mushroom and flower coocie cutters as well as cookie stamps. The icing is simple, too, lemon juice, icing sugar and red food colouring.

I hope the happy couple likes them!

C is for Cookie

My son is invited to a birthday party tomorrow and I thought this was the perfect opportunity to try some of my new cookie cutters.
I made a simple shortcrust pastry with 250g flour, 125g icing sugar, 125g butter, 1 egg, seeds of 1 vanilla pod, grated lemon peel and a pinch of salt.

The pastry dough goes in the fridge for 45 minutes.

Unfortunately, the muffin cookie cutter did not really work that well. Bits kept falling off.

I managed to make a few and then switched to the dummy cutter and a snail cookie cutter.

After 10 minutes in the oven at 180-200 degrees Celsius they looked good enough to eat.

I decorated them with some icing sugar (ready made from a very fiddly and annoying tube) and nonpareilles. I hope the kids will enjoy them tomorrow!




Aloha Macadamia Nut Cookies

Magnum, Maui & Macadamia. Three things that spring to my mind when I think about Hawaii.
I loved Magnum as a kid, spent a great week on Maui and never have any clue what to do with macadamia nuts.
So today I put myself in Hawaiian mood with the great Izzy Kamakawawi’ole and baked Hawaiian chocolate covered macadamia nut cookies. The recipe is from a blog aptly called true Aloha.

Mix 250g soft butter with 200g confectioners sugar and 1 teaspoon of vanilla essence.

Add 500g flour bit by bit. You’ll end up with a fairly crumbly mix.

Add 120g roughly chopped macadamia nuts. I also added miniature marsh mallows but they are not in the original recipe (probably because they melt and make unsightly holes in your cookies…).

I have to admit that the dough was too crumbly at first and I added a tiny splash of cream to be able to turn it into a proper dough.
Before the cookies can go in the oven you need to wrap the dough in clingfilm, roll it into a roll of about 4 cm in diameter and put it in the fridge for 1-2 hours.

When it is chilled enough, cut into 1 cm thick pieces, put on tray and in the preheated oven for 30-40 minutes at 180 degrees Celsius.

They are done when they have a light golden brown colour.

When they have cooled down, dip one end in melted chocolate.

Then dip in finely chopped macadamia nuts (about 30g) and leave to cool.

They taste scrumptuous and I will take them to the office tomorrow. Anyone visiting me and greeting me with Aloha will get one, well, only while stock lasts of course.

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