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.

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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.

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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.

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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.

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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.

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The pastry dough goes in the fridge for 45 minutes.

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

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

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

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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!

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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.

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

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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…).

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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.

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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.

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

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

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

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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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