Peanut Butter Sandwich Cookies

Peanut butter sandwiched between cookies

I’ve been attempting to write this post since this morning. Countless pressing matters have thwarted my endeavors, like the necessity, earlier today, to make a batch of spiced apple butter. Right. That. Minute. Then, of course, it was essential to take a five and a half mile walk, go to Trader Joe’s, and wash a load of laundry. As I grudgingly sit in front of this screen, finally, a million projects swirl through my brain, to-do items that are more critical and more urgent that this post, but I force myself to write.

If I’m completely honest, this post has been languishing in the “unfinished” file since June…June 29th, to be exact.

Despite my excuses, I realize it has nothing to do with being too busy, all these supposed pressing matters, or not having time to arrange 250 words into something coherent. It has everything to do with Fear – fear that I have nothing worthwhile to say, fear that I won’t find the words, fear that my words won’t be good enough. “You dare call yourself a writer,” my inner critic chimes in.

The baking has always been the easier part for me. Not that I don’t utterly fail at that endeavor on occasion, not that I don’t pick apart every dish I produce, not that I don’t make apologies to the recipients – I do, I DO, but without the paralyzing fear that grips my writing attempts. I accept culinary failure and move on.

I wrote a marketing piece for work this week. It’s not my day-to-day job, but a new role I’m taking on. I was petrified inspiration wouldn’t hit, terrified I would bumble my big chance. I wrote, I played on the page, I didn’t permit fear to hinder me (once I started) – and my audience loved it. The kudos made my week.

However, the baking side of it, like the recipe below, will always be easier.


Peanut Butter Sandwich Cookies

  • Servings: 24 cookies
  • Print

Ingredients

    Cookies
  • 1 ½ cups old-fashion rolled oats
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon (rounded) kosher salt
  • 1 cup unsalted butter, very cold and cut into small pieces
  • 3 Tablespoons milk
  • Filling
  • 1 cup peanut butter
  • 1 Tablespoon corn syrup
  • ¼ cup confectioner’s sugar

Directions

  1. Preheat oven to 400 degrees F. and line two baking sheets with parchment.
  2. In the bowl of food processor, pulse oats until the texture of meal. Add flour, sugar, baking soda and salt and process to combine. Add very cold butter and pulse until mixture resembles bread crumbs. Add milk and process until dough just begins to come together. Wrap in cling film and refrigerate for 15 minutes.
  3. Roll into 1” balls and transfer to baking sheets. Press balls flat with the bottom of a glass dipped in sugar. Refrigerate again for 10 minutes.
  4. Bake for 9 to 11 minutes until the edges are just beginning to turn golden. Transfer to a wire rack to cool completely.
  5. Beat together peanut butter, corn syrup and confectioner’s sugar until smooth. Pipe on ½ cookies and top with remaining cookies. Store in an airtight container.

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Chocolate-dipped coconut macaroons

A plate of chocolate-dipped coconut macaroons

From L.A. to Costa Rica to Hawaii to Huntington Beach to Napa to San Francisco to The Bahamas. I’ve been missing my own bed – and my kitchen – these past two months. Now that I’m back, I’m content to sleep under a duvet I know, putter in my familiar kitchen and lazily read a book curled up on a fur-covered couch with the kitties. This is home.

These macaroons, baked this morning, are a relatively straightforward recipe for me – not my usual over-complication. They travel well and, with special recipients in mind, I thought they would survive the journey unscathed.


Chocolate-dipped Coconut Macaroons

Chewy coconut kisses dipped in dark chocolate.


Ingredients

  • 1 ⅓ cups sweetened flaked coconut
  • ⅓ cup sugar
  • 2 Tablespoons almond flour, toasted**
  • 1 Tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • 2 large egg whites
  • ½ teaspoon vanilla
  • 2-3 oz. dark chocolate, broken into small pieces

Directions

  1. Preheat oven to 325 degrees F. In a medium bowl, combine coconut, sugar, toasted almond flour, all-purpose flour and salt. In a small bowl, lightly beat egg whites with vanilla and stir into coconut mixture until combined.
  2. Line a sheet pan with parchment or a silicon baking sheet. Measure rounded 1-Tablespoon mounds of coconut mixture onto sheet pan and bake about 20 minutes, or until macaroons are golden brown around the edges. Remove from oven and let cool on sheet pan slightly. Transfer to a cooling rack and let cool completely.
  3. Melt ¾ of the chocolate in a small bowl placed in the microwave in 30-second bursts, ideally heating the chocolate to 122⁰ F. Add the remaining ¼ chocolate and stir until slightly thickened, ideally cooling to 90⁰ F. (This process is called tempering and should ensure shiny chocolate that sets quickly). Dip the bottom of each macaroon in the chocolate, allowing excess to drip off. Flip upside down and let set until chocolate sets, about 15 minutes.
  4. ** The almond flour is optional. If you don’t have any on hand, omit and increase flour to 2 Tablespoons. I toast my almond flour to bring out the flavor by cooking it in a small pan over a medium-low heat until fragrant.


Hazelnut Orange Cookies

Delicate, crumbly cookies with a wonderful snap, flavored with the unique combination of hazelnuts and orange – a perfect addition to a holiday cookie plate.

A stack of Hazelnut Orange cookies tied with a green ribbon

It was 1997 and the Barnes and Noble store at the nearby suburban strip mall had recently opened. I wasn’t a competent baker then; my sister was the baker. The book I chose was the Pillsbury Best Cookies Cookbook – plenty of recipes, plenty of photos. These hazelnut orange cookies were the first recipe I tried. I thought they were delicious at the time, with a delicate, crumbly texture and pretty appearance. I resurrected the recipe this year for our neighborhood Bunco cookie exchange and they are just as special as I remember them. This recipe makes a ton of cookies – about eight dozen, enough for the Bunco cookie exchange and a few dozen for the office, or just cut the recipe in half.


Hazelnut Orange Cookies

A delicate, crumbly cookie with a wonderful snap, flavored with hazelnuts and orange.


Ingredients

  • 4 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ½ (generous) teaspoon nutmeg
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1 cup canola oil
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup finely chopped toasted hazelnuts
  • Sugar
  • Hazelnut halves for garnish

Directions

  1. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg. Set aside. In a large bowl, beat sugar, powdered sugar, softened butter, oil, orange zest, vanilla and eggs until light and fluffy. Stir in flour mixture until combined. Stir in finely chopped hazelnuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  2. Heat oven to 375⁰ F. Shape dough into scant 1” balls (15 grams each) and roll in sugar. Place 2” apart on an ungreased cookie sheet. Flatten each ball with the bottom of a glass dipped in sugar, top with a hazelnut half.
  3. Bake for 7-9 minutes or until barely golden around the edges. Cool for 1 minute; remove to racks and cool completely.

Holiday Cookie Round-up

Thanksgiving is behind us and Christmas is just around the corner, which in my house means its cookie-baking season. Here’s a round-up of some of my personal favorite cookie recipes that are sure to get you in the holiday spirit. Happy Baking!

Bakewell Biscotti

Bakewell Biscotti
Crunchy Cranberry Almond Biscotti stuffed and baked with cranberry jam and buttery marzipan crème – ummm…yes, please!

Bizcochitos Cookies

Biscochitos
Biscochitos are a regional cookie from New Mexico and are typically served during special celebrations, especially during Christmas with hot chocolate. In 1989, New Mexico made the biscochito its official state cookie. These cookies are a reminder of a quintessential snowy Christmas Eve I spent in Santa Fe bundled up for the beloved annual farolito walk. My most memorable Christmas Eve ever.

Hermit Cookies

Hermit Bars
Chewy bar cookies from New England heavily spiced and chocked full of plump raisins and crunchy walnuts.

Millionaire's Shortbread

Ginger Hazelnut Millionaire Bars
Inspired by one of my favorite recipes for Ginger Crunch Slices, these rich bars combine buttery shortbread, spicy ginger-cardamom caramel, creamy bittersweet ganache and sweet-salty hazelnut “croquant.”

LU Pim's

Jaffa Cakes
Not technically a cookie, these British biscuits are still a holiday favorite of mine. I usually succumb to the packaged variety, called Lu Pim’s in the States. In addition to chocolate and orange being one of my much-loved combinations, it’s a textural thing – the crack of a think dark chocolate coating giving way to a gelatin layer atop a sliver of moist genoise sponge.

Cape Breton-Style Oatcakes

Cape Breton oatcakes are a simple, buttery, not overly-sweet, utterly addictive oat cookie.

Oatcakes

Wandering around my local cheese shop the other day, I came across something called Cape Breton oatcakes from Nova Scotia. They were advertised as a tea biscuit, cheese cracker, or a lightly sweetened cookie. Being a baker, it’s rare for me to purchase a package of store-bought cookies, but I was intrigued by something that could be called all three.

I bought a box to serve alongside an oozy hunk of triple-crème brie and fig jam…except the oatcakes never made it to the cheese plate. I broke into the package just to see what they tasted like – delicately crunchy, buttery, simple, slightly salty-sweet, and utterly addictive. I devoured the entire box in a matter of days.

In an attempt to replicate my new discovery, I found a number of Cape Breton oatcake recipes online, but none seemed to match the cookie (cracker?) I was trying to duplicate – some were thick, some were loaded with sugar (both brown and white), some made with shortening, many lumpy with whole oats. So, as I often do, I forged out on my own…


Cape Breton–Style Oatcakes

Cape Breton oatcakes are a simple, buttery, not overly-sweet, utterly addictive oat cookie.


Ingredients

  • 1 ½ cups old-fashion rolled oats
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon (rounded) kosher salt
  • 1 cup unsalted butter, very cold and cut into small pieces
  • 3 Tablespoons milk

Directions

  1. Preheat oven to 400 degrees F. and line two baking sheets with parchment.
  2. In the bowl of food processor, pulse oats until the texture of meal. Add flour, sugar, baking soda and salt and process to combine. Add very cold butter and pulse until mixture resembles bread crumbs. Add milk and process until dough just begins to come together. Turn dough out onto work surface and form into two balls. Wrap in cling film and refrigerate for 15 minutes.
  3. Dust your work surface with flour and, working with one ball at a time, roll the dough out until ¼ inch thick. Cut with a 2 ½ inch round cutter or cut into squares. Transfer to baking sheets and refrigerate again for 10 minutes.
  4. Bake for 9 to 11 minutes until the edges are just beginning to turn golden. Transfer to a wire rack to cool completely. Store in an airtight container, if you don’t eat them all immediately.