![]() It is a useful tip to know not only that raw dough could wait in the fridge for 36 hours but also, they freeze well. On Saturday morning, I have taken the dough out, had my coffee and started to shape and bake the cookies. So, I made peanut butter cookies dough on Thursday evening and left it to rest in the fridge until Saturday morning. This Monday, for example, I made “to do” list for the whole week and even then, I knew how complicated it would be to squeeze making Peanut Butter Cookies into a working week. It has become the most valuable thing of all. Since you all know how crazy everything is before holidays everywhere you go, I try very hard to make a list of priorities, but somehow, we are always short of time. If you believe so, you do not know my mother and her organizational skills. Please do not think this is the only thing I do. DECORATE: Remove from the warm baking tray and allow to cool before frosting or dipping in chocolate.As long as you have creamy peanut butter or crunchy or natural, the result is a batch of cookie dough to make homemade peanut butter cookies for holidays!Įvery Christmas there is a schedule in my family for each and every one of us precisely describing what to do until Christmas Eve.Place on the baking tray (affiliate) and cook for ten minutes. BAKE: Cut the dough using your desired shape cutter (affiliate), or the open end of a glass cup.ROLL: Turn the dough onto a lightly floured surface and roll (affiliate) 1/4 inch thick, 1/2 inch if you want a thicker cookie.The dough will look crumbly at first, just keep mixing and it will come together. Stir at low/medium speed for another 2 minutes, or until the dough begins to form. MIX: Stir in the egg, extracts, sour cream, and the prepared dry ingredients. ![]() Mix on medium speed for roughly 2 minutes, or until combined and light and fluffy. CREAM: Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer.DRY: Whisk together the four, baking soda and the salt in a small bowl or large measuring cup.Line two baking trays with parchment paper or a silicone baking mat (affiliate) and set aside for later. PREP: Preheat the oven to 375 degrees.Sour Cream: Normally I would say you can substitute Greek yogurt in place of sour cream.You can also sub out the lemon with almond for a delicious alternative. Extract: I use a combination of vanilla extract with lemon extract.Egg: A large egg acts as a binder and also adds a little fat to help moisten the dough.Do not substitute brown sugar in this recipe. Sugar: White sugar, also known as granulated.More recently I tested the recipe with all butter and get the same results. That’s how my mother in law makes her recipe, and you definitely can make it that way too. Butter: Originally this recipe called for both butter and shortening.You won’t notice too much of a difference. I use unsalted so I can control the amount of salt in the finished product, but have also used salted butter in a pinch. Salt: Omit the salt from the recipe if you plan to use salted butter. ![]() It should also be replaced after being opened for six months in order to keep its optimal freshness.
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