High Altitude Peanut Butter Cookies Food
HIGH ALTITUDE PEANUT BUTTER COOKIES
Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
Provided by Meeka777
Categories Drop Cookies
Time 21m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well.
- Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely.
- Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design.
- Makes: about 2 to 2-1/2 dozen cookies.
MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press.
Provided by Angie M
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
- Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
- Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
- For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 9.7 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 138.2 mg, Sugar 12.2 g
HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES
This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.
Provided by Jamie B
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 355 degrees F.
- Mix peanut butter and sugar until smooth.
- Beat egg and baking soda.
- Add egg mixture to peanut butter mixture, stirring well.
- Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
- Flatten each ball with tines of fork, making a cross pattern.
- Bake until puffed and slightly golden, about 8 - 12 minutes.
- Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
- * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.
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- In a saucepan, melt the butter over medium heat. Add the peanut butter and stir until melted. Remove from the heat.
- Pour the melted butter and peanut butter into a mixing bowl. Stir in the brown sugar and granulated sugar, then stir in the egg, egg yolk and vanilla until well combined.
- Separately, whisk together the flour, corn starch, oats, baking soda, salt and cinnamon. Add the dry ingredients and stir the dough together until smooth.
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- Using a stand or hand-held mixer, beat butter and sugars until light and fluffy, 2-3 minutes. Add eggs one at a time, incorporating each fully. Add peanut butter and vanilla until integrated into the dough.
- Add about half the flour mixture, beating in slowly until just incorporated, then add the remaining flour. Don’t overmix – stop mixer as soon as dry flour is no longer visible. Fold in chocolate chunks with a rubber spatula or wooden spoon.
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- Melt the peanut butter, coconut oil, honey and pomegranate molasses together over low heat. Stir in the cinnamon and salt. Remove from the heat and allow to cool to room temperature or slightly warmer, and pour into the bowl of a standing mixer.
- Reduce the speed of the mixer to the lowest speed and add the flour, baking powder and baking soda.
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- Preheat the oven to 375°F. Line two baking sheets with parchment; if you don't have parchment, don't grease the baking sheets; it's not necessary., In a large bowl, beat the butter and peanut butter until well blended., Add the sugars; beat until light and fluffy., Add the egg, milk and vanilla, and beat well., Stir in the flour, soda and salt., Shape the dough into 1" balls, and roll or shake them in sugar.
- Place the balls on the prepared baking sheets, spacing them about 1 1/2" apart., Bake the cookies for 10 to 12 minutes, or until they appear set in the center.
- Remove them from the oven and immediately place one chocolate chunk or "kiss" on each cookie., Transfer the cookies to a rack to cool completely.
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From wikihow.com
90% (158)Published 2011-08-04Estimated Reading Time 6 mins
- Do not over-beat your eggs. This will add too much air to the cookies. With high altitude baking, the low air pressure causes the air bubbles to expand faster.
- Reduce the amount of sugar you use in your recipe by 1 to 3 tbsp. (12 to 36 g) for each cup (191.6g) used. Reduce the sugar by 1 tbsp. (12 g) at 3,000 feet (914.4 m), 2 tbsp.
- Reduce the amount of baking powder or baking soda you use by 1/8 tsp. (0.47 g) to 1/4 tsp. (0.94 g). Reduce baking powder by 1/8 tsp. (0.47 g) at 3,000 feet (914.4 m), 1/8 to 1/4 tsp.
- Increase the liquid in the recipe to counteract the dry flour. Add 2 to 3 tbsp. (29.6 to 44.4 ml) of water for every cup (99.4 g) of flour used at 5,000 feet (1,524 m).
- Set your oven to bake 20 degrees Fahrenheit (6 to 7 degrees Celsius) hotter than the recipe suggests. The batter will set faster in a higher temperature and retain a moist center.
- Decrease the baking time by 1 to 5 minutes. This will depend upon how long the cookies are supposed to bake as cookie recipes can call for cook times ranging from 5 to 20 minutes.
- Check on the cookies to make sure they have been adequately baked at the higher temperature.
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High altitude peanut butter cookies may come into the below tags or occasion, in which you are looking to create high altitude peanut butter cookies dish in 21 minutes for you or your family or your relatives or your food factory. We would like to suggest you, copy or bookmark the below shared tags that will help you find high altitude peanut butter cookies recipe in the future.
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