Peanut Butter And Amaranth Cookies Food

PEANUT BUTTER AND AMARANTH COOKIES

Steps:

• Combine water and amaranth together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until water is absorbed and amaranth grains are fluffy, about 20 minutes. Cool for 10 to 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat cooked amaranth and peanut butter together in a large bowl until smooth. Beat in sugar until completely dissolved. Add butter to amaranth mixture and mix; stir in egg until smooth.
• Whisk all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt together in a bowl. Gradually add flour mixture to amaranth mixture, stirring until the dough starts to come away from the sides of the bowl.
• Form dough into small balls and place 2-inches apart on a baking sheet. Dip a fork into flour and press dough balls with fork to flatten.
• Bake in the preheated oven until set, about 15 minutes. Cool on the baking sheet for 3 to 5 minutes before removing to a wire rack to cool completely.

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

PEANUT BUTTER BANANA COOKIES

Steps:

• Preheat oven to 350°F
• Spray baking sheet with non-stick cooking spray.
• In a large bowl, combine egg, peanut butter, banana, and sugars.
• Mix with an electric mixer until smooth.
• Add flour, baking soda, and baking powder and continue to mix until well blended.
• With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
• Remove and transfer cookies to a wire cooling rack.

PEANUT BUTTER AND AMARANTH COOKIES

Steps:

• Combine water and amaranth together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until water is absorbed and amaranth grains are fluffy, about 20 minutes. Cool for 10 to 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat cooked amaranth and peanut butter together in a large bowl until smooth. Beat in sugar until completely dissolved. Add butter to amaranth mixture and mix; stir in egg until smooth.
• Whisk all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt together in a bowl. Gradually add flour mixture to amaranth mixture, stirring until the dough starts to come away from the sides of the bowl.
• Form dough into small balls and place 2-inches apart on a baking sheet. Dip a fork into flour and press dough balls with fork to flatten.
• Bake in the preheated oven until set, about 15 minutes. Cool on the baking sheet for 3 to 5 minutes before removing to a wire rack to cool completely.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• In a bowl, stir together flour, baking soda, baking powder, and salt.
• Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
• Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
• Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
• Makes about 1 1/2 dozen big peanut butter cookies.

AMARANTH-WALNUT COOKIES WITH BRANDY

Steps:

• 1 Place the 4 ounces of walnuts and 2 tablespoons of the sugar in the bowl of a food processor fitted with the metal blade. Process until the mixture looks sandy and the nuts are finely ground, about 15 seconds.
• 2 Whisk together the white whole wheat flour, amaranth flour, and salt in a medium bowl. In a large bowl, beat the butter with an electric mixer at medium speed until smooth, about 30 seconds. Gradually add the remaining sugar and beat until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed. Add the egg yolk, brandy, and vanilla and beat until well blended, about 30 seconds. Reduce the speed to low and beat in the nut mixture, then gradually add the flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
• 3 Place a rack 1 notch below the center of the oven and preheat to 350°F. Line 2 large rimless baking sheets with parchment paper. Place the amaranth seeds in a small bowl.
• 4 Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center.
• 5 Bake, 1 sheet at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.