Unlevened Peanut Butter Cookies For Cookie Stamping Food

THE BEST PEANUT BUTTER COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

UNLEVENED PEANUT BUTTER COOKIES (FOR COOKIE STAMPING)

Steps:

• Mix all ingredients together. Roll in 1 inch balls. Place on ungreased cookiesheet 2 inches between each cookie. Refrigerate dough balls for 10-15 minutes to make them firm. Press down the dough ball with a cookie stamp dusted with flour or powdered sugar to prevent sticking. If you don't own cookie stamps, you can use a fork to create the more traditional grid design. Bake in 350 degree oven for 10-12 minute.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
• With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
• For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.

STAMPED COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.
• Add flour in two batches, mixing just until combined.
• Divide dough into two, then shape each half into a ball. Flatten each ball into a disk about 1-inch thick, then cover with plastic wrap. Chill for at least 2 hours (or overnight). Place cookie stamps in refrigerator, too.
• Once dough has chilled, preheat oven to 375 degrees. Line two baking sheets with parchment paper. Add granulated sugar to a small bowl.
• Roll a piece of dough into a golf ball-sized ball, then roll in granulated sugar. Place on baking sheet.
• Dip cookie stamp into sugar, then press ball until dough reaches edges of stamp. Repeat with remaining dough.
• Once you have filled a baking sheet, freeze cookies for 10 minutes.
• Bake chilled cookies until golden brown on bottom, about 9 to 10 minutes.
• Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating. Enjoy!
• Whisk together powdered sugar, milk, and vanilla until smooth. Add just enough milk to make a thin glaze (should be fairly runny).
• Dip cooled cookies in glaze, then brush off excess. Or brush glaze on cookies using a decorating brush. Place cookies on a parchment lined tray until glaze is set.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

NUTTER BUTTER® COOKIES

Steps:

• Prepare the dough:
• Sift flour (if using a cup measure, spoon into the cup and level with a knife before sifting).
• Combine butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes. Beat the whites with a fork until foamy and thin, then add to the butter and sugar in four additions, letting each incorporate before adding the next. Scrape the bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in the flour, and mix to form a soft dough.
• Knead against the sides of the bowl to form a smooth ball, divide in half, and flatten into discs. Use immediately, or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
• Make the wafers:
• Adjust oven rack to middle position and preheat to 350°F. On a flour-dusted surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch. Slide an offset spatula under the dough to loosen. Cut into "peanuts" with a 3-inch bikini cookie cutter (see Cooks' Note) or into simple 2 1/4-inch rounds and arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them. If you like, gently score the cutouts with a bench scraper to make a diamond pattern. Gather scraps, re-roll, and cut as before. The remaining scraps can also be baked, to grind for crumbs.
• Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheet. Use immediately, or transfer to an airtight container and store for up to a week at room temperature or a month in the fridge.
• Make the creme:
• Combine butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time. Once fully incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. Transfer to a pastry bag fitted with a 1/2-inch plain tip.
• Sandwich the cookies:
• Pipe 1/4 ounce (2 teaspoons) creme into the center of half of the rounds or 1/8 ounce (1 teaspoon) into each "lobe" of a peanut. Sandwich with the remaining wafers; there are extras to account for breakage. Transfer to an airtight container and refrigerate until the filling has set, about 15 minutes. Store up to 1 week at room temperature or up to a month in the fridge; serve at room temperature.
• Mix it up!
• Cookie Crumbs: Grind broken wafers and scraps in a food processor until fine; freeze in a quart zip-top bag for up to 6 months. Use to replace the graham cracker crumbs in Souffléed Cheesecake or bake into a crumb crust.
• Vegan: Replace the butter in the dough and filling with an equal amount of refined coconut oil and omit the egg whites in the dough. Refrigerate for 15 minutes before rolling the dough.
• Gluten-Free: Replace the all-purpose flour with 4 ounces (1 1/4 cups) oat flour, 3 ounces (2/3 cup) white rice flour, and 2 ounces (1/2 cup) coconut flour.

LETTER-STAMPED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. Shape each into a ball, then flatten into a disk. Cover and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. shaped cutters. , Place 1 in. apart on greased baking sheets. Press stamp into cookie. Repeat with remaining portions of dough. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. Decorate as desired.