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Book: "Baking Out Loud: Fun Desserts with Big Flavors"; 224 pages, $27.50, by Hedy Goldsmith with Abigail Johnson Dodge. Published by Clarkson Potter, 2012.
About the book: Tootsie Rolls, Twinkies, Fig Newtons, Marshmallows, Nutter Butters, Oreos, Reese's Peanut Butter Cups and Snickers – for all these childhood treats and more, Goldsmith has created a sophisticated and indulgent adult version. You'll also find recipes for brownies, bars, cookies, custards, pie, cakes, frozen treats, pancakes, muffins, scones and such things as Salted Caramel Sauce (Page 211) and Bacon Praline (Page 212).
In her own words: "Desserts make everything seem right in the world, even if for a moment. I hope you'll taste joy in these desserts and experience the thrill of sharing that with others. Don't forget to add a good sprinkling of my secret ingredient: passion."
What we made:
OVERSTUFFED NUTTERS (P. 43)
For the cookies:
1 cup all-purpose four
½ teaspoon baking soda
1 cup quick-cooking oatmeal
¼ cup chopped salted peanuts (preferably Virginia)
½ cup (1 stick) unsalted butter, at room temperature
½ cup (packed) dark brown sugar
½ cup granulated sugar
½ teaspoon kosher salt
½ cup creamy peanut butter (preferably organic), at room temperature
1 extra-large egg, at room temperature
1 teaspoon vanilla bean paste or pure vanilla extract
For the filling:
3 cups confectioners’ sugar
10 tablespoons (1¼ sticks) unsalted butter, at room temperature
¾ cup creamy peanut butter (preferably organic), at room temperature
1¼ teaspoons vanilla bean paste or pure vanilla extract
½ teaspoon kosher salt
Directions:
1. To make the cookies, position racks in the upper middle and lower middle of the oven, and preheat the oven to 375 F (350 F if using a convection oven). Line two baking sheets with parchment paper or nonstick liners.
2. In a large bowl, sift together the flour and baking soda. Add the oatmeal and peanuts and stir until well blended.
3. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the peanut butter and beat for 30 seconds or until combined. Add the egg and vanilla and beat until just combined. Add the flour mixture, and beat on low speed until just combined. Do not overmix.
4. Using a 1-tablespoon ice cream scoop, shape the dough into balls and arrange them about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each mound slightly.
5. Bake for 11 to 13 minutes (10 to 12 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until golden brown around the edges.
6. Transfer the baking sheets to wire racks and let cool completely. Store in an airtight container until ready to fill, or for up to 5 days.
7. To make the filling, using an electric mixer fitted with the paddle attachment, beat the confectioners’ sugar, butter, peanut butter, vanilla, and salt on medium speed for about 3 minutes, until soft and smooth.
8. Scrape the filling onto a work surface and shape it into an 18-inch-long log. Cut the log into 1-inch pieces. Arrange half the cooled cookies bottom side up on a work surface. Put one piece of filling in the center of each cookie. Don’t be afraid to overstuff these – the more filling the better. Top with the remaining cookies, top side up, and press gently to push the filling to the edge.
9. Store in an airtight container until ready to serve, or for up to 2 to 3 days.
Our assessment: Everyone who tried these sandwich cookies raved about their rich peanut butter taste and recommends them for a Memorial Day weekend carry-in or a decadent evening treat. One taster suggested making bite-size mini cookies. If you like peanut butter, you'll love this cookie.
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