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Our mixing bowl runneth over with great recipes from the 2011 Dayton Daily News Cookie Contest, which drew 28 entries last month. We published the top three recipes (as chosen by a judging panel, anyway) on Nov. 27, and the winner of the “Best in Appearance” a week ago.
Today we share a recipe that just missed making the top three. But it was a hit, and would be quite a crowd-pleaser this holiday season — or any other time of the year.
This recipe for Peanut Butter Cream Sandwich Cookies was submitted by Ann Elizabeth Stoff of Kettering, who said she found it in a magazine titled 100 Best Cookies that she purchased in 2010.
“Everyone loves peanut butter, and these cookies were a definite hit with my family and friends last Christmas,” Stoff said. “You will love the taste, and the sparkling sugar on the top of the cookies makes them inviting. Enjoy!”
We found a version on the website of Better Homes & Gardens, which publishes the “100 Best Cookies” magazine. You can find it at www.bhg.com/recipe/cookies/peanut-butter-cream-sandwich-cookies.
Here’s Stoff’s version, which specifies some brand-name ingredients and is modified very slightly from the online version.
Contact this reporter at (937) 225-2258 or mfisher@DaytonDailyNews.com.
Ingredients:
½ cup chunky peanut butter (such as Skippy)
½ cup shortening (such as Crisco)
1 cup packed brown sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1¼ cups all-purpose flour
Granulated white sugar
Peanut Cream Filling (see recipe)
Directions:
1. Preheat oven to 350 degrees. In a large bowl, combine peanut butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. For each cookie, shape 1 level teaspoon of dough into a ball. Place balls 1 ½ inches apart on a parchment lined cookie sheet. Flatten cookies by making crisscross marks with the tines of a fork dipped in granulated sugar.
3. Bake in preheated oven for 7 to 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
4. Spread 1 teaspoon of the Peanut Cream Filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
PEANUT CREAM FILLING
Ingredients:
¾ cup chunky peanut butter (Skippy)
¾ cup marshmallow creme (such as Marshmallow Fluff)
3 tablespoons milk
3 tablespoons confectioner’s sugar
Directions:
In medium bowl whisk together peanut butter, marshmallow creme and milk. Gradually whisk in 3 tablespoons powdered sugar.
To store the sandwich cookies, place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Makes about 48 sandwich cookies.
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