I have been playing! I wanted to make some rye bread for Bob, but couldn't find any rye flour locally so I got online and placed an order at King Arthur Flour. I got so many goodies and fun things; rye and pumpernickle flours, cracked wheat, a grain and seed mixture to add to breads, and whole wheat pastry flour.
The whole wheat pastry flour has been my "playmate"! I found this on Epicurious and just had to make them but subbed the whole wheat pastry flour. WOW! Very easy to make, but next time I will double the recipe - not nearly enough cookies. I think different jams or jellies would be good too.
Peanut Butter and Jelly cookies
Gourmet | April 1996
Servings: Makes about 30 cookies.
ingredients
3/4 cup King Arthur Whole wheat pastry flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup creamy peanut butter
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla
1/3 cup granulated sugar
3 tablespoons grape jelly
preparation
Preheat oven to 375°F.
In a bowl whisk together flour, salt, and baking soda. In another bowl whisk together peanut butter, butter, and brown sugar until smooth and whisk in egg and vanilla. Add flour mixture to peanut butter mixture, stirring until blended.
Roll pieces of dough into 1-inch balls and roll in granulated sugar. On a large baking sheet arrange balls 2 inches apart and bake in middle of oven 10 minutes. Working quickly, with the back of a 1/4-teaspoon measuring spoon make an indentation about 1/2 inch in diameter in center of each cookie. Fill each indentation with slightly heaping 1/4 teaspoon jelly and bake cookies 10 minutes more, or until golden. Transfer cookies to racks to cool.
Makes about 30 cookies.
The whole wheat pastry flour has been my "playmate"! I found this on Epicurious and just had to make them but subbed the whole wheat pastry flour. WOW! Very easy to make, but next time I will double the recipe - not nearly enough cookies. I think different jams or jellies would be good too.
Peanut Butter and Jelly cookies
Gourmet | April 1996
Servings: Makes about 30 cookies.
ingredients
3/4 cup King Arthur Whole wheat pastry flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup creamy peanut butter
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla
1/3 cup granulated sugar
3 tablespoons grape jelly
preparation
Preheat oven to 375°F.
In a bowl whisk together flour, salt, and baking soda. In another bowl whisk together peanut butter, butter, and brown sugar until smooth and whisk in egg and vanilla. Add flour mixture to peanut butter mixture, stirring until blended.
Roll pieces of dough into 1-inch balls and roll in granulated sugar. On a large baking sheet arrange balls 2 inches apart and bake in middle of oven 10 minutes. Working quickly, with the back of a 1/4-teaspoon measuring spoon make an indentation about 1/2 inch in diameter in center of each cookie. Fill each indentation with slightly heaping 1/4 teaspoon jelly and bake cookies 10 minutes more, or until golden. Transfer cookies to racks to cool.
Makes about 30 cookies.
You only live once . . . but if you do it right once should be enough!