Saturday, 28 December 2013
My very British Husband is quite fond of telling me that eating peanut butter and jam together is completely insane. That didn't stop him from scarfing down three of these as soon as I had them finished though! (Me thinks he is a bit of a porkie pie teller and that he secretly LOVES the combination as much as I do!)
Could it be that I have finally indoctrinated him to my wild and wooly North American ways???? Could it be that his veins are beginning to run a tiny bit with peanut butter and jam??? I like to think so at any rate! This is a combination I love soooo much! It's that sweet and salty thing!
Today I decided to indulge it by making little peanut butter cookie cups. I was going to make them snickers cups . . . but then I got sidelined by the Thames Jubilee Pageant and so I just filled them with jam before baking and then topped them with a quick buttercream icing. I wanted to sit and watch all the fun!
(Oh my but it was fabulous! I've never seen anything like it. Everyone was turned out beautifully. I thought Kate was just gorgeous, as always, and the Queen looked positively radiant!)
This is the type of thing I would positively make for Her Royal Majesty, did she ever chance to drop in for tea. I would want to bake her something to with her cuppa that was ludicrously North American and what can be any more North American than Peanut Butter and Jam!! (I don't think she'd enjoy porqupine . . . not really.)
Crisp peanut butter cookie cups . . . baked with a sweet dab of jam in the middle . . . then topped with a peanut butter flavoured butter cream frosting. Oh so scrummishly moreishly decadently good!! Bet YOU couldn't eat just one either!
*Peanut Butter and Jam Cookie Cups*
Makes about 36
Tasty little peanut butter cookie cups, filled with jam and baked until crispy and then topped with a peanutbutter flavoured buttercream icing when cool. M-O-R-E-I-S-H!!
For the cookie cups:
280g of flour (2 cups)
1/2 tsp bicarbonate of soda
1/4 tsp salt
172g of unsalted butter at room temperature (3/4 cup)
135g of creamy peanut butter (3/4 cup)
96g of caster sugar (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
1 large free range eggs
1 tsp vanilla
seedless raspberry jam
For the frosting:
6 TBS unsalted butter at room temperature
100g of icing sugar (3/4 cup) sifted
135g of creamy peanut butter (3/4 cup)
3 TBS heavy cream
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready several mini juffin tins. Spray with some nonstick cooking spray. Set aside.
Cream together the butter and peanut butter until thorougly combined. Beat in the egg and vanilla. Whisk together the flour, salt and bicarbonate of soda. Stir this in to make a soft dough. Shape the dough into 1 1/2 inch balls. Place one in each muffin cup. Press in with the bottom of a rolling pin, or a pastry damper to make a shell. Fill the centres with about 1/2 tsp of jam. Bake for 10 to 12 minutes. They should be lightly golden brown around the edges. Remove from the oven and allow to cool for about 5 minutes, then remove and set on a wire rack to finish cooling completely.
To make the frosting, combine all of the ingredients in a large bowl and beat with an electric whisk until light and fluffy. Spoon or pipe a little dab of this frosting into the centre of each cookie cup to cover the jam. Allow to set completely.
Alternately the cookie dough can be rolled into walnut sized balls and pressed flat with a fork on a lightly buttered baking tray. You can then bake them for about 10 to 12 minutes. Remove to a wire rack to cool completely. Put together with a layer of jam and a layer of the peanut butter flavoured buttercream!
Store in an airtight container in the refrigerator. If you can eat just one, you're a better woman than I am!!
In any case if you didn't want to go to the trouble of making these as cookie cups, you could just bake them as regular peanut butter cookies and then sandwich them together with some of the frosting and some jam!