Fursecuri spritate cu unt de arahide
Desi imi place untul de arahide, incerc sa pastrez o limita si sa-l folosesc in cantitati mici. Imi place aroma pe care o imprima anumitor prajituri, insa in cantitati mari are tendinta sa fie innecacios. In cantitati limitate insa…. oh, cat e de bun!
Imi doream de ceva timp sa repet experienta fursecurilor spritate, dar in cu totul alta forma si alt gust (desi recunosc ca si pe cele cu ciocolata le-am facut de nenumarate ori si ma surprind de fiecare data cu gustul lor minunat! Daca nu le-ati incercat inca, nu stiu ce mai asteptati!), asa ca aceste fursecuri cu unt de arahide au picat la tanc. Sunt usor crocante la exterior, putin moi la interior, delicioase cu un pahar de lapte.
Fursecuri spritate cu unt de arahide
Ingrediente
- 230 g unt (temperatura camerei)
- 60 g unt de arahide
- 175 g zahar brun inchis
- 100 g zahar pudra (cernut)
- 1 ou intreg
- 1 lingurita extract de vanilie
- 325 g faina alba
- 1/4 lingurita sare
Instructiuni
- Cerneti faina cu sarea.
- Combinati untul, untul de arahide si cele doua tipuri de zahar si mixati 3 minute.
- Adaugati oul si vanilia si continuati sa mixati inca 2 minute.
- Incorporati faina apoi puneti aluatul intr-un pos cu dui stelat si formati mici fursecuri pe o tava de copt tapetata cu hartie de copt.
- Congelati fursecurile pentru 15 minute apoi coaceti in cuptorul preincalzit la 180C pentru 10 minute sau pana devin usor aurii pe margine.
- Scoateti tava din cuptor si lasati-le sa se raceasca in tava.
- Dupa racire le puteti inmuia partial in ciocolata topita apoi rula prin alune tocate.
ENGLISH
I have a weakness for peanut butter, who doesn’t?!?! The flavor it gives to baked goodies is amazing and the aroma that floods the house is delightful. So no wonder that I loved making and baking these Peanut Butter Kisses. They are not just gorgeous, but also slightly crisp on the outside and a bit soft once you bite into them. They make an excellent treat for those moments when you really need a sweet fix (even if it’s 12 pm and you know desserts are forbidden at that time of the night!).
Ever since I made Pierre Herme’s Viennese cookies, I fell in love with spritzed cookies. They way they look passed through a star nozzle is so pretty and they look amazing on a platter next to other cookies. Baking these kinda made me feel like Christmas from that point of view, especially since I baked them at the same time with these delicious chocolate chip cookies. How could one stand in front of a platter packed with goodies and not have one, two, three, four cookies?! Impossible mission, I’m telling you!
Peanut Butter Kisses
Ingrediente
- 230 g butter (softened)
- 60 g smooth peanut butter
- 175 g dark brown sugar
- 100 g powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 325 g all-purpose flour
- 1/4 teaspoon salt
Instructiuni
- Sift the flour and salt in a bowl.
- Combine the butter, peanut butter and sugars in a bowl and mix on medium speed for 3 minutes.
- Stir in the egg and vanilla and mix for another 2 minutes.
- Add the flour and mix just until combined.
- Spoon the batter on a pastry bag fitted with a star tip then pipe small dollops of batter on baking trays lined with parchment paper.
- Freeze the piped cookies for 15 minutes then bake in the preheated oven at 350F – 180C for 10 minutes or until the edges begin to turn just slightly golden brown.
- Once baked, remove from the oven and allow them to cool down in the pan.
- When chilled, you can dip them into melted chocolate partially and roll them through chopped peanuts.