|
Insulated cookie sheets tend to yield
pale cookies with soft centers. You may have trouble when using them for cookies
that contain a large amount of butter, such as sugar-cookie cutouts, because the
butter may melt and leak out before the dough is set.
Don't bake cookies on insulated cookie
sheets long enough to brown on the bottoms because the rest of the cookie may
get too dry.
Greasing cookie sheets makes it easier
to remove the cookies and to wash the cookie sheets after baking. A light
greasing with shortening or a quick spray with nonstick spray coating is
adequate for most recipes.
Using too much fat, or greasing when
the recipe doesn't call for it, causes cookies to spread excessively and brown
too quickly around the edges. |
|
Peanut Butter Biscotti
2 3/4 C. flour
1 3/4 C. sugar
1 t. baking powder
1/2 t. salt
3 eggs, beaten
1/3 C. peanut butter
1/4 C. water
1 1/4 C. roasted peanuts, unsalted
Preheat oven to 350 degrees.
In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a
separate bowl, lightly beat together the eggs, peanut butter and water. Add to
flour mixture and mix just until ingredients are incorporated. A little more
water, a teaspoon at a time, can be added if mixture is too dry to make a smooth
dough. Stir in peanuts.
Divide the dough into two portions, and form each into a log approximately 3
inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart
and flatten them slightly with the palm of your hand. Bake in preheated oven
until light brown, about 40 minutes. Take out of the oven.
Turn the oven down to 300 degrees. Let logs cool for 10 minutes, then cut into
3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and
bake until crisp, about 20 minutes.
|
|
