Post by lilithb on Jul 30, 2005 17:01:18 GMT -6
Ingredients
For the cookies:
* 1 cup fresh, natural peanut butter (unsalted and unsweetened)
* 1/2 cup granulated white sugar
* 1/2 teaspoon salt
* 1 egg, beaten
For the frosting:
* 6 ounces semi-sweet or milk chocolate, chopped
* 1 Tablespoon unsalted butter
Directions
1. Preheat oven to 350 Fahrenheit for regular pans and 325 Fahrenheit for dark pans.
2. Mix together all the cookie ingredients.
3. Measure very rounded teaspoons and roll into balls, then place on ungreased cookie sheets. Flatten gently with the tines of fork, making a crisscross pattern.
4. Bake in the middle of the oven for about 10 minutes. Part of the edges will just start to lightly brown. DO NOT OVER BAKE!
5. Remove from the oven and carefully transfer cookies to a wire rack. Cool completely.
6. Melt chocolate and butter in top of double boiler over barely simmering water, stirring constantly. When well-mixed, remove from heat and let cool.
7. Return cookies to cooled baking sheets, (can line sheets with wax paper first, if desired), and spread the chocolate over the cookies. Refrigerate until set, around 15 minutes. Remove from refrigerator and return cookies to room temperature before serving.
(*Note: If you desire a thicker frosting, after removing chocolate from the heat, set a bowl containing chocolate into a larger bowl of ice water and stir/whisk the chocolate mixture constantly for about 5 minutes, or until it is a thicker consistency. No need to refrigerate).
8. Store remaining cookies in airtight container with a slice of apple or white bread to keep cookies soft and moist. Change apple or bread every day or every other day. (Note: If you need to ensure wheat-free (gluten free) cookies, be sure to use the apple slice, not the bread when storing the cookies. -Ed.)
Cookies may also be frozen.
