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Gingersnaps And Peanut Butter Cookies

Feb 20, 2015

Peanut Butter And Almond Cookies

Gingersnaps
Peanut Butter
Hello from a very, very belated new year's post. In my defense, these photos were published on my Turkish language blog just about time when the ornament 'meowy christmas' was still relevant. For those who read this part of the blog, although christmas is long gone, 'meowy' can - and should - always be a part of your lives. 

Some exciting developments have kept me away: two are blog and photography-related, one is a little more life-changing and core-shaking.

First of all, I released my blog's app! Although it is currently only in Turkish and available at App Store and Google Play™, I started working on the English version too. It takes a lot of time to proof-read the recipes and transfer them to the database but I'm getting there. The English version will hopefully be on the market too in the next month or so. I'm going to make a whole parade here when it's done so you can't miss it. 

The other news is that some of most favorite photos are being showcased at offset.com! For those who don't know what Offset is, it's an image licensing company owned by Shutterstock and offers premium, high-end stock photos. They work with top photographers in their field so it's beyond flattering for me to have them represent my work. You can visit my gallery and shop for my photos here.

Above all, what kept me occupied turned my life upside down was the arrival of a new resident to my home: a lady teenage dog. Judging from her looks and behavior, I think she is a Pointer-Labrador mix but who would know. I rescued her from a shelter in November where I only went to feed and pet some homeless strays and had no intention whatsoever to bring a dog home with me. Or at some level I did. 

And here she is dominating, exhausting, overwhelming, enriching, beautifying and exhilarating my life and my being to its very core. It's difficult to be a dog's guardian. And yet truly rewarding. 

And about these cookies...

My most favorite store-bought cookies have always been gingersnaps - or Pepparkakors Ikea brought into our lives - with their tongue and palate-tingling ginger flavor. For as long as I know, I've been trying recipes from here and there to be make less sugary ones for my mature, adult taste.

This recipe from Donna Hay's December 2011 issue has yielded me so far the most likable ones and here they are. I boosted the ginger amount for that tingly taste I love and used honey instead of corn syrup because manufactured syrups give me the chills. Use the syrup if you have nothing against them (although you should) because the taste of honey can be a little too overpowering. Flatten the dough as thin as you can, keeping mind that the dough will expand and that thinner the dough, the more the cookies will live up to their name. 

And peanut butter and almond cookies are, well, peanut butter and almond cookies. Just bake and eat them already!

Happy New Year remaining 10 months!

Kahve

Gingersnaps

recipe: Donna Hay September 2011 issue

Makes 40-45 cookies with 7 cm/2.5 inch, round cookie cutter

Kitchen equipment required:

  • handheld mixer
  • rolling pin
  • grease-proof paper
  • 7 cm/2.5 inch cookie cutter
  • chop stick or a skewer to pierce holes

Ingredients:

  • 150 gr butter, softened at room temperature
  • 90 gr (1/2 cup) brown sugar 
  • 2/3 cup honey or agave syrup
  • 1 egg
  • 450 gr (3 cup) flour, sifted
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 1,5 tablespoon ginger (use 1 tablespoon for a milder taste)

Directions:

  1. Beat butter, brown sugar and honey for 5 minutes until well combined. Add the egg and beat well.  
  2. Sift flour, cornstarch, bicarbonate of soda and baking powder onto the mixture and add ginger.  Blend to obtain a smooth dough. 
  3. Put the dough in between two pieces of grease-proof paper and flatten it with a rolling pin as thinly as you can. Rest it in the refrigerator for 30 minutes. 
  4. Preheat the oven to 180 C/350 F. Line the oven tray with grease-proof paper. Cut shapes with the cookie cutter and place them on the tray with enough space between them. Pierce holes and patterns on the cookies as you like with a chop stick.
  5. Bake in the preheated oven for 10-12 minutes, or until lightly golden. (Baking time may differ in ovens so keep an eye on them.)

Cookies stay fresh in an airtight container for up to a week. 

 

Peanut Butter Cookies

recipe: Donna Hay September 2011 issue

Makes 30-35 cookies with a 6 cm/2.5 inch, round cookie cutter

Kitchen equipment required:

  • non-stick pan
  • handheld mixer
  • rolling pin
  • grease-proof paper
  • 6 cm/2.5 inch

Ingredients:

  • 100 gr butter, softened at room temperature
  • 140 gr (1/2 cup) smooth peanut butter 
  • 1 teaspoon vanilla extract
  • 220 gr (1 + 1/4 cup) brown sugar
  • 1 egg
  • 190 gr (1 + 1/3 cup) flour, sifted
  • 1/2 teaspoon baking powder
  • 2 handfuls of almonds

Directions:

  1. Soak almonds in boiling water for 1-2 minutes. Transfer to a bowl of cold water. Drain, peal and rub dry between layers of a clean kitchen towel. 
  2. Heat the non-stick pan on high heat. Roast almonds until lightly golden by continuously tilting the pan back and forth. Set aside. 
  3. Beat butter, brown sugar, peanut butter and vanilla extract with a handheld mixer for 8-10 minutes.  
  4. Add egg and beat for another 2-3 minutes. Sift the flour and bicarbonate of soda onto the mixture and beat again to obtain a smooth dough. 
  5. Put the dough in between two pieces of grease-proof paper and flatten it with a rolling pin as thinly as you can. Rest it in the refrigerator for 30 minutes. 
  6. Preheat the oven to 180 C/350 F. Line the oven tray with grease-proof paper. Cut shapes with the cookie cutter and place them on the tray with enough space between them. You can cut chapes on the tray to prevent the dough from breaking. If the dough is still unmanageable rest it in the refrigerator for another 15-20 minutes. . 
  7. Press three almonds onto each cookie. 
  8. Bake in the preheated oven for 14-16 minutes or until lightly golden (Baking time may differ in ovens so keep an eye on them.) Transfer them to a cooling rack.  

Cookies stay fresh in an airtight container for up to a week. 

 

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