Post 123 – Frosted Peanut Butter Bars and Jam Crescent Cookies

Do you ever have cookie expectations? You know, you see this delicious recipe in a magazine or a cookbook (or let’s face it – these days it’s on Pinterest!) and you have a certain idea of what it will taste like and look like. And then you make it and it’s not quite what you wanted, but it’s still a cookie.

IMG_1545That’s kind of what happened with these peanut butter cookie bars. I mean they were sweetened peanut butter cookies with peanut butter frosting, BUT they were soft and cakey instead of hard and chewy like I was expecting. Expectations can ruin everything. I made these cookies, excited to see the results and then when I took a bite, it just wasn’t what I expected! I will admit I may have halved the recipe (though not all ingredients) and probably didn’t bake them quite long enough, so maybe I have no one to blame but myself.

IMG_1528Nonetheless these cookies check another cookbook off my Cookbook Challenge. Who knows where I got this recipe booklet called Bar Cookie BONANZA! but I certainly had a hard time picking out which recipe to make. It’s an older book, the kind without all the pretty food photos enticing you to try a recipe. Instead it has simple instructions and titles that require you to actually read the pages as you’re flipping. Oh reading recipes… who does that?

Just kidding – I do 🙂

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IMG_1541While I was making peanut butter cookies I figured why not make a jam cookie as well to go alongside it. These simple Jam Crescent Cookies come from another similar cookie booklet simply called Cookies! I’m assuming these two booklets were stuck into my collection at some point in my move to Boston by my mother. Just what I need – more cookie recipes!

IMG_1532These cookies start with what is essentially a cream cheese pie dough. It has a tiny bit of liquid and you will think no way this recipe is right, but if you use your hands you can bring this dough together. The dough is then chilled, like pie dough, to allow the fat to get cold again and then rolled out, filled with jam and sprinkled with sugar. Essentially you have simple (and mini) cookie-pies or even Pop-Tarts!

IMG_1542IMG_1544These guys can hold a lot less jam than you think. It oozes out with just a hint too much!

IMG_1549Bake them, sprinkle with powdered sugar, let cool slightly (that jam can burn your tongue – don’t say I didn’t warn you!) and enjoy! Pair with a Frosted Peanut Butter Bar and it’s like a really sweet (in both senses of the word, Sam) PB&J sandwich.

Bon appetit!

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Frosted Peanut Butter Bars

1/2 cup peanut butter, (at room temperature if you keep yours in the fridge)

1/3 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

3 eggs

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. salt

Combine peanut butter and butter until creamy. Add sugars, beating well. Blend in eggs and vanilla. Stir in flour, baking powder, and salt. Spread in a greased, 13x9x2 inch pan and bake at 350 for 25 minutes or until firm and a toothpick inserted comes out clean. Cool and frost with the recipe below.

Frosting

1/2 cup peanut butter

2+1/2 cups powdered sugar

1 tsp. vanilla

1/3 cup milk

Beat all ingredients until smooth. Spread on cooled bars.

Jam Crescent Cookies

2 cups flour

1/2 cup powdered sugar, sifted (plus some for dusting)

4 oz. cream cheese, softened

1/2 cup salted butter (or unsalted plus 1/4 tsp. salt) – COLD

1 T. milk (yes that’s it!)

your choice of fruit preserves in some unknown quantity

In a large bowl, combine the flour and sugar and cut in the cream cheese and butter until you have coarse looking crumbs. Add the milk, mix well though do not over mix. Press the dough into a smooth ball (with your hands is best). Flatten dough slightly, wrap in plastic wrap, and refrigerate for about 30 minutes. You can also refrigerate it for several hours or longer, though you make need to leave it out at room temperature for 10 minutes or so before rolling it out if you do.

Preheat oven to 350. Divide the dough into 2 pieces and roll each half out carefully into a rectangle. Cut the dough into roughly similar size squares (the recipe recommends 3-inch). Put 1 tsp. (or less!) of preserves slightly off center. Fold over the dough to enclose the preserves and form a triangle (see photos above). Roll dough toward the point and smooth and seal the edges. Bend in ends of dough to give a crescent effect.*

Bake at 350 for 25-30 minutes or until light brown. Remove and cool. Dust lightly with more powdered sugar.

*Without a final photo, some of these instructions were lost on me, but I’m including them for your benefit, in case you’re smarter than I am!

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