Peanut Butter Gingersnap Cookies (Kopie)
One of my favourite kinds of cookies that I often forget about are gingersnap cookies. While I was watching the Food Network last week, I came across these delicious looking peanut butter gingersnap cookies and I knew I had to test them out. Steve and I gobbled up a bunch the minute the came out of the oven. I'll admit that I ate more than necessary, but they were freaking delicious!
A thin and chewy cross between a peanut-butter cookie and a gingersnap.
Per cookie: 108 calories, 3.4 g total fat (1.6 g saturated fat), 2 g protein, 17 g carbohydrate, 0.8 g fibre, 15 mg cholesterol, 100 mg sodium
Yield: 20
Ingredients
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice and salt
2 tablespoons granulated sugar
1 cup brown sugar (not packed)
1/3 cup light peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1x1 egg
1 teaspoon vanilla
Directions
1. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
http://www.foodnetwork.ca/Recipes/Dessert/Nuts/recipe.html?dishid=9079
A thin and chewy cross between a peanut-butter cookie and a gingersnap.
Per cookie: 108 calories, 3.4 g total fat (1.6 g saturated fat), 2 g protein, 17 g carbohydrate, 0.8 g fibre, 15 mg cholesterol, 100 mg sodium
Yield: 20
Ingredients
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice and salt
2 tablespoons granulated sugar
1 cup brown sugar (not packed)
1/3 cup light peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1x1 egg
1 teaspoon vanilla
Directions
1. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
http://www.foodnetwork.ca/Recipes/Dessert/Nuts/recipe.html?dishid=9079
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