Friday, December 15, 2006

Peanut butter - jelly cookies

From "Koekje" a little booklet with almost all of our Dutch favourites together with a new take on these golden oldies. What would you think of combining peanut butter, jelly, vinegar, pepper, and sambal oelek and make some cookies?
Being Dutch I am not especially attracted to peanutbutter cookies, in my opinion peanut butter should stay where it belongs...on your bread or made into a sateh-sauce.

However, the combination of flavours in this recipe got me interested and so I baked a batch this morning...and they are good! I like the texture, the crunch from the roasted and sugared peanuts on top and the sandiness of the cookie itself. And just a hint of warmth lingering from the sambal. Nice! The peanut butter here is reduced to a perfect melt with the jelly. Not too overpowering, it's presence is known but not shouting. I think this is a successful intercontinental marriage of flavours.

You'll need:
75 gr butter, softened
75 gr sugar
pinch of salt
1/2 ts sambal oelek
1/2 ts vinegar
2 turns freshly ground pepper
150 gr peanut butter
25 gr strawberry jelly (I used my walnut plum jam)
2 eggs, beaten
30 gr "Zeeuwse bloem" (or patent flour), sifted
50 gr sugared red peanuts, crushed

Combine first 8 ingredients in a bowl and whisk till smooth. Slowly add eggs and mix untill fully incorporated. Fold in sifted flour, a few strokes, just moistened. Dough will be very soft and almost flowing. Fill a piping bag fitted with a straight edge tip (1/2 inch, 1 cm) and pipe cookies on a prepared bakingsheet.

Dust with crushed peanuts and bake for approx. 15 minutes in a preheated oven. (180C or 350F). Cookies are still soft and the edges slightly browned. They will firm up once cooled.

1 comment:

  1. Yes, thank goodness for Google and your link which clued me in on sambal oelek. These do indeed seem wonderfully interesting. The vinegar part I'm familiar with as Cook's Illustrated added vinegar to some chocolate chip cookies I did a while back. Sue & I did several batches and the vinegar did improve tasting! We were surprized.
    Love the shapes on these.


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