sobota, 30 listopada 2013

Ciastka z masłem orzechowym

Zrobiłam wg tego przepisu, były super, ale uwaga: megasycące, megazalepiające, z mlekiem uzależniające.


1 1/2 cups crunchy peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter
1 large egg
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
IN THIS STEP: How to Measure Flour
In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

Brak komentarzy:

Prześlij komentarz