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                  PEANUT BUTTER COOKIES
      2c COOKIE MIX
     1/2c peanut butter
     1 egg
     1 tsp vanilla
                         CHOCOLATE CREAM FILLING
        1 3oz package softened cream cheese
        1/2c powdered sugar
        2 TBPS unsweetened cocoa
        1/4tsp vanilla small mixer bowl beat cream cheese and powdered sugar...
                 add cocoa and vanilla-beat until smooth...refrigerate if not using
                 right away........
         Makes 24 cookies
           1 cup sifted all-purpose flour
           1/2 teaspoon coarse salt
           4 ounces (1 stick) cold unsalted butter, cut into bits
           4 ounces cream cheese, cut into bits
           2 tablespoons cold buttermilk
           3 tablespoons apricot jam
           1/2 cup dried apricots, chopped
           1/4 cup granulated sugar
           Pinch nutmeg
           1 large egg white
           1/3 cup almonds, coarsely chopped
           2 tablespoons sanding sugar
           Place the flour and salt in a food processor, and pulse to combine.
Add the butter, and pulse 10 times. Pulse in the
         cream cheese until the mixture becomes crumbly. Sprinkle in the buttermilk,
and pulse until the mixture comes together  when pressed.
    Transfer the dough to a work surface, and divide into thirds.
Wrap each third in plastic, and shape into a
         disc. Refrigerate discs for at least 3 hours, or overnight.
                  Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl combine apricots, sugar,
         and nutmeg; set aside.
              On a floured board, roll out one of the discs to 1/8-inch thickness.
Using an inverted bowl, cut dough into a 7 1/2-to-8-inch circle.
         Using a pizza cutter, cut the dough into wedges, dividing it first in half,
then into quarters, then into eighths.
         Brush each section lightly with jam, and sprinkle with about 1/2 teaspoon
of apricot mixture, leaving the narrow ends clear.
   Roll each cookie into a crescent shape, beginning at the wide end,
and place on the prepared baking sheet.
         Brush each cookie with egg white, and sprinkle with almonds and then sanding sugar.
Refrigerate until firm, about 15 minutes.
                       Bake until golden brown, 18 to 20 minutes. Cool on a wire rack, and store in an airtight container. Repeat with remaining two-thirds of dough.
graphics courtesy
[Mountain Breeze Graphics]