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Ingredients
- DOUGH:
- 2 cups plus 2 tbsp unsifted all-purpose flour
- 1/4 tsp salt
- 8 oz (2 sticks) unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1/3 cup (65 grams) granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1/2 cup sanding sugar or pearl sugar (optional)
- DARK CHOCOLATE GANACHE:
- 2 1/2 oz semisweet or bittersweet chocolate, finely chopped
- 3 tbsp heavy cream
Details
Adapted from google.com
Preparation
Step 1
Adjust rack in lower third of oven and preheat oven to 325 degree F. Have nearby on large cool ungreased baking sheet. Dough: Stir the flour and salt to combine in a small bowl; set aside. Beat the butter, peanut butter, and granulated and brown sugars in a large bowl until very creamy and well blended. Beat in the egg yolk and vanilla. Gradually add the flour mixture.
While the dough is soft, pliable, and at room temperature, follow the manufacturer's direction for inserting the design plate (the 5-petal one is used for these cookies) and filling the cookie press. When filling the metal cylinder with dough, pack it firmly. Holding the press perpendicular to the baking sheet, press out the cookies (each about 1 level measuring teaspoon of dough), spacing them about 1 inch apart.
As you press out the dough, it will stick to the ungreased sheet making it easier to form each cookie. If desired, sprinkle the sanding or pearl sugar over top of cookies. bake for 9-11 minutes or just until the cookies' edges are barely golden. Dark Chocolate Ganache: Place the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just until boiling. Pour the cream over the chocolate and let sit 30 seconds. Whisk together until smooth and creamy. Set the mixture aside at room temperature just until it cools a bit and begins to thicken. Using a small handmade paper cone, pipe a tiny dot of ganache in the center of each cookie. Cool completely before stacking between sheets of aluminum foil in an airtight metal container in a cool place for up to 1 week.
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