Peanut Butter Petal Cookies

By norsegal8

A spritz press is a fun way to form a batch of cookies quickly. These tender, crisp peanut butter "flowers" are dotted with a "stamen" of dark chocolate ganache.

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 sticks unsalted butter, at room temperature
• 1/2 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 cup sanding sugar or pearl sugar
• 2 1/2 ounces semisweet or bittersweet chocolate, finely chopped
• 3 tablespoons heavy cream

Details

Servings 6

Preparation

Step 1

1. Adjust the rack to the lower third of the oven and preheat the oven to 325°F. Have nearby one large ungreased baking sheet.

2. Dough: Stir the flour and salt to combine in a small bowl; set aside. Beat the butter, sugars and peanut butter in a large bowl until creamy and well-blended. Beat in the egg yolk and vanilla. Gradually add the flour mixture.

3. While the dough is soft and pliable and at room temperature, follow the manufacturer’s instructions for inserting the design plate (the 5-petal one is used for these cookies) and filling the cookie press. When filling the cylinder with dough, pack it firmly.

4. Holding the press perpendicular to the cookie sheet, press out the cookies (each about 1 level 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.

5. Bake for 9 – 11 minutes or just until the cookies edges are barely golden.

6. 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 for 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.

7. Using a small decorating bag, pipe a tiny dot of ganache in the center of each cookie. Cool completely before stacking between sheets of waxed paper in an airtight container.