Set aside bread and make a sweeter sandwich with Jade de Laurentiis peanut butter and jam. it small peanut butter based cookies filled after cooling with a spoonful of bright blackcurrant jam. friends: 
Time: 1 hour. Difficulty: easy. Quantity: 10 cookies. Recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. premium wheat flour
- 1/3 Art. unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp shallow sea salt
- 3/4 Art. peanut butter (paste) room temperature
- 3/4 Art. sugar for dough, plus 1/4 tbsp.
- 1/2 tbsp. light brown sugar (tamp tightly)
- 1 beaten egg at room temperature
- 1 tsp natural vanilla extract
- 1/4 Art. blackcurrant jam
- 110 gr. (1/2 tbsp.) Unsalted 1.5 cm sliced butter at room temperature
Recipes with similar ingredients: premium flour, cocoa, salt sea cereal, peanut butter, brown sugar, eggs, vanilla extract, shortbread dough, confiture
Recipe preparation:
- Place the grill in the center of the oven. Preheat the oven to 190 ° C. Cover 2 baking sheets with parchment paper. Leave in side. In a medium-sized bowl, sift flour, cocoa powder, soda and salt. In the bowl of the stationary mixer, installing the nozzle for shortcrust pastry, beat butter and peanut butter, 3/4 tbsp. sugar and light brown sugar until smooth for about 30 sec If necessary, collect the dough from the edges of the bowl. Add egg and vanilla extract and mix. At low speed mixer gradually introduce flour.
- In a small bowl, put the remaining 1/4 tbsp. Sahara. Form dough balls 1/4 tbsp. In size. and roll in sugar. Put 5 balls from the dough on a baking sheet on the same distance from each other. In the center of each ball, make a hole with a depth of 1.5-2 cm. with a round measuring spoon with a volume of 1/4 h. l or the thin end of a wooden spoon. Put in each hole 1 tsp. jam. Bake for 11-14 minutes until the dough has spread and the surface of the cookie does not crack. Cool for 5 minutes. and shift on the grate until completely cooled, for about 20 minutes. Put cookies on a serving platter and serve.
