Peanut Butter Stamp Cookie

Peanut Butter Stamp Cookie

January 21, 2017

Peanut Butter Stamp Cookies: As early as the Aztecs, peanuts were roasted and crushed into paste for medicinal ointments. Not until 1898 did cereal giant John Harvey Kellogg commercialize peanut butter as a food item. Early peanut butter was dense, so the cookie dough stood up to the rigours of rolling and stamping. The criss-cross fork mark didn’t appear in the peanut butter cookie until 1932, when the Schenectady Gazette published the idea. The following year, Pillsbury popularized the criss cross pattern, claiming that a flattened cookie helped it bake evenly. Heirloom cookie stamps even out the cookie too. Emboss the rolled dough in eye-catching designs.

The Finer Cookie returns to tradition with these Peanut Butter Stamp Cookies. To keep the dough sturdy and the baked cookie tender, use oat flour, which has little-to-no gluten. The creamy chocolate glaze balances the crispy texture. Bottom line? You’ll see family and friends stand up and cheer for these Peanut Butter Stamp Cookies. The heirloom stamps are available from Nordic Ware. Use the link below to purchase them. Tell me your impressions in the comment section below.

Thanks to King Arthur Flour for this expert recipe. Here’s their original post.

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Ingredients

(24) 3" cookies

Peanut Butter Cookie Ingredients

  • 8 tablespoons 113grams 4 ounces soft unsalted butter
  • 1/2 cup 135 grams 4.75 ounces smooth peanut butter grocery store brand (see ingredient note below)

Chocolate Glaze Ingredients

  • 4 tablespoons 57 grams 2 ounces unsalted butter, melted

Instructions

  • Peanut Butter: If you use an all-natural peanut butter, or a low fat peanut butter, this cookie won’t turn out as described. It will be likely be dry. Compensate by adding up to 1 tablespoon of water. If after you add the water the dough doesn”t roll nicely, better to roll the cookie dough into balls and press them flat with the stamp. If you use an all natural peanut butter, it is essential you increase the salt by 1/4 teaspoon to compensate for the effects of the oat flour.
  • Oat Flour: Mill ground oat flour gives the best texture, but If you don’t have finely ground oat flour, you can put rolled oats in a food processor and process as finely as possible. With this method, the cookie dough could be a bit drier and difficult to roll. If this happens, it’s best to make the cookie dough into balls and press them flat with the stamp. The baked cookie will taste the same, but it will have a different texture.
Peanut butter cookie dough made with oats processed in the food processor and all-natural peanut butter.
Peanut butter cookie dough made with oats processed in the food processor and all-natural peanut butter.

Mise en Place the Cookie Dough

  • What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
  • Measure in a bowl of a mixer the butter, peanut butter, honey, sugar, vanilla and salt. Set aside.
  • In a medium size bowl, combine the all purpose flour, oat flour and baking soda.
  • If using all natural peanut, set aside one tablespoon of water.

Completing the Cookie Dough

  • On medium speed, cream together butter, peanut butter, honey, sugar, vanilla and salt until well combined.
  • Gently stir in the flours just until incorporated.
  • If the dough is dry and crumbly, stir in up to 1 tablespoon until the dough holds together when pinched.
  • Dump the dough onto a clean counter and knead it together until smooth.
Mixed peanut butter cookie dough made with all-natural peanut butter and processed oats. Note the dough looks a little dry.
Mixed peanut butter cookie dough made with all-natural peanut butter and processed oats. Note the dough looks a little dry.
  • Divide the dough in half, form each half into a disk, and wrap in plastic.
  • Refrigerate for at least 1 hour.

Rolling, Stamping and Baking the Cookies

  • Preheat the oven to 350F.
  • Lightly grease two baking sheets, or line with parchment or a baking liner.
  • Working with one piece at a time, place the dough on a lightly floured surface and roll 1/4 inch thick. Any thinner, the stamp might press through the dough.
Peanut butter cookie dough made with ground oat flour and supermarket store peanut butter. It rolls smooth and easily.
Peanut butter cookie dough made with ground oat flour and supermarket store peanut butter. It rolls smooth and easily.
Cutting the cookies with 3 inch fluted cutters.
Cutting the cookies with 3 inch fluted cutters.

 

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