Kerrygold butter cookies
lucillle
3 years ago
last modified: 3 years ago
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RECIPE: No Bake Peanut Butter Cookies
Comments (3)This may very well be an American recipe but it is quite well-known in Sweden where we call it Mock Snickers. It's especially popular with children who can make the cookies themselves if a grown up heats the sugar and syrup mixture for them. I prefer Special K cereals to corn flakes myself and also make sure the peanut butter is the crunchy kind. We also cover the cool cookies with melted medium dark chocolate....See MoreCookies; oil or butter for "crisp"?
Comments (5)Well, I'd use butter over the oil since oil in there seems to always come out greasy for me, but when it comes to peanut butter cookies, I use shortening. They're crumbly that way. Using butter, they're softer. My sister will often mix butter and shortening....See MoreButter, Butter, Butter
Comments (32)I keep it simple, and use just one sort of butter for almost everything. Unsalted American butter. Land O Lakes, usually, because someone showed me, 30 years ago, that if you take two Land O Lakes packages, cut the maiden's knees from one package, and glue that piece onto the chest of the maiden on the other package, her knees look just like breasts. It was a silly little gag that got me thinking about subliminal advertising and still makes me giggle today. So I guess the advertising worked. Sometimes I buy a European butter, for spreading. But practically all of my butter use is for cooking. I don't eat buttered toast or croissants but once in a blue moon....See MoreCookies - butter absorption question
Comments (17)Maybe reading this article will shine some light on the subject: http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html I know it's about chocolate chip cookies, but the science may help you out. Thanks for sharing the oatmeal - fat absorption - factoid. I find that really interesting and will add it to my "Book of Odd Knowledge" for future reference. I don't think it's just better mixing (you always want to keep mixing to a minimum for cookie dough so you don't over-develop the gluten and get tough cookies), but I think it's all about using a liquid fat and refrigerating the cookie dough for 12-24 hours so the flour has time to absorb the moisture, and therefore the cannabutter as well. Recipes for cookies using a liquid fat are less common, but once you have a few for comparison, you should be able to come up with a cookie (with the ingredients you posted in your second request for a recipe with specific ingredients). Just keep an eye out for the ratio of ingredients as your clues to how much liquid fat to flour. Since cannabutter is made by melting the butter, that's another reason to stick to a recipe using a liquid fat. Once butter is melted and resolidified, it doesn't work the same in a recipe. Other recipes you might want to research are those that use ghee, which initially is made with melted butter, as well. Editing to add: liquid fat is absorbed by flour while solid fat coats flour. Be sure to let us know how things work. -Grainlady...See Morelucillle
3 years agolucillle
3 years agochloebud
3 years agochisue
3 years agochloebud
3 years agoRose Pekelnicky
3 years agoannie1992
3 years agocindy-6b/7a VA
3 years agochloebud
3 years ago
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