Peanut Butter Stamp Cookies

• Vegetarian

• Condiments

  • 3 tbsp Honey
  • 1/2 cup Peanut butter, smooth

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Confectioners' or glazing sugar
  • 1/4 cup Granulated sugar
  • 1 1/4 cups King arthur all-purpose flour, Unbleached
  • 1/4 cup King arthur triple cocoa blend or dutch-process cocoa
  • 1 1/4 cups Oat flour
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/4 tsp Vanilla-butternut flavor

• Dairy

  • 1/2 cup Butter, soft unsalted
  • 1/4 cup Butter, unsalted
  • 2 tbsp Milk

Found on kingarthurflour.com

Description

Ingredients

• 1/2 cup (8 tablespoons) soft unsalted butter
• 1/2 cup smooth peanut butter
• 1/4 cup granulated sugar
• 3 tablespoons honey
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon vanilla-butternut flavor
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups oat flour (finely ground oats)
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 1/4 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
• 1 cup confectioners or glazing sugar
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons milk

Directions

• To make the cookies: Beat together everything except the flours until well combined. Gently stir in the flours until just incorporated. If the dough is dry and crumbly, stir in enough water to bring it together, up to 1 tablespoon. Divide the dough in half, form each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment. Working with one piece at a time, place the dough on a lightly floured surface and roll 1/8 to 1/4 thick. Dip cookie stamps into flour, then press into the dough. Using a 3 fluted round cutter, cut out stamped cookies and transfer them to the prepared pans. Bake the cookies for 8 to 10 minutes, until lightly golden. Remove the cookies from the oven, and cool completely. Repeat with the remaining dough. To make the glaze: Combine all the ingredients, stirring until smooth. Add enough milk to make a thin, pourable glaze. Dip the unstamped side of each cookie into the glaze. Let set. Yield: 24 cookies.

Nutrition