I'd like to blame the computer crash...

A few weeks ago my laptop went down.  I took it in to be repaired and it is currently having a new hard drive installed.  I'd like to blame my lack of blogging on that but we have other computers so there isn't an excuse... unless you count two small children, a forever messy house and a bottomless laundry hamper.  


I hope to have some new and exciting recipes to share as I am currently compiling a cookbook of recipes my family has contributed.  Since I'm in charge of the project I get the perk of getting access to the recipes months before anyone else and I WILL be using them before the books to go the printer. :)  


Tonight's recipe comes from SugarBelle's blog.  If you get a chance to check her out, please do!  Her cookies are BEAUTIFUL!  Almost too pretty to eat.  Almost!  Here is her link:   http://sweetsugarbelle.blogspot.com/


Ok here's the good stuff:  

Chocolate Peanut Butter Cookies

2 & 1/2 c. all-purpose, unbleached flour
1/2 c. dutch-process cocoa (natural is OK, too)
1 tsp instant espresso powder --I left this out!
1/2 tsp. coarse salt-if you use salted butter, leave this out as well
1 c. unsalted butter
1 c. sugar
1 egg
1 tsp. vanilla

Preheat oven to 350. Line baking sheets with parchment paper.

Whisk together the flour,cocoa, espresso powder and salt; set aside.

Cream together the butter and sugar until light an fluffy. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

Roll the dough on a lightly floured and cocoa-ed surface. (I mixed the 2 of these, then spread on my rolling surface, on my rolling pin, and used it to dip my cookie cutters.)

Cut into small circles.

Freeze cut cookies five minutes.

Bake 8 minutes. Let cool completely.

While cooling make filling:

Peanut Butter Filling

Ingredients

• 4 tablespoons unsalted butter
• 3/4 cup peanut butter
• 1/2 cup confectioners’ sugar
• 1 tbs milk
• 1 tsp vanilla
• 1/2 teaspoon salt

Instructions

1. Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Place filling in a disposable pastry bag and pipe it onto cooled cookies.

I couldn't find a cookie cutter that was as small as I wanted so I used the lid to a bottle/sippy cup.  However, after completing the cookies and tasting, they are too big!  I suggest making these no bigger than an Oreo cookie because they are pretty rich.

What are you doing still reading, get to your kitchen and get busy!