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March 2012
 
 
 
 
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littlebluedog
littlebluedog
Tim
Friday, March 4th, 2011 10:39 am
nutter butters

So, I made homemade nutter butters yesterday.



The hardest part was shaping the log of dough.
 
 
The recipe has shredded wheat crumbs for a nice crunchy texture, but it tended to make the surfaces of the cookies a little rough.
 
 
They held their shapes pretty nicely.
 
 
 

Recipe (adapted from The Grand Central Baking Book)

Cookies (makes about two dozen sandwich cookies):
1-3/4 C all-purpose flour
crumbs from pulverizing 1 C shredded wheat
1/2 t baking soda
1/4 t salt
1-1/2 sticks unsalted butter, at room temp
1/2 C sugar
1/2 C packed brown sugar
2/3 C peanut butter
1 egg, at room temp
1 t vanilla extract

Combine first four ingredients and whisk together. In stand mixer with paddle attachment, beat butter and sugars on medium speed for 3-5 min. Add peanut butter and continue mixing for another minute. Reduce speed to low and add egg and vanilla, beating just until combined, then add dry ingredient mixture and continue to beat until dough forms into a clump (about 3 min).

Optionally, chill the dough for about 30 minutes to make it easier to form. Divide the dough into two logs about 8-10 inches long, shaping cross-section into oblong oval (or as desired). Wrap logs and chill at least 2 hours.

Preheat oven to 325 and line a baking sheet with parchment paper. Slice log into 1/4" cookies, reshaping if necessary before placing on sheet. Place about 1/2 - 1" apart and bake for 15-20 min. Cookies should be dry and firm to touch. Let cool completely before applying filling.

Filling:
2 T unsalted butter, at room temp
1/2 C peanut butter
1/4 C powdered sugar
1/2 t salt
2 T heavy cream

In stand mixer with paddle attachment, mix first four ingredients on low until combined, then add cream and beat for 1 min on medium. Add more cream if needed to achieve spreadable consistency. Apply a dollop to an inverted cookie and cover with another, pressing gently to spread filling to edges. Eat.

Notes

The cookies have a nice, light crunch, and a good, sweet peanut flavor, which the filling compliments nicely. I used creamy peanut butter for both the cookies and the filling, but crunchy would definitely work for the former. The trick with the shredded wheat crumbs is from Nic's mom. I love the additional "micro-crunch" texture it gives. The filling squishes out a bit the cookies are eaten, but if allowed sit at room temperature for a few hours, it solidifies a bit more. At Nic's suggestion I tried a chocolate filling, which I think might have worked pretty well if I could have created a little less of a liquid consistency with it. Next time.

Tags: ,

11CommentReply

skeets
skeets
Sarah
Friday, March 4th, 2011 06:44 pm (UTC)

These look amazing. I'll have to give them a shot sometime!


ReplyThread
abrichar
abrichar
Amanda
Friday, March 4th, 2011 06:59 pm (UTC)

I like the recipe instruction to eat the cookie. :)


ReplyThread
littlebluedog
littlebluedog
Tim
Saturday, March 5th, 2011 07:12 pm (UTC)

I try to be thorough!


ReplyThread Parent
dryad271
dryad271
nitemare hippie girl
Saturday, March 5th, 2011 07:17 am (UTC)

yuuuuuummm
ok where are the bacon ones? :D


ReplyThread
littlebluedog
littlebluedog
Tim
Saturday, March 5th, 2011 07:15 pm (UTC)

I don't think bacon would pair well with the other flavors here--better with maple-y or cinnamon-y tastes, I think, like the bacondoodles.


ReplyThread Parent
glowing_fish
glowing_fish
Matthew Harris
Saturday, March 5th, 2011 07:35 am (UTC)

I approve.

How does it compare to a packaged Nutter Butter?


ReplyThread
littlebluedog
littlebluedog
Tim
Saturday, March 5th, 2011 07:10 pm (UTC)

Lighter in texture than store-bought, I think, less dense, and crispier. Similar flavor.


ReplyThread Parent
cheekyassmonkey
cheekyassmonkey
tori
Monday, March 7th, 2011 07:36 pm (UTC)

look at you go, with your bad baking self :)


ReplyThread
doowat
doowat
Ridiculously happy, and not ashamed to admit it.
Friday, March 11th, 2011 06:22 am (UTC)

Looks delish!
How did you store them, and how long do you think they'll keep?


ReplyThread
littlebluedog
littlebluedog
Tim
Tuesday, March 15th, 2011 04:37 pm (UTC)

Thanks! I stored them on a plate inside a large ziploc ... hard to say how long they'd keep, they lasted about 5 days before they were all eaten.


ReplyThread Parent
fitfool
fitfool
fitfool
Monday, May 30th, 2011 02:50 pm (UTC)

I was drawn by that photo of yourself that you posted but homemade nutter butter cookies? Definitely have to read your LJ :)


ReplyThread