Tuesday, April 27, 2010

Peanut Butter-Brittle Cookies

Found this recipe at "alt.cookie.yum.yum.yum" and thought it sounded like it would be really good.  Considering that I wouldn't have to hunt for Peanut Brittle this time of year, because I have best and easiest recipe ever.

I got the Microwave Nut Brittle recipe from my husband's Aunt Ruthie.  She was kind of out of the family loop due to a divorce and being the one that was married in.  She still tried to be family the best way she could.  She gave me a microwave cookbook for a wedding present.  She loved to cook with her microwave and encouraged me to do the same.  The one recipe she circled and wrote "VERY GOOD" next to was the Microwave Nut Brittle recipe.  I tried it right away and it has been one of my favorites ever since.  In about 12 minutes you can have Nut Brittle cooling.  With the invention of the Silpat, a non-stick baking mat, it's even easier as this recipe does SO well on a Silpat.  I must add that my microwave is an old grandpa and about 23 years old.  Still going strong, but has a power of 700 watts.  Today's microwaves are nearly double that.  So, make sure you keep that into account when doing this recipe.  I'm not really sure how it will affect your recipe as I haven't used the newer microwaves, but this link might help.
Microwave Nut Brittle

1/2 cup light corn syrup
1 cup white sugar
2 teaspoons butter
1 teaspoon vanilla extract
1 cup roasted nuts (peanuts, pecans, macadamia nuts are all very good)
1 teaspoon baking soda

Lightly grease a cookie sheet (or get out your Silpat). In a 2 quart ovenware with handle, combine corn syrup and sugar.  Stir well.  Cook on high for 4 minutes.  Do not cover.   (Yes, I microwave my wooden spoon. Then I don't have a sticky spoon to lay down between steps. Use a hot mitt though the spoon gets scalding hot.)
Add butter, vanilla and nuts, mixing well. Cook on high for 4 minutes.
Stir in baking soda. Quickly, (I DO MEAN FAST) pour mixture onto lightly greased cookie sheet. Allow to cool 1 hour. Break into bite sized pieces. Yields - 3/4 pound.

(To break up I pick it up by the edge and tap it gently on the Silpat.  Break into nice size pieces.)

With nut brittle made now we're ready for the cookie recipe.

Peanut Butter-Brittle Cookies

3 cups all-purpose flour
4 ounces peanut brittle
1 teaspoon baking powder
1 1/4 teaspoons salt
1 cup unsalted butter -- at room temperature
1 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup packed light brown sugar
1 cup sugar
2 large eggs
Heat oven to 375º.

Beak apart peanut brittle into a food processor. Pulse until brittleis finely crushed (about 3/4 cup).

Add to flour in a bowl, along with baking powder and salt. Set aside.

In a large bowl, beat together butter and peanut butter until smooth. Add brown sugar and 1/2 cup sugar. Beat until light in color, about 2 minutes. Add vanilla and eggs and beat until smooth. On low speed, beat in flour mixture.

Place remaining 1/2 cup sugar in a small bowl.

Roll 1/4 cup dough into a ball. Coat with sugar.
Transfer dough balls to ungreased baking sheets and flatten with a 3" round ramekin. Use fork to make cross marks on cookies.

Bake for 13-15 minutes or until edges are browned and cookies are set. Transfer baked cookies to wire racks to cool. Store cookies at room temperature in airtight container up to 2 weeks. Makes 22 cookies.
(I made my cookies with 2 tablespoons of dough and got 44 cookies.)

1 comment:

Jan said...

The microwave satisfies my need for almost instant and then out of the kitchen. Martha Stewart doesn't have a microwave. I lost some respect.