Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Dough
To shape
Utensils
One ice cube tray for at least 8 cubes
How it's done
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Filling
Place 1 tbsp of jam into each of 4 ice cube moulds. Place 1 tbsp of peanut butter into another 4 ice cube moulds. Freeze for approx. 8 hrs.
Dough
Using the whisk on a hand mixer, beat the butter, peanut butter, sugar, salt and egg in a bowl until the mixture becomes lighter in colour.
Stir the flour into the butter mixture, mix quickly to create a dough.
To shape
Shape the dough into 8 balls and flatten a little.
Remove the jam and peanut butter cubes and halve them.
Place one jam cube and one peanut butter cube into the middle of the dough balls, fold in the edges and press down firmly.
Place the cookies with the opening facing upwards on a baking tray lined with baking paper, flatten a little. Scatter over the peanuts and press in.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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