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Cookies - Chocolate Peanut Florentines Post by :Stilesoft Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2248

Click below to download : Cookies - Chocolate Peanut Florentines (Format : PDF)

Cookies - Chocolate Peanut Florentines

4 tablespoons (1/4 cup) unsalted butter
1/4 cup (packed) light brown sugar
1/4 cup light corn syrup
1/3 cup all purpose flour
1/2 cup finely chopped unsalted peanuts
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate finely chopped

Preheat the oven to 350 degrees. Butter and flour a cookie sheet.

In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and bring to a boil over medium heat, stirring constantly until the sugar dissolves, 3 to 5 minutes. Remove the pan from the heat and stir in the flour, peanuts and vanilla.

Quickly drop the batter in 1/2 teaspoon mounds 2 inches apart on the prepared cookie sheet. Using a small spatula, spread each mound into an even circle.

Bake for 9 to 10 minutes or until browned, rotate the pan back to front halfway through baking time. Cool on the cookie sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely

In a double boiler, melt the chocolate over hot, not simmering water. Spread a thin layer of chocolate over the bottom (flat side) of one cookie. Cover with another cookie and gently press together. Repeat with the remaining cookies. Refrigerate the cookies to set the chocolate.
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1 cup sifted enriched flour 1/4 teaspoon salt 1/4 cup sugar 1 cup milk 1/2 cup butter or margarine 4 eggs 1-1/2 teaspoon vanilla About 1/2 of 6-ounce package semisweet chocolate bits Sift together flour, salt, and sugar. Measure milk into saucepan. Add butter; heat just to boiling point. Add dry ingredients, all at once, to hot liquid, stirring vigorously, until mixture leaves sides of pan in smooth compact ball. Remove from heat. Add eggs, one at a time, beating vigorously after each addition until mixture is smooth again. Blend in vanilla; mix well. Drop dough by half teaspoonfuls,

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2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable shortening 1/2 cup granulated sugar 1 1/4 cups light-brown sugar, firmly packed 2 large eggs 1 teaspoon pure vanilla extract 1 cup semi-sweet chocolate chips 1/2 cup peanut butter Sift together flour, cocoa powder, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2