(Cookies from Cakelin)
Though I’m posting right before the deadline, I actually made Assignment 1 quite a while ago, and looking at these pictures is making me want to make the cookies again! These were delicious.
If I make them again, though, I might follow the lead of the poster before me and not bother with shaping the hearts. I generally love Martha’s cookie recipes but all the ones I’ve made seem to have one extra, labor-intensive step that must be done to every individual cookie — pressing heart shapes, sticking on individual almond slices, inserting peanut butter into the middle (well worth it)…
Like the others who made this, I used all-natural peanut butter with no added sugar. I think that with typical peanut butter, these might have been overwhelmingly sweet. As it is, the sweet jam (I used Bonne Maman raspberry preserves) complements the simplicity of the cookie.
Had I not happened to be running low on peanut butter, I wouldn’t have had to purchase anything to make these, so they’re a welcome addition to the “pantry baking” list.
Looking forward to the next assignment!
Love,
Cakelin
Photos by Bryan McKay
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How I Baked Assignment 1:
I finally got around to making our first assignment, so hopefully this post will inspire everyone else to get their baking done soon as well.
These are the ingredients I used—you’ll note that I substituted blackberry preserves instead of raspberry jam.
My cookie dough was really dry, which I think was probably because I used organic unsalted peanut butter, which tends to have less oil than other varieties. I was worried the cookies would crumble too much, so I added in a few dashes of water which brought back enough moisture to the dough. I don’t know if that’s really kosher or not, but it worked!
These cookies were moist and yummy. VERY peanut buttery and rich, and the hint of jam really was just perfect to balance out the cookie so I didn’t get that icky dog-licking-peanut-butter mouth thing going on. I’m interested to see how people that use other ingredients (non organic, peanut butter with sugar in it, etc.) feel about this recipe. I can’t imagine it being sweeter than it already is.
The cookies themselves don’t really look fantastic, but I think that’s more to do with my imprecision than anything else. If and when I make these again I would try to spend more time shaping the cookies more nicely.
All in all, these get my (and my husband Tom’s) stamp of approval.
Happy baking,
Sara
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