Peanut butter cookies with jam and shortbread crumbs
Votes: 4
Time: 1 hour 55 minutes
Complexity: average
Quantity: 24 tiles
Complexity: average
Quantity: 24 tiles
Ina Garten spreads an even layer of jam (she chooses raspberry, but you can use any flavor) over a peanut butter shortbread crust, then adds third and fourth layers of peanut butter cream and crushed crunchy nuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. (500 gr.) peanut butter
- 2/3 cup coarsely chopped salted peanuts
- 225 g of butter at room temperature
- 1.5 cups of sugar
- 1 tsp vanilla extract
- 2 eggs, category CB, at room temperature
- 3 cups of wheat flour
- 1 teaspoon baking powder
- 1.5 tsp fine salt
- 1.5 cups (500 g) raspberry or other jam
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Recipes with similar ingredients: Peanut butter, Peanut, shortcrust pastry, confiture, raspberry jam, premium flour, vanilla extract, eggs
Cooking the dish according to the recipe:
- In the bowl of an electric mixer fitted with a pastry paddle attachment, beat the butter and sugar on medium speed until the mixture turns light yellow, about 2 minutes. Reduce the mixer to low speed, add the vanilla extract, eggs, and peanut butter, and combine.
In a small bowl, combine the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix well until a dough forms. - Grease a 23x33x5 cm cake pan. Line it with parchment paper, then grease it again and dust with flour.
- Spoon 2/3 of the dough into the prepared pan and smooth it out with a knife or spatula. Spread the jam evenly over the dough. Scatter the remaining dough in small balls over the jam. Don't worry if the jam isn't completely covered; the dough will spread in the oven.
- Sprinkle the top of the pie with chopped peanuts and bake for 45 minutes until golden brown. Cool and cut into squares.
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