Nut Butter Gems Recipes
NUT GEMS RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 6
Steps:
- Blend together butter and sugar until smooth. Stir in flour until well combined. Stir in nuts and water. Form into one-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 20 minutes, or until golden. Cool slightly; roll in powdered sugar while still warm. Makes 3 dozen.
BUTTER GEMS
From "The Ultimate Cookie Book" by Catherine Atkinson. Servings and times are a guess. Let me know how much it makes if you try it!
Provided by the_cookie_lady
Categories Dessert
Time 50m
Yield 40 serving(s)
Number Of Ingredients 3
Steps:
- Cream butter and sugar.
- Add flour and mix to form a thick paste.
- Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350. Grease two baking sheets.
- Roll dough on a lightly floured surface to 1/4" thickness. Cut out rounds with a 1 1/4" cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely.
- Cookies can be decorated with piped swirls of buttercream and colored sugar.
Nutrition Facts : Calories 42.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 16.4, Carbohydrate 4.8, Fiber 0.1, Sugar 1.3, Protein 0.5
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PEANUT BUTTER CLOUDS - ONCE UPON A CHEF
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Cuisine AmericanCategory DessertsServings 30Calories 41 per serving
- Preheat the oven to 200°F. Line two cookie sheets with parchment paper. Position racks in upper and lower thirds of the oven.
- In the bowl of a heavy duty mixer fitted with the whisk attachment (or a bowl if using a hand mixer with beaters), combine the egg whites and cream of tartar. Beat at medium-high speed (or high speed if using a hand mixer) until the egg whites are creamy white and hold soft peaks when the beaters are lifted out of the bowl. Continue to beat on medium-high speed, adding sugar a little at a time, taking about 2 minutes in all, until the whites are glossy and stiff. When you lift the whisk out the bowl, the whites should hold stiff peaks.
- Scatter small spoonfuls of the peanut butter over the meringue. With a large rubber spatula, fold the peanut butter into meringue until streaky; you don't want it to be perfectly blended.
- Using two soup spoons, drop heaping tablespoons of meringue about 1-½ inches apart onto the lined cookie sheets. Sprinkle each meringue with a bit of chopped peanuts. Bake for 1-½ hours, rotating the pans from top to bottom and front to back halfway through baking. Turn off the heat and let the meringues cool completely in oven.
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