Tagalong Recipe
Ingredients:
Cookies:
1 cup of confectioner sugar (divided use)
1 cup butter
1 tablespoon vanilla
2 cups of flour
1 cup creamy peanut butter
2 teaspoons vanilla extract
Chocolate Dipping Sauce:
1 cup chopped dark chocolate
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
Instructions:
Cookies:
Place ½ cup confectioner sugar and butter in a bowl fitted with a paddle attachment and beat on medium until light and creamy. Add vanilla and beat until combined. Add flour and beat until combined. Place dough in refrigerator and chill for 20 minutes.
Turn out dough on a lightly floured surface and roll out the dough to a 1/4 of an inch in thickness. Using a two inch round cookie cutter stamp out cookies. Using the flat end of a glass or bottle lightly press it into the stamped out cookie dough to create a shallow well. Bake at 350 degrees for about 10-12 minutes. Cool cookies on a wire rack.
Place peanut butter in a sauce pan and heat on low until it becomes soft and resembles the consistency of a cold milk shake. Add remaining ½ cup of confectioner and stir to combine. Add vanilla extract stir to combine.
Chocolate Dipping Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
For easy handling, place the peanut butter filling in a pastry bag or Ziploc bag with a corner cut and pipe the peanut butter filling on the cookie. Place cookies in the refrigerator for 1 hour for the filling to harden and solidify slightly.
Remove cookies from refrigerator. For easy chocolate dipping I use a shallow dish and a fork. Dip the topside first and then roll the cookie over to cover the back side. As an alternative, place cookies on a cooling rack with a bake sheet underneath and pour chocolate over cookies.
