Bouchon Bakery - Better Nutters
This was a tuff cookie but worth it in the end. The dough was easy to make but difficult to work-up. Proper chilling after each phase of make-up was essential. So, roll cut cookie then transfer to freezer. Let chill. Remove cookie from sheet and place on baking sheet and put in fridge to keep cool. Once all cookies are cut they must be frozen before baking or will spread into puddles. That said the cookies once baked are light and tasty. You dont so much eat them as they dissolve in your mouth. The oatmeal imparts that flavor profile of the nutter-butter. I didnt care for some leftover oats in my mouth though. Next time I will put the oatmeal in the food processor and make it into a coarse 'meal' like flour. Now on to my biggest challenge, buttercream. I have failed so many times trying to make buttercream. I used pasturized egg whites from a carton (safety concern). While at the store buy a candy therometer. Mine cost me 6.00, you will need it. I followed the directions very closely and was elated when I made wonderful looking buttercream. I didnt use my mixer to blend in the peanut butter. I just used a bowl and spatula to fold the two together. It is the peanut-buttery-best! I see a chocolate cake with this peanut butter buttercream in my future. These were definitly worth the time. And I was rewarded with a tasty treat for my effort. Next weekend is the TKO's, see you all there.