Peanut Butter dips

fancy cookies

I don't make fancy cookies. I have a secret ambition to learn to make a dozen really pretty cookies that could be laid out on a fancy tiered serving dish for a tea with friends, but what happens when I make cookies is that I eat them all. Every last crumb of them.

This is not good for us thick ladies.

However, I have had some peanut butter sitting around in the fridge for months, shunned and neglected. The kid is extremely picky about the peanut butter he will eat and it periodically changes. So what to do with it? If you leave peanut butter in the fridge long enough it will either go rancid or it will fossilize. Since one of the things I'm trying to reduce around this homestead is waste, I decided to make peanut butter cookies and see if the kid would eat them. I followed a recipe from a book called "Once Upon A Tart" by Frank Mentesana and Jerome Audureau and then I embellished.

Instead of doing the traditional cross hatching with a fork, I left the cookies smooth. Then while the cookies were cooling I put about 1 cup of white chocolate chips in a glass bowl over a pot of simmering water and let the chips melt. If you have a double boiler, use it. When they were completely melted and the cookies were cool I dipped each cookie in the chocolate about a third of the way in and covered the front and then did the same with the back. If you are doing big batches and melt more chocolate at once you might be able to dip the whole cookie in deep enough that both front and back are covered evenly.

Place each dipped cookie on a sheet of wax paper to cool. If you want to speed up the cooling you can put them in the fridge for an hour.

The cookies were a hit. Now I'm thinking I might have to play with the drizzle effect using a fork.

If you have any melted chocolate left over, just put in a plastic lidded container to cool and store in the cupboard.