Beef Tongue in Tomato Broth
Chocolate-dipped Peanut Butter Shortbread Cookies
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
15 Portions
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Ingredients
- ½ cup butter 100 g, room temperature
- ⅘ cup confectioners’ sugar 100 g
- ⅓ cup unsweetened peanut butter 100 g
- 1½ cups flour 200 g
- ¼ cup peanuts finely chopped
- 1 egg
For the chocolate frosting:
- 3.5 oz chocolate 100 g, 70% cocoa
- 1 tsp coconut oil
- Colored sprinkles optional
Ingredients
For the chocolate frosting:
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Instructions
- Use a blender to mix the butter and peanut butter. Once uniform, add the peanuts, confectioner's sugar, flour, and egg. A dough should form.
- Place on waxed or parchment paper. On top, place another sheet of paper and use a rolling pin to roll out the dough to a thickness of 3/16” (5 mm). Use a cookie cutter or a glass to cut out the shortbread cookies.
- Place the shortbread cookies on a tray or bake pan that fits in the fryer.
- On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and temperature to 340°F (170ºC). Press Start.
- Allow to cool before moving. Repeat the process until all are done.
- To melt the chocolate together with the oil in the microwave, use 20-second intervals. Then dip the shortbread in this chocolate and decorate with sprinkles. Allow to cool or place in the refrigerator for 5 minutes.
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