Nutter Infused Butter Cookies

Directions

Preparing the Dough

Step 1

1. Sift your flower

Step 2

1. Combine infused butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment.

2. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes.
3. Beat the whites with a fork until foamy and thin, then add to the infused butter and sugar in four additions. Mix in each ingredient one at a time to make sure you get a complete mixture.
4. Scrape the bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in the flour, and mix to form a soft dough.

Step 3

1. Knead the dough against the sides of the bowl to form a smooth ball. Divide in half and flatten into discs. Use immediately.

2. Resist the temptation to eat this dough. There are raw eggs in it!

Making the Wafers

Step 4

1. Adjust oven rack to middle position and preheat to 350°F. On a flour-dusted surface, roll the dough until it’s 1/2 inch thick.

2. Sprinkle with flour, flip, sprinkle again and roll just shy of 1/8 inch.
3. Slide an offset spatula under the dough to loosen.
4. Cut into ‘peanuts’ with a 3-inch bikini cookie cutter (or into simple 2 1/4-inch rounds) and arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them.
5. Gently score the cutouts with a scraper to make a diamond pattern.

6. Gather scraps, re-roll, and cut as before. The remaining scraps can also be baked to grind for crumbs. *Save the crumbs to put on your morning bowl of granola!

Step 5

1. Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheet. Use immediately.

Making the Cream

Step 6

1. Combine infused butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.

2. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time.
3. Once fully incorporated, increase to medium and beat until the cream is soft and light, about 5 minutes, scraping the bowl and beater halfway through.
4. Transfer to a pastry bag fitted with a 1/2-inch plain tip.

Sandwich the Cookies

Step 7

1. Put 2 teaspoons of cream into the center half of the rounds or 1 teaspoon into each ‘lobe’ of a peanut. Sandwich with the remaining wafers. There should be a bit extra to account for breakage.

2. Transfer to an airtight container and refrigerate until the filling has set, about 15 minutes.