Ingredients and Weight:
- Gingerbread cookie dough: 1 pound
- Peanut butter: 1 cup
- Ginger jam: 1/2 cup
- Heavy cream: 1/4 cup
- Ginger powder: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
Preparation Time:
1 hour
Cooking Time:
15 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Roll out the gingerbread cookie dough to 1/4-inch thickness.
- Cut out 16 circles from the dough (using a 3-inch cookie cutter).
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown.
- Let the cookies cool completely.
- In a medium bowl, combine the peanut butter, ginger jam, heavy cream, ginger powder, cinnamon, and cloves.
- Spread half of the peanut butter mixture on half of the gingerbread cookies.
- Top with the remaining gingerbread cookies.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 12 grams
- Carbohydrates: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Sweet and spicy flavor profile
- Chewy texture
- Perfect for Christmas or holiday parties
User Comments:
- "These cookies are the perfect combination of peanut butter and gingerbread!"
- "I love the ginger flavor in these cookies!"
- "They're so easy to make and always a hit with my guests!"
Special Precautions and Tips:
- If the peanut butter mixture is too thick, add a little more heavy cream.
- If the cookies are too soft, refrigerate them for longer.
- Decorate the cookies with sprinkles or icing for a festive touch.
