Tuesday, September 7, 2010
Peanut Butter cookies are a staple in our house, so this week I couldn't resist adding a fun and tasty twist. I used the recipe for the PB criss-crosses but made them into thumbprint cookies. Then I filled half the cookies with raspberry jam and the other half with white chocolate ganache. I am really pleased with how pretty they looked and how easy they were.
Taste-wise, I can't pick a favorite. You can't outdo the classic PB & J but then again, it's hard to beat creamy white chocolate that melts into buttery-smooth bliss on your tongue.
Thanks to Jasmine of "Jasmine Cuisine" who selected this week's Tuesdays With Dorie recipe: Peanut Butter Crisscrosses on page 78 of Baking: From My Home to Yours.