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La Belle Cuisine
Double Chocolate Peanut Butter
Icebox Cookies
Gourmet October
1986
1 1/2 sticks (3/4 cup) unsalted
butter, softened
1 cup sugar
1/2 cup chunky-style peanut butter
2 large eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
7 ounces semisweet chocolate,
chopped coarse
In a bowl with an electric mixer cream together the butter, sugar
and
peanut butter and beat in the eggs. Into the bowl sift together the flour,
cocoa
powder, baking powder, baking soda, and salt and combine the mixture well. Add the
chocolate and blend the dough well.
On a piece of
wax paper form the dough into a log 2
inches in diameter,
using the paper
as a guide. Chill the log, wrapped in wax paper and
foil,
for 2 hours. The dough may be made 3 months in advance and kept
wrapped well and
frozen. Cut the log into 1/4-inch slices with a sharp
knife and bake the cookies 1 inch
apart on ungreased baking sheets in
a preheated
350-degree F. oven for 10 to 12 minutes, or
until they are
just firm to
the touch. Transfer the cookies with a metal spatula to
racks
to cool.
Makes about 50 cookies.
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