No cookie collection would be complete without the magical pairing of chocolate and peanut butter. Toronto pastry chef Dufflet Rosenberg developed these crisp, dark chocolate shortbreads with sweet cream topping in 2013 as a riff on her famous but discontinued Squirrel Pie. On lightly floured surface, roll out dough to 1/4-inch (1/2-centimetre) thickness and, using cookie cutters, cut out shapes. Meanwhile, in large mixing bowl using electric mixer, beat together butter, cream cheese, icing sugar and peanut butter. To serve: Using piping bag fitted with 1/2-inch (1.3-cm) tip or teaspoon, drop a dollop of peanut butter cream into centre of each cookie.

Source: thestar December 04, 2017 11:03 UTC