Wheatmeal Peanut-Butter Fingers
These buttery cookies boast a nutty mix of wheat germ, wheat-grain pastry flour, and peanut butter for a bold taste.
- Yield: Makes about 3 dozen
Source: Martha Stewart Living, December/January 1998/1999
- 1 cup butter (2 sticks), room temperature
- 3/4 cup confectioners sugar
- 1 large egg
- 1 1/4 cups toasted wheat germ
- 1 1/4 cups whole-grain pastry flour
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/4 cup smooth peanut butter
- 1/4 cup granulated sugar
Place butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy, 2 to 3 minutes. Add the egg, and beat until fluffy.
In a medium bowl, whisk together wheat germ, pastry flour, salt, and cornstarch. Add to butter mixture, and beat on low speed until combined, about 1 minute.
Divide dough into two equal parts; and place between 12-inch squares of parchment paper. Roll out each piece of dough into a 7-by-10-inch rectangle, about 1/4-inch thick.
Remove top pieces of parchment from dough; spread peanut butter over one rectangle. Invert second rectangle on top of first. Folding any overhanging edges of parchment; wrap dough. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap dough. Generously sprinkle top and bottom with sugar. Trim edges, creating a clean rectangle. Cut into three dozen 3 1/2-by-1/2-inch rectangles; place on sheets, spaced 1 1/2 inches apart.
Bake cookies until barely golden, about 22 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.