March 20, 2006 -- Spring is here and, to set the mood, Maile Carpenter, features editor of the new Every Day with Rachael Ray magazine, came to "Good Morning America" to impart some of the celebrity-chef's wisdom.
Courtsey of Every Day with Rachael Ray.
MAKES 20 COOKIES
PREP TIME 20 min
COOK TIME 12 min
½ cup all-purpose flour
½ teaspoon baking powder
1 cup creamy peanut butter
¼ cup unsalted butter, at room temperature
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
3 tablespoons plus 1 teaspoon strawberry jelly
¼ cup plus 2 tablespoons confectioners' sugar
1½ tablespoons whole milk
1. Preheat the oven to 350°. In a small bowl, stir together the flour and baking powder. Set aside.
2. In the bowl of a mixer, blend ¾ cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about five minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.
3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about ½ teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
4. In a small bowl, beat together the remaining ¼ cup of peanut butter and the confectioners' sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.