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Triple Nut Butter Sandwiches Cookies with Triple Nut Butter Molasses Buttercream


1 stick butter, softened
1/2 cup Maple & Cinnamon or Maple & Fragrant Ginger Triple Nut Butter
1/2 cup sugar
1/2 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup light brown sugar, lightly packed
1 egg
1/2 teaspoon baking soda
1 cup quick oats

Triple Nut Butter Molasses Buttercream, recipe follows

Preheat oven to 350 degrees F.
Cream the butter and Triple Nut Butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the Triple Nut Butter Molasses Buttercream or simply just some Triple Nut Butter and jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

Triple Nut Butter Molasses Buttercream:
1 stick butter, at room temperature
1/2 cup Maple & Cinnamon or Maple & Fragrant Ginger Triple Nut Butter
3/4 cup powdered sugar
1 tablespoon heavy cream
2 tablespoons molasses
Pinch salt

Cream the butter and Triple Nut Butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.



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