A gourmet twist with peanut butter
MANILA, Philippines - Hershey’s helps bring happiness through specially created treats by the culinary masters of Cafe Ysabel and Canteen at Trilogy, featuring both Hershey’s Dark Chocolate Syrup and Reese’s Peanut Butter.
Using Reese’s Peanut Butter, chef Gene Gonzales created Reese’s Mignardise mini cookie, which will be served with every order of coffee.
Reese’s Mignardise
Ingredients:
1/2 cup unsalted butter
1/2 cup Reese’s Peanut Butter
1/2 cup sugar
1/2 cup brown sugar
1 pc. egg
1/4 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
Procedure:
1. Pre-heat oven to 350°F. Grease 2 cookie sheets and set aside.
2. Sift the all-purpose flour, baking powder, baking soda and salt together. Set aside.
3. Using the paddle attachment of the mixer, mix the butter and peanut butter together until smooth and creamy. Add in sugar and brown sugar. Continue mixing until light and fluffy. Add egg and vanilla extract. Lastly, add the sifted dry ingredients and just mix until there’s no more trace of flour.
4. Refrigerate the dough for 30 minutes.
5. Form the dough into 1-inch balls. Arrange them on the cookie sheet about 2 inches away from each other. Bake for 10 to 12 minutes or until the sides are slightly browned. Transfer to a cooling rack to cool completely.
