Steps to Prepare Carton Double Cream

Peanut-Ginger Double-Deckers

Double cream is heavy cream with a butterfat content of 42%.

Recipe Summary Peanut-Ginger Double-Deckers

Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don't have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes-Big Soft Ginger Cookies and Chef John's Peanut Butter Cookies--with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.

Ingredients | Carton Double Cream

¼ cup unsalted butter, room temperature

¼ cup white sugar

¼ cup packed dark brown sugar

¼ cup creamy peanut butter

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

1 egg yolk

½ cup all-purpose flour

2 tablespoons all-purpose flour

1 cup white sugar

¾ cup unsalted butter, at room temperature

1 tablespoon ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon kosher salt

1 egg

¼ cup blackstrap molasses

2 ½ cups flour

2 tablespoons chopped crystallized ginger

¼ cup turbinado sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.

Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.

Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.

Info | Carton Double Cream

prep: 25 mins cook: 20 mins total: 45 mins Servings: 12 Yield: 2 dozen

TAG : Peanut-Ginger Double-Deckers

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