Remind just in case, my glass – 200 ml ))) Do the peanut paste (butter), all called in different ways, a very famous and popular delicacy Americans. We have, I haven't found, how many tried, even in the "foreign" shops that sell everything, such things, well, okay, candelilla something even tastier than store-bought, I think so ))) I do not never had. Judging by the taste sensations are the very best, do not eat this, but to my taste, rare ... her smear on bread and eat, I don't know, but I needed a lot of water to get rid of a terrible bind in my mouth ))) knits she can be many at once hapnul, in General, on taste and color... Glass peanut slightly warmed in the oven or on the pan, almost to the skin to remove, but the color is not changed. Can in the microwave, twice for a couple of minutes, stirring. Remove the skin, which is loaded into the blender, add salt and grind until the mass is slightly moistened, will start to secrete oil. Continue to rape the blender does not make sense, can simply burn out. Well, I had a feeling that in order to live long.

Open the lid, add a spoonful or two of vegetable oil and again start grinding until the mixture becomes homogeneous and viscous, in General paste. The finished pasta is roughly half a Cup, maybe a little more, about 120-140 ml, so if you are ready, you can take advantage of it. Pasta can be made in advance, stored for about 3 weeks in the refrigerator. It can also be used in the preparation of meat or sauces for meat... Half the cookies are ready )))

Next, make the caramel base. You can first make the caramel until cooled to have pasta, I pasta done the day before the cookies. Cream and 150 g of brown sugar, put on fire, bring to a boil and cook on low heat until caramelized state, about 20 minutes, the color should become a nice caramel, bubbles will swell big and burst with great difficulty, and from the sides of the pan it will start to lag, the density will resemble a hot, half-cooked condensed milk. The saucepan is better to take with non-stick coating and wide, in a narrow container, the caramel will cook longer, so the period of probation, you need to monitor. My fluid was about 1.5-2 cm, and therefore cook faster. Then remove from heat, wait 13-15 minutes, not boiling water, but warm to the end.

In a bowl sift 1.5 cups of flour and pour the caramel, stirring constantly with a spatula. Should get a soft caramel mass, the dough is very soft, as it cools down it will harden. Therefore, with flour do not overdo it.

Cut in butter and blend with 3 tbsp sugar and vanilla in white cream, add the egg, and it is well to drive into the ground.

Then add peanut butter, mix well.

Then add caramel and dough with a mixer to make a homogeneous mass.

Then sift 3/4 Cup flour with baking powder and knead the dough. The dough will be very soft, if very heavily padded and creepy sticks to hands, add a little flour, but do not overdo it with flour, we need crumbly and delicious cookies, not wood))) the Dough put into the fridge for 30-40 minutes, it will get stronger and then it will be very easy to shape the cookies so it is not necessary to achieve the elastic, and then it will rise kolom)))

Sheet to lay a paper preheat the oven to 180 C. From the dough to form balls and place on a baking sheet, at a distance of 2.5-3 cm from each other. Bake for about 8-12 minutes, depending on size.

Delicious cookies should not be, it must remain bright, almost white, the readiness issue smell, rich peanut butter with a subtle taste of caramel. Slightly Golden edges, top, white, hot is a bit soft. Let cool on wire rack.

And here's the taster of my favorite niece. I have 7 and all relatives, but Katherine like a daughter, so you can feed not to overfeed )))