Good Golly

I read USA Weekend yesterday and they talked about Marcel Desaulnier's new cookbook and about how easy and delicious his "Golly Polly's Doodles" were. But no recipe! I was so disappointed. Then this morning I looked at my friend Patti's blog and there was the recipe! Patti, you ROCK! So here is is and I'll report back as to how they are when I make them.

Yield: 17 cookies

Dough:

1 1⁄2 cups all-purpose flour

1⁄2 cup unsweetened cocoa powder

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces and softened

3⁄4 cup granulated sugar

1⁄4 cup creamy peanut butter

1 large egg1 teaspoon pure vanilla extract

Filling:

1⁄4 cup creamy peanut butter

1⁄4 cup confectioners' sugar

1. Preheat the oven to 375°F. Line a baking sheet with parchment or wax paper.

2. In a sifter, combine the flour, cocoa, baking powder, and salt. Sift onto a large piece of parchment or wax paper.

3. Place the softened butter, 1/2 cup of the granulated sugar, and the 1/4 cup peanut butter in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, then on medium for 1 minute more. Stop and scrape down the sides of the bowl and the paddle. Mix on medium-high for 1 minute. Scrape down again.

4. Add the egg and vanilla and beat on medium for 30 seconds; scrape down again once they have been incorporated. Turn the mixer down to low and gradually add the dry ingredients; mix until incorporated, about 30 seconds. Remove the bowl from the mixer, and use a rubber spatula or your hands to finish mixing the ingredients until thoroughly combined. Chill the dough in the refrigerator while making the filling. (Do not keep the dough in the refrigerator for more than 20 minutes; otherwise, the dough will be difficult to form into the desired shape.)

5. Place the 1/4 cup peanut butter and the confectioners' sugar in a clean bowl of a stand electric mixer fitted with a paddle. Mix on low for 20 seconds, then beat on medium for 10 seconds. Remove the bowl from the mixer, and use a rubber spatula to finish mixing until the ingredients are thoroughly combined. Portion 17 level teaspoons of the filling onto a piece of parchment or wax paper. Roll each portion into a smooth, round ball.

6. Using 1 heaping tablespoon or 1 level #50 ice-cream scoop, portion 17 pieces of dough. Roll each portion of dough into a smooth round ball, then flatten each ball in the palm of your hand into a 3-inch-diameter circle. Using your thumb, make a small indentation in the center of the dough. Place a filling ball in the indentation, then fold the dough around the filling and roll it into a smooth, round ball. Roll the balls in the remaining 1/4 cup granulated sugar to lightly coat.

7. Place the Doodles on the prepared baking sheet about 1 inch apart width wise and 2 inches apart lengthwise. Bake on the center rack of the preheated oven for 6 minutes (that's right-just 6 minutes), until barely firm. (Over baking will cause these cookies to become hard.) Remove the cookies from the oven and transfer to a wire rack to cool to room temperature. Store in a tightly sealed plastic container.