Nutter Butter Cookies Recipe | Food Diaries | Zarnak Sidhwa | Bakery Items

Method:
Beat unsalted butter, peanut butter, sugar, baking soda and salt until fluffy and light. Beat the whites until foamy, then add to the batter, gently fold in the flour, mix to form soft dough. Knead, divide in half and flatten into discs. Use immediately or wrap in plastic and refrigerate. Roll the dough until 1/2 inch thick. Cut into rounds using a cookie cutter and arrange on a lined baking sheet, leaving 1/4 inch between them. Bake at 180 degrees C until cookies are firm and dry, about 15 minutes. Cool completely on the baking sheet. To make the crème, beat butter, peanut butter, honey, vanilla essence and salt add the icing sugar a little at a time. Beat until the creme is light. Transfer to a pastry bag fitted with a 1/2-inch plain tip. To sandwich the cookies, pipe little creme into the center of the cookie. Sandwich with the remaining cookie. Refrigerate until the filling has set.

Method:
Heat oil, add the whole spices and as they sizzle, add the onions, ginger and garlic. Sauté until it golden, then add chopped tomato, turmeric and chilli powders. Once tomatoes are cooked, stir in the prawns with the peas and cook until the prawns are done. Add salt and stir in the earlier boiled rice and serve.