"Remember that growth can feel uncomfortable sometimes-embrace the journey." This quote or rather should I say 'words of wisdom' appeared in my Instagram feed this week. Amazing how the universe delivers timely messages. The idea that growth comes from getting comfortable with being uncomfortable isn't just brilliant or should become one's personal mantra, it's true. How many of us have walked away from a stressful conversation and expected the next one to be less awkward? Avoidance of any difficult conversation almost never leads to healthier interactions or relationships. Rather it can be damaging in both the short and long term. Conversely, how many of us have realized while engaging in one of those hard conversations we discover new perspectives or flaws in our own thinking? When this happens, we not only deepen our connections with others, we experience growth in our own emotional intelligence. The perfect win-win.
How many of us have not given it all we have in our workouts or runs and expected to perform as good as or better than our last personal best? Unless you are superhuman, reaching new performance goals requires a significant amount of grit and investment of time. Or doing what can sometimes make us feel uncomfortable. Having some focus and a fair amount of determination can enable us to get through those moments when we feel mentally and physically challenged. As I get older I seem to be more aware of those uncomfortable moments. For me, whether it's yoga or running, being part of a group has helped my mind and body deal with discomfort differently. More often than not, I am able to push myself further than if I was alone. But whether surrounded by friends or going solo, I hope someday to no longer let humidity undermine me.
In a relatively recent Forbes article (2016) "Why Feeling Uncomfortable is the Key to Success", the author shared that improvement in performance, creativity, and learning happens when you allow yourself to experience uncomfortableness. Routines in one's life might make you feel more comfortable and in control, but as it turns out they only dull one's sensitivities. In other words, only good things happen in the short and long term when we get outside of our comfort zones. A Fast Company article (2018) "5 Ways Unfamiliar Experiences Sharpen Your Emotional Intelligence" provided a short summary of some of the key benefits of uncomfortableness. While all five ways can have an impact, getting outside of one's comfort zone not only aids in imagining and weighing possibilities previously discounted (or not considered) is the one seemingly to have the greatest impact on emotional intelligence. At least that was my takeaway. Choosing to avoid uncomfortableness is like choosing a life free of growth.
How many of us have not given it all we have in our workouts or runs and expected to perform as good as or better than our last personal best? Unless you are superhuman, reaching new performance goals requires a significant amount of grit and investment of time. Or doing what can sometimes make us feel uncomfortable. Having some focus and a fair amount of determination can enable us to get through those moments when we feel mentally and physically challenged. As I get older I seem to be more aware of those uncomfortable moments. For me, whether it's yoga or running, being part of a group has helped my mind and body deal with discomfort differently. More often than not, I am able to push myself further than if I was alone. But whether surrounded by friends or going solo, I hope someday to no longer let humidity undermine me.
In a relatively recent Forbes article (2016) "Why Feeling Uncomfortable is the Key to Success", the author shared that improvement in performance, creativity, and learning happens when you allow yourself to experience uncomfortableness. Routines in one's life might make you feel more comfortable and in control, but as it turns out they only dull one's sensitivities. In other words, only good things happen in the short and long term when we get outside of our comfort zones. A Fast Company article (2018) "5 Ways Unfamiliar Experiences Sharpen Your Emotional Intelligence" provided a short summary of some of the key benefits of uncomfortableness. While all five ways can have an impact, getting outside of one's comfort zone not only aids in imagining and weighing possibilities previously discounted (or not considered) is the one seemingly to have the greatest impact on emotional intelligence. At least that was my takeaway. Choosing to avoid uncomfortableness is like choosing a life free of growth.
For as much as I cook and bake, there are still recipes and techniques which put me outside of my culinary comfort zone. In spite of buying one of the most beautiful paella pans I have ever come across, I have yet to make it. The pan has been collecting dust for years. And for more than likely a not very good reason, I have (unfairly) elevated the making of paella to a high degree of difficulty. While I have made homemade bread, pasta, and ice cream in the past, these things too are ones I don't often tackle. Again, there isn't a good reason for avoiding them. Fear of failure is never reason enough to avoid what we find challenging. While I do venture outside of my culinary zone of comfort more than most, I also try to keep from routinely making the same things again and again by playing around with new recipes closer to my wheelhouse. Cookies are one of the things I get a great deal of pleasure in making. But not all cookie recipes are 'a piece of cake'.
At first glance, the number of steps in the directions alone for Stella Parks recipe for Homemade Nutter Butter Cookies shared in her cookbook "Bravetart: Iconic American Desserts" look a little daunting. Even for me. Throw in the need for a uniquely shaped cookie cutter and it might be a recipe even the most fervent of peanut butter lovers might put on the 'maybe someday' rather than the 'definitely now' list. To get to 'now rather than later, someday, or never' I decided I didn't need to make cookies in the traditional peanut shape. Because no one ever said a Nutter Butter Cookie couldn't be a Nutter Butter Cookie if it didn't look like a peanut. Right?
I am one of those who actually like making cookies requiring the dough to be rolled out and cut into shapes. Not because I am glutton for a cookie recipe with extra steps or have a significant amount of discretionary time in my life, but because any reason to help me justify the expense and time I put into collecting of antique cookie cutters is a worthy one. However, this recipe wasn't just a roll out and cut out one, it was a roll out, cut out, and score one. Ideally, the diagonal scores should create symmetrically perfect diamonds. But again, who says there can't be perfection in a bit of imperfection? I happen to be a big fan of 'imperfection is good thing' way of thinking.
There is nothing unusual in the ingredient list for these cookies. Some are simply a matter of personal preference. I happen to be a JIF peanut butter fan, so creamy JIF peanut butter it would be. My loyalty to a specific brand of all-purpose flour can be recipe or recipe creator dependent. For these Chocolate Dipped Nutter Butter Cookies I heeded the recommendation of Stella Parks and used Gold Medal all-purpose flour. But do I think they wouldn't be as good using another all-purpose flour? Nope.
Like Amy's Shortbread Cookies, this is one of the easiest doughs to make and roll out. If rolling out dough makes you a bit uncomfortable, this is the cookie to help you work through it. I loved, loved working with this dough! In other words, these Chocolate Dipped Nutter Butter Cookies (with and without the dipping of chocolate) are going to be making regular appearances in the months ahead.
The cookies (aka wafers) bake in a preheated 350 degree (F) oven for approximately 14-15 minutes or until lightly browned and firm to touch. When cooled the wafers will have a crispy, crunchy versus soft consistency. Sort of like a shortbread texture. Note: Baking time might vary depending on the size of the cookie cutter used. The wafers/cookies need to cool completely before the luscious peanut butter cream is piped on to them.
Okay, let's talk about this peanut butter cream. It might seriously be the best nutter butter cookie filling ever! It's not too sweet, it's oh so creamy, and has the perfect peanut butter flavor to it. As delicious as the peanut butter wafers/cookies are on their own, you need to make these Chocolate Dipped Nutter Butter Cookies for the peanut butter cream.
I didn't think there would be enough peanut butter cream to pipe onto the wafers/cookies, but there was. There was even a bit left over to savor all its' own. I piped about a tablespoon of peanut butter cream onto each cookie (my cookies were larger than the ones in the recipe). Using a pastry bag or ziplock bag versus spreading the cream with a spoon helps to create a more even, beautiful cream edge. If making smaller cookies, you will use less peanut butter cream.
Once you pipe the peanut butter cream on the wafers/cookies and sandwich them together, you are almost done. Putting them in the refrigerator for about 15 minutes helps set the cream. Once set, remove from the refrigerator, let come to room temperature and serve. Or.......
Melt some dark or milk chocolate and dip the top half of each cookie into it.
I dipped the cookies after they were completely sandwiched together because I didn't want to smudge the chocolate had I dipped the top (unsandwiched) wafer first. Choose whichever dipping method works for you or pushes you outside of your comfort zone.
Everyone loved these Chocolate Dipped Nutter Butter Cookies! And at least one friend said the store bought version of Nutter Butter Cookies USED to be her favorites. Homemade versions of our childhood favorite cookies rarely live up to our memories or expectations. However, these exceeded them! So, if (cookie) familiarity is what makes you comfortable, I challenge you to move outside of your comfort zone and make these absolutely amazing, swoonworthy, seriously delicious, borderline addictive cookies! Make them with or without the chocolate. I will leave that decision up to you.
Chocolate Dipped Nutter Butter Cookies (an ever so slight change to Stella Parks Homemade Nutter Butter Cookies from her cookbook "Bravetart: Iconic American Desserts")
Makes approximately 34-36 wafers or 17-18 sandwich cookies using a larger sized cookie cutter. Recipe will make 30-35 2 1/4" round sandwich cookies.
Ingredients
Wafers
2 cups (9 ounces, 256g) all-purpose flour, sifted
6 Tablespoons (3 ounces) unsalted butter, room temperature
1/3 cup (3 ounces, 86g) creamy peanut butter
1 cup (7 ounces, 200g) granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large egg whites, beaten with a fork until frothy
Peanut Butter Cream
6 Tablespoons (3 ounces) unsalted butter, room temperature
1/3 cup (3 ounces, 86g) creamy peanut butter
1 Tablespoon honey
1 teaspoon vanilla
1 cup (4 ounces 115g) confectionary sugar, sifted
Pinch of sea salt (or 1/4 teaspoon kosher salt)
Optional: 7-8 ounces milk or dark chocolate
Directions
Wafers
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, combine the peanut butter, sugar, baking soda and salt. Mix on low to moisten, then increase to medium-high and beat until light and fluffy (approximately 5 minutes.
3. Add egg white mixture into the batter in four additions, letting each incorporate before adding the next.
4. Scrape the bowl with a spatula.
5. With the mixer on low, add flour in slowly and beat until fully incorporated.
6. Remove batter from bowl, shape into a ball, and cut into two pieces.
7. On a lightly floured surface, roll the dough out to an 1/8" thickness.
8. Using a cookie cutter, cut and arrange on the prepared baking sheets. Note: Leave at least a half inch between cookie.
9. Using a flat edged pie scraper, gently score the wafers, creating a diamond pattern. Note: Press gently into the cookie until you see an indentation.
10. Bake for approximately 14-15 minutes or until the wafers are lightly browned and firm. Remove from oven and let sit on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Peanut Butter Cream
1. In the bowl of a standing mixer fitted with whisk attachment, combine peanut butter, honey, vanilla, and salt. Mix on low speed to moisten.
2. Slowly add the confectionary sugar. Once fully incorporated, increase speed to medium and beat until the cream is soft and light (approximately 5 minutes).
Assembly
1. Using a pastry bag or ziplock bag, pipe about 1 Tablespoon of the cream on one half of the wafers.
2. Place another wafer on top to create a sandwich.
3. Transfer cookies to the refrigerator for up to 15 minutes to let filling set.
4. Melt chocolate over a double boiler and/or in the microwave.
5. Dip the top side of half of each cookie and place on parchment paper to set. Let chocolate set completely before serving.
6. Cookies will keep up to 1 week at room temperature or up to a month in the refrigerator. Serve at room temperature.
Notes: (1) I weighed all of my dry ingredients. (2) I used Gold Medal all-purpose flour and JIF peanut butter. Use a commercially made versus homemade or natural peanut butter to make both the dough and cream easy to handle. (3) These Nutter Butters are delicious with and without the chocolate. Don't let the melting and dipping them into chocolate prevent you from making them. Once you taste these, you will never eat another packaged Nutter Butter Cookie again. (4) The original recipe called for the use of a 3" peanut shaped or bikini shaped cookie cutter. I used a larger sized cookie cutter which reduced the cookie yield.
Murals in Key West, Florida (July 2018)
