Homemade nutter butter peanut butter sandwich cookies

Carve a cookie stamp: trace the original (two and three quarter inches end to end, one and one eighth inch at the waist, one and three eighths at the hourglass, four lines down and eight across, each cookie about an eighth of an inch thick), establish the shape with a wood carving kit, take out the top layer, sand smooth, freehand the lines with a V tool, sand again, blow it clean and rub in a tiny dab of board cream.

Test the depth by kneading a quick dough of a tiny bit of flour and water, pressing it in and peeling it out.

Grind about a cup of roasted peanuts until very smooth, adding a little bought natural peanut butter to get it there.

Put a cup of sugar, a cup of peanut butter and two sticks of room temperature butter in the stand mixer and cream them, aerating a little by hand-mixing because there will be very little leavening for chemical aeration.

Whisk the dry ingredients: the increased flour, 65 grams of whole wheat flour, a quarter teaspoon of baking soda, salt and a little vanilla.

Add one room temperature egg, then the dry ingredients; the dough is thick, and the tighter and thicker it is the better it holds its shape.

Portion 10 grams at a time, work each into a rough peanut shape, flour the mold and the top of the dough, press it in and unmold onto an individual piece of parchment.

Bake at 300F, checking after 10 minutes and going about 20; low heat means little browning, even baking, drying out and no spreading.

After a test batch ate dry and crumbly, mix three tablespoons of water into the dough to develop a little gluten; it feels much less crumbly.

Freeze the stamped cookies five or ten minutes to help them hold their shape while baking.

For the filling, put half a cup of peanut butter in the mixer with a little salt and vanilla.

Stir two tablespoons of granulated sugar, a tablespoon of light corn syrup, a tablespoon of honey and a little water until the honey and sugar dissolve, then stop stirring; the corn syrup keeps it from crystallizing.

Bring the sugar mixture to 248F, then stream it down the side of the bowl into the peanut butter so it does not hit the beater and splatter.

Beat some butter into the set mixture for pliability.

Snip about a half inch opening in the bag and pipe a petal or teardrop shape, rounded on either end with the points to the centre, then sandwich.