But now I am eating my words, or at least eating gluten-free. That's because I tasted cookies I couldn't resist--luscious peanut butter sandwich cookies with a rich, buttery filling. Yum. Give me more.
The cookies were served at a launch event for "Melissa's DYPs: The Perfect Everyday Potato Cookbook." One taste and I fell in love.
DYP means Dutch Yellow Potato. Why devote an entire cookbook to a single type of potato? Because it's so versatile. "You can't do anything wrong with a Dutch Yellow Potato," say the authors, Sharon Hernandez and Chef Ida Rodriguez of Melissa's Produce. (To get the book, contact Melissa's Produce at (800) 588-0151, or go to www.melissas.com.)
If you boil DYPs, they're done in 6 to 10 minutues. But if you cook them in a stew for hours, they won't fall apart like russets. "You almost cannot overcook them," Rodriguez says. "There's really no reason to use another potato."
Sushi? Cheesecake? Pizza? They're all in the book, along with potato salads, baked potatoes, fries, soups and many other everyday dishes. The 150 recipes are divided according to season. The cookie sandwiches are in the winter chapter, but go ahead and make them now.
GLUTEN-FREE PEANUT BUTTER COOKIE SANDWICHES
From "Melissa's DYPs: The Perfect Everyday Potato Cookbook"
2 cups rolled oats, divided
1/2 cup packed brown sugar
6 Dutch Yellow Potatoes, boiled and pressed through a ricer
1 cup peanut butter
1 cup raisins (currants are used in the photo)
1/2 pound butter (2 sticks), softened
3 1/2 cups powdered sugar
1 pinch kosher salt
1 teaspoon vanilla
1 teaspoon whole milk
Preheat the oven to 350 degrees F.
Process 3/4 cup of the oats in a spice grinder. In the bowl of a standing mixer, combine the ground oats, the remaining rolled oats, brown sugar, potatoes, peanut butter and raisins. Mix until well combined.
Form the dough into 20 to 24 balls. Place them 2 inches apart on a baking sheet lined with parchment paper. Flatten the balls a bit using the back of a fork.
Bake for about 8 minutes, or until the bottoms of the cookies are golden brown. Cool completely on wire racks. (Because there is no flour in this recipe, the cookies are very delicate, especially when they are warm.)
To make the filling, beat the butter, powdered sugar and salt with an electric mixer until well combined. Add the vanilla and milk and beat until creamy.
Place 1 cooled cookie, upside down, on a cutting board. Place a heaping tablespoon of the filling in the center of the cookie and top with another cookie (right side up). Gently press it down. Repeat with the remaining cookies and filling.
Makes 10 to 12 cookie sandwiches.