Page 77 - Classic Cookies with Modern Twists
P. 77
Kim’s Peanut Butter Vanilla Caramel Cookies
We in P or tland are lucky to share our home with some ver y
acco mplished bakers. Kim Boyce is one of them . Owner of
Bakeshop, a sweet P ar isian-style baker y (less than one mile from
my house!) and author of Good to the Grain, an award-winning
book about baking with whole g rains, Kim adds many forms of
sweetness to our lives.
In this reci pe, like many of Kim’s, a whole g rain our—the
anci ent kamut here—makes up slightly more than half of the total
amount of our. Kamut is smooth , with a butter y, slightly ear thy
avor, and stands in for wheat our with g reat success in baked
goods.
MAKES ABOUT THIRT Y-TWO COOKIES
⅔ cup kamut flour
½ cup plus 2 tablespoons all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
½ cup (1 stick) unsalted butter, room temperature
¼ cup gr anulated suga r
¼ cup ligh tly packed ligh t brown sugar
1¼ cups natural peanut butter, well stirred
¾ cup Salted Caramel Sauce (recipe follows), plus more for
brushing
