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creamy peanut butter cookies

I made two dozen of french macarons for my co-worker, So I have to use the egg yolks for something else for sure, so I create creamy peanut butter cookies. It was perfectly delicious, the power of egg yolk make this cookies crunch but soft in the inside it's melt in my mouth. Of course I can't eat all these cookies so I have to share with with friends. Bay the way  I'm glad I found these boxes from party city store, it's originally mini cupcakes box,but it looks perfect for these macarons. Ingredients : 2 dozen cookies - 1 stick unsalted butter / room temperature - 3/4 cup sugar - 2 egg yolk - 1/2 cup creamy peanut butter - 1 cup all purpose flour - pinch of salt Directions ; In mixer beat butter and sugar until light and fluffy add egg yolk one at a time, add creamy peanut butter add egg flour with pinch of salt,beat until combine Place cookie dough on plastic wrap and put in the fridge for about 30 minutes Prehea

white chocolate raspberry macarons

The filling for these macarons is ready in five minutes, I even use microwave to melt the white chocolate and mix with store-bought raspberry curd and confectioner's sugar, Put in the freezer for 3-5 minutes until firm and ready to fill these delicious french macarons. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 egg white - 3 Tbsp granulate sugar Filling : - 4 Tbsp  raspberry curd - 2 oz  white chocolate - 2 Tbsp confectioner's sugar Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour in a food processor,pulse into fine powder sift mixture into medium bowl,discard large pieces - beat egg whites in large bowl with electric mixer at medium speed until foamy add 3-4 drop pink food coloring,gradually add 3 Tbsp granulated sugar,beating at high speed 2-3 minutes or until mixture foam stiff,shiny peaks. - mix well to incorporate powder sugar and almond, Incorporate the beaten egg