another little piece of my heart { heart-shaped white chocolate and peanut sugar cookies }

During my last trip back to Munich I was planning to watch the latest episode of Bones. In order to do so, I had left the streaming open all night long, to ensure there would be no problem during the flight. However, it seems like the episode didn't download entirely, for I have been in the ignorance about who the killer was since then. Almost halfway through the flight but still waiting for lunch, I decided to go for plan B, and go through my files in the quest for a film. Unluckily - or should I say the opposite - I had no films I felt I could stomach at the moment. Somehow, I ended up rewatching Pride and Prejudice and I have been watching it bit by bit until today, when it made me cry over my pasta bowl at lunch. Seriously, that thing is bewitching.

So I could find no better moment to blog about this cookies, I dare to say. If I were you, I'ld go, whip up a batch of these hearts first, get some tissues ready too, and watch it straightway.

Corações de Chocolate Branco e Amendoim

- 300g de farinha

- 100g de açúcar mascavado

- 100g de açúcar branco

- 2 colheres de chá de fermento

- 125g de manteiga, fria e cortada em cubos

- 50g de amendoins descascados, grosseiramente picados

- 80g de chocolate branco Pantagruel, grosseiramente picado

- cerca de meia chávena de água

Num blender, processar a farinha, o açúcar, o fermento e a manteiga, até obter uma mistura com aspecto de migalhas,

Juntar a água e voltar a misturar, até obter uma bola de massa que se desprenda das paredes do copo,

Retirar a bola de massa e incorporar o chocolate e os amendoins, amassando com as mãos,

Estender com o rolo da massa, numa superfície ligeiramente enfarinhada, até obter uma espessura de cerca de meio centímetro,

Cortar as bolachas com um cortador em forma de coração e colocar sobre um tabuleiro forrado com papel vegetal,

Levar ao forno pré-aquecido a 190ºC durante cerca de 20 minutos,

Retirar do forno e deixar arrefecer sobre uma grelha.

White Chocolate and Peanut Hearts

- 300g flour

- 100g light brown sugar

- 100g white sugar

- 2 tsp baking powder

- 125g butter, cold and diced

- 50g peanuts, coarsely chopped

- 80g Pantagruel white chocolate, coarsely chopped

- about 1/2 cup water

In a blender, process flour, sugar, baking powder and butter, until obtaining a crumble-like mixture,

Add the water and process once more, until a ball of dough takes shape without sticking to the cup,

Take the dough out of the blender and mix in the chocolate and peanuts,

Roll the dough over a flour sprinkled surface until it is half centimeter tall,

Cut the cookies with a heart-shaped mould and place over a baking tray, lined with parchment paper,

Bake at 190ºC for about 20 minutes, remove from oven and let cool over a grid.