{"id":166,"date":"2011-01-14T21:12:07","date_gmt":"2011-01-15T02:12:07","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=166"},"modified":"2011-01-16T17:18:06","modified_gmt":"2011-01-16T22:18:06","slug":"biscuits-au-beurre-darachides","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=166","title":{"rendered":"Biscuits au beurre d&#8217;arachides"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Dessert\/Nuts\/recipe.html?dishid=3820\">foodnetwork.ca: Sugar: The Ultimate Peanut Butter Cookie<\/a><\/p>\n<p><strong>Note:<\/strong> J&#8217;ai essay\u00e9 ces biscuits avec le beurre d&#8217;arachides cr\u00e9meux.<\/p>\n<p>Yield: 2 dozen cookies<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li> 1\/2 cup unsalted butter, room temperature<\/li>\n<li> 1\/2 cup sugar<\/li>\n<li> 1\/2 cup brown sugar<\/li>\n<li> 1  egg<\/li>\n<li> 1 teaspoon vanilla extract<\/li>\n<li> 1\/2 cup peanut butter (smooth or crunchy)<\/li>\n<li> 1 1\/2 cups all purpose flour<\/li>\n<li> 1 teaspoon baking soda<\/li>\n<li> 1\/4 teaspoon salt<\/li>\n<\/ul>\n<div>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350\u00b0 F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Sugar: The Ultimate Peanut Butter Cookie Note: J&#8217;ai essay\u00e9 ces biscuits avec le beurre d&#8217;arachides cr\u00e9meux. Yield: 2 dozen cookies Ingredients 1\/2 cup unsalted butter, room temperature 1\/2 cup sugar 1\/2 cup brown sugar 1 egg 1 teaspoon &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=166\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-166","post","type-post","status-publish","format-standard","hentry","category-biscuits"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=166"}],"version-history":[{"count":6,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":216,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/166\/revisions\/216"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}