Monday, May 13, 2013

peanut butter cookies


Really, is there anything to match the perfection of a peanut butter cookie? I have been longing for them lately and mixed up a batch on a weeknight. It is such an unfussy thing that they come together pretty quickly. When the first batch exited the oven, I offered up one to my husband. He took a few bites and looked at me in silence. His response? "You put these together in like 20 minutes. Do you mean to tell me all this time I've only been about 20 minutes away from having these?! What do we not make them all the time!" And in fact, that Friday night, we made a second batch.

This recipe is from The Fiddlehead Cookbook. (Other Fiddlehead favorites- here and here).

peanut butter cookies

1/4 pound plus 4 tablespoons butter
3/4 cup granulated sugar
3/4 well-packed brown sugar
1 egg
3/4 teaspoon vanilla extract
3/4 cup crunchy peanut butter
2 1/4 cups unbleached white flour
1 teaspoon baking soda
3/4 teaspoon salt

1) Preheat oven to 350 and arrange racks so they are evenly spaced in oven.

2) In a large mixing bowl, cream butter until soft. Add white and brown sugars and beat until fluffy.

3) Add egg and beat until smooth, then add vanilla and peanut butter. Beat well.

4) Sift together flour, baking soda, and salt and add to butter mixture. Stir until completely combined.

5) Spooned walnut-size balls onto an ungreased cookie sheet and flatten slightly with lightly floured tines of a fork.

6) Bake for 12 minutes, until lightly golden brown. Remove from oven and transfer to racks. When cooled, store tightly wrapped at room temperature for up to 2 days.



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