Recipes @ Peanut Butter Cookies

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Sunday, April 6, 2014

Peanut Butter Cookies

Heritage recipes are a part of the fabric of American cooking. If you're like I am and have a collection of old-fashioned recipes at home, I'm sure you'll likely find one for old-fashioned peanut butter cookies. These cookies are ones that will transport you back to childhood when your mother or grandmother baked these cookies with the distinctive fork marks on the top.

Here are a few interesting facts about peanuts and peanut butter. Did you know that Americans consume enough peanut butter in one year to make about 1 billion peanut butter and jelly sandwiches? In fact, the average American child will purportedly eat 1,500 peanut butter sandwiches by the time he or she graduates from high school.

Runner peanuts are the best for making peanut butter; these peanuts are grown in Georgia, Alabama and Florida. Despite their name, peanuts are actually not nuts; they're legumes and provide an excellent source of protein in one's diet.

Peanut Butter Cookies

Makes 4 Dozen

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup smooth peanut butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
1. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy, about 3 to 5 minutes.

2. Add eggs and vanilla; stir until combined. Add the peanut butter and stir until smooth.

3. In a large bowl, sift together flour, baking soda and salt. Add the sifted dry ingredients and beat just until blended. Wrap dough in plastic wrap and chill until firm, about 1 hour.

4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Shape dough into 1-inch balls. Place balls on baking sheets, spaced about 2 inches apart. Dip the tines of a fork into a bowl of flour, and press balls of dough flat, using the tines of a fork to mark the tops in a crisscross pattern. 

5. Bake until golden brown about 11 to 12 minutes. Transfer to a wire rack to cool. Store cookies in an airtight container.

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