BAKE ALONG – PEANUT BUTTER COOKIES




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I picked up this magazine on a whim while waiting in line at the supermarket last week.  I love foodgawker, but I’m a total sucker for glossy paged magazines filled with recipes.  It wasn’t until I got home that I got the idea of a bake along.  I love blogging and I love baking so I figured I’d combine the two.  No, I promise I am not becoming a full fledged food blogger.  I’ve been working on some sewing projects like a mad woman this past week (along with getting through Jenin’s party) which is why I’ve been missing in action. But I’m glad that some of you have shown some interest in this, so let’s do this.  I will post at least one recipe a week. I may or may not go through all 100.
Now you all should know that I have a love-hate relationship with peanut butter.  Sometimes I gag at the scent of the stuff, other times there’s nothing I want more than a ooey gooey peanut butter and jelly sandwich with a tall glass of cold milk. Yum. Guess which mood I’m in now?

The taste of the peanut butter in these was light enough that I would actually make these again.  My girls loved these while Rami told me to never make them again. Guess where he falls on the love-hate scale of peanut butter? 

INGREDIENTS:
  • 1/2  cup butter, softened
  • 1/2  cup peanut butter
  • 1/2  cup granulated sugar
  • 1/2  cup brown sugar or 1/4 cup honey (I used sugar)
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon baking powder
  • 1  egg
  • 1/2  teaspoon vanilla
  • 1 1/4 cups all-purpose flour 
  • Granulated sugar (for rolling cookies in)

INTRUCTIONS :
  1. Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add the 1/2 cup granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping side of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer. I was able to add it all without any problems. Using a wooden spoon, stir in any remaining flour.  If necessary, cover and chill about 1 hour or until dough is easy to handle. I chilled mine and it was still soft and sticky but not to the point that I couldn’t work with it.  
  2. Place additional granulated sugar in a small bowl.  Shape dough into 1-inch balls.  Roll balls in sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top.  I dipped my fork in water each time to prevent the dough from sticking.
  3.  Bake in a preheated oven for 7 to 9 minutes or until the bottoms are lightly browned.  Transfer to a wire rack to cool.  Makes about 36 cookies.

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