by Ethan Johnson
January 14, 2007
The rain has turned to ice here in Dallas, and leaving the house simply ain't gonna happen today. Besides, the NFL playoffs are on TV. Let's warm up with a plate of:
Peanut Butter Cookies
Recipe adapted from the 1975 edition of the venerable Betty Crocker Cookbook.
1/4 cup softened butter
1/2 cup chunky peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1 1/4 cups all-purpose flour (NOT self rising)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
(Makes 24.)
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We begin by preheating the oven to 375F.
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Add the flour, baking soda, baking power, and salt to a small mixing bowl. Whisk until blended.
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Add the butter, both sugars, and peanut butter to a medium mixing bowl.
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Mix the contents of the medium bowl until blended.
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Add the egg to the medium bowl and mix to combine.
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Add the contents of the small bowl to the medium bowl gradually, mixing until blended.
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Cover the medium bowl with cling wrap and set in refrigerator to chill for 30-60 minutes.
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After the dough has chilled, remove the bowl from the refrigerator, remove the cling wrap, and roll the dough into 1-inch balls. Space the balls about 3 inches apart (12 to a sheet).
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Use a fork to press a criss-cross pattern into each dough ball. Coat the fork tines with flour if they stick to the dough.
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Bake for 5 minutes, then turn the cookie sheet 180 degrees and bake for an additional 5 minutes, or until edges turn golden brown. DO NOT bake the cookie until hardened.
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Remove the finished cookies from the oven and set aside to cool.
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Transfer the cookies to cooling racks once they are firm enough to lift with a thin spatula. Store in an airtight container for 3-4 days.
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Yum yum! Yeah!
Enjoy! Let me know how it turns out. <EM>
(The full, ever-expanding In the Kitchen recipe list may be found here, if you take a notion.)
