April 30, 2011 § Leave a comment
There’s something so classic, so simple, yet so complex about peanut butter. And it’s such an American thing. When I lived in Italy, only specialty markets sold them. A small jar of Skippy cost over four euros (five or six dollars!), while here, we pay just three dollars for an EXTRA large jar. Oh, America. You’re so good to me.
A staple in our PB+J sandwiches, this creamy goodness is oh so versatile. It can be so lowbrow (gimme a spoon and the jar), yet so highbrow (peanut butter ganache in a chocolate truffle? Salted peanut butter caramels?).
Don’t tell me you have a peanut allergy. Because your soul wouldn’t be complete without The Peanut Butter Cookie. Here, what’s the secret ingredient to keeping it crunchy on the outside and mouth-wateringly, succulently moist at the center? Honey. Honey, I tell you. So cheers. Eat up.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1/4 cup honey
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
- Mix sugars, peanut butter, shortening, butter, egg, and honey in large bowl.
- In a separate bowl, combine flour, baking soda, powder, cinnamon, and salt.
- Add dry to wet, mixing to combine.
- Refrigerate for a couple hours, or pop in freezer, until firm.
- Preheat oven to 375º F.
- Roll dough into 1 1/2 inch balls and slightly press with heel of your hand. Place on a parchment paper-covered cookie sheet, at least 2 inches apart.
- Use a fork, dipped in sugar, to further flatten cookies, making criss-crosses into each ball.
- Bake 9 minutes or until light golden brown. Cool 5 minutes and place on wire rack. Enjoy!
Adapted from dearest Betty!