I know Isaid I don’t eat homemade cookies, and it appalled many of you. I know, I know,to make such a statement when most of my readers are from the US is a bloggingsuicide or something.
I do like them, let’s set that record straight. I mean,what’s not to love about cookies. But I don’t eat them really. They can besitting on my counter for days untouched. Why? I don’t know. Maybe it’s becauseI know the amount of butter and sugar that go into them, and my unconsciousmind does the math and it doesn’t add up. I think it’s because I don’t bake toeat, I cook to eat, as in salty food, real food. I bake for the pleasure, funand interest in using a certain ingredient.
But, having said all that, why isthis post about cookies then? I baked them just for you. So we can be friendsagain in spite of my non-cookie-eating habits. I even added some wonderfulchocolate covered peanuts on top, the kind I used to get at the movies when I was a kid .
But I doknow the three rules of photography: practice, practice, practice. So that’swhat I intend to do. Guess I can’t blame my pocket camera anymore.
I absolutely love the risotto my friend Carol made. Love cooking with marsala really, like these fantastic appetizer with roasted olives and garlic.
So does this.
PEANUT BUTTER COOKIES
from Betty Crocker´s Cookbook, published in1969
Note: I used a homemade peanut butter so thatmight be the reason why they spread a lot.
½ cupgranulated sugar
½ cup lightbrown sugar
½ cuppeanut butter
½ cupbutter, softened
1 ¼ cupsall purpose flour
¾ teaspoonbaking soda
½ teaspoonbaking powder
About ¾ cupchocolate covered peanuts, optional
Mix sugars,peanut butter and softened butter in a large bowl. Add egg and mix well. Addflour, baking soda, powder and salt. Cover and refrigerate for 3 hours.
When readyto bake, preheat oven to 375º.
On aparchment or silpat covered baking sheet, place small balls of dough, about the size ofa big walnut, 3-inches apart. With a fork, make the charasteristiccrisscross pattern. Put three chocolate covered peanuts on top of each cookieif using.
Bake for 10minutes, or until light brown. Let cool on rack.
Makes about20 cookies.