I know I said 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 blogging suicide 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 be sitting on my counter for days untouched. Why? I don't know. Maybe it's because I know the amount of butter and sugar that go into them, and my unconscious mind does the math and it doesn't add up. I think it's because I don't bake to eat, I cook to eat, as in salty food, real food. I bake for the pleasure, fun and interest in using a certain ingredient.
But, having said all that, why is this post about cookies then? I baked them just for you. So we can be friends again in spite of my non-cookie-eating habits. I even added some wonderful chocolate covered peanuts on top, the kind I used to get at the movies when I was a kid .
But I do know the three rules of photography: practice, practice, practice. So that's what 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 in 1969
Note: I used a homemade peanut butter so that might be the reason why they spread a lot.
½ cup granulated sugar
½ cup light brown sugar
½ cup peanut butter
½ cup butter, softened
1 ¼ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
About ¾ cup chocolate covered peanuts, optional
Mix sugars, peanut butter and softened butter in a large bowl. Add egg and mix well. Add flour, baking soda, powder and salt. Cover and refrigerate for 3 hours.
When ready to bake, preheat oven to 375º.
On a parchment or silpat covered baking sheet, place small balls of dough, about the size of a big walnut, 3-inches apart. With a fork, make the charasteristic crisscross pattern. Put three chocolate covered peanuts on top of each cookie if using.
Bake for 10 minutes, or until light brown. Let cool on rack.
Makes about 20 cookies.