Wednesday, October 21, 2009

Wonderful Wednesday Wrecipes

More sweets. I've tried substituting butter for the shortening, and it didn't really come out as well- the cookies got very hard and dry. If you bake these just until the edges barely turn brown, and take them out even with a tiny bit of moistness in the center, the carry-over heat in the baking pans will let them cook perfectly while they cool on the sheets. Store them in a zip-bag or other air-tight container, and they should stay tender for an entire work week of lunches.

Peanut Butter Cookies

  • ¾ cup peanut butter
  • ½ cup shortening- plain or butter flavored
  • 1-1/4 cups packed light brown sugar
  • 3 TBSP milk
  • 1 TBSP vanilla
  • 1 egg
  • 1-3/4 cups all purpose flour
  • ¾ tsp salt
  • ¾ tsp baking soda
  • ½ cup Demerara sugar

Heat oven to 375 degrees.

Combine peanut butter, shortening, brown sugar, milk, and vanilla in large bowl and beat at medium speed until well blended. Add egg and beat just until incorporated.

In a separate small bowl, combine flour, salt and baking soda with whisk. Add this mixture to the creamed mixture at low speed. Mix just until blended.

Pour Demerara sugar in a shallow bowl. Using a small cookie scoop or a heaping teaspoon, drop balls of dough into Demerara sugar. Place sugar- topped cookie dough-balls 2” apart on parchment lined baking sheet. Make sure sugar is on top! Using a fork, flatten each ball slightly in a criss-cross pattern.

Bake at 375 degrees for 8-9 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet, then remove to wire rack to finish cooling completely.

peanut butter cookies

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