PEANUT BUTTER COOKIES
P.B.C.’s, as he affectionately initializes them, are a favorite of my husband. It’s the extra peanut butter that makes them so good. They are a very dense, chewy cookie. These are my own devising, and I’m very proud of how delicious they are.
1/2 cup butter
1 1/2 cups brown sugar
2 cups good peanut butter, crunchy
1 egg, beaten
Grated rind of one small orange
¼ cup orange juice
1 teaspoon vanilla or vanilla paste
2 cups flour
1 teaspoon baking powder
!/2 teaspoon baking soda
Preheat the oven to 350. Lightly butter a cookie sheet.
Cream together the butter and brown sugar, then cream in the peanut butter. Add the beaten egg. Add the flavorings. Sift in the dry ingredients. Work with a big spoon or your hands until all the flour is incorporated.
Roll the dough into balls and place on the prepared cookie sheet. Press the cookies with a flour-dipped fork, making crosshatched patterns. Bake the cookies for about 12 minutes. Cool a couple of minutes, and then remove from pan. Makes about 2 – 4 dozen, depending on how big you make the cookies.
This recipe is my own devising, less “short” than the traditional recipes, with a dense texture and a unique flavor from the brown sugar and almond extract.
YVES’ CHOCOLATE ALMOND SHORTBREAD 4 cups flour
1 cup butter, softened
3/4 cup brown sugar
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups semisweet chocolate bits
Toasted almonds for garnish
Preheat the oven to 350 degrees. Lightly butter a 13 x 9 inch pan
Cream the butter and sugar together till fluffy. Beat in the egg, then add the vanilla and almond extracts. Add the flour a cup at a time. You’ll need to work in the last cup with your hands. It feels very sumptuous!
Press into baking pan, and bake about 25 minutes, or until lightly golden. Sprinkle the chocolate bits over the shortbread and allow to melt enough to spread into frosting. Mark off the number of the pieces desired with toasted (or not) almonds. Cut while still warm.
Here’s the latest poem video, Verlaine’s Le Rossignol - The Nightingale – with a translation by A.S. Kline and music by Christian Comeau.
I thought my first post should be a prize winner, so here is my $1,000 chocolate pecan torte to inspire your holiday baking. BITTERSWEET CHOCOLATE PECAN TORTE: 12 oz. semisweet chocolate 2 oz. unsweetened chocolate 1 1/4 cup pecans 3/4 … Continue reading