Saturday, November 19, 2011

homage to Kate: peanut butter cookies

best with milk
Today's post is an homage to my mother, on her 72nd birthday.  My mother is a strong, spiritual woman who has lived her life with a passion for education, literature, storytelling,  nature and nutrition. She is a well-loved (now retired) school teacher and I often reflect back on all the things she accomplished in any given day - while juggling a career and family.  While my mother was passionate about fresh fruit, veggies and fresh seafood - she was not fond of elaborate meal preparation or long hours in the kitchen.  (Often resorting to cereal for supper when my father was away on business! -  How wise she now seems!)  As such, the dessert she would make most often was not a cake or a pie ... but these delicious peanut butter cookies.  The recipe is straight from the only cookbook she ever owned, The Joy of Cooking. Click here for a glimpse into this book's amazing history.

Happy Birthday, Mom!

Classic Peanut Butter Cookies
from the Joy of Cooking

1/2 c flour
1/2 t baking soda
1/3 c unsalted butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
1 c peanut butter (we use creamy)
1/2 t vanilla


1. Pre-heat the oven to 375 degrees.

2. Whisk together the flour and baking soda to combine. Set aside. (I did this in advance and left out with the butter.)

3. Beat the butter and two sugars together until well-blended.

4. Add the egg, the peanut butter and vanilla.  Then stir in the flour mixture until blended.  Shape into 1-inch balls and arrange on cookie sheets, about 2-inches apart.  Press flat with a fork (see my picture).

5.  Bake for 10 minutes (I do one sheet at a time because my oven doesn't always cook evenly.)  Let stand briefly then transfer to a rack to cool.


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