1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1 pn Salt
6 tb Unsalted butter; cut in
-pieces
3/4 c Packed dark brown sugar
3/4 c Peanut butter
1 lg Egg; lightly beaten
1/2 c Coarsely chopped salted
-dry-roasted peanuts
From: The World’s Greatest Peanut Butter Cookbook by Linda Romanelli Leahy
with Jack Maguire
During the World War II years, American enthusiasm for peanut butter as an
economical and delicious foodstuff ran high. It inspired home-front bakers
to create a uniquely patriotic, easy-to-prepare, and deliciously reassuring
treat: the peanut butter cookie. This book would not be complete without
its own bigger and better peanut butter cookie recipe.
Old-fashioned Nutty Peanut Butter Cookies have extra peanut chunks and one
fourth more peanut butter than most other recipes allow. They may be
old-fashioned in appeal, but they’re crisply, brand-new in taste.
1. Preheat oven to 375 degrees. Coat a baking sheets with vegetable oil
cooking spray, and set aside.
2. In medium bowls combine first 3 ingredients.
3. In large bowl of electric mixer, cream butter at medium speed until
light and fluffy. Add sugar. Beat 3-5 minutes. Add peanut butter and egg,
beating until blended, scraping down sides of bowl.
4. At low speed, add flour mixture gradually. Fold in nuts.
5. Roll mixture into 1-inch balls. Place 2 inches apart on prepared baking
sheets. Press down on each cookie with tines of fork, making a criss-cross.
6. Bake about 10 minutes, or until lightly brown around edges. Turn onto
rack to cool. Store in airtight container.
Yields
1 Servings