What could be more perfect after a long day of work? I made a second batch of cookies from the Martha Stewart's Cookies book for The Martha Stewart Book Club. The recipe was different from the one that I have always used. It calls for a cup of smooth peanut butter and 1/2 cup of whole peanuts. I usually use crunchy peanut butter, but I really liked the extra crunch of the whole peanuts.TIP: I tried the recipe's directions for flouring the bottom of a glass to flatten the peanut butter balls after you put them on the cookie sheet, but the dough was a little too soft and it stuck to the bottom of the glass even with the flour on it. I found that flouring the tines of the fork and tapping off the excess flour before doing the cross-hatching worked best for me.
Why don't you whip up a batch yourself? Enjoy!
Here's a hint regarding peanut butter cookies: instead of using flour on the bottom of the glass, try dipping the glass in sugar... each time you press down on a cookie it re-moistens the glass just enough for the next sugaring. The additional bit of sugar adds a little 'crunch' to the top of the cookie and they sparkle like glitter!
ReplyDeleteHere's another hint! When you're finished with the batch, put them in a box, label them, and send them to me! I'll see if they're any good or not. I wouldn't want you to serve these to anyone if they weren't! :)
ReplyDeleteElaine - they look wonderful! AND delicious!
Mike