It was the Saturday before Christmas and all through the kitchen.
The oven mitts were thrown down and the challenge was kickin’.
His was without flour and hers had a lot.
Hers had extra sugar and his did not.
They measured and stirred and scooped up a storm.
By the end of the evening dozens of cookies were born.
They were photographed and tasted and the kitchen was messed.
The engineer or the baker? Whose were the best?
When push came to shove they came to a decision:
They were both super good and that was their mission.
Flourless Peanut Butter Cookies, recipe by Claire Robinson 2010, Food Network
1 cup peanut butter, creamy or crunchy
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
coarse sea salt, for sprinkling
Preheat oven to 350 degrees F and place the racks in the upper and lower third of the oven. In a medium mixing bowl, mix the peanut butter, sugar, vanilla, and egg until well combined. Spoon 1 tablespoon of the mixture 1 inch apart onto an ungreased baking sheet. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle the coarse sea salt on the top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with remaining dough. Makes about 30 cookies.
Papa’s Peanut Butter Cookies
Cream the following in a large mixing bowl:
1 cup granulated sugar
1 cup brown sugar, packed
1 cup peanut butter, either smooth or crunchy
1 cup Crisco Butter Flavor shortening, at room temperature
2 large eggs
2 tablespoons hot water
Sift the following together in another large bowl:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Add dry ingredients to the wet mixture, stir to mix well. Using the small scoop (1 tablespoon size), scoop into mounds about 2 inches apart and press with the tines of a fork dipped in flour in a crosshatch pattern. (because it was holiday time, I sprinkled a little sugar on each cookie before baking) Bake 9-10 minutes. Let them sit about two or three minutes, after removing from the oven, before transferring them to the cooling rack. They are kind of soft when they are right out of the oven, letting them sit for a bit helps them keep their shape. Makes about 5 dozen cookies.
Optional: add a 12 ounce package of chocolate chips….that’s what Papa did.