The recipes in this blog have been tested in my kitchen.
Peanut Butter Cookies
We owe the cultivation of the peanut to George Washington Carver who introduced the crop to the plantation owners of the southern United States in the 1800’s when the cotton crop was ruined by the Boll Weevil. George Washington Carver wrote a book in 1916 titled, How to Grow the Peanut and 105 ways of preparing it for Human consumption. One of the recipes in this book was a recipe for Peanut butter cookies.
The humble peanut butter cookie consists of equal amounts of peanut butter and butter, eggs, sifted self-rising flour, equal amounts of white and Demerara sugar and vanilla extract. The cookie is rolled into a log and placed in the fridge to make the dough firm. Alternatively it can be placed by the teaspoons onto a lightly greased or a cookie sheet lined with parchment paper spaced 1 inch apart. I like to firm the dough up in the fridge and then, once firm, cut dough at 1/2 inch intervals which I cut, forming each 1/2 inch piece into a ball and place the balls on the cookie sheet. I then flatten each ball with the back of a spoon. These cookies are known by their distinctive design which you make by running a fork on the surface of each flattened ball and making a criss-cross pattern. Sprinkle each cookie with a tiny bit of icing sugar. The cookies can then be baked for 8 to 10 minutes on a 350˚ oven.
Peanut Butter Cookies
3 cups plain flour
1 tsp each Baking powder & Baking Soda
1/8 teaspoon salt
¼ cup crunchy peanut butter
¼ cup unsalted butter, cut into pieces
½ cup White sugar
½ cup Demorara sugar
1 large egg, at room temperature
1 teaspoon vanilla essence
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Slightly grease or line with baking parchment several large cookie sheets. Set aside.
3. Into a large bowl combine first four ingredients: flour, baking soda, baking powder and salt. Set aside.
4. Into a separate bowl cream the sugars and butter until nicely smooth and creamy.
5. Add Egg
6. Add the dry ingredients, combining the ingredients well.
7. Pour dough onto a large sheet of baking parchment which you have laid on the countertop over a large piece of foil.
8. Form dough into a log and then take an edge of the baking parchment and roll this over the dough, twisting the ends to pinch shut.
9. Refrigerate the dough for an hour to firm up. (If doing this step, do not preheat the oven first....preheat it twenty minutes before baking the cookies after the dough has firmed.
10. When the dough has firmed, unroll the paper and cut ½ inch pieces of dough. Form the dough into balls and flatten them slightly with the back of a spoon after placing them on a prepared cookie sheet.
11. With a fork drag the tines across cookies horizontally, then vertically.
12. Sprinkle icing sugar onto each cookie.
13. Bake for 8 to 12 minutes in preheated oven.
14. Once baked, sprinkle more icing sugar on each cookie and let them cool on a wire rack for fifteen minutes.