Cookie #8 (Peanut Butter)
In all honesty the next cookie has never been one that piqued my interest. Since I live with someone who is obsessed with peanut butter, it is only fitting I give this cookie a go. So we are going to give the Peanut Butter Cookie the good ole college try.
For it being a cookie that never really finds its way into my rotation, it is a beautiful representation of what peanut butter cookies should be. The cookie is full of peanut butter flavor and has a crunchy but still chewy texture. Everyone has loved it, including the peanut butter addict at home.
Instead of using the traditional fork technique for the top of the cookie, I used a pie crust cutter. The stamping on the snowflake cutter gave the cookie and embossed surface and looks beautiful. Rolling the cookie dough in granulated sugar adds a sweet crunch to the finished product and aids in cutting some of the richness of the peanut butter.
Peanut Butter Cookies
3/4 Cup Granulated Sugar, plus 1/4 cup for sanding
1/4 Cup Brown Sugar, packed
1 Cup Creamy Peanut Butter
1/4 Cup Shortening
1/4 Cup Butter, Softened
1 Egg
1 1/4 Cup All-Purpose Flour
3/4 TSP Baking Soda
1/2 TSP Baking Powder
1/4 TSP Salt
1 Tsp Vanilla Paste
Procedure:
In the bowl of an electric mixer fitted with the flat beater, cream together the sugars, peanut butter, shortening, butter and egg over medium-high speed. Do so until the mixture is light and fluffy.
Combine the dry ingredients in a separate bowl. Reduce the speed on the mixer to low and add the flour mixture. Only mix the dough until it comes together. Place the bowl in the fridge and chill for at least 2 hours.
Preheat the oven to 375 F.
Using a medium cookie scoop, portion out cookies one at a time. Place each scoop of dough into the reserved sugar and roll around to completely coat each cookie. Place them on a lined sheet pan, spacing each out at least 2 inches apart.
Use the bottom of a measuring cup or glass to flatten out each cookie. Afterwards press each cookie with the pie crust cutters to stamp the pattern into the top. You may also use a fork and create the traditional crisscross pattern onto each cookie.
Bake for 10-12 minutes,or until the cookies are golden brown. Place on a cooling rack and enjoy.
