Nothing tricky*, just plain, delicious peanut butter cookies. Making them seemed like a good thing to do on a Sunday afternoon. It was.
*Ok, full disclosure: there was one minor attempt at a sort of trick: I used maple syrup in place of what would normally be white sugar in a peanut butter cookie recipe. You wouldn't know it in the resulting cookies, which taste just like a peanut butter cookie should. So maybe that was a little tricky then?
I wanted to make them small. While they did turn out smaller than the typical peanut butter cookie, I think I could have gone even smaller. My mother and I established that my cookies were, on average, bigger than a silver dollar (we checked: my mom has a collection of them from her Grandpa Jerry - one is from 1881!) but smaller than a puck (no puck on hand for comparison).
Interested in more sweet treats? Check out the Sweets for a Saturday competition going on at Sweet as Sugar Cookies for more sweet recipes.
Petite Peanut Butter Cookies
Makes 3-4 dozen cookies (depending on size)
1/2 c. natural peanut butter (it's natural if the only ingredient is peanuts)
1/2 c. unsalted butter, softened
1/2 c. maple syrup
1/2 c. brown sugar
1 tsp. pure vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
A little more flour for fork-dipping
Cream together peanut butter, butter, maple syrup, and sugar. Add egg and vanilla and mix well. Add flour, baking soda, and salt. Stir until well incorporated. Refrigerate for 90 minutes.
Roll one inch balls with chilled dough, placing two inches apart on cookie sheet. Put a bit of flour in a shallow dish: dip your fork in it between criss crossing on the cookies to keep it from sticking.
Bake in 350 degree oven for about 12 minutes, until golden brown.
One year ago: grilled artichokes
Two years ago: sundried tomato walnut pesto