Featured Cookbook

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1. Loaves and Fishes Grilled Chicken Salad

2. Pear and Walnut Muffins

3. Peanut Cookies

Book Description

Anna Pump grew up on a farm in Germany, near the Danish border, surrounded by a bounty of fresh vegetables, fruits, home-baked bread, and hand-churned butter. After moving to the U.S. in the 1980s, Pump established Loaves and Fishes, a catering and take-out shop in the seaside yet rural part of Long Island, New York, known as The Hamptons. She then opened a bed-and-breakfast called The Bridgehampton Inn in 1994. Pump's cooking relies on excellent fresh ingredients in season

... (more)

Country Weekend Entertaining : Seasonal recipes from loaves and fishes and the Bridgehampton Inn

Authors: ANNA PUMP,GEN LEROY

Date: April 1999

ISBN: 0385488270

Publisher: Broadway

Hardcover

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At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guest at the Inn, who enjoy a good cookie.

Yields About 30 Cookies

• 8 tablespoons (1 stick) softened butter

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1/2 teaspoon vanilla extract

• 1 egg

• 1 cup flour

• 1 teaspoon baking powder

• 1 cup shelled salted peanuts

• 2 ounces semi-sweet chocolate, melted and cooled (optional)

1. Preheat the oven to 350 degrees F. Butter a baking sheet.

2. In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well.

3. Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in cool, dry place.

More From This Book:

1. Loaves and Fishes Grilled Chicken Salad

2. Pear and Walnut Muffins

3. Peanut Cookies

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