Peanut Butter Cookies
1 cup peanut butter
1 cup butter, at room temp.
2 cups packed brown sugar
2 teaspoons pure vanilla extract
3 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Preheat the oven to 350 Degrees F. Lightly oil or spray the baking sheets.
Using an electric mixer or food processor, cream the peanut butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.
Roll tablespoonfuls of dough between your palms to form 2" balls and place them 2" apart on the baking sheets. Press each cookie with the tines of a fork to create a criscross pattern. Bake for 10 minutes. Transfer the cookies to a rack to cool.
VARIATIONS: For Chocolate Chip Peanut Butter Cookies, fold 1 cup of chocolate
chips into the dough, form into balls, and bake as above.
For PEANUTTY PEANUT BUTTER COOKIES, place about 1 cup of chopped
peanuts in a shallow bowl and roll each ball of dough in the
peanuts to evenly coat the outside. Then bake as above.
For Peanut Butter and Jelly Gems, make a depression in the center
of each ball of dough with your thumb and fill the hollow with 1/4
teaspoon of jam or fruit preserves. Bake as above.
Yields: 48 cookies
Recipe from Moosewood Restaurant Book of Desserts
Peanut Butter Cookies
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup chunky peanut butter
3/4 cup (packed) light brown sugar
2 tablespoons maple syrup
1 egg, beaten lightly
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 cup salted peanuts, coarsely chopped
Preheat the oven to 375 Degrees F.
In a mixer bowl, cream the butter, peanut butter, and brown sugar together until
light. Then beat in the maple syrup, egg, and vanilla.
In another bowl, toss the flour with the baking soda and peanuts. Slowly beat
this into the liquid ingredients.
Drop the mixture by rounded tablespoonfuls, 3 inches apart, on baking sheets.
Flatten them slightly with the tines of a fork. Bake until pale golden, 7 to 8
minutes. Remove the cookies from the baking sheets and cool on a wire rack.
Yeilds: 2 dozen cookies.
Recipe The New Basics Cookbook by Julee Rosso and Sheila LukinsDaniel, hope this is what you are looking for.