Sunday, July 21, 2013

Peanut Butter Cookies

So it’s a busy Sunday in the kitchen.  The morning started off with biscuits, and sausage gravy. Then I made a sour dough starter. It is now happily bubbling away. I can’t wait to use it next weekend.
I've got butter softening to make peanut butter cookies. They will be dipped in chocolate.

The family reunion is coming up in a month. Mom said “You’re the cook” plan us a menu for the week.  I have some ideas. I've been thinking dishes like, steak brushed with rosemary infused olive oil, grilled chicken with a white barbecue, pasta with fresh spinach and beans with a lemon sauce, and of course beans and corn bread, fried chicken and grilled corn with Parmesan cheese. Maybe a chocolate pie

And I have recipes to start organizing for the cookbook.
--Thanks to the cousins for providing some goodies.  I've been working on that. And so yeah, A very busy Sunday.

For the peanut butter cookies:
Preheat the oven to 375

½ cup butter softened
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
½ tsp baking soda
½ tsp baking powder
1 egg
1 tsp vanilla
1 ¼ flour

For the dip: 8 oz Hershey Crunch bars melted.

In a large mixing bowl beat butter and sugar and peanut butter with an electric mixer. Add the egg soda and baking powder. Slowly add the flour.
Chill for ½ hour.
Scoop out teaspoon full roll in a ball and flatten onto a greased cookie sheet. Take a fork and press into each cookie, turn the fork at a 90 degree angle and press again to get a tick tack toe pattern on the cookie.
Bake for 7 to 9 minutes Cook on a rack.
Next melt the chocolate candy until smooth. Take each cookie and dip part way into the chocolate.
Let dry in a rack.

When the chocolate sets up… enjoy with a nice tall cold glass of milk. 

No comments:

Post a Comment

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...