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Peanut Butter Cookies
Nathan Branch ©2011 Peanut butter cookies modified slightly from a recipe in "Ready for Dessert" by David Lebovitz. Certainly the appearance is a big modification -- instead of dealing with individual cookie "spread", I baked the dough in a square pan and cut the finished product into small, bite-sized squares. Which makes it easier for storage, as well. Lebovitz cautions against using natural peanut butter because he believes it's too dry a main ingredient to result in properly soft and chewy cookies, and the recipe calls for creamy peanut butter instead of chunky, but my favorite peanut butter I've ever tasted is one I found here in New Zealand: the Really Good Company Natural Peanut Butter, a chunky peanut butter made out of only peanuts and salt. I compensated for the potential dryness by adding an additional egg (the eggs I use are free range, so they're already smaller than usual) and a teaspoon (or so) of sunflower oil. This seemed to do the trick, as the cookies turned out pleasantly soft yet still appealingly crumbly. Ingredients: stone-ground organic white flour, organic baking powder, smoked sea salt, slightly salted Danish butter, raw organic vanilla sugar, organic light muscovado sugar, chunky natural peanut butter, free range eggs, a pinch of cinnamon, finely grated raw organic cocoa butter, ground vanilla bean powder, finely ground almonds, a drop of liquid smoke and a generous sprinkling of raw organic demerara sugar to top. Mr. Lebovitz states repeatedly in his book that he likes his cookies soft, so his baking times are very short. I don't like my cookies nearly as gooey and soft as he does, so I generally bake my dough 1 and 1/2 to 2 times as long as he recommends. This results in a nicely crumbly exterior with a still soft and moistly chewy interior -- exactly how I like it.Peanut Butter Cookies
I don't bake very often, I'm not that good at it. But I decided to make some cookies tonight, using this recipe: 8 tbsp plain flour 2 tbsp caster sugar 2 tbsp crunchy peanut butter 1 free-range egg yolk 50g/1?oz butter, softened icing sugar, for dusting Method 1. Preheat the oven to 180C/350F/Gas 4. 2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. 3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. 4. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. 5. Place in the oven and bake for ten minutes, or until just turning golden-brown. 6. Transfer the cookies to a wire rack and allow to cool for ten minutes.
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