I usually like to post on Sunday nights so you guys have something on Monday morning, but that just wasn't happening this weekend. I had a bakery order to make over 500 mini desserts for a wedding. It was a lot of fun and a lot of work. I finally dropped it off Sunday afternoon and then ran home to get to the Broncos football game. After excitedly watching them beat the Steelers, I didn't get home until 10:45pm. So I went to bed. It was a great but exhausting weekend with no time for blogging.
And what does this have to do with peanut butter cookies? Absolutely nothing. Except that I want some. Now. Try to stifle your yawn about another basic cookie recipe because these aren't just any other peanut butter cookie. They're soft, they stay soft, and they have a delicious surprise. My friend says the secret ingredient is love. It's true...but it's also almond extract. If you've never tried this before (which I'm fairly certain you haven't because I've never seen this anywhere), you absolutely have to as soon as possible. They're incredible. They are a great cookie, and people will swoon. That is if you have enough will power to not eat all of them standing over the sink reading a magazine. Wait, no one else does that?
Peanut Butter Cookies Recipe
Yield: About 20 cookies
Print this recipe
*Note: The original recipe calls for 1 1/4 cups flour. I found that this leads to cookies that won't spread at all. If you want cookies that spread a lot, use just one cup of flour. If you want cookies that spread a little, I suggest using one cup plus 2 tablespoons.
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter-flavored shortening
1 egg
1 cup all purpose flour*
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat your oven to 375 degrees.
In a mixing bowl, cream together the butter-flavored shortening, peanut butter, and sugars. Add in the egg and mix until combined. Stir in the baking soda, baking powder, salt, vanilla extract, and almond extract. Mix in the flour until combined. Form the dough into one inch balls, place on an ungreased cookie sheet about two inches apart, and press down slightly with a fork. Bake for 8 minutes, let the cookies rest on the tray for 3 minutes, and then remove to a flat surface to cool completely.
Adapted from Betty Crocker
And what does this have to do with peanut butter cookies? Absolutely nothing. Except that I want some. Now. Try to stifle your yawn about another basic cookie recipe because these aren't just any other peanut butter cookie. They're soft, they stay soft, and they have a delicious surprise. My friend says the secret ingredient is love. It's true...but it's also almond extract. If you've never tried this before (which I'm fairly certain you haven't because I've never seen this anywhere), you absolutely have to as soon as possible. They're incredible. They are a great cookie, and people will swoon. That is if you have enough will power to not eat all of them standing over the sink reading a magazine. Wait, no one else does that?
Peanut Butter Cookies Recipe
Yield: About 20 cookies
Print this recipe
*Note: The original recipe calls for 1 1/4 cups flour. I found that this leads to cookies that won't spread at all. If you want cookies that spread a lot, use just one cup of flour. If you want cookies that spread a little, I suggest using one cup plus 2 tablespoons.
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter-flavored shortening
1 egg
1 cup all purpose flour*
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat your oven to 375 degrees.
In a mixing bowl, cream together the butter-flavored shortening, peanut butter, and sugars. Add in the egg and mix until combined. Stir in the baking soda, baking powder, salt, vanilla extract, and almond extract. Mix in the flour until combined. Form the dough into one inch balls, place on an ungreased cookie sheet about two inches apart, and press down slightly with a fork. Bake for 8 minutes, let the cookies rest on the tray for 3 minutes, and then remove to a flat surface to cool completely.
Adapted from Betty Crocker
