Hi, it’s me again… I haven’t been posting lately, as I have been teaching in two different programs this summer! I now have time to post again….
Peanut Butter Wonders
1 cup peanut butter
1/2 cup butter
1 cup brown sugar (Using brown sugar instead of white sugar makes these cookies softer)
2 teaspoons aluminum free baking powder
3 cups whole wheat flour (Using whole wheat flour, bumps up the protein and makes you feel less guilty about eating an entire batch of these tasty treats!)
Blackberry jam (or whatever kind of jam you happen to love with peanut butter)
Preheat your oven to 350 degrees. Beat the peanut butter, butter, and brown sugar until light and fluffy, add the eggs and continue beating until well incorporated. Add the baking powder and mix well, (I find that mixing leveling agents into your wet ingredients helps to ensure that all the dough gets an equal amount, and therefore whatever you are baking rises more uniformly.) add the flour a cup at a time, beating well after each addition. You want the dough to be stiff so that it holds its shape when baked. Using your hands roll the dough into 1” balls. At this point you can make either one or both types of cookies shown in the picture, hence the name Peanut Butter Wonders. For the jam cookies: use your thumb to make an indent in each cookie. Make sure that you press any cracks together, so that you have a solid wall to hold in all the yummy jam. Then fill each indent with jam. For the sugar type, peanut butter cookies: simply flatten the cookies by pressing with the bottom of a glass. Then sprinkle with brown sugar. Bake for 10 minutes, or until golden brown around the edges, but still soft.
These cookies are delicious! Yum!!! Oh wait, I just noticed that I have some strawberries that need to be used. Hum… maybe a strawberry cake of some kind… more on this later!