Laura Rees blogs at This is how we eat, a record of everyday meals and the eternal struggle to get her kids to eat anything. She works full time as a copywriter, writing advertising copy for banks, insurance companies, and the occasional college. You can see why she spends her free time writing about food.
I'm all for over-the-top holiday fanfare. Give me Christmas galas, breakfasts with Santa, glistening trees, and elaborate gingerbread houses. Getting caught up in the hustle and bustle is, for me, part of the fun.
But there's also something about the simple things. A beautiful carol. A quiet snowfall. A lowly stable. I think this season is best when it's a mix of both.
Because simple can be harder to find this time of year, I offer a reminder in the form of plain old peanut butter cookies. Give them a place on your platter next to the fanciest cut-outs and cake pops. And let them be a sweet note to yourself to stop and reflect, and keep things in balance.
Peanut Butter Cookies
recipe source: an ole' family recipe
1/2 cup butter, softened
1 cup plus 1 tablespoon white sugar
3/4 cup plus 2 tablespoons creamy peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 350. Cream the butter and sugar, and add the peanut butter. Then add the eggs and vanilla. Mix in the flour baking powder and salt. Chill in the fridge for at least an hour.
To prepare cookies, pinch off some dough (about 1 tablespoon's worth). Roll into a ball and place on cookie sheet. Dip a fork in flour, then use the tines to flatten the cookie slightly, making an indentation. Turn the fork 90 degrees and press again, making a criss-cross pattern. Bake for 10-15 minutes, until just cooked.
Sounds great. In fact I made these tonight for a friend!!
ReplyDeleteA new and great recipe brought by this site, definitely a remarkable one. With a little experience on baking you can do peanut butter cookies at ease.
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