Peanut Butter Cookies

The first time I made these cookies was on Halloween two years ago.  I never thought they could be so delicious!  Peanut butter cookies originated in the United States around the first half of the twentieth century.  George Washington Carver is attributed for putting peanut butter in the palate of the American public.  He wrote a cookbook that featured this delectable cookie along with other types of recipes that incorprated the humble peanut. His book was called, 'How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption'.    In 1913 an issue of Reading Eagle (Pennsylvania) featured an article about Woodrow Wilson's wife and her recipe for peanut butter cookies.  The 1932 edition of Pilsbury's Balanced recipes  first mentioned flattening the cookies with a fork and making a criss-cross design on the surface of each cookie.  This would ensure even baking.  This started the tradition of making the famous criss-cross pattern on the cookies.


Ingredients

1/2 cup unsalted butter, cubed and softened
1/2 cup Peanut Butter either smooth or chunky, it doesn't really matter
 (I personally like crunchy peanut butter)
1/2 cup Mascavado sugar or light brown sugar
1/2 cup granulated sugar
2 1/2 cups all purpose flour
1 egg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla

Method

Preheat the oven to 350 F  (170 C)
Line two cookie sheets with parchment

1. Into a large mixing bowl cream the butter, peanut butter, and sugar until light and fluffy.
2. Beat in egg.  Mix with a wooden spoon until smooth.
3. Stir in flour and stir until well combined.
4. Transfer cookie dough into smaller bowl and chill in fridge for one hour.
5. When cookie dough is chilled and firm, roll out 1/4 inch balls using a Teaspoon or Tablespoon as a guide, depending on how large or small you want them to be. With clean hands and place them on a cookie sheet lined with parchment, making sure each cookie is at least two inches apart.
6. Lightly flatten each ball with hand.  Take a fork, dip it in a bowl of sugar and make criss-cross patterns onto each cookie.  
7. Bake the cookies for 10 to 12 minutes in preheated oven until edges are golden. Let cool on wire rack.  Dust a little powdered sugar while cookies are still warm for extra flavour.

Yields:   About 31 cookies

Nutrition Facts (1 cookie)

Calories: 90

Fat: 4.5g

Cholesterol: 10mg

Sodium: 100mg

Carbohydrates: 11g

Dietary Fiber: 0g

Protein: 2g