Mmm, homemade peanut butter cookies.

[Lunabell]

Notice I use only brown sugar, not white sugar. Makes for a richer cookie.


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Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter
2 cups packed brown sugar
2 eggs

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Directions

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

[SheilaT]

1. Lately I've been using more and more brown sugar in my cookie recipes.

There's a subtle difference in flavor and a richness that I like.

I might try this recipe, although I'll be honest and say that one peanut butter cookie a decade is about as much as I'm wanting. But that's a REALLY easy recipe. A preschool with access to the kitchen could make that. So long as none of the kids have the dread peanut allergy, that is.

[winter is coming]

3. They could use sunbutter and get a very similar-tasting cookie.

Close enough that my kid won't touch them. The smell has bad associations.

[SheilaT]

4. What in the world is sun butter?

If it has a nasty taste and your kid won't touch them, I'm sure it's something I never want to try.

I have no food allergies, although I have plenty of foods I don't care for, so I happily use real butter, eggs, real dairy, and so on. I eat meat, although not lamb because I don't like the taste. You get the picture.

[winter is coming]

5. Ground sunflower seeds, and it doesn't have a nasty taste/odor.

My daughter's severely allergic to peanuts. Sunbutter smells/tastes very much like peanut butter, so that's what we use, because the rest of the family likes peanut butter, but we don't want to keep it in the house for obvious reasons. My daughter won't eat it, even though it's "safe", because the smell reminds her of peanuts and bad allergic reactions. She won't eat quinoa, either, for the same reason.

[dem in texas]

2. Peanut Butter Cookies - My Favorite

Everyone in my family loves peanut butter cookies. I have mailed many package of them to homesick kids and grandkids.

I have always used the recipe from the 1960's version of the Joy of Cooking. The recipe calls for 1/2 white/1/2 brown sugar. They are good and "sandy" and a peanut butter cookie should be sandy in the mouth.

Here is the recipe I use, I have made it so often that I have the recipe memorized.

Preheat oven to 375 degrees

Cream together: 1/2 cup butter
1/2 cup brown sugar (dark is best)
1/2 cup white sugar

When mixture is creamy beat in:
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon soda

Add to the batter: 1 1/2 cups sifted flour and 1/2 teaspoon vanilla.

Roll the dough into small balls and place on cookie sheet lined with parchment paper or on greased cookie sheet. Press them down with a fork, making a criss/cross design. Bake for about 12 minutes or until edges start to brown. Let cook on pan for a few minutes, then transfer to rack to cool. Makes about 5 dozen cookies.

[Fortinbras Armstrong]

6. Sachertorte

The Cake

175 g (6 ounces) semisweet chocolate
175 g (6 ounces) unsalted butter
60 g (¼ cup) sugar
6 large eggs, separated
100 g (¾ cup) plain or cake flour
Pinch of salt

Apricot jam sufficient to make a thick layer between the layers of cake (strawberry or blueberry jam are also good)
Preheat the oven to 175ºC (350ºF). Flour a 20 cm (8 inch) round cake pan. Melt chocolate over low heat; stir until smooth, set aside to cool.

In a large bowl, cream the butter. Beat in the sugar. Add the egg yolks and beat well. On low speed, beat in the chocolate, then add the flour and beat only until the flour is mixed in.

Add the salt to the egg whites, and beat with clean beaters until soft peaks form.
Stir two large spoonfuls of the whites into the chocolate mixture to lighten it. Then fold in the remaining whites in 4 or 5 additions, and fold only until no more whites show.

Turn the mixture into the pan, then rotate the pan briskly in both directions to level the top. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.

Let the cake rest in the pan for 10 minutes, then invert onto a rack. When it is cool, put it right side up on a plate, and split it into two layers. Spread the jam on top of the bottom layer and replace the top layer.

Glaze
225 g (8 ounces) semisweet chocolate (chopped coarsely, or you may use chips)
80 g (¼ cup light corn syrup (or strong sugar syrup)
50 g (3 tablespoons) water
25 g (2 tablespoons) unsalted butter

Heat syrup, water, and butter until they just come to the boil. Remove pan from heat, add chocolate, and stir briskly until chocolate melts. Pour glaze onto cake, smooth glaze with an offset cake spatula, and refrigerate until ready to serve the torte.

Serve the Sachertorte in small slices with whipped cream and coffee.