Christmas still might be several months away, but that doesn’t mean that we can’t enjoy the tastes of Christmas now.
Given the unseasonably cooler weather we have been enjoying, it’s been quite easy to turn on the oven and bake.
This recipe for peanut butter cookies is based on one that came from my great-grandmother’s book.
However, it has been altered to incorporate a dark liquor option.
Peanut butter cookie ingredients
- 1 cup softened butter
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter, either crunchy or smooth
- honey, to taste (optional)
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon baking powder
- 3 cups flour
- 1 shot bourbon, rum or whiskey (optional)
Preheat the oven to 425 degrees Fahrenheit.
Combine butter, sugar and brown sugar in a large mixing bowl. Mix these ingredients thoroughly — the mixture will seem gritty because of the sugar.
Add the eggs, vanilla and peanut butter — it can can contain honey, if so desired — to the mixture.
If you want to make “drunken” peanut butter cookies, add one shot of your dark liquor of choice.
Mix these ingredients together, then add baking powder and a pinch of salt.
While mixing, add the flour. The mixture should end up being sticky, but firm.
Roll mixture into half-inch balls and score them with a fork. Bake for 12 minutes or until golden brown.