RJ said:I'm reading the latest issue of "Kraft Food & Family"
There's a recipe for
Chocolate Dipped Peanut Butter Cookies
that has me puzzled;
MIX
1 c peanut butter
1/2 c sugar
1 egg
THATS IT !!
Chill, roll into balls, flatten on cookie sheet.
bake 20 min @ 325 degrees.
When they're cool, dip the edges in melted chocolate.
There should be more ingredients....
Flour ? Baking powder ? spices ?
Seems like they're putting alot of faith in the eggs ability
to hold the whole thing together....
Oh yeah, it seems weird but it does work. The recipe I use a lot is very
similar:
Epicurious.com
Mom-Mom Fritch's Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 large egg
1 tsp. baking soda
Preheat oven to 350 F and grease baking sheets. In a bowl with
electric mixer, beat together peanut butter and sugar until combined well.
In a small bowl, lightly beat egg and beat into peanut butter mixture with
baking soda until combined well.
Roll level teaspoons of dough into balls and arrange 1 inch apart
on baking sheets. Flatten balls with tines of fork until about 1 1/2
inches in diameter, making a crosshatch pattern. Bake in batches in
middle of oven until puffed and golden, about 10 minutes.
Cool cookies on baking sheets 2 minutes and transfer with metal
spatula to racks to cool completely. May be kept in airtight container at
room temperature 5 days.
Makes about 70 cookies.
I might use a bit less sugar, and I add 1 tsp. vanilla. I also find it easier
to beat the sugar and egg before adding the peanut butter.
Ariane
