It’s doubtful that one could improve on the delectable, simple, well-known Peanut Butter Cookie. To some, a homemade peanut butter cookie can bring back childhood memories.
As the old cliché proclaims, memories from “simpler times”.
Not having enough peanut butter and a jar of maple-almond butter on hand, I adapted the well-known Peanut Butter Cookie and baked “Maple Almond Butter Cookies.”
*Maple Almond Butter Cookies
Yield: about 30 cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup maple almond butter
1/2 cup unsalted butter, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
• Mix sugars, almond butter, butter, almond extract, vanilla extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375ºF.
• Shape dough into 1-inch balls. Place about 2 inches apart on ungreased or parchment lined cookie sheet. (Do not flatten as you would with peanut butter cookies).
• Bake 8 to 9 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
*Adapted from this recipe: “Peanut Butter Cookie”
These cookies were delicious. They have a taste of their own and cannot be compared to a peanut butter cookie. Both are equally tasty.
So, I will sit back and take in the day over a cup of espresso and a few of these cookies.
“Dolce far Niente.”