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Old-fashioned Nutty Peanut Butter Cookies

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CATEGORY CUISINE TAG YIELD
Grains, Eggs American 1 Servings

INGREDIENTS

1 1/2 c All-purpose flour
1 1/2 t Baking powder
1 pn Salt
6 T Unsalted butter, cut in
pieces
3/4 c Packed dark brown sugar
3/4 c Peanut butter
1 Egg, lightly beaten
1/2 c Coarsely chopped salted
dry-roasted peanuts

INSTRUCTIONS

From: The World's Greatest Peanut Butter Cookbook by Linda Romanelli
Leahy with Jack Maguire  During the World War II years, American
enthusiasm for peanut butter  as an economical and delicious foodstuff
ran high. It inspired  home-front bakers to create a uniquely
patriotic, easy-to-prepare,  and deliciously reassuring treat: the
peanut butter cookie. This book  would not be complete without its own
bigger and better peanut butter  cookie recipe.  Old-fashioned Nutty
Peanut Butter Cookies have extra peanut chunks  and one fourth more
peanut butter than most other recipes allow. They  may be old-fashioned
in appeal, but they're crisply, brand-new in  taste.  Preheat oven to
375 degrees. Coat a baking sheets with vegetable oil  cooking spray,
and set aside. In medium bowls combine first 3  ingredients. In large
bowl of electric mixer, cream butter at medium  speed until light and
fluffy. Add sugar. Beat 3-5 minutes. Add peanut  butter and egg,
beating until blended, scraping down sides of bowl.  At low speed, add
flour mixture gradually. Fold in nuts. Roll mixture  into 1-inch balls.
Place 2 inches apart on prepared baking sheets.  Press down on each
cookie with tines of fork, making a criss-cross.  Bake about 10
minutes, or until lightly brown around edges. Turn onto  rack to cool.
Store in airtight container.  Posted to Bakery-Shoppe Digest by "Mimi
B." <mimisbox@hotmail.com> on  Apr 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3908
Calories From Fat: 1516
Total Fat: 177.2g
Cholesterol: 369.2mg
Sodium: 4023.4mg
Potassium: 1936.7mg
Carbohydrates: 520.4g
Fiber: 19.9g
Sugar: 229.6g
Protein: 85.4g


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