Peanut Butter Cookies : Evergreen !
Peanut Butter Cookies embody everything that is the holidays. I cannot remember from where and how did this recipe land to my recipes’ book since it is not that common to do sweets with peanut butter over here but this one came to stay.
Every year there is a schedule in my family for each and every one of us precisely describing what to do until Christmas. Christmas Eve, to be more exact. Peanut Butter Cookies are my task. Please do not think this is the only thing I do. If you believe so, you do not know my mother.
Since you all know how crazy everything is before holidays everywhere you go, I try very hard to make a list of priorities, but somehow, I am always short of time. Time has become the most valuable thing of all. This Monday, for example, I made to do list for the whole week and even then I knew how complicated it would be to squeeze making Peanut Butter Cookies into a working week. So, I made a dough on Thursday evening and left it to rest in the fridge until Saturday morning. It was cooling for 36 hours.
So, on Saturday morning, I have taken the dough out, had my coffee and started to shape and bake the cookies. They tasted great. I believe it is a useful tip to know not only that raw dough could wait in the fridge for 36 hours but also, they freeze well. My mother does not need to know that.
Peanut Butter Cookies
- 1 cup brown sugar
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp vanilla extract
- 7 Tbsp butter, room temperature
- 1 cup creamy peanut butter
- 2 eggs
- 3 Tbsp sour cream
Preheat the oven to 180 C / 365 F.
Cover flat baking dish with baking paper.
Mix all the ingredients together to get consistent cookie dough.
Use a tablespoon to take the equal amounts of dough and shape the balls.
Put them on the baking paper, three inches apart from each other.
Use a fork and press the cross over the top to get typical peanut butter form and shape.
Bake for 16 minutes.