Friday, January 2, 2009

Peanut Butter Crisscrosses

Again another Dorie Greenspan recipe. I think these are by far my favorite peanut butter cookie.

2 1/2 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of freshly grated nutmeg
2 sticks of unsalted butter- room temp
1 cup of peanut butter (creamy or crunchy)
1 cup light brown sugar
3/4 cup sugar
2 large eggs
1 1/2 cups salted peanuts

About 1/2 cup sugar for rolling

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment or silicone mats.

Whisk together flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, with a fitted paddle. Beat the butter on medium speed for a minute or two, until it is smooth and creamy. Add the peanut butter and beat another minute. Add the sugars and beat until blended, then add eggs one at a time.

On low speed beat in dry ingredients, mixing a little at time until blended before adding more. Once blended, mis in chopped peanuts.

Pour the 1/2 cup sugar in a bowl.

Okay the book says to use a level tablespoon to measure a ball for each cookie, but I just grabbed a litte and rolled it into a ball. Once you have a nice ball, drop it and roll it around in the sugar. Then place it on the cookie sheet. Take a fork and press the fork against the ball of cookie dough in one direction and then again in a perpendicular direction, you should have a flat round cookie.

Bake for about 12 minutes.

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