***THIS WAS ORIGINALLY POSTED BY ME ON JULY 7, 2008****
Welcome to our blog carnival. My twin sister, Lisa, will be co-hosting with me. From time to time, she will host the at her blog, Blessed with Grace other times I will. We will let you know when we will change it up. Just to keep you on your toes. For now, go to Blessed With Grace, and enjoy the fun.
Now, I want to start by saying that Lisa and I are not expert cooks, culinary geniuses, or recent winners of Bravo's Top Chef. We do, however, love food and love to eat, I know that is not a shock to any of you! We thought it would be fun to have every one share great recipes, cooking tips, great food finds, and/or restaurant reviews with each other. Sound good? Great, then join along. Also, feel free to copy the Tempt My Tummy Tuesday button and use it on your post. Just remember to link back to us.
Today I want to share with you the BEST Peanut Butter cookies I've ever had. I found this recipe in an Better Homes and Garden's Christmas Cookie Issue YEARS ago. This makes a ton of cookies which is good, because you will eat a ton of them.
Now, before I give the recipe, I MUST share with you a little story. I was co-hosting a bridal shower last year for my pal Becky. Well, I had been baking batch after batch of peanut butter delights getting ready for the shower. When I turned on the TV to hear the peanut butter I had used had just been recalled. Remember that? The great Peter Pan debacle of 2007? Well I had a freezer full of cookies. Now, you KNOW I had been tasting a few cookies along the way... just for quality assurance. I had not gotten sick, well, I mean, I had eaten enough to make me sick, but I was not.
So, you know where I am going with this don't you? What to do? Take and serve the possibly tainted cookies or throw them out? Well of course you know what I did...
I kept them for my family.
I made snicker doodles for the party and that was that!
So here it is... the BEST darned Peanut Butter Cookies you'll ever dare to poison you family with.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter softened
1 cup brown sugar
1 cup plus 2 Tbsp. sugar
1 tsp vanilla
2 large eggs
1 18oz jar creamy peanut butter
Preheat to 350. Combine first four ingredients. Mix on medium speed, butter, brown sugar and sugar, 2 minutes until creamy. Reduce speed beat in vanilla, eggs, one at at time. Beat well and add peanut butter until creamy. Beat in flour mixture until just blended (try not to eat too much at this point) .
Drop rounded Tbsp of dough. Dip fork in remaining sugar and cross the cookie (to make it pretty)
Bake 12-14 minutes.
Cool on Cookie sheet 2 minutes then move to cooling rack.
Store in tightly covered container for 2 weeks (as if they will last that long) or 3 months in the freezer ( yea, Right...)
Don't forget to leave a comment and go to Lisa's to add your post to Mr. Linky
Join us again next Tuesday for more Food FUN!
recipe photo from: stock exchange
tmtt button designed by me
