Easy Peanut Butter Cookies
Peanut Butter Cookies is an easy and simple meal your whole family is going to love .The peanuts are ground ,and then salt , a sweetener , and sometimes a stabilizer are added (to keep the oil from separating ).Some times it isn't about how pretty the cookies looks !but how good it tastes ! This may not be the prettiest , but let me tell you , it is delicious ! Enjoy with easy-carob-mousse , apple-tart-pastry.
Ingredients
280 g plain flour (sifted)
50 g corn flour (sifted)
1 tsp baking powder (sifted)
150 g butter / margarine
100 g castor sugar
100 g brown sugar
2 tbsp chunky peanut butter
1 tsp vanilla essence
2 egg
Method
Preheat oven to 350 degrees C. Whisk together flour, baking powder and salt in a bowl ,set aside . Beat sugars and butter together in a bowl with a hand mixer until pale and fluffy , about 3 minutes .Add eggs one at a time , beating well after each , until smooth .Add peanut and vanilla ,beat until smooth .Add flour mixture , beat until combined .
Using a tablespoon portion out dough and roll into balls ,place 2 apart on parchment paper -lined baking sheets .Using a fork , press tine over balls in a crosshatch pattern to flattern .Bake , rotating baking sheets halfway through ,cooking until golden brown , about 12 minutes .
Baking cookies tips:
Choose baking sheets wisely : Bake cookies on shiny , heavy aluminum baking sheets .These sheets with no sides are designed for easily sliding cookies onto a cooling rack .Dark sheets may absorb heat , causing cookies to brown too much on the bottom, nonstick baking sheets work well if not too dark .Insulated baking sheets required a slightly longer baking time .
Know how to grease : Grease baking sheets with cooking spray or solid shortening instead of butter or margarine .Avoid using tub butter or margarine products labeled as spread , reduced calorie , liquid , or soft style .These contain less fat than regular butter or margarine and do not give satisfactory results .
Most cookies recipes call for all purpose flour .For the best results, lightly spoon flour into a dry measuring cup and level with a knife .Do not sift unless the recipe specifically says to do so .
Adjust baking times to achieve the cookie texture you crave .A little less time produces chewier cookies, a little more time makes them crispy .
Ingredients
280 g plain flour (sifted)
50 g corn flour (sifted)
1 tsp baking powder (sifted)
150 g butter / margarine
100 g castor sugar
100 g brown sugar
2 tbsp chunky peanut butter
1 tsp vanilla essence
2 egg
Method
Preheat oven to 350 degrees C. Whisk together flour, baking powder and salt in a bowl ,set aside . Beat sugars and butter together in a bowl with a hand mixer until pale and fluffy , about 3 minutes .Add eggs one at a time , beating well after each , until smooth .Add peanut and vanilla ,beat until smooth .Add flour mixture , beat until combined .
Using a tablespoon portion out dough and roll into balls ,place 2 apart on parchment paper -lined baking sheets .Using a fork , press tine over balls in a crosshatch pattern to flattern .Bake , rotating baking sheets halfway through ,cooking until golden brown , about 12 minutes .
Baking cookies tips:
Choose baking sheets wisely : Bake cookies on shiny , heavy aluminum baking sheets .These sheets with no sides are designed for easily sliding cookies onto a cooling rack .Dark sheets may absorb heat , causing cookies to brown too much on the bottom, nonstick baking sheets work well if not too dark .Insulated baking sheets required a slightly longer baking time .
Know how to grease : Grease baking sheets with cooking spray or solid shortening instead of butter or margarine .Avoid using tub butter or margarine products labeled as spread , reduced calorie , liquid , or soft style .These contain less fat than regular butter or margarine and do not give satisfactory results .
Most cookies recipes call for all purpose flour .For the best results, lightly spoon flour into a dry measuring cup and level with a knife .Do not sift unless the recipe specifically says to do so .
Adjust baking times to achieve the cookie texture you crave .A little less time produces chewier cookies, a little more time makes them crispy .
