The One Peanut Butter Cookie Recipe You Need
This is my favorite peanut butter cookie recipe. It might be my favorite cookie overall. Mum most often made peanut butter or chocolate chip cookies. I don’t remember many times when the cookie jar was empty.
Great for Kids
I’m a proponent of kids in the kitchen. This recipe is a great one for kids as well as for last-minute cookies.
It’s easy to remember, easy to make, and easy to eat an entire batch in a few days with a little help. I know people who can keep a batch of cookies in the house for two weeks. They eat one cookie a day. I am not them. Two cookies and a cup of coffee or rich hot chocolate and it’s goodbye cookies. I save a few for us and send the rest to work with Steve.
The ONE recipe is easy to remember. The only ONE peanut butter cookie recipe you really need. Most ingredients are measured in one cup or teaspoon.
Peanut Butter & Jam cookwiches! I prefer my PB&J sandwich be made with jam between two peanut butter cookies. Use the soft cookies for this so that you can bite through the cookies without squeezing the jam out. A stiff jelly works well too.
Mincemeat cookies? Really? ohh…no, thanks. I don’t really like mincemeat. “You’ll like these,” Erin Merrill said as she nudged the plate across the table a few inches. I resisted for a while. Erin looked from me to the cookies and back again several times, nudging them now and then. “They’re gooood.” Erin’s convincing, and as mom to my favorite little guy, she’s kind of hard to resist.
She was right. These cookies are fantastic. There isn’t a lot of mincemeat in this filled cookie so it’s a great recipe for someone who thinks they don’t like mincemeat cookies, or isn’t crazy about mincemeat but doesn’t hate it, to enjoy the cookies. The cookie recipe is Erin’s. The mincemeat recipe is my Mum’s.
Mincemeat was made back in the day when refrigeration wasn’t as easy as opening a door on an appliance. Spices were used as a preservative. Mum used basic measurements. The main ingredients are in pounds, the spices in tablespoons. If you want to use a bowl for the measuring container use the same bowl, and adjust the spices to suit the amount of main ingredients.
I store these cookies in the refrigerator because they’re filling so the batch lasts a while. I like to either warm them in the microwave for 10 seconds or leave them on the counter until the reach room temperature.
and a strong cup of coffee
Erin writes a blog called …and a strong cup of coffee. What’s it like to hunt from a woman’s point of view? She shares her experiences from learning with her dad to now hunting with Dad and her husband. Erin recommended me for the spot as co-host of On The Fire, and she’s a great friend, outdoorswoman, and financial supporter of this blog. And seriously, she makes excellent mincemeat cookies.
Lemon Balm Sugar Cookies
Until this spring my love of sugar cookies was satisfied only in Christmas. I love a good cookie or two with a cup of tea or coffee, even in summer when it’s hot. The lemon balm is growing like crazy in the kitchen herb garden, so fast that I can’t keep up with it some days. It’s hanging in paper bags to dry and tucked into wild flower arrangements. I love the aroma of lemon balm and the flavor of lemon as much as I love sugar cookies so why not Lemon Balm Sugar Cookies!
Lemon Balm Sugar Cookies Recipe
1 cup butter, room temperature
1 cup sugar
4 cups flour
1/3 cup pulverized lemon balm
2 Tbl lemon juice
2 Tbl lemon extract
1 tsp salt
1 tsp baking soda
Preheat oven to 350°.
I use the Magic Bullet to pulverize the lemon balm leaves because I don’t have a mortar and pestle. Add the lemon juice to the leaves to keep the leaves moving. Let set together while you make the dough.
Cream the butter and sugar together, then add the eggs. Add the lemon extract and salt and mix a few seconds. Add one cup of flour and mix, and add the baking soda. Add the rest of the flour, one cup at a time. The dough is supposed to be stiff.
If you’re going to roll out the dough you can form it into a rough log. If you’ll slice it into cookies you should form it into a smooth log, round or oval. Wrap the dough in waxed paper and chill for an hour.
For sliced cookies, make 1/4″ slices, and for cookie cutters, roll the dough 1/4″ thick. I rolled the dough and used a cookie cutter. You can also cut them with a pizza cutter to make squares or rectangles, and by doing this you lose no dough to odd shapes. It’s a time saver. I cut mine with a round cutter and not wanting to roll the dough again, put the odd shaped dough on the cookie sheet and called it good. They taste good no matter their shape.
Bake 8 – 12 minutes depending on thickness