Peanut Butter SandiesPosted: December 21, 2012
Are there better gifts to share with friends and family to celebrate the holidays than a delivery of homemade cookies? I’ve got one for you! These cookies are great for cookie swaps, for mailing (stack them up in a cellophane bag, tie with a festive ribbon, and voila!), or as desserts when arranged on a pretty cookie platter.
It took me quite some time to think of a name for this type of cookie, but my friend instinctively referred to them as sandies, so that’s what I call them now. They taste like the familiar peanut butter cookies you love from your childhood, except that they somewhat resemble shortbread cookies: crispy at the edges, tender in the middle, and just as addictive. If you prefer a little texture, you can even add some chopped peanuts or use chunky peanut butter.
Hope you enjoy it! I think they would make Santa pretty happy, too. Just don’t forget that glass of milk!
As you can see, I could not wait until the photo shoot was over before taking a bite out of that one. I’m a big advocate of eating cookies still warm from the oven.
Peanut Butter Sandies
(Makes 20 cookies)
¾ cup all-purpose flour
¼ tsp baking soda
¼ tsp salt
4 tbsp unsalted butter, softened
½ cup unsalted peanut butter
½ cup sugar
1 tsp vanilla extract
1 large egg, at room temperature
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a mixing bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream together the butter, peanut butter, and sugar until they are well mixed. Add in egg and vanilla and blend well. Add the flour mixture into the wet ingredients and stir to combine.
Shape cookie dough into 1-inch balls and transfer to a baking sheet. Flatten with fork tines. Bake for 12 minutes, or until the edges of the cookies are browned. Transfer the cookies to a wire rack to cool.
*These cookies don’t spread much during baking, so you don’t need to space them too far apart.
*Instead of using a fork to flatten the dough, I used a potato masher to get that signature pattern. I find that the cookies turn out to be more uniform in shapes and sizes. A meat mallet also works too.