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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 51 |
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I developed this recipe for a crisp cookie as a way to satisfy my sweet tooth. Peanuts and pecans are abundant here in Louisiana, so I bake with them often. Ingredients:
1 cup butter, softened |
1/2 cup chunky peanut butter |
1 cup sugar |
1 cup packed brown sugar |
3 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1-1/2 cups chopped pecans |
1/2 cup salted peanuts |
Directions:
1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in nuts.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 8-1/2 dozen.
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