1¼ cups all-purpose flour ¼ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt ¼ cup butter ½ cup crunchy peanut butter ½ cup sugar ½ cup mild honey 1 egg
Sift the flour, baking powder, baking soda, and salt into a small bowl, and set aside. In a large bowl, beat the butter, peanut butter, sugar, honey, and egg until well-blended. Add the dry ingredients, and mix thoroughly. Cover and chill for 2 hours.
Preheat the oven to 375˚. Grease baking sheets lightly. Roll bits of dough into walnut-size balls, and place 2 inches apart on baking sheets. Flatten with a fork to make a crisscross pattern. Bake 10 to 12 minutes. Allow cookies to rest on the pan a minute before transferring to a rack to cool.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.