A Year-Round Guide to Franklin and Nantahala

Yield: 3 dozen. 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

Madison County Championship Rodeo

Yield: 3 dozen. 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

Rosemary and Goat Cheese Strata

Yield: 3 dozen. 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

Peanut Butter Promises

Yield: 3 dozen.

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.

 

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