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.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
We’ve picked a bushel of North Carolina apples in every form — from pies to pottery to cider — to enjoy from the first perfect, blue-sky day of October through chilly Halloween. That’s one for each day of the month!