Cooking web notes

Every now and then I bake cookies. Cookies and coffee is breakfast, so it makes sense to bake them often. And when I don’t bake them some people at home go hungry for breakfast. (It’s just me and my husband at home). This week is different; we have plenty of peanut-butter cookies to fill our tummies every morning. There is this certain book, which inspired these cookies. Read on for more.



I got it from the library last weekend and it is on Swedish cakes and cookies. Beginning with the jacket, the book is delicious. The red and white checkered- jacket opens to reveal pastries, twists, turns (in the name of Danish) and more. I drool over the pages and find a lot of satisfaction just to sit on my couch, on dreary mornings, lusting over cookies. The book is Swedish Cakes and Cookies, published by Skyhorse Publishing Inc. in case you want to take a look at it yourself.



Ingredients:
Butter: 3/4 cup softened
Confectioners Sugar - 3/4 cup (I find this sugar less sweet compared to powdered sugar, you may use either)
Peanut Butter - 2/3 cup
Egg Yolk - 1 (I threw the white down the drain, you could make a egg white omelet in case you were wondering what to do with. Sorry, for butting in, this is becoming a habit.. do you thing :))
All-purpose Flour - 1 2/3 cups



Method
1. Beat the butter and sugar with a fork until fluffy
2. Add the remaining ingredients and mix together with the fork to make a coarse dough
3. Use a pastry bag without any stencil/nib press out long strips on to the cookie sheet and bake in a 400 D F preheated oven for 8 minutes

P.S: If you like crochet you can visit my blog here to see some pictures

Changes Made from previous recipe to avoid blender to make the dough so as to get the ridges on the cookies

Contributor: Sunitha