Saturday, December 3, 2011

Peanut Butter Cinnamon Cookies

For the past few years I've attended an annual holiday recording party where the guests are all musicians and we're asked to write an original holiday song for the party and bring a bunch of charts with us so that others can play along (plus something to eat).  The songs are recorded during the party in a living room full of mics and people playing instruments, and a few weeks later everyone receives a CD with all the songs on it.  You can listen to the past two years of songs here, and mine are available for download here.  This year my song is called "The Littlest Reindeer" and I've baked peanut butter cinnamon cookies.  The recipe is below.  Enjoy!

Peanut Butter Cinnamon Cookies

This is a classic peanut butter cookie recipe with the addition of cinnamon (inspired by my love for PB&J sandwiches on raisin cinnamon bread). 

Dry ingredients:
1 1/4 c flour
1 tsp cinnamon (This is enough for just a hint of cinnamon; try 1 1/2 to 2 tsps if you want more cinnamon flavor.)
1/2 tsp salt (Probably not necessary if your peanut butter has salt in it.)
1/2 tsp baking soda

Wet ingredients:
1/2 c sugar
1/2 c brown sugar
1/2 c (1 stick) butter (leave it out so it gets nice and soft)
1/2 c peanut butter (I used Smuckers natural creamy peanut butter. Crunchy would work too. Just steer clear of the hydrogenated stuff, and if your PB is so natural that it doesn't contain salt, don't omit the salt from the dry ingredients.)
1 tsp vanilla
1 egg

1. Preheat oven to 350 degrees.
2. Mix dry ingredients and set aside. 
3. Using a fork or whisk or pastry cutter (or I suppose a mixer) cream together the butter, peanut butter, and sugar until it's a smooth paste, then add beaten egg and vanilla.
4. Thoroughly mix dry ingredients into wet (about 1/3 at a time).
5. Lightly roll dough into 1" balls and place on cookie sheet about 2" apart, then take a fork and press the tines into the top of each ball of dough in a criss-cross pattern so everyone knows they are peanut butter cookies.
6. Bake for 12-15 minutes, until golden brown. 
7. Let cool on the cookie sheets until they harden, about 5 minutes, before removing them with a spatula.
8. Exchange for love and adoration.

Makes about 2 dozen cookies.

No comments: