The Final Day of the Cookie Countdown: The Love Biscuit’s Predecessor

by Maile on December 24, 2011

Merry Christmas Eve, my friends!

Today I present to you the final recipe of our cookie countdown. This one comes to you without much fanfare because, simply, I have hundreds of cookies to make today and I have no time for chit chat. We’re getting right down to business.

This recipe hails from one of my favorite baking cookbooks, The Great American Bake Sale. Actually, before The Love Biscuit (day 11’s recipe) entered our lives, this cookie claimed the heart of my husband. So if you’re looking for one last addition to your dessert tray for tomorrow’s get-together, look no further.

Honey-Roasted Peanut Butter Cookies

1/2 c. butter, softened
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1/2 c. chunky peanut butter
1 egg, beaten
1 1/2 c. all purpose flour
1 tsp. baking soda
1 c. honey-roasted peanuts, coarsely chopped

Preheat oven to 350 degrees.

Cream butter, sugars and peanut butter until light and fluffy. Beat in egg, flour, and soda to make a smooth dough. Mix in peanuts. Shape dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Press the back of a fork into each cookie in two directions to make a cross hatched pattern. Bake 8 to 10 minutes until edges are lightly browned. Cool 10 minutes, then lift cookies with spatula and transfer to racks. Make 5 dozen.

Wishing you all the wonder and peace that this season promises–Have a very Merry Christmas!

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