Cookie Recipe in Food & Wine magazine

We recently received the following email:

 

“Out of the thousands of recipes Food & Wine has published over the years, I’m delighted to inform you that your recipe, Crunchy Peanut Butter Cookies, that originally appeared in 2003 has been chosen as one of Food & Wine’s 30 Favorite Fast Recipes and is tentatively scheduled to be published in our September 2008 Anniversary issue. We would love to republish your recipe in our feature, and need your permission in order to include it.”

 

Of course we agreed, but you don’t have to wait until September. 

Here is the recipe:

CRUNCHY PEANUT BUTTER COOKIES

It’s not a misprint. There is no flour in these cookies! To make an extra special treat for a child’s birthday party, sandwich a scoop of ice cream between two cookies to create better-than-storebought ice cream sandwiches. Experiment with all your favorite flavors. I like chocolate ice cream, vanilla frozen yogurt, or raspberry sorbet. 

(Makes 2 dozen cookies)

Total time: 25 minutes

Ingredients

 

    * 1 cup smooth peanut butter

    * 1 cup sugar

    * 1 teaspoon baking soda

    * 1 extra-large egg, lightly beaten

    * 2 tablespoons finely chopped peanuts (optional)

    * 1/4 cup mini chocolate chips (optional) 

Directions

1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.

We were tickled to find that news of our Ugly Gift Contest showed up in the famous “On the Radar” section of Manhattan User’s Guide. Thanks, guys!

 

For more gift and party ideas visit www.elizabethwgiftbaskets.com