Well things have been rather zany here in the last couple of weeks. I’ve had lots of day job-related craziness, including an interview for a new day job, and what followed was kind of a haze. In short, it looks like we’re moving away to a new New England town. Cooking came to rather an abrupt halt last week, but this week it’s picked back up. Today I’ll talk about these cookies, which I made and photographed a week ago, and then later I’ll talk about a delicious soba noodle salad I made last night.
A week or two ago I made pad thai. We didn’t have any peanuts in the house and I didn’t have the time to schlep to the store with the bulk bins, so I had to buy one of those enormous jars from the grocery store. We’ve had these languish in the pantry for ages before, so this time I am working on moving the peanuts out in all kinds of ways. These cookies, for example, are peanut cookies. That’s right, peanut cookies. Not peanut butter. Peanut. They are very tasty, very buttery, and have a nice drizzle of chocolate on top. They’ll kill your diet in no time, but they sure are yummy. The recipe is from Epicurious.com.
1 stick of unsalted butter, softened
1/2 c white sugar
1/2 c packed light brown sugar
1/2 tsp vanilla
1 c flour
1 tsp baking powder
1 c peanuts
handful (1/4 c, maybe?) chocolate chips, optional
Begin by creaming butter and sugars together. When fluffy, add vanilla and egg, and beat to combine. Add flour, powder, and peanuts, beating to combine. Drop by tablespoonful on a cookie sheet, about 2″ apart, and bake in a 350 degree oven for about 10 minutes, until light brown. Remove to cool.
Meanwhile, in a double boiler (or, in my case, a metal bowl over a small pot of simmering water), melt the chocolate. Drizzle over cool(ing) cookies. By the end I had more clumps of chocolate than drizzles, but either way, it was tasty.
Makes about 30 cookies.