The other day, I was cooking Cheryl Day peanut butter cookies, as she does on a Friday morning morning, when I found this recipe in her recipes ….
“If you want, you can freeze the cookies on a baking sheet until they settle, then transfer them to ziplock bags and dry them for up to two months.” In other words, if I stopped half the batch behind it, individually, I can cook one or two at a time and eat hot cakes whenever I want. In the past, I stopped cookie dough logs for this reason, but I like this method very well, without cutting it into a dry loaf, and just taking a little bit of zipper and throwing it in a preheated oven.
And Day cookies are the best cookie for this. You don’t have to wait for it to melt – just throw it in the oven on a baking sheet, and after 10 to 12 minutes, you’ll have a soft, salty-sweet texture. With a glass of cold milk, there is no more comforting way to end the day. I have been searching for my type of cookie for a long time, and I finally found it.
You can, of course, just bake the whole cake dough. But I can’t promise it will take longer, if you do.
Cookies in Peanut Butter
From the Treasury of Cheryl Day of Southern Baking
Makes approximately 24 cookies
3/4 cup flour made for all purpose
1/2 teaspoon of baking powder, preferably aluminum-free
1/2 teaspoon of salted tea
1/4 teaspoon of baking soda
8 tablespoons (one stick) unsalted butter, refrigerator
1/2 cup filled with red sugar
1/2 cup granulated sugar
1 teaspoon of sugarcane juice
1 cup smooth peanut butter
1 large egg
1 teaspoon white vanilla tea
1 cup fried nuts
Shiny sea salt, like Maldon, sprinkling
Mix flour, baking powder, salt shaker, and baking soda in a bowl. Set aside.
In a stand-alone mixing bowl (or in a large mixing bowl, using a hand mixer), cream butter, sugar, and sugar cane juice together at medium speed until high light and fluffy, 3 to 5 minutes. Add the peanut butter, egg, and vanilla, and mix until combined. Turn the speed down and slowly add half of the flour mixture, mixing until well combined. Gradually add the remaining flour, mixing until combined, then add the nuts, mixing until combined.
Remove the plate from the mixer (if you are using it) and finish mixing by hand to ensure that no pieces of flour or butter are hidden under the plate and the dough mixes well. Cover the bowl with plastic wrap and place the dough in the refrigerator until slightly cooled, about 30 minutes.
Place racks in the middle and bottom third of the oven and heat the oven to 325 ° F. Fill two baking sheets with parchment.
Use a small amount of ice cream or a spoon to make cakes (about 1 teaspoon each) and place on ready-made baking sheets, leaving two inches between them to allow them to spread. Slightly grasp each cake with fork seals to form a crisscross (preschool preservation) look. On top of each cake is a pinch of shiny sea salt. (If you want you can cool the cookies on a baking sheet until they are firm, then send them in ziplock bags and cool for two months. Sprinkle the cookies with salt before baking.)
Cook the cookies for 10 to 12 minutes, turning the pears in half and changing their position, until golden brown. Leave to cool completely in pots on wire racks.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
PS “The quickest salt I bring to any party,” is the chocolate chocolate cakes.
(Center photo by Angie Mosier.)