As we are trying to eat healthier in our house...it has also got me looking for recipes that could still be favorites for the kids and in this case we are taking them to our family cook-out tomorrow! We did make them..and as you can tell Emily approved so we are sharing this recipe for anyone interested!
Peanut Butter Cookies with Turbinado Sugar (I found at Fresh Market)I used organic butter and eggs also!
Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Makes about 28
This is a great cookie to pack for lunch or take on a hike. Whole wheat flour and turbinado sugar give the cookie a wonderful texture as well as making it lower in fat and higher in protein for a peanut butter cookie that is more nutritious.
RECIPE INGREDIENTS
1/4 cup (1/2 stick) unsalted butter
1 cup turbinado sugar
1 cup salted chunky natural peanut butter
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whole-wheat flour
Additional turbinado sugar
DIRECTIONS
Position racks in center of oven and preheat to 350 degrees F. Using electric stand mixer, beat butter and 1 cup turbinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
Using hands, form dough into 1 1/4-inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3 inches apart. Using flat-bottomed glass and applying even pressure, flatten each ball to 1/4-inch thickness.
Bake until golden brown, about 16 minutes. Cool 2 minutes. Using spatula, transfer cookies to wire rack to cool. Store cookies in airtight container.
DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
Total Time: 35 Minutes
Yield: Makes about 28
This is a great cookie to pack for lunch or take on a hike. Whole wheat flour and turbinado sugar give the cookie a wonderful texture as well as making it lower in fat and higher in protein for a peanut butter cookie that is more nutritious.
RECIPE INGREDIENTS
1/4 cup (1/2 stick) unsalted butter
1 cup turbinado sugar
1 cup salted chunky natural peanut butter
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whole-wheat flour
Additional turbinado sugar
DIRECTIONS
Position racks in center of oven and preheat to 350 degrees F. Using electric stand mixer, beat butter and 1 cup turbinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
Using hands, form dough into 1 1/4-inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3 inches apart. Using flat-bottomed glass and applying even pressure, flatten each ball to 1/4-inch thickness.
Bake until golden brown, about 16 minutes. Cool 2 minutes. Using spatula, transfer cookies to wire rack to cool. Store cookies in airtight container.
DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
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