We are back! Sorry for being a little late, but we were in Mexico City for a short visit last week. We stayed in the Condesa area which had been damaged by the earthquake. The B and B was not damaged, but two buildings nearby collapsed and others sustained major damage. Restaurant and museums were closed until this past Sunday, including the world famous Ballet Folklorico at the magnificent Bellas Artes theater. Yellow tape prevailed on many streets with red tape where buildings were unable to be lived in. Everywhere though, the neighbors were pitching in to help each other. It was wonderful to see so many young people pitching in!!! So now I am back in Progreso. My husband is in Canada and I am free to bake (normally he does it all). So here goes one of my favourites. LOL…I believe this was one of his grandmother’s favourite plates…
World’s Greatest Peanut Butter Cookies
- 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 stick unsalted butter, softened
- 1 cup creamy peanut butter (I only use JIFF crunchy)
- 1 1/3 cups packed light-brown sugar (i would recommend cutting back)
- 1 large egg, beaten
- 3/4 teaspoon vanilla extract
- Preheat oven to 375 degrees Fahrenheit.
- Lightly coat a cookie sheet with cooking spray.
- Mix flour and baking soda in a small bowl; set aside.
- With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth.
- Add egg and vanilla; beat until smooth.
- Add flour mixture and stir until combined.
- Cover dough and refrigerate for 20-30 minutes.
- Roll dough into 1-inch balls and bake for 8-10 minutes. (8 was adequate in our oven)
- Remove from oven and let stand for 10 minutes; allow to cool in the refrigerator for another 20-30 minutes.