Monday, July 23, 2012
Preheat your oven to 375 degrees Fahrenheit/190 Celsius
You will need 2 or 3 cookie sheets, ungreased.
1 cup peanut butter
1 cup sugar
1 teaspoon baking soda
In a mixing bowl, stir everything together until smooth.
Drop by teaspoon or small size cookie scoop onto the cookie sheets.
Bake for 8-10 minutes or until set.
After taking out of oven, let stand on cookie sheet for 5 minutes before removing.
As soon as they appear set, take them out. If they are in the oven too long they will end up dry and get very crunchy/crumbly after they cool.
I made these with the peanut butter I made.
It will work with creamy or chunky peanut butter.
Makes between 3 and 4 dozen cookies.
Saturday, July 7, 2012
You will need a food processor.
16 oz. dry roasted unsalted peanuts
1/2 teaspoon salt- optional. Use up to 1 teaspoon if you like a saltier peanut butter
Add the peanuts to the bowl of a food processor. Sprinkle with the salt.
Put the cover on and turn the processor on.
In just a couple minutes the peanuts will go from chopped to butter.
When it is starting to turn to butter, it will ball up.
At this point, you may need to put your hand over the shoot cover because the ball could start to push it up.
After it has turned to butter, remove the cover and test to see if it is as smooth as you like.
You also may need to scrape the sides to get all the nutty crumbs into the bowl.
Turn on again if needed and check it after another couple minutes.
For variety, you could use honey roasted peanuts or any variety of seasoned nuts.
If you use seasoned of any kind, you will not need the salt.