Ingredients
1 1/4 c. sifted all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/2 c. brown sugar or another 1/2 c. white sugar
1/4 c. butter or margarine
1 egg, well beaten
1/2 c. peanut butter
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Sift together flour, baking powder, soda and salt. Cream butter and add peanut butter and sugars gradually. Add egg and mix thoroughly. Add flour mixture gradually, beating after every addition. Drop mixture 1 teaspoon at a time 2 inches apart on ungreased cookie sheet. Press with tines of fork until very thin. Bake at 350° for 8 to 10 minutes.