Share the Love

Happy Valentine's Day!

I know a lot of people see today as a 'Hallmark' holiday, but I don't see anything wrong with being reminded to tell those you love that you love them. Cards, chocolate and flowers are all optional.

I baked homemade peanut butter cookies and shaped them into hearts for my family as a special treat today. I also sprinkled a few Ghirardelli chocolate chips on some of them. The plain ones are for my parent's dog, Angus, who has a real sweet tooth. He's a sweety too.

This recipe is from Baked Alaska: Recipes for Sweet Comforts from the North Country by Sarah Eppenbach (and one of my favorite cookbooks!)

Peanut Butter Cookies

Preheat oven at 350 degrees.

• 1 1/4 cup sifted all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup peanut butter, preferably crunchy
• 1/2 cup butter or vegetable shortening, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg

• 1/2 cup oat bran - optional for a nuttier, crisper cookie
• Chocolate chips - optional to sprinkle on top

Cream the peanut butter, butter or shortening, sugars, and salt until well mixed and fluffy. Beat in the egg. Sift and stir in flour with baking soda and baking powder. (Stir in oat flour if you also decide to include it.)

Using a large spoon, scoop out and make balls about the size of a walnut - approximate 1 inch balls. Space them apart of an ungreased baking sheet. (I line my baking sheets with parchment paper and then place cookie dough balls about 1-2 inches apart on the cookie sheets.) 

Flatten the cookies with a fork making a crosshatch pattern. If you want to add chocolate chips, sprinkle a few in the center of the cookies before baking.

Bake 10-20 minutes until lightly brown - 10 minutes for a chewier cookie and 15-20 for a crisper cookie.

Cool and munch saving some to share with family and friends. Bon appetite!