So, you thought that with the holidays over, it's time for a break from baking (and eating) cookies. But, here is a recipe for Peanut Butter Cookies that is so unique (and light), you must try it right away! My husband's grandmother always made these cookies and no one could replicate them, so I scheduled a visit with her to watch her make them. The secret was in chilling the dough, so the cookies didn't spread when baked. She also always used Peter Pan peanut butter, but any commercially made (not natural) peanut butter will work.
Grandma Trowbridge's Peanut Butter Cookies
(makes about 36 cookies)
1-1/2 cups chunky peanut butter
2-1/4 cups powdered sugar
2 Tbsp flour
1/4 tsp salt
6 egg whites
Preheat oven to 350 degrees. Cream together peanut butter and egg whites. You can do this with a mixer or by hand. Mix in the rest of the ingredients and refrigerate dough until it is cold - at least an hour or even overnight. Drop teaspoonfuls of dough (I like to use a very small scoop) onto cookie sheets lined in parchment (or ungreased sheets). Bake for 12-13 minutes.
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