I’m feeling generous today. I’d like to give you cookies and a good laugh at the same time. For those of you who asked in my last post, I posted some old ‘emo’ photos of myself on the Dessert For Two Facebook fan page. Laugh it up and enjoy while you can, because I will probably take them down in a week. Fortunately, that 20-year old girl who dyed her hair black and made some very questionable wardrobe choices is all grown up now and working hard in the research field. I can’t risk having someone from my profession seeing these photos, so I’m posting them now under the assumption that folks who work in agriculture don’t spend a lot of time on Facebook. But, the day that iPads are installed in tractor cabs probably isn’t too far away.
So, make some nostalgic peanut butter and jelly cookies and consider sharing with me your worst awkward phase photos. Please? If you do, I might share with you something even more hilarious: we found old video clips of me dancing to indie rock songs (hello, Goldfrapp and Metric. P.S. I still love you, Emily Haines.) I used to send these video clips to my honey when he was in Iraq, and he absolutely loves them. His opinion is unbelievably biased because even a monkey would laugh at these clips: my skinny knees moving wildly in opposite directions thus defying the physiological limitations of such joints and some serious hip shaking that makes an onlooker cringe in fear that a muscle pull is imminent. The best part? These videos were filmed completely sober.
- ⅓ cup + 1 tablespoon flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 3 tablespoons peanut butter
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons sugar, plus 3 tablespoons for rolling
- 1 large egg yolk
- ¼ teaspoon vanilla
- 6 teaspoons of your favorite jam, I used blackberry
- Preheat the oven to 350.
- Have a cookie sheet ready; greasing it isn’t necessary for these cookies.
- In a small bowl, whisk together the flour, baking soda and salt. Set aside.
- In a shallow bowl or plate, pour 3 tablespoons of sugar for rolling the cookies in later.
- In a medium bowl, whisk together the peanut butter, butter, 3 tablespoons of sugar, egg yolk, and vanilla. Whisk it until very well incorporated, then dump in the flour mixture and stir until combined.
- Using a tablespoon, scoop dough balls and warm them in your hands as you roll it into a ball. Roll in the extra sugar, then place on the cookie sheet, evenly spaced.
- Bake for 5 minutes, then use the handle of a small wooden spoon (or something similar) to make an indention about ½” deep in each dough ball. Return to the oven for another 4-5 minutes, until the bottoms of the cookies start to slightly brown. Let cool completely. Before serving, scoop ½ teaspoon of jam into each indention. In my opinion, these cookies are better the next day because the peanut butter flavor really shines through.