Peanut butter cookies

When I have first tasted peanut butter I was absolutely grossed out. I still don't like it as is, but when it comes to peanut butter cookies, well, things change. I believe that if you grow up accustomed to certain flavors, you are most likely to accept and like them as a grown up, but it takes tame to accept (or even like in the end) new flavors, new ingredients, new combinations. That's me and peanut butter. Peanut butter cookies – good. Peanut butter without cookies – not so good.

Ingredients:

200 g unsalted butter

200 g superfine sugar

1 large egg

200 g peanut butter. Creamy or crunchy, as you wish.

350 g flour

5 g baking powder

pinch of salt

Directions:

Beat the butter and sugar until light and fluffy, for about 3 minutes. Add the egg and peanut butter, beat until well blended. Stir together flour, baking powder and salt; gradually beat into peanut butter mixture.

Place in the refrigerator for about 30 minutes and in the meantime preheat you oven to 180 ºC (350 ºF).

Shape dough into 2,5 cm (1 inch) balls, place balls on a baking sheet about 5 cm apart (2 inches). Make a crisscross patter using a fork, or, even better, use the meat hammer (meat tenderizer). You may consider yourself especially lucky if the pounding surface is round and large, enabling you to get an even pattern and the job done much quicker. Who's the mother of all cookies now? You, of course.

Bake 10 to 12 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.

Notes:

If you don't have superfine (caster) sugar, you can make your own. Place granulated sugar in a food processor or coffee grinder and pulse until it reaches a super-fine, but not powdery consistency.

When making the pattern on the cookies, try to use a meat hammer instead of a fork. It's quicker and the pattern will look better.