Wednesday, 2 March 2011
The missionaries were coming over this afternoon to help Todd dig out the rest of the garden. I was very happy to hear that. Todd still thinks he's 38 instead of 72, and I always worry that he will overdo it!
They are such nice young men, and always willing to help out whenever and wherever they can. I have a great admiration for these willing lads, who give up two years of their lives to selflessly serve the Lord. I like to spoil them whenever I can.
I like to think that if I had a son out on a mission, someone would be spoiling him, so I do what I can, when I can. I had wanted to make them a cake to enjoy with a cold drink after their work, but we had to take Mitzie to the dog groomer this morning and now that she is older it takes a bit longer to curb her mane, so I knew I would only have limited time to make anything.
I decided to bake them some delicious Peanut Butter Cookies! What young person doesn't like Peanut Butter Cookies?? What old person doesn't like peanut butter cookies for that matter!! I used my old standby recipe, that I have been using for years and years. It does make rather a lot, but I thought the lads would enjoy them and then I could give them a container of them to take with them when they left.
These tasty little babies always turn out lovely. Short and crunchy on the edges, but moreishly chewy in the middles . . . all peanut buttery and coated in a scrummy sugar crunch. There is nothing better . . . well, I say that with tongue in cheek, coz it does so happen that if you sandwich them together in pairs with some jam or jelly in the middle (strawberry and raspberry being my favourites) or even with some nutella in between . . . they do get even more incredibly moreishly scrummily irresistable!!!
But we won't talk about that will we . . .
*Peanut Butter Cookies*
Makes 4 dozen, but they freeze very well
This is the peanutbutter cookie recipe that I have been making for years and years. The perfect after school treat with a glass of cold milk. They are also very good sandwiched together in pairs with strawberry or raspberry jam or nutella! Oh so scrummy!
6 1/2 ounces vegetable shortening (1 cup)
7 ounces caster sugar (1 cup)
8 ounces soft light brown sugar (1 cup, packed)
2 large free range eggs
1 tsp vanilla extract
9 1/2 ounces peanut butter (smooth or crunchy) (1 cup)
12 3/4 ounces plain flour (3 cups)
2 tsp bicarbonate of soda
1/2 tsp salt
granulated sugar for rolling
Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with some baking parchment. Set aside.
Cream together the shortening, caster sugar, brown sugar, eggs, vanilla and peanut butter, until well mixed and fluffy. Whisk together the flour, salt and bicarbonage of soda. Stir this into the creamed mixture, mixing it in well. Put some granulated sugar into a bowl. (You'll only need about 4 TBS) Roll spoonful's of the batter into balls and then roll them in the granulated sugar. Place on the prepared baking sheets, leaving at least an inch in between. Using a fork, press them down in a criss cross design.
Bake for 12 to 15 minutes until lightly browned. Remove to a wire rack to cool completely before storing in an airtight container.