Tuesday, September 21, 2010
ain't no party like a tea party
So...this happened a while ago. I hosted a tea party! Cue the harp music, pinkies crooked just so, and overly genteel manners. [top to bottom: lots of cookies, fruit, lemon olive oil cake, Dorie's cafe volcano cookies]
Cue the dainty pieces of fudge.
And the cookies! It wouldn't be a tea part without cookies. This party presented a special challenge: one of the guests, due to some dietary restrictions, sticks to a non-bad fats diet. I had to toss some traditional favorites out the window (scones and devonshire cream) because butter is fairly irreplacable, but in came some other fun things, like that lemon olive oil cake and these peanut butter cookies. Oh, the cookies. You can stud them with chocolate chips or do the traditional criss-cross with a fork after rolling them in sugar. The best part of it all is that these are so easy to make, it's downright embarrassing. You need this recipe in your back pocket/up your sleeve/wherever on your person you keep your recipes...I promise.
Also, you're welcome.
The Easiest Peanut Butter Cookies known to mankind
1 cup peanut butter (general convention states that you should only use highly artificial peanut butter for baking (i.e. Skippy, Jif, etc), but I used natural and it turned out wonderfully)
1 cup sugar
Preheat oven to 350.
Stir ingredients together in a bowl until combined. Shape into balls. Roll in more sugar and do that criss-crossy thing with a fork or throw some chocolate chips in the dough. We love it all.
Place on parchment lined cookie sheets and bake 8-10 minutes, definitely depending on how big you made the cookies in the first place. They should be just starting to brown on the bottom. If they start browning on top, they'll turn out crunchy and not chewy (and everyone knows that peanut butter cookies should be chewy, not crunchy. Am I right?!)
And cue the doggie in her perfectly pink party dress! Go big or go home, people.