Reece's Peanut Butter Cup Cookies

The kiss: the lone indulgence of coming
home, embodied in a cookie.
I just spent four months in Europe. It was an experience which changed me profoundly, which tore down my walls, rebuilt my insides, and made me a better person in so many ways. Coming home was one of the most difficult things I've ever done in my life. Indeed I'm still not sure where this all leaves me, as I feel vulnerable and suffering. The only way I've made it through was knowing my family would be there at the airport, to take me by the hand and lead me back into this world safely, kindly, and with love.

Considering it's Christmas: the winter solstice, a time on earth where we each show this same compassion for each other and congratulate ourselves for making half way through the darkness, the children and I made cookies. Peanut butter cookies. Peanut butter? What's this? No more Nuttella or Speculoo? (sigh)

But there is no greater joy of spending time with glossy eyed, pajama wearing children; something that eases the weight of it all. So I'll seal them with a kiss, and try to remember for everything that I've lost, something new is found. For you can't buy peanut butter cups in Belgium.

Reece's Peanut Butter Cup Cookies Recipe
Ingredients (2 dozen)

2½ Cups All-Purpose Flour
1 Cup Granulated Sugar
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
½ Teaspoon Salt
1 Cup Packed Dark Brown Sugar
1 Cup Peanut Butter
2 Sticks of Butter at room temperature
2 Large Eggs
2 Teaspoons Vanilla Extract

Method
  1. Begin with dry ingredients, place in bowl and mix.
  2. Add wet ingredients (including butter) and mix till a dough is formed.
  3. Take tablespoon balls of dough and place on cookie sheet.
  4. Flatten with a fork and add a Hershey's Kiss.
  5. Bake for 10 minutes in an oven pre-heated to 350F (176 C)

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