Laura Secord's Peanut Butter Cookies
December 27, 2013
Categories: Desserts, Cookies, Snacks, Nuts/Seeds, Peanut, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Quick Meals, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Bake, Make it from scratch, Flour, Spring more
"This is a recipe our own kittencal has posted at another recipe site. Since she has not yet posted it here, I am doing so, because they are one of DH's favourites. The recipe intro says. "Taken from the award-winning "Laura Secord" cookbook. Add in some finely chopped peanuts to the batter if desired.""
- Serving Size: 1 (15.3 g)
- Calories 70.6
- Total Fat - 3.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 9.4 mg
- Sodium - 54.5 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 0.3 g
- Sugars - 5.1 g
- Protein - 1.3 g
- Calcium - 3.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Set oven to 350°F.
Lightly grease a large baking sheet. (I use parchment paper)
In a large mixing bowl sift together flour, baking soda and salt.
In the bowl of a mixer fitted with the paddle attachment, cream together butter, white sugar, and maple extract.
Beat in brown sugar and peanut butter and continue to beat until smooth (about 2 minutes).
Add in egg and beat for another 1-2 minutes.
Reduce the speed and add in the dry ingredients in 3 additions, mixing well until a stiff dough forms.
Shape the dough into small balls and place 2-inches apart on the prepared baking sheet.
Press down with a fork to flatten.
Bake for about 12-15 minutes or until golden brown. (I have never cooked mine for longer then 12 minutes and I cook them on a rack above the middle one.)
Tips & Variations
No special items needed.