Whole Wheat Peanut Butter Cookies

[Guest guest]

From _Maida Heatteer's Book of Great Cookies_, published in 1977.

 

Crisp and crunchy, not chewy or sandy. NOT low fat or sugar-free!

I made a batch of these last night, much to the delight of my peanut

butter-addicted DH.

 

Whole Wheat Peanut Butter Cookies

 

1 1/4 cups unsifted whole wheat pasty flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup (1 stick) butter

1/2 cup smooth peanut butter

1 cup raw sugar (larger than ordinary sugar grains give the cookies

their crunch)

1 egg

 

Sift together the flour, baking soda, and salt and set aside. In the

large bowl of an electric mixer cream the butter. Add the peanut

butter and beat until smooth. Add the raw sugar and beat well, then

add the egg and beat well again. On low speed gradually add the

sifted dry ingredients, scraping the bowl with a rubber spatula and

beating only until smooth.

 

Tear off a piece of wax paper (I used parchment paper) about 16

inches long. Spoon the dough lengthwise down the center of the paper

in a heavy log about 10 to 12 inches long. Fold the long sides of the

paper over the dough and, with your hands, shape the dough into a

long roll. Wrap the dough in the wax paper.

 

Slide a cookie sheet under the dough and transfer it to the freezer

or refrigerator until firm, or as much longer as you wish.

 

Preheat the oven to 350 F.Unwrap the dough and replace it on the wax

paper. With a sharp knife (I used a metal bench knife/dough scraper)

cut the dough into slices 1/4 inch thick and place them 1 to 1 and a

half inches apart on an ungreased cookie sheet. Bake for 15 minutes

or a little longer, until the cookies are lightly colored and

semifirm to the touch.

 

Transfer to racks to cool.