I am certain I drove my colleagues crazy on Friday as I tirelessly watched and relayed the details of the Calgary/Southern Alberta floods. I watched as my old apartment building was surrounded, feeling relieved to know that our dear friends had finally evacuated. I saw the river waters swallow up some of my favourite areas of the city that I called home for 6 years and I thought of the incredible loss those communities are suffering. I hope that Calgary is able to recover quickly, together. I truly hope that they are able to host Stampede, in whatever form, to combat the already overwhelming loss of spirit and money resulting from this tragedy.
On a completely different note, I whipped up some peanut butter cookies both to satisfy a need for a tasty cookie and a desire to mail something sweet along to my Grandpa and Uncle with their t-shirts! These cookies are buttery and delicious, perfectly paired with a dark cup of coffee.
Peanut Butter Cookies
INGREDIENTS
- 1 1/4 cup brown sugar, lightly packed
- 1 cup peanut butter
- 1/3 cup butter, softened
- 1 egg
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking powder
- coarse salt to top
DIRECTIONS
- Heat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- In a large bowl beat together sugar, peanut butter, and butter until smooth.
- Add the egg and the vanilla and beat until well combined.
- Add the baking powder and flour, mix to just combined. If you want to add chocolate chips, add them now (1/2 cup)
- Use two spoons or a small ice cream scoop to create 1-inch round balls. Use a fork to flatten the balls, pressing down once across and then up and down to create a nice cross-hatched pattern. Sprinkle lightly with coarse salt.
- Bake for 10-12 minutes until golden. Allow to cool for 5 minutes before moving to a wire rack to cool completely.
Cross hatching.
