Peanut Butter~Apple Cider Cookers and August's Apron Winner

I have said before, if it weren't for peanut butter, I would have starved as a child!  My mother was frustrated over my lack of interest in red meat, seafood, and poultry, but peanut butter sustained me...and still does.  Often, when I feel my blood sugar dipping, I grab a teaspoon of peanut butter and it sets me right.

Peanut Butter cookies are one of my all time favorites; probably right behind Snickerdoodles.  My mom baked wonderful cookies and I love that no matter whether it's at home or at a bakery, you can recognized them by the criss-cross pattern on top made with the tines of a fork.

George Washington Carver, who was a well-known producer of peanuts as a replacement crop for Southerns devastated by the boll weevil infestation of cotton.  He compiled over 150 recipes for using peanuts.  The early cookies, dating back to 1910, were thinly rolled and it wasn't until 1933 during a Pillsbury baking competition that the noticeable criss-cross pattern appeared.

Besides being every kid's favorite sandwich, peanuts pack a healthy punch of nutrients--Vitamin E, Niacin, folate, in addition to Protein and high in antioxidants.  I'm sorry so many kids have a peanut allergy and I'm sorry my grands can't take either these cookies or a PB & J sandwich to school.

Noticeably, these cookies have a little twist in that I added Boiled Apple Cider to the dough.  Peanut Butter and Apple Butter was a favorite combination in the Fall for lunch and it seemed like a good idea.  Also, I just received my latest issue of Sift magazine where there is an article on a family following the tradition of creating Boiled Apple Cider.  You can find it on the magazine rack at the grocery store or your favorite book store...or order a copy directly from King Arthur Flour, who publishes it.

Peanut Butter~Apple Cider Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 1/2 tsp. vanilla extract
3 T Boiled Cider
1 cup chunky peanut butter
1 tsp. Apple Pie Spice
2 large eggs
3 1/4 cups King Arthur all-purpose flour
2 tsp. baking soda
1/4 tsp salt

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter and sugars together.  Add the vanilla and boiled cider and beat to combine.  Scrape down the sides of the bowl with a rubber spatula.  Add the peanut butter and Apple Pie Spice and mix again.

Add the eggs, one at a time, beating well after each addition.  Again, scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until the dough is combined.  Use a scoop to measure out the dough onto the parchment lined baking sheets.

Use a fork, dipped in granulated sugar, to make the familiar criss-cross design.

Bake in the preheated oven, 10 to 11 minutes or until golden brown.  Remove from the oven and allow to cool on the pan slightly while the next sheet is baking.  Transfer to a rack and cool completely.

Maybe your kids can't have these in their lunches, but wouldn't they be a nice treat when they got home?  Enjoy!

August's Apron winner is Sheri!  Please email me your address and I will get the apron sent to you immediately.

Tomorrow, I will have September's Apron up with the start of new recipes.