Cookies are a very thankful snack. You can use any flavours you have mood for, savoury or sweet. Kids usually prefer sweet ones, and therefore, let me present you at first Peanut Butter Cookies.
This recipe comes from a production of my very favourite Australian Chef Donna Hay, check it out. It is a great alternative to unhealthy obvious. I have to admit I am a huge fan of peanut butter. These cookies are very soft and lovely.
Peanut Butter Cookies are suitable for kids 2 plus, because of a possible egg white intolerance and peanuts, of course.
Total Time: 35 minutes + 1 hour chill of a dough
120g butter, soft in cubes
140g of smooth peanut butter
175g of cane sugar + topping
1 teaspoon of good quality vanilla extract
2 whole eggs
225g of plain flour, sifted
1 teaspoon of baking powder, sifted
In a large mixing bowl place the butter, peanut butter, sugar and vanilla extract. Mix on a lower speed until incorporated well. Then, increase the speed to highest until you get a nice and smooth texture.
Start adding eggs (one at a time). First, on lower speed, then, increase. Mix until it gets fluffy and doubles its size.
Stir in the flour with baking powder. Mold into a cling foil and refrigerate for at least 1 hour (the dough is quite butterish).
After it gets a bit firmer, preheat the oven to 180 degrees.
Start creating balls of the size of a tablespoon. Roll them all out in some cane sugar and place them onto a baking tray lined with some baking paper.
Bake in the oven for about 10-15 minutes until the bottoms are done. Let them cool down on a rack and decorate them up to your imagination.
Makes 25 cookies.