Peanut Butter Cookies, from "Favorite Recipes of Home Economics Teachers-Desserts Edition, Including Party Beverages", Favorite Recipes Press, 1963
3/4 c fat
3/4 c brown sugar
3/4 c white sugar
1 c peanut butter
2 eggs (beaten)
2/14 c flour with 1 t soda, 1/2 t salt
Cream fat, add ingredients in order given, blending well after each. Roll into 1" balls and place on ungreased cookie sheet. Flatten with a fork crisscross and bake at 350 F for 10 minutes. Cool on rack before storing in tightly covered can.
Notes: I used butter as "fat".
My newly acquired candied ginger was taunting me from the cupboard, so I made ginger scones. I usually reserve this for guests, but I've never actually made it with the candied ginger the recipe calls for, because I couldn't find any in my local stores. Crystallized ginger was the closest I could find.
Ginger Scones, from "Nancy Silverton's Pastries from the La Brea Bakery"
2 1/4 c unbleached pastry flour or unbleached all-purpose flour
1/3 c granulated sugar
1 T baking powerder
1 t finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4 inch pieces to equal 2/3 cup
3/4 c heavy cream, plus extra for brushing the tops of the scones
Adjust the oven rack to the middle position and preheat the oven to 400 F.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, (using a 3 inch round cutter) cutting as closely together as possible and keeping the trimmings intact.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake for 12-16 minutes, until the surface cracks and they are slightly browned.
My notes: Be sure your baking powder is fresh, or you may wind up with rocks. Orange zest works fine too if you don't have a lemon on hand. Crystallized ginger works fine too. I usually add a handful of golden raisins when adding the ginger. I don't bother with the cutter. I just roll the dough, and cut the scones out roughly rectangular with a knife. Handling the dough too much will create tough scones.
In other news, Mom has made off with the silverware holder dealy from my dish drainer. Can't find it anywhere. Does this mean I don' t have to wash my silverware?