HI LADIES!

I LOVE peanut butter! And now that doctors are saying nuts are “good fat,” all natural peanut butters are springing up in every supermarket, I feel a lot less guilty now having peanut butter. I eat it on an apple, I spread some on an English muffin. AND, I really love peanut butter cookies!

So, I set out to make some that were “Smart” – meaning that they have less of the processed sugar in them (which we all know is very, very evil). I usually can’t stand when people take a perfectly good cookie or cake and make it taste gross because they take out all the good stuff. I promise, I did not do that here! These cookies are YUMMY!!

YOU WILL NEED:

½ cup sugar

1 stick butter at room temperature

1 egg

1 cup chunky peanut butter (the all natural, no sugar added kind).

½ ripe banana

1 tsp. vanilla

½ tsp. salt

½ tsp. baking soda

1 ½ cups flour

¼ cup chopped hazelnuts (optional)

 

TO MAKE:

Oven 375

Grease baking sheets

Cream together the sugar and butter at medium speed. Add egg, peanut butter, banana, and vanilla. Then at low speed, add dry ingredients. Add hazelnuts if you are using those.

Roll into small balls, dip in sugar and put on baking sheet. Press fork in center to flatten.

BAKE  12-15 minutes.

 

PINK APPETIT!

DID YOU KNOW?

Peanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, and parts of Asia, particularly the Philippines and Indonesia. It is mainly used as a sandwich spread, sometimes in combination as in the peanut butter and jelly sandwich. The United States[1] and China are leading exporters of peanut butter. Peanuts are native to the tropics of the Americas and were mashed to become a pasty substance by the Aztec Native Americans hundreds of years ago.

Evidence of peanut butter as it is known today comes from U.S. Patent 306,727, issued in 1884 to Marcellus Gilmore Edson of Montreal, Quebec, Canada, for the finished product of the process of milling roasted peanuts between heated surfaces until the peanuts entered “a fluid or semi-fluid state.” As the peanut product cooled, it set into what Edson explained as being “a consistency like that of butter, lard, or ointment“. Edson’s patent is based on the preparation of a peanut paste as an intermediate to the production the modern product we know as peanut butter; it does show the initial steps necessary for the production of peanut butter.[2] George Washington Carver is often falsely credited with inventing peanut butter and is nearly synonymous with its history in the United States.

Dr. John Harvey Kellogg patented a “Process of Preparing Nut Meal” in 1895 and used peanuts. Kellogg served the patients at his Battle Creek Sanitarium peanut butter.[3]