As a peanut butter fan, I can't think of a better way to kick off the month of March than by celebrating Peanut Butter Lovers' Day! It's also a perfect day to thank all the peanut farmers in the United States for raising a crop that produces a food I enjoy so much in a variety of ways.
Did you know we've even got peanut farmers in Arkansas? It's a fairly new crop to our state, but in 2012, eighteen thousand acres were planted in the eastern and southern counties of Arkansas. Those counties have the perfect dry, sandy soil and climate that peanut plants love.
Double Peanut Butter Cookies is one my favorite peanut butter cookie recipes from the October 1980 issue of Southern Living magazine. It's a perfect cookie for any peanut butter lover on any day and goes great with a glass of milk!
Double Peanut Butter Cookies
1 1/2 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
3/4 cup creamy peanut butter,divided
1/4 cup light corn syrup
1 Tablespoon milk
Combine flour, sugar, soda, and salt; cut in shortening and 1/2 cup peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk.
Shape dough into long roll,2 inches in diameter; wrap in waxed paper and chill 2-3 hours or until firm.
Unwrap roll, and cut into 1/4 inch slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. top with remaining cookie slices and seal edges with fork. Bake at 350 degrees for 10-12 minutes.
Yield: 2 dozen
Bessie and I will be celebrating Peanut Butter Lovers' Day with a glass of milk.
How about you?