So, I lied. I couldn’t take a break from baking, like I promised. I suppose grinding it out in my kitchen is just part of who I am these days. I truly take delight in going through my cookbooks and shelves and whipping up sweets that are different and pungent and spicy.
Plus, I love the way baking makes my little house smell like a home. There are times I catch a whiff of chocolate cake rising in the oven and I’m transported back to my childhood home, my mom pushing her children out of the small kitchen and back to the small yard.
Pumpkin Peanut Butter Cookies
(If you like either of these, you’ll love them together. The salty sweetness is perfect with a glass of milk. Or a shot of Jose. Your choice.)
‚Ä¢ 1 1/4 cups flour, sift or stir before measuring
‚Ä¢ 1/2 teaspoon salt
‚Ä¢ 1 teaspoon baking powder
‚Ä¢ 1/2 cup shortening
‚Ä¢ 1/2 cup peanut butter
‚Ä¢ 1/2 cup granulated sugar
‚Ä¢ 1/2 cup light brown sugar, packed
‚Ä¢ 1/2 teaspoon vanilla
‚Ä¢ 1 egg
‚Ä¢ ¬Ω cup canned pumpkin
‚Ä¢ ¬Ω teaspoon nutmeg
‚Ä¢ ¬Ω teaspoon cinnamon
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Add pumpkin, nutmeg and cinnamon last. Shape mixture into 3/4-inch balls; place on greased baking sheets.
Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375¬∞ for about 10 to 12 minutes. These will be cake-like in consistency. Be patient while they are baking! They are worth the wait.