I’m still cooking for our church ladies’ Cookie Walk. I was looking for something with a kick like a Gossamer Spice Cookie, but I don’t have any ginger or molasses on hand. Looking through the cupboards, I took stock of what I did have on hand and consulted a few recipes. The result? A cookie that is sweet enough to satisfy any sweet-tooth, but not too sweet. The peppers give it a warm after-glow on your taste buds. And the dough was so easy to work with…I couldn’t be happier.
Sarcoxie Creek Sweet and Savory Peanut Butter Cookies
Butter – 1 stick
Peanut Butter – 1/2 cup
Brown sugar, packed – 1/2 cup
Maple syrup – 1/3 cup
Egg yolk – 1 large
Pumpkin Pie Spice* – 1 1/2 teaspoons
Ancho chili powder – 1/8 teaspoon plus a pinch
4 Peppercorn Blend, fresh ground – 1/8 teaspoon
Flour, all-purpose – 1 1/2 cups
Salt – 1/2 teaspoon
Baking powder – 1/4 teaspoon
Baking soda – 1/2 teaspoon
Sugar, granulated – 4 tablespoons
Cloves, ground – pinch
Preheat oven to 350 degrees.
In mixing bowl, cream butter, brown sugar and peanut butter until you have a light, fluffy consistency. Add egg yolk, maple syrup, pumpkin pie spice, ground peppercorns and 1/8 teaspoon of ancho chili powder; beat well. Mix in salt, baking powder, baking soda; finally add flour in slowly and mix on low speed just until well blended. In a small dish, mix granulated sugar, the pinch of cloves and pinch of ancho chili powder; set aside.
Shape dough into 1 inch balls and roll in sugar/spice mixture; place on cookie sheet about 2 inches apart. Flatten the cookies with the bottom of a glass until they are about 1/2 inch thick. Use remaining sugar/spice mixture to sprinkle on top of cookies before baking. Bake for 350 degrees for 12 minutes. Let cool on baking sheet for a few minutes before transferring to cooling rack.
*I keep Penzey’s Pumpkin Pie Spice on hand for times just like this. It is the perfect way to add in flavor without having all of the ingredients in the cupboard (cinnamon, allspice, nutmeg, ginger, mace and cloves).