Tony Claxton's Recipes
Spicy Peanut Butter Cookies		    

Be sure to either refrigerate the dough for at least 4 hours or freeze the dough tor 20 minutes before rolling the cookies. The dough is still soft even with the chilling. It doesn't say to do it, but I usually use the butter flavored shortening. Remember to scrape the sides of the bowl several times during the mixing.

                                   

Ingredients
2 1/4 C - Flour
3/4 t - Baking Soda
1/4 t - Baking Powder
3/4 t - Salt
3/4 t - Nutmeg
1/2 t - Cinnamon
1/4 t - Allspice
1/8 t - Cloves
9 T - Unsalted Butter 		    3 T - Shortening
1 C - Light Brown Sugar
1/2 C - Granulated Sugar
2/3 C - Smooth Peanut Butter
2 - Large Eggs
2 t - Vanilla
1 C - Unsalted, Roasted and
          Coarsely Chopped Peanuts
Extra Sugar To Roll Balls In


Instructions
  • Sift together flour, baking soda, baking powder, salt, nutmeg, cinnamon, allspice and cloves
  • Cream butter and shortening on low until softened and lighter, about 3 minutes
  • Add brown sugar, beat for another minute then add granulated sugar and beat for another minute
  • Mix in the peanut butter, eggs and vanilla
  • Add the sifted ingredients in two batches, mixing just until the flour is absorbed each time
  • Mix in the peanuts
  • Chill in the freezer for 20 minutes or in the refrigerator for at least 4 hours
  • Line cookie sheets with parchment paper
  • Preheat oven to 375°F
  • Put sugar for rolling balls into a pie plate
  • Roll heaping tablespoons of dough into balls, roll them in sugar and place on cookie sheets
  • Flatten slightly with the bottom of a glass then use a fork to press crisscross marks into the dough balls
  • Bake for 10 to 12 minutes or until just set


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