Peanut Butter Cookies

I have baked peanut butter cookies exactly three times. I once made them when Dick and Rochelle visited, and Dick ate them with such gusto that it made a big impression. When I went to visit when Ram was a baby, I baked them to bring with me (though with SunButter), and Thaer liked them so much they were gone in an evening. I just went for Dick's 80th and Ram's 2nd birthdays, and you guessed it. I brought them peanut butter cookies.

I took two to Eyal and Nadav before my trip, so they could taste test, and they gave them big 👍👍.

1 1/3 c flour
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter, softened to room temperature
1/2 c packed light or dark brown sugar,
1/4 c regular sugar + [1/2 c. sugar for rolling later]
1 egg
3/4 c creamy peanut butter (spray the measuring cup first!)
1 t vanilla

In a medium bowl, whisk the flour, baking soda, and salt.

In a mixer, or a large bowl with a hand beater, beat the butter for 1 minute on high til creamy. Add in the sugars until incorporated, about 2 minutes. Add in the egg. Add the peanut butter and vanilla until mixed.

Add the dry ingredients and beat until combined. Dough is creamy and soft. Chill the cookie dough for an hour or two, or up to a few days.

Heat oven to 350. This will fill two greased cookie tins.

Put the extra 1/2 c sugar in a bowl. Roll each cookie, a scant tablespoon (think, large grape) in the sugar, and put ot on the tin, leaving space for expanding during baking. Using a fork, make criss-cross tops. 

Bake for 10-12 minutes until edges are set and browned. 

Cool for about five minutes before removing with a spatula onto a cooling rack.

This is from Sally's Baking Addiction.

Comfort Food Cabbage & Noodles

 

This really isn't a recipe, it's a lovely, flexible combination. I am always looking for ways to eat more vegetables, and cabbage is great cooked. This was done in less than 10 minutes.

Butter and/or olive oil for sautéing
1 large sliced onion
8 oz or so of cooked flat noodles (egg are good)
1/2 head small cabbage sliced thin, or a bag of shredded

Nutmeg, salt, pepper

Shredded parmesan cheese

Cook the pasta. Then slice the onions and melt butter in a big skillet. Start sautéing on medium in a big pan. Stir frequently, while chopping the cabbage into slivers, and add to the pan. Cook and stir, for about 7-8 minutes until the onions start to brown and the cabbage releases its liquid. 

Season with salt, pepper, and nutmeg.

Drain the noodles and add them, still a little wet is fine. 

Serve with parmesan cheese. A little chopped parsley would improve the looks! 

It's called halushki, and is a Central and Eastern European staple. Recipes call for a lot more butter than I used. You could add cottage cheese or other protein, too. 

Here's a video: