Self-rising flour VS flour
Vox Humana wrote:
> Here is the recipe that I use for peanut butter cookies. They turn out
> crisp. Don't make any substitutions.
I just made a batch of these, and I have to tell you, they are the
bestdamned peanut butter cookies I've ever had! Far better than bakery,
and yes, they are crisp. Without being dense or tough, too...
I used my unbleached white Spelt flour, and insulated baking sheets, so
they worked better at 400F, for 10-12 minutes. Spelt is just a bitch to
get to brown, but I can eat it!
Thanks for the recipe - it's a keeper!
Dave
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