"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Andrea Cooper's Peanut Butter Cup Cookies, by Cindy Calder Rose, is from Calder Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jam Variation: replace peanut butter cups with 1 tsp. seedless jam per cookie.
Cut dough into 1/2" slices, then cut each slice in half again. Roll each piece of dough into a ball and place into well greased mini muffin tins. Bake at 350 degrees for 8 to 10 minutes. Take out of oven and while dough is still hot push an unwrapped peanut butter cup into the dough. Return to oven and bake an additional 1 to 2 minutes. Cool cookies in muffin tins. Let set for 1 to 2 minutes before removing.
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