The 2017 Major League baseball season opens this week. I am not a baseball fan at all but baseball’s opening day does signal the official beginning of spring so I like it.
But, as we inch towards opening day, we are enduring another dreary day in Central Maryland. It’s windy and a little cool and very cloudy. Sounds like a good day to make cookies! I wanted to make something from the Betty Crocker Cooky Book that I got My Faithful Assistant for his birthday. I didn’t think he’d jump for joy when he opened it. I just wanted a copy in our house.
I paged through and settled on the Best Cooky of 1950-1955, the Salted Peanut Crisp. You can find the original recipe on Food.com. I ended up changing it up a bit.
Opening Day Cookies
1 cup butter
1 cup sugar (white or brown or somewhere in between)
2 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 cups Prince and Spring Peanut Lovers’ Trail Mix (available from Boxed.com)
- Preheat oven to 375.
- Cream the butter and sugar.
- Beat in the eggs, and vanilla.
- Add the flour, salt and baking soda and mix until combined.
- Stir in the trail mix with a spoon. If you use an electric mixer, you will destroy the tiny little pretzel bites in this particular variety of trail mix.
- Drop by the spoonful onto a baking sheet.
- Bake for 12 minutes.
I honestly can’t remember the last time I made such an attractive cookie. Slightly brown around the edge yet still soft. I’m really proud of myself. And I will probably never meet with such cookie baking success again.
We have a busy week at work which includes a few extra hours tomorrow. Won’t my coworkers be happy when I show up with a little treat for them!