These Lime-Drizzled Peanut Butter Cookies really surprised me. I had been looking for a cookie recipe that was a bit lower in sugar than most, and that didn’t require weird ingredients that I had to go to a health food store for. In “Cooking with the Right Side of the Brain,” by Vicki Rae Chelf, I found a super simple peanut butter cookie, made with only three ingredients (peanut butter, maple syrup, whole wheat pastry flour) and gave it a go. I’ve always liked her recipes–they’re healthy but tasty. But would the cookie taste like cardboard? This can happen in cookies made with whole wheat flour.
But No! It was tender and a bit crispy, and mildly sweet, and crunchy with nuts. So it’s good for lunch boxes, and for an afternoon snack. A good cookie. But this morning I’d purchased a bag of limes (10 for 99 cents). They were sitting on the counter, and I was thunderstruck with an idea. (Yes, this happens.) How about mixing powdered sugar and fresh lime juice, and glazing the nice cookie to make a great cookie?
The result is this cookie, which is amazingly good–it could become the cookie you are known for. It’s mellow and nutty, but the glaze is sharp, tart and lime-y. The combination is beyond good, and, as you see, they look like special, difficult-to-make bakery cookies. Here’s how.
Lime-Drizzled Peanut Butter Cookies
1/2 cup natural peanut butter with nuts
1/3 cup maple syrup
1/2 cup whole wheat pastry flour
Line a baking sheet with parchment paper and preheat the oven to 375 degrees.
In a medium-sized bowl, cream together the peanut butter and maple syrup. Add the flour and mix well.
Form 20 small balls of dough and place on prepared baking sheet. Flatten the cookies by pressing each one twice with a fork. (Dip the fork into water to keep it from sticking.) Bake for about 10 to 12 minutes. (The longer bake will give a crisper cookie.)
For glaze: Mix one cup of powdered sugar with the grated zest of one small lime and about 1-1/2 to 2 tablespoons fresh lime juice. (I used two small limes for the juice.) Mix the glaze until smooth, and dip each cookie, top down, into the glaze. The cookie can be a bit warm. Allow to cool, so the glaze will harden.
Note: Don’t make substitutions in this recipe.Use natural, sugar-free peanut butter, real maple syrup and whole wheat pastry flour, which is softer than plain whole what flour. When opened, the peanut butter will have a layer of oil on top: take time to stir this in. I used a dinner knife, and stirred thoroughly, scooping up from the bottom. I measured the peanut butter by measuring out eight tablespoons. This equals half a cup, and the tablespoon is easier to clean than a measuring cup. Otherwise, the dough comes together very easily, and makes exactly 20 cookies.
Photos: Ingredients, opened peanut butter showing oil layer, cookie dough, formed cookies, baked cookies, ready for glazing, amount of lime peel; and glazed cookies.
Meanwhile, in the world of birds, a mourning dove delicately dips her claw into the bird bath, and then, for a moment, all hell breaks loose. Then a friend visits. At least, that’s my interpretation of this story.
Just wanted to say a word for a blog called Mrs. Twinkle: My Wonderful Little World. Tammy Twinkle lives in Switzerland with her husband, adorable kids, dogs and kittens. There are trips to chalets, mountain climbing and great food. Here’s the thing: you want to be very jealous of Mrs. Twinkle, but she’s so nice, you can’t do it! Worth a visit. Here’s a pix from the blog, which I borrowed–hope she doesn’t mind.
Yesterday after doing some weeding, I found myself lying in the grass, shoes off, and looking at the clouds. I haven’t done this in a long time, and recommend it! Clouds like birds, sailing ships and, yes, cookies floated overhead, and it was so relaxing! Here’s a bit of blue sky in case, right now, your sky is gray. Peace to you. Fran