Poetry Friday: Peanut Butter Cookies

It’s almost Thanksgiving, Poetry Friday fans. That means baking season is upon us. At our house, Mr. S is the cook. Baking – that’s my job.I’m not usually adventurous when it comes to baking. However, when chili-infused dark chocolate bars hit the market, so did some kitchen inspiration. I came up with a spicy version of traditional peanut butter cookies. After a few test batches, I had a winner -- a cookie that my family loves. Mr. S, who is a fan of all things spicy, says these cookies are addictive. (Recipe below.)This year, I got brave and entered my cookies in the Baltimore Sun’s annual holiday cookie contest. They made the first cut, but were not selected to appear in the paper. However, I’m not crying into my cookie dough. It was  fun to take a chance on something that was creative, but not writing-related.Since it’s Poetry Friday, I went searching for a poem to pair with the recipe and came across Edwin Romond’s wonderful “Peanut Butter Cookies” at Your Daily Poem. And since I’m reading Nikki Grimes book of Golden Shovel poems, ONE LAST WORD: WISDOM FROM THE HARLEM RENAISSANCE, I thought I’d attempt a Peanut Butter Cookie Golden Shovel poem. I also made this poem an acrostic. You’ll find both Edwin Romond's poem and my Golden Shovel after the recipe.Laura’s Spicy Peanut Butter CookiesAKA PB and Bay CookiesMy version is regional, using two beloved Baltimore ingredients. I’ll include a standard option for those of you out of state who want to give these treats a try.IngredientsDOUGH½ cup butter½ cup chunky peanut butter (I use Smart Balance)1 cup firmly packed dark brown sugar1 egg1 cup crushed Utz potato chips, divided use (place between 2 paper towels, crush with rolling pin)Standard option: Use potato chips of your choice1 2/3 cup all-purpose flour1/8 tablespoon salt1 teaspoon Old Bay seasoning, or to tasteStandard option: Chili powder1 teaspoon cinnamonCOATING¼ cup granulated sugar3 tablespoons crushed potato chips1/2 – 1 teaspoon Old Bay or chili powderDirectionsPre-heat oven to 375. Grease 2-3 cookie sheets.

1. Cream the butter and peanut butter.
2. Cream in brown sugar, then beat in egg.
3. Sift the flour and salt. Stir in with 2/3 cup of the crushed potato chips.

Dough will be stiff.

4. Roll into balls. (I use a heaping tablespoon.)
5. Roll the balls in the coating.
6. Place about an inch apart on the cookie sheet. Press down on the top of each cookie with a fork, making a criss-cross design.
7. Bake 9-12 minutes. Makes about 3 dozen cookies. Delicious eaten warm!

Let's wash down those cookies with some poetry.Peanut Butter CookiesBy Edwin RomondMy mother made them from memorygiving me my own memory of winterin our kitchen, the salty aromaof peanut butter cookies from the oven,and the torture of waiting for them to coolon the window sill overlooking Albert St.in the Eisenhower 50s of my childhood.I remember her mixing brown sugar,butter, and spoons of Skippy. She neverchecked a cookbook and they tastedlike no other cookies tasted. "I just know,"she’d say if I asked her how she did thisthen she’d wrap them in foil and singalong with Perry Como on our radio.They were as special as she was, a quietwoman who took small joys in lifearound the house. I know she knewhow much those cookies meant to mefor years later she apologized, as ifit were her fault, when a stroke at 80erased the recipe from her mind.Read the rest of the poem here. Have a tissue ready.Golden Shovel: Cookie AcrosticBy Laura ShovanCome to me, myOven-baked delight, motherOf all comfort treats, home-madeKick of sugar. My teeth -- feel themInch along your edges, savoring bites fromEvery crumble, until you’re a delicious memory.