red or green?: Peanut Butter & Ginger Cookies

When I was growing up peanut butter were my favorite cookies...they still are. Every time I make them I am reminded of my grandmother. We went to my grandparents house every Wednesday after school for family dinner. She almost always had a freshly baked batch of peanut butter cookies waiting for us. What a perfect afternoon treat. My grandmother has passed, but I often picture her in my mind, wearing her apron, cooking for her family, defining what family is all about and sharing her love in everything she did. I miss her so very much.

Now..for those peanut butter cookies. My grandmother's version called for vegetable shortening. I have substituted butter and amped up the healthy factor by swapping half the white flour for white whole wheat, eliminating the refined white sugar and using coconut sugar instead. And, just because I like some heat, I often add candied ginger and ginger spice. For a special treat, spread a layer of peanut butter on the bottom of one cookie. Top with the bottom of a second cookie for delicious pb cookie sandwiches. Enjoy!

Peanut Butter & Ginger Cookies

1/2 c unsalted butter, room temperature

1/2 cup peanut butter, organic if possible

1/2 cup coconut sugar

1/2 cup organic brown sugar sugar

1/2 tsp pure vanilla

1 egg, room temperature

2 tbsp candied ginger, finely chopped

3/4 cup unrefined white flour

3/4 cup white, whole wheat flour

1 tsp ginger

1 tsp baking soda

1 tsp kosher salt

additional coconut sugar for sprinkling

additional peanut butter for cookie sandwiches if desired

Preheat oven to 325 degrees. Butter/flour 2 cookie sheets. Using an electric mixer, cream butter and peanut butter together until well mixed. Add sugars and vanilla and mix well. Add egg, beat until thoroughly incorporated. Stir in candied ginger.

Sift together dry ingredients and add to wet ingredients. Stir until just combined, do not overwork dough. Form dough into balls 2 inches in diameter. Place on cookie sheets and flatten with tines of a fork. Sprinkle cookies lightly with additional coconut sugar. Bake for approx 12 minutes. Cookies will be very soft. Remove from oven and let cool on sheets on rack for 10 minutes. Remove cookies from sheets and place on racks. Allow to cool.