You may substitute any nut butter for the peanut butter: almond, cashew, hazelnut, macadamian, and sunflower. Our family prefers cashew butter. If you buy unsalted nut butter, you may want to add a 1/4 tsp more salt to this recipe. This recipe is also good to shape into logs, refrigerate, then slice and bake. One last suggestion...these cookies are decadent with chocolate fudge between 2 cookies!
1 cup sourdough starter
1 cup peanut butter
1 cup butter, softened
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Mix peanut butter, butter, starter, and brown sugar. In a 2-cup measuring cup, mix dry ingredients; add to mixture. Form into small balls and press down with fork. Bake at 350 degrees for 12 to 15 minutes on an ungreased cookie sheet. Yields 36 cookies.
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