January 24, 2015 is National Peanut Butter Day.
Peanut butter is a staple in over 90% of American households and the average person consumes more than six pounds of peanut products each year. Women and children prefer creamy peanut butter, while most men go for the chunky variety.
George Bayle, a St. Louis snack food maker, started making peanut butter in the 1890s. For many years, manufacturers struggled with the oil separating from the grainy solids of the peaut butter. In 1923 Heinz became the first company to homogenize the peanuts into the spreadable butter we know and love today. Before long peanut butter was a classic American food.
Did you know that it takes 540 peanuts to make a 12 ounce jar of peanut butter? Peanuts are cholesterol free and an excellent source of protein. In fact, it’s the high protein content that causes peanut butter to stick to the roof of your mouth.
To celebrate National Peanut Butter Day, bake some peanut butter cookies, spread some tasty peanut butter on toast, or enjoy a spoonful right out of the jar!
From the National Peanut Board
Cottage Cookie Recipe
- 1 cup all- purpose flour (sifted)
- ¾ teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 3/4 cup peanut butter (creamy or crunchy)
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup quick oats (grind in blender or food processor to chop finer)
- 3 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup smooth peanut butter
- 2 1/2 tablespoons heavy whipping cream
- In a large bowl, cream together butter 3/4 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, combine the flour, baking soda, baking powder, and oatmeal. Add to creamed mixture.
- Drop by teaspoons onto greased baking sheet. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown. After removing cookies from the oven, press flat with a spatula, place cookie on wire rack to cool.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Add cream a tablespoon at a time until the mixture is smooth but not runny. You may not need all of the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Published: March 25, 2014