As many of you know, on Monday of this week Prince Liam The Brave lost his valiant battle against cancer. The answer to finding a cre for pediatric cancer could be in a simple cookie. And through their organization Cookies For Kids’ Cancer, Liam’s family has already given over 1 million dollars to research. In honor of Liam, I wanted to share this recipe with you, and encourage, no, beg you, to hold a bake sale and donate the proceeds to Cookies For Kids Cancer in Liam’s name…
We met Gretchen and Larry through work, but we fell in love with Liam via email. It was love at first sight when his sonogram arrived in our in-box: even his pre-infancy shadows foretold that this world was about to become a better place– and the next four and half years have proved it.
Perhaps Liam loves to cook because so many of us who lovehim cook professionally. “Uncle Ebo”, a former restaurant chef, and “Aunt Margie”, a writer, make their living writing articles and cookbooks and developing recipes for Cooking Light, Better Homes and Gardens, Health, Weight Watchers, Newsday, Self, and many other magazines and newspapers.
Prince Liam’s Peanut Butter Cookies
Makes 3 dozen cookies
1/2 cup vegetable shortening
1/2 cup sugar, plus additional for sprinkling
1/2 cup packed dark brown sugar
1/2 cup natural style peanut butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, preferably unbleached
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup dry roasted peanuts, coarsely chopped
Preheat the oven to 350 degrees. Line 3 cookie sheets with parchment paper.
1. Place the shortening, both sugars, peanut butter, egg, and vanilla in the bowl of a mixer fitted with a paddle and beat on medium speed, stopping occasionally to scrape down the sides of the bowl, until well combined, about 3 minutes. In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture and beat on low speed until well combined, 1-2 minutes. Add the peanuts and beat 30 seconds longer.
2. Drop batter by tablespoons on the prepared cookie sheets, about 1 1/2-inches apart. Roll each tablespoon of batter into a ball. Working one at a time, dip the tines of a fork in sugar and press down a ball of batter, forming a crosshatch on top, into a 1 1/2-1 3/4-inch round.
3. Transfer to the oven and bake until the edges of the cookies are lightly browned, 12-14 minutes. Cool cookies on cookie sheet on a rack 5 minutes. Transfer cookies to the rack and cool completely.
PS: If you’re not much of a baker, like me, the cookies from the Cookies website are divine. Today we received our Liam’s Lemon Sugar Cookies and White Chocolate Macadamia Cookies and they’re nearly all gone. Wasn’t me!