Better butter Part III

The Recipes

For testing purposes, we used the simple recipes below. All butters performed remarkably well in both applications, so be sure to experiment freely with your own favorite recipes.

Nutty Banana Smoothie
Makes one small glass.
1/2 banana
2 tablespoons nut butter
1/2 cup milk

In blender, combine banana, nut butter, and milk. Puree until smooth.

Nut Butter Cookies
Makes about 2 dozen.

(adapted from Simply Recipes Chewy Peanut Butter Cookies, www.simplyrecipes.com)

1 3/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup nut/seed butter

Sugar, if needed, for coating fork

1. In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt.

2. In a large mixing bowl, combine butter and sugars. With a stand mixer with a blade attachment or an electric handmixer, beat together on medium for four minutes. Add nut butter and egg, and beat two minutes.

3. Add flour mixture to bowl and mix on low until well-blended.

4. Form dough into a ball and wrap tightly. Refrigerate for two hours or up to two days.

5. Set oven at 300 degrees. Line sheet pans with parchment paper.

6. Roll dough into balls 1 1/2 inch across, and arrange on sheet pans. With a fork or potato masher, press the balls flat, dipping utensil in sugar between cookies if necessary to keep from sticking.

7. Bake for 16-17 minutes or until just barely colored at the edges. Remove from cookie sheet immediately.