Garam Masala Peanut Butter Cookies

I think we can all agree that spring is here or just about here. This is such a great time of the year with all the fresh foods and greens that are popping up in the local food and farmers markets. Food magazines are parading the newest trends with the most interesting ingredient or freshest veggie or herb.

Yesterday, I saw Massaman Peanut Butter cookies by whimsyandspice.com in an advertisement in the April 2014 edition of "Food and Wine" magazine. In the caption the cookies were described as a peanut butter sandwich cookie made with 10 different spices inspired by traditional Thai curries. Well, peanuts are used as garnish and delicious in curries, I thought to myself, this has got to be good. After glancing at the ingredient list, it appeared to me that these were like peanut butter sandwich cookies with several warming spices in them. So I decided to bake a regular peanut butter cookie and add garam masala for the spice. Depending on which one you buy, it could or could not have many of the listed ingredients, mine was purchased from the World Market. The advertised presentation looked so much nicer than mine, but man, did these still turn out pretty darn good.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking power
1/2 teaspoon baking soda
1 teaspoon garam masala
1 stick butter (unsalted and softened)
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla

To prepare:

Preheat oven to 350F. Prepare cookie sheet, grease with butter or spray or use silpat.

In a medium sized bowl whisk all dry ingredients together, including the garam masala. Using a stand mixer, add butter, peanut butter and sugars, beat on high speed about 2 minutes, mixture should be slightly fluffy. Add vanilla and egg and mix until combined. Then add dry ingredients and blend until just incorporated. Using a regular size spoon, heap a rounded spoonful of dough, and place on cookie sheet, and before placing in oven, use the back of a fork to mash down. Bake 10 to 14 minutes, turning cookie sheet at halfway point. Let cookies cool completely on rack.

Makes a little oven 2 dozen cookies.