Cookies for Maya

Let’s begin with cookies.  I’m not a cookie monster by any stretch of the imagination, but my dogs adore cookies.  And we’re not talking those dusty old dog bones.  Oh no.  They sniff and drop those suckers.  My dogs’ palates have been elevated by years of homemade treats.  Not any old dog biscuit will do.  What they crave is something a bit more sophisticated.  Something salty, crunchy, peanut buttery, and sweet.  And the whole wheat peanut butter sandies that Melissa Clark included in her latest book, Cook This Now, fits the bill.

A couple of days ago, I was sitting in our vet’s office listening to him encourage us to pull out all the stops with comfort food for our thirteen year old dog, Maya, who is dying of cancer.  So, I baked her a batch of whole wheat peanut butter sandies.  She stood at the kitchens edge smiling and drooling while I pulled them out of the oven.  It only felt appropriate to have a cookie with her.  And I’m glad that I did.  These cookies are delicious dipped into a glass of milk or cup of coffee.  And Maya loves a smear of peanut butter on top.

Whole Wheat Peanut Butter Sandies
From Cook This Now, by Melissa Clark

1 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon plus a pinch kosher salt
½ cup (1 stick) unsalted butter, softened
½ cup natural salted peanut butter—I use Trader Joe’s  
1 cup raw sugar
1 large egg
1 teaspoon pure vanilla extract

Whisk together the flour, baking soda, and salt.  

      Using an electric mixer with a paddle attachment, cream the butter.  Add the peanut butter until they combine.  Then add the sugar.  Add in the egg and vanilla.  Scrape down the bowl and then slowly add the flour mixture.  

      Move the dough onto two pieces of parchment paper and roll it into narrow logs.  Then put in the fridge to chill for at least an hour.  
      Preheat the oven to 350 degrees.  Then roll the cookie dough logs in raw sugar.  Cut them in quarter inch thick slices and place them on cookie sheets.  Sprinkle raw sugar over the tops. Bake the cookies for about 15 minutes until the edges are browned for the best crunch.  Cool.  Then serve with a glass of milk or a swipe of peanut butter.