By Mari Levine for JewishBoston.com
What’s better than eating gelt straight up? Eating gelt that’s been pressed into a peanut butter cookie!
Makes about 35 cookies
1 stick (8 tablespoons) room-temperature butter
½ cup granulated sugar, plus extra to roll dough balls in
½ cup light brown sugar
½ cup smooth peanut butter
1 teaspoon vanilla
1 large egg
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
About 35 gelt pieces
Mari Levine is a freelance food writer and an editor for America’s Test Kitchen, where she combines her journalism and culinary degrees from Brandeis University and Johnson & Wales, respectively, with her restaurant and lifelong eating experience.
Custom & Craft Jewish Rituals, Inc (EIN: 82-4765805) is a 501(c)(3) tax-exempt California public benefit corporation. Your gift is tax deductible to the extent allowed by law.
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