“HELLO, my Khokie readers. How are you today?”
“Hello, knock, knock?”
“Ah, knock, knock?”
“Uncle, what’re you doin’?” asked my niece Krystalle.
“Oh, just greeting my loyal readers, my Khokie followers,” I replied.
For the sake of my loyal Khokie readers, today I am sharing my Aunt Tita Blitte’s cherished cookie recipe. Over the years, she has made a modest profit from selling cookies, her bestseller being peanut cookies.
Many of her suki (repeat or loyal customers) are her friends, churchmates, zumba buddies and teachers of grandchildren, nephews and nieces.
I asked permission from my aunt to share her recipes with you so you may start a negosyo or business at home. Who knows, today just a home business, tomorrow a bakeshop in SM or Gaisano.
“I’m all for charity, Obz. If my cookie recipe will help your loyal Khokies, by all means, share my trade with them. My aim in life is not to become rich but to enrich the lives of people with my cookies and friendship,” she told me.
“Thanks, Tita Blitte. I truly am your nephew. I’m of the same mind. I hope to give happiness, refreshment, reflection and friendship through my column. Never mind getting rich. I just want to enrich the lives of people with what I can give them: my writings,” I said.
My other niece Ellen said, “Too bad, Uncle, I was about to give you P1M. But you’re not interested in money, so the gift is junked, canceled, buried and I’m out of here, ha, ha, ha.”
That is how my (peanut) cookie crumbles. Anyway, here’s my Tita Blitte’s recipe.
PEANUT FLOWERS. Have on hand: 1 cup creamy peanut butter; 1 cup margarine, softened; 1 cup packed brown sugar; 2/3 cup light or dark corn syrup; 2 eggs; 4 cups flour, divided; 1 tablespoon baking powder; ¼ teaspoon salt. You may also add unsalted peanuts and raisins to decorate the cookies.
Procedure: In a large bowl, mix peanut butter, margarine, corn syrup, brown sugar and eggs until smooth. If you are using a mixer, set it at medium speed. Once the mixture is smooth, reduce speed. Add two cups flour, the baking powder and salt. Now using a spoon, add the two remaining cups of flour. Stir to mix. Pack dough in a plastic wrapper and store in refrigerator for two hours.
Preheat oven to 325F. Divide dough in half. On a floured board, roll out first half of dough into 1/8 thickness. Cut with floured flower cookie cutter and press peanut or raisin at the center of cookie if you like.
Repeat the process with the remaining dough. You may use scraps of dough to make cookie balls or leaves to attach to the cookies.
Bake on ungreased cookie sheets for 10 minutes or until cookies are lightly browned. Remove from cookie sheets and allow to cool on wire rack. If you attached leaves to the flowers, you may frost them with green icing. You may also add dots of pink, yellow and blue icing on each petal.