4 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
2 cups unsalted butter
1 teaspoon salt
2 teaspoons vanilla extract
3 eggs
1 cup all-purpose flour
3/4 cup white sugar
1/2 cup milk
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the flour, brown sugar and white sugar until smooth. Beat in the butter, salt, vanilla and eggs until fully blended. Mix in the flour mixture, mix well. Fold in the salt/brown sugar mixture. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 18 minutes in the preheated oven, until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes as they will be brittle. After cool cookies, remove from the baking sheet to cool completely.
I love this bread. It is so versatile and I can easily form and modify it to taste. I have tried this with PB&J, with ground beef and with no success. I tried this with pecans, found that you must lower the PB butter to 1/2 cup (you know, because rice doesn't rise fast enough under ideal circumstances). I tried this with almonds, found that by baking the bread in a 12 inch springform, the crust started to separate at the middle. I tried this with pecans, found that by freezing the bread in an ice bath, the creamy texture was ruined. Great stuff, now if I could have gotten someone to test this I would have given it a better rating....maybe half negative because they didn't rub it enou
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