Peanut Jumbles

Does anyone know the status of the salmonella in peanut butter thing? Since I hadn't heard anything, I didn't know if I should make Peanut Jumbles, since this recipe contained peanut butter. If you're daring enough to eat peanut butter, or if the salmonella outbreak hasn't hit your country, I think you should try this recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter, and then tell me how it goes!

Peanut Jumbles
*makes about 4 dozen 2 1/4-inch cookies*

Ingredients:
2 1/2 cups sifted cake flour, spooned in and leveled
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, slightly firm
3/4 cup creamy peanut butter
1 cup lightly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 cups whole salted peanuts

Directions:
1) Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375F. Line the cookie sheets with baking parchment.
2) Strain together the flour, baking powder, salt, and baking soda. Set aside.
3) In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Blend in the peanut butter. Gradually add the dark brown sugar, then the granulated sugar and beat until lightened in color, about 2 minutes. Blend in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low. Add the dry ingredients in three additions and mix just until combined. Using a large, rubber spatula, fold in the peanuts.
4) Drop golf ball-size mounds of dough from the tip of a tablespoon onto the cookie sheets, placing them 2 inches apart. Bake for 10 to 11 minutes, until golden brown, rotating the pans top to bottom and front to back toward the end of the baking time. Let stand for 2 or 3 minutes before loosening with a thin metal spatula. Transfer to wire cooling racks.



Recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter