Peanut Butter Cookies
Grandma Harry 30 minutes Cookies/Desserts Makes 1 dozen
1 egg white
¾ cup sugar
1 cup peanut butter
1 teaspoon vanilla
½ cup flour
Beat egg white until foamy. Stir in sugar, and beat again until stiff peaks form. Gently fold in peanut butter and vanilla. Add flour in small increments until dough forms. Chill dough for at least 2 hours. Roll into balls, roll in sugar, press down with a fork, and bake at 350 degrees F for 10 to 12 minutes. Let cool on the cookie sheet. These are very fragile.
Which of the following statements is true?
A.
Each ball of dough must be pressed down with a fork before baking
B.
The egg white and vanilla are beaten together in a bowl
C.
When beating the eggs and sugars, you shouldn’t stop until soft peaks form
D.
After adding flour, the cookies are baked for 10 to 12 minutes
The correct answer and Explanation is :
The correct answer is:
A. Each ball of dough must be pressed down with a fork before baking.
Explanation:
In the recipe provided, there is a step where the dough, once formed, is rolled into balls. These balls are then rolled in sugar and pressed down with a fork before being baked. This is a typical method used in peanut butter cookies to flatten them slightly and create the classic crisscross pattern.
Let’s analyze the other statements to understand why they are incorrect:
B. The egg white and vanilla are beaten together in a bowl – This is incorrect because the egg white is beaten separately until it reaches a foamy consistency. The vanilla is not added until after the egg white has been beaten, specifically when the peanut butter is added.
C. When beating the eggs and sugars, you shouldn’t stop until soft peaks form – This is also incorrect. The recipe instructs you to beat the egg white and sugar until stiff peaks form, not soft peaks. The distinction between soft and stiff peaks is important, as stiff peaks provide more structure to the cookie dough.
D. After adding flour, the cookies are baked for 10 to 12 minutes – While it’s true that the cookies bake for 10 to 12 minutes, this step occurs after the dough is rolled into balls and pressed with a fork, not immediately after the flour is added. There is also an intermediate step where the dough is chilled for at least 2 hours before shaping and baking.
Thus, A is the most accurate statement based on the steps outlined in the recipe.