Life can get just plain cluttered and complicated at times. We get busy chasing our schedules, juggling commitments, and feeling stretched beyond our limits. It’s in those times that the best solution is simply to stop. Stop chasing. Stop juggling. Stop giving too little our ourselves to too many obligations. Stop. Listen. Breathe.
Our close friends know that the past few years we’ve been juggling a lot of balls — two careers, a business that required a lot of weekend work, church, family — a pretty stressful life. Last fall, we took the first step toward “reclaiming our life” when we closed our business, and it’s taken several months for us to come to the place of enjoying real “free” time. Last Saturday we found ourselves with no obligations, no plans, just an entire day to stop, listen, breathe. And enjoy.
Stop running. Listen to our hearts. Breathe in truth. Enjoy the simple things. Like a quiet morning with Chocolate Raspberry coffee and a devotion. Staying in my pajamas all day — literally. Reading. Cooking. Making cookies because it’s National Peanut Butter Lover’s Day. I think I’m going to like this new life of ours.
About these cookies and this photo: Old-Fashioned Peanut Butter Cookie recipe from the Better Homes and Gardens NEW COOK BOOK, circa 1984, a wedding gift. Vintage McCoy Pottery Cookie Wagon cookie jar, circa 1960-61, belonged to my mother. Cotton crochet tablecloth handmade by John’s grandmother Dora. All simple things to be treasured.
Old-Fashioned Peanut Butter Cookies
- 1 1/4 cups all-purpose flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or margarine
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- Preheat oven to 375 degrees.
- Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg and vanilla; beat well.
- Add dry ingredients to beaten mixture; beat until well combined.
- Shape dough into 1-inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork.
- Bake 10 minutes. Cool on cookie sheet 1 minute before removing to a wire rack.
- Yield: 48 cookies