While the bulk of what we do here at De la Gente involves our work with coffee - through the farmers and cooperatives we partner with - there's more to us than that!To help improve the lives of more local Guatemalans, we also help small entrepreneurs bring their products to market.
Today, we feature Lidia and Lilian, who make their own all-natural peanut butter. It starts with inter-cropping, the practice of growing other plants around coffee plants to provide cover and shade. (Inter-cropping also provides revenue for our farmers during the non-coffee growing season.) Lidia and Lilian grow their own peanuts amidst our coffee fields, roast them, and create their own peanut butter. No additives, no extra ingredients - just high-quality peanuts. They also sell their roasted peanuts for snacking.
Lidia and Lilian's peanut butter makes for great Peanut Butter Cookies! Our unofficial DLG culinary director prepared a fresh batch of cookies using this wonderful peanut butter, and is happy to share the recipe with you below.
(If you make this recipe, please take a photo and share it on our Facebook page, or post it on Twitter, Instagram or Pinterest with the hashtag #dlgcoffee. We'll choose one lucky poster to receive a free bag of De la Gente coffee, between now and November 7. Shipping only available to US and Canada, or to be picked up locally in Antigua, Guatemala.)
DLG Peanut Butter Cookies
- 3 1/4 cups of flour
- 1 1/2 tsp of salt
- 1 1/2 tsp of baking soda
- 1 1/4 cups of brown sugar
- 1 1/4 cups of granulated sugar
- 8 ounces (two sticks) of unsalted butter
- 2 eggs
- 2 tsp vanilla
- 1 cup of De la Gente peanut butter (or another all-natural variety)
- 3/4 cup to 1 1/2 cups of chopped peanuts (optional)
- Mix together flour, salt and baking soda in a bowl and set aside.
- Using an electric mixer, cream butter and sugars together until light and fluffy.
- While mixing on a low speed, add eggs, vanilla and peanut butter until combined.
- Slowly add in flour mixture, in three or four additions, and mix until combined.
- If using chopped peanuts, stir into the completed dough until incorporated.
- Cover top of mixing bowl with plastic wrap and place dough in refrigerator to chill for at least three hours or up to 36 hours. (You can also bake it right away, but it will taste better after some chill time!)
- Preheat oven to 350 degrees (325 if using a convection oven). Line two cookie sheets with parchment paper or silicone baking mats.
- Remove chilled dough from fridge and scoop tablespoon-sized drops of dough onto a cutting board or cookie sheet. Roll dough scoops into smooth balls by hand and place on cookie sheet about an inch or two apart.
- Press down lightly on each dough ball with the tines of a metal fork, first in one direction and then perpendicular, to make the criss-cross pattern.
- Place cookie sheet in the oven and bake for 11 minutes for soft, 12-13 for crispy. Rotate tray halfway through. (Reduce time by approximately 90 seconds if baking with convection.)
- Allow cookies to cool on cookie sheet for 3 minutes, then remove to a cooling rack.
Makes approximately four dozen cookies. Halve recipe for a smaller batch.
Want to meet Lidia or Lilian, and participate in a peanut butter making workshop? Head here and get in touch with us: http://www.dlgcoffee.org/peanut-butter-workshop/