Picnic cookies

Summer time in San Francisco means many things:  fog, street fairs in most of the neighborhoods,dance and film festivals, and of course, free concerts every Sunday at Stern Grove.   Although the main attraction is the music, half the fun is getting together with old and new friends and spreading a blanket and feasting on picnic fare.  This usually involves a wine bottle (or four), brie, baguettes, fruit, hummus, and other finger foods. Here's my recipe for not so-sweet peanut butter cookies that are great for picnics (or any old time) that I've adapted from the 'Moosewood Restaurant Celebrates' cookbook.

1 cup brown sugar, packed
1/3 cup smooth or crunchy  peanut butter (I sometimes substitute almond butter)
¼ cup vegetable oil
1 egg
1 tablespoon pure vanilla extract
2 tablespoons light corn syrup
1 1/4 cups unbleached white flour
½ cup whole wheat pastry flour (i use whole wheat chapati flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 to 2 teaspoons water, as needed
1/4 cup wheat germ

Preheat the oven to 375º. Lightly oil a baking sheet or two.

Cream together the brown sugar, peanut butter, oil, egg, vanilla, and corn syrup. On a piece of wax paper or in a separate bowl, sift together the flours, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture and blend thoroughly. The dough will be stiff and crumbly. If it won't hold together, add a teaspoon or so of water.

   With your hands, shape and roll the dough into 1-inch balls. Place them on the baking sheet and, with the bottom of a glass, press them into flat circles. Smooth the cracked edges a little with your fingers. If you like, press the tops with the tines of a fork to give them the mark of classic peanut butter cookies. Sprinkle the tops with wheat germ if you want. Bake for 10 minutes, then remomve to wire racks to cool completely.

Yields about 20 cookies

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