Peanut: Pea Or Nut?

A peanut is neither a pea, nor is it a nut.

So why the hell do we call it a peanut? A couple of years ago I had a girl on my soccer team whose name was Peanut. I don't know why the hell we called her Peanut either but she was a really good player--the best on the team--so I called her whatever she wanted to be called as long as she kept scoring. And she told me she wanted to be called Peanut.

So what about Peanut, the food, not the soccer player? Even though it's neither a pea--nor a nut--a peanut is actually more closely related to a pea than a nut. According to Wikipedia, The common green pea that goes into everybody's favorite soup--split pea soup--and gives the soup its lovely color is Pisum Sativum, a member of the Fabaceae family of pulses and legumes. I love split pea and ham soup, especially when it's done with a good smokey-flavored ham. But I don't like split pea and ham followed by a night of binge drinking. When you inevitably have to make your sacrifice at the altar of the porcelain god you will regret having ordered the split pea soup for dinner.

Peanuts are also members of the Fabaceae family and so they are technically legumes. Its latin name is Arachus Hypogaea which means "underground spider" and refers to the peanut shells that grow beneath the ground on the ends of stem arms.

So there you have it. A peanut is not a nut and it's not a pea. It's the pea's second cousin once removed.

Peanut, the soccer player, moved away to Clinton, Utah and doesn't play for me anymore. Maybe she's a second cousin to some girl named greenpea, but I'm not sure.

I love peanuts any which way they come: dry roasted, french burnt, boston, salted, unsalted, or peanut butter (the PBJ is a holy, inspired creation). But I most like peanuts in peanut butter cookies. Peanut butter cookies are kind of forgotten by most people who, when thinking cookies, think chocolate-chip, sugar, or oatmeal raisin. Don't get me wrong, I will never turn away a plate of oatmeal raisin cookies looking for a good warm tummy to call home, but the peanut butter cookie is king in my book. Not too sweet, with just a touch of saltiness to remind you of its humble earthy beginnings.

Peanut Butter Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
3/4 cup CHUNKY peanut butter (ok, use smooth if you want)
3/4 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla

In a bowl, stir together flour, baking soda, baking powder, and salt.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute then transfer to rack to cool completely.

Makes about 4 dozen peanut butter cookies.