I'll Never Tell.

The finale of our New Year's Day feast was my pecan pie. My super-secret recipe that I have spent years perfecting--and without intending to blow steam up my own skirt, it is perfect. My pecan pie is equal parts buttery, sweet, savory and creamy. It is the one party trick I have, and no, I'll never tell.

In lieu of giving away classified information, I will give you another crowd-pleaser: peanut butter cookies, dressed up two ways. My special recipe makes them super light and fluffy and not at all your typical peanut butter cookie.

Peanut Butter Cookies

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup peanut butter
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla

In a large mixing bowl, beat butter and peanut butter till creamy. Add brown sugar & granulated sugar and mix thoroughly. Beat in egg, milk and salt. In a small bowl, sift together flour, baking soda and baking powder. Add a little of the flour mixture at a time to the wet ingredients. It is easiest to do this with a little elbow grease and a spoon. When all the ingredients are combined the dough will look a little dry, but it should hold together when you roll it into small balls with your hands.

Chill dough for a half hour while your oven preheats to 350 degrees. When your dough is chilled, roll spoonfuls into 1 1/2 inch rounds and place on a baking sheet. For peanut butter and jelly cookies, use your thumb to create an impression in the dough and fill with a dollop of your favorite jelly. For peanut butter kiss cookies, let the peanut butter cookies bake for 8 minutes and then remove from the oven. Carefully press unwrapped Hershey kisses into the center of each cookie and then place back in oven and cook for an additional two minutes. For plain (but delicious!) peanut butter cookies, using the tines of a fork, press a cross into each dough ball and bake for 10 minutes.

Disclaimer: I may be the worst food photographer ever...no really, ever.