My great-grandmother’s house had an architectural layout which, as a small child, I absolutely loved. The front door, kitchen, cookie jar, and magnolia tree out back were all in a straight line. It was the perfect flow: from hugs, to cookies, to tree climbing. And at my great-grandmother’s house, the cookie jar was always full.
These were the cookies that she always had available whenever we came over. They have a wonderful “sandy” texture which, as far as I am concerned, is the only way that peanut butter cookies should be. There are two other variations listed on this recipe: one involving chocolate chips and nuts, and one involving nuts and cocoa. I haven’t ever tried either one, because the peanut butter variation is so good!
There is no need to roll out or freeze these cookies: just make dough balls, grab a fork, and decorate them with the traditional cross-hatching. It is worth noting that the cookie dough can be refrigerated for up to 1 month, or frozen for up to 3 months (or more: your mileage may vary).
- 2/3 cup shortening
- 2/3 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup peanut butter
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, cream together the shortening, butter, sugar, brown sugar, eggs, and vanilla.
Add the peanut butter, and mix well.
Add the flour, baking soda, and salt, and mix well.
Make the dough into 1 1/2 inch diameter balls, and place them on a baking sheet.
Mash the tops of the cookies with the tines of a fork to create a cross-hatch pattern.
Bake for 10 minutes.
Makes 4 dozen cookies.
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