Peanut Butter Cookies

1-recipe_card

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).

Ingredients:

  • 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

Directions:

Preheat the oven to 375 degrees Fahrenheit.

2-cream_ingredients

In a large bowl, cream together the shortening, butter, sugar, brown sugar, eggs, and vanilla.

3-add_pb

Add the peanut butter, and mix well.

4-add_others

Add the flour, baking soda, and salt, and mix well.

5-make_cookies

Make the dough into 1 1/2 inch diameter balls, and place them on a baking sheet.

6-fork_marks

Mash the tops of the cookies with the tines of a fork to create a cross-hatch pattern.

Bake for 10 minutes.

7-finished

Makes 4 dozen cookies.

Click here for a print-friendly version.

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6 thoughts on “Peanut Butter Cookies

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