Peanut Butter Cookies



For years, I have given the Betty Crocker Cookbook to new cooks – it was watching Kate learn to make bread, with that book, that convinced me it is a good book for beginning chiefs, to have on their shelves and more importantly, in their kitchen.  My copy is well worn, and I mostly use it as a reference tool, especially with baking; there are very few recipes that I follow exactly, I always tend to add a little something extra, but in general this is a great book to start many cooking projects with – including Peanut Butter Cookies!

I am a bit moody about peanut butter, in general. It is not something that I eat on a regular basis, but there are moments when nothing quite hits the spot like a good old peanut butter and jelly sandwich, or a sliced apple with peanut butter.  Thus peanut butter cookies are not something I make on a regular basis, throughout the year, though they almost always make it into my Christmas Cookie Tins.

However, if you are looking for a great autumn cookie, may I suggest these wonderful cookies, which, I think, remind many of us of our childhood.



½ Cup of Granulated Sugar

½ Cup of Brown Sugar

½ Cup of Peanut Butter

¼ Cup of Shortening (I use Margarine here, instead of Shortening)

¼ Cup of Butter or Margarine softened (I use Butter)

1 egg

1 ¼ Cups of all-Purpose Flour

¾ Teaspoon of Baking Soda

½ Teaspoon of Baking Powder

¼ Teaspoon of Salt

(2 – 4  Tablespoons of Salted Peanuts – this is my addition, and I must say it is a nice touch – but the cookies are great without the extra Peanuts)



Cream sugars, peanut butter, shortening, butter and egg until well combined and very smooth. Combine dry ingredients, except Peanuts, and then add to creamed mixture; add peanuts, stirring into dough.  Cover and refrigerate for at least three hours.

Heat oven to 375 degree, shape dough into small balls, place about three inches apart on an ungreased cookie sheet. Dip a fork in flour, dust off, and flatten the cookies with a crisscross pattern.  Bake for about ten minutes, until light brown, cool for two minutes, and then remove from baking sheet to cooling rack.  Will make about three dozen cookies, are great for shipping.

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