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|EVERY FEW MINUTES|
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|PEANUT BUTTER CRISS-CROSS COOKIES|
1 cup sugar
1 cup brown sugar
1 cup unsalted butter, butter or shortening
1 cup chunk style peanut butter
1 tsp. vanilla
3 cups sifted flour
1/2 tsp. salt
1 tsp. baking soda
Note: If your vanilla is over 6 months old, use 1 1/2 tsp. instead. You can use butter instead of shortening in this recipe, but the cookies will spread more and be less chewy. For chewy, chunky peanut butter cookies, use non-hydrogenated, organic, pure vegetable shortening.
Preheat oven to 325°F for at least 15 minutes before baking.
Beat together sugars and shortening. Beat in eggs and peanut butter. Combine dry ingredients and gradually add to sugar mixture.
Drop cookie dough by the teaspoon onto greased cookie sheet. Flatten each cookie using a wet fork to make a criss-cross pattern.
Bake at 325°F for about 10 minutes or until just golden brown on edges, being careful not to over-bake (remove sooner for softer cookies).
For a peanut-butter chocolate treat, dip half of the cookies in melted dipping chocolate.
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